Maltese Pizza Crust

4.3 of 5 (38)
editors choice
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.5
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 305.7 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Maltese Pizza Crust calories by ingredient


A basic pizza crust I learned to make in the Mediterranean. A basic pizza crust I learned to make in the Mediterranean.
Number of Servings: 8


    1/2 cup warm water
    1-1/2 tbsp olive oil
    2-1/4 tsp yeast (2.5 oz. packet)
    1 tbsp sugar
    1 tsp salt
    1-1/2 cup flour


In large bowl, stir yeast into warm water.
Add sugar and stir briefly, then let sit till bubbly (about 5 minutes); stir in olive oil.
Add salt and flour (for a smoother dough, beat in the first 1/2 cup flour with a mixer).
Knead on floured surface till smooth and elastic dough forms, adding additional flour as needed (usually takes 7 to 10 minutes).
Return dough to bowl and coat lightly with a little more olive oil.
In a warm, draft-free place let dough rise until doubled in size (usually takes 45 minutes to an hour).
Punch dough down and roll out for 1 large thin crust pizza or two smaller thick crust pizzas.
Prebake the dough at 400 degrees F for 5 minutes before topping.

This is a very basic bread dough recipe with many applications. If you wish, you can make a loaf of bread out of the dough by placing it in a greased loaf pan after punching down; let it rise again for about 45 minutes and bake at 375 degrees for about 40 minutes till golden brown (or till it sounds hollow when tapped).

Number of Servings: 8

Recipe submitted by SparkPeople user DAMIENDUCKS.

Member Ratings For This Recipe

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    9 of 9 people found this review helpful
    I doubled the recipe, put the water, yeast, oil and sugar in the bread machine for 5 minutes, then added the dry ingredients and used the dough cycle. I then gave each of the kids a ball of dough and let them make Pizza w/toppings of their choice. They all loved it! - 11/10/07

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    3 of 3 people found this review helpful
    Use it almost weekly!! - 8/8/09

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    3 of 3 people found this review helpful
    awesome! i added fresh, crushed rosemary and oregano. perfect! - 3/12/09

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    3 of 4 people found this review helpful
    Sounds like my crust recipe, except I use whole wheat, sometimes adding some Italian herbs, crushed garlic, & maybe flax seed. Always comes out perfect cooked on stone. - 1/24/09

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    2 of 2 people found this review helpful
    so easy and taste great I made it into a loaf of bread for my family I will make this often thanks for sharing - 1/22/11