Pizza crust

Pizza dough is the uncooked mixture; pizza crust usually means the baked base or its raised outer edge. Don’t eat raw dough: raw flour can contain harmful bacteria, so bake it thoroughly.

Heat the oven to 240°C, or its highest setting, with a heavy baking tray inside for about 20 minutes. Slide the pizza onto the hot tray and bake for 8–12 minutes, until the base is browned and crisp.

Use a thin layer of sauce and drain wet toppings such as fresh mozzarella or cooked mushrooms before adding them. Bake on a preheated tray so the base starts crisping as soon as it goes in the oven.

Cool leftover pizza promptly and refrigerate it within two hours. The Food Standards Agency advises eating refrigerated leftovers within 48 hours and reheating them only once, until steaming hot throughout.

Yes. Freeze cooked crust or leftover pizza in an airtight wrapping, ideally in portions; thaw it in the fridge and reheat until steaming hot throughout.

Cut leftover crusts into bite-sized pieces, toss them with a little olive oil and dried herbs, then bake at 180°C for about 8–10 minutes until crisp. Serve them as crunchy bites with tomato sauce or a garlic-and-herb dip.