Homemade Rustic Pizza



  • 5 cups “00” extra-fine flour (reserve ½ cup for dusting)
  • 1 ½ tsp powdered active yeast
  • 1 ½ tsp Spice Horizon Himalayan finely ground sea salt
  • 2 ¼ cup cold water
  • 1 Tbsp Spice Horizon Tuscan Herb Extra Virgin Olive Oil


  • Your favorite tomato sauce
  • Caramelized onions
  • Sliced heirloom tomatoes (heirloom tomatoes have less water, but still slice thin)
  • Basil
  • Artichoke hearts, sliced
  • Pancetta
  • Pepperoni
  • Sausage
  • Smoked mozzarella cheese, sliced or grated
  • Fresh mozzarella slices
  • Porcini mushrooms, sliced thin
  • Red, green bell peppers, sliced thin
  • Sliced black or green olives 


  1. Preheat oven at the highest temperature for one hour. If using a pizza stone, place the pizza stone into the oven for at least 45 minutes prior to placing the pizza dough onto stone.
  2. Mix dry dough ingredients in a stand mixer (with paddle attachment) on low until all ingredients are well distributed.
  3. Follow active yeast directions and mix with water.
  4. Replace the paddle attachment with the dough hook.
  5. Drizzle in the yeast & water mixture to the dry dough ingredients with the stand mixer on low. Mix for 8 to 10 minutes until the dough is smooth and sticky. The dough should begin to pull away from the sides of the mixing bowl.
  6. If the dough is too sticky…sprinkle in more flour. If the dough is too dry…drizzle in more water.
  7. Remove the dough from the bowl onto a floured surface and work with hands to form a baguette shaped loaf. Cut the dough into 6 equal pieces and form those into round balls.
  8. Place the balls onto a lightly oiled baking sheet and drizzle with olive oil.
  9. Cover with plastic wrap and let rise for 2 hours in a dry warm area (an empty oven works well for rising).

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