From our kitchen to yours
Crust was born from a simple belief: everyone deserves to experience the joy of making exceptional pizza at home. No expensive equipment required, no culinary degree needed—just quality ingredients, proper technique, and a little patience.
We started in 2020 when our founder Marco, a Naples-trained pizzaiolo, realized that most online recipes were either overly simplified or impossibly complex. There had to be a middle ground—recipes that respected tradition while remaining accessible.
Today, Crust is a community of passionate pizza makers from around the world. Our recipes have been tested hundreds of times in real home kitchens, refined based on reader feedback, and written with the care of teaching a friend.
What we believe
Quality ingredients
Great pizza starts with great ingredients. We always recommend the best, but provide alternatives when authentic isn't available.
Time is flavor
Slow fermentation develops complex flavors no shortcut can match. Our recipes honor this truth while offering quicker options when needed.
Learn by doing
Pizza making is a craft. Your first attempt won't be perfect—and that's okay. Each pizza teaches you something new.
Meet the pizzaiolos behind Crust
Antonio Greco
Seafood & Mediterranean
Sicilian master of seafood pizzas, Antonio sources the freshest Mediterranean ingredients for his coastal-inspired creations.
Antonio Vitale
Coal Oven & Classic New York Pizzas
Brooklyn coal oven pizza legend with over 40 years of experience. Antonio learned from the original Totonno's masters and carries on the tradition of American coal-fired pizza. His char-kissed pies are the standard by which others are measured.
Elena Petrova
Vegetarian & Creative Toppings
Elena combines her Russian heritage with Italian training to create unexpected flavor profiles. Her vegetarian pizzas are legendary.
Emily Park
Detroit & Pan Pizzas
Detroit native and automotive engineer-turned-chef who has become the authority on Detroit-style pizza. Emily's scientific approach to the Frico edge and airy crumb has made her recipes the definitive guide for home pizza makers.
Giovanni Russo
Roman & Al Taglio Pizzas
Roman pizza master specializing in pizza al taglio and pinsa romana. Giovanni trained in Rome's legendary Pizzarium and brings decades of experience with high-hydration doughs. His focaccia and flatbreads are legendary.
Giuseppe Bianchi
Classic Neapolitan & Traditional Italian
Third-generation pizzaiolo from Naples, Giuseppe learned the craft from his grandfather in the shadow of Mount Vesuvius. He brings 40 years of wood-fired experience to every pie.
Isabella Fontana
Spicy & Southern Italian
Calabrian by birth, Isabella brings southern Italian fire to her pizzas. Her spicy creations have a devoted following.
James Chen
New York & Detroit Styles
NYC pizza obsessive who quit finance to pursue his passion. James has perfected the New York fold and Detroit crisp through years of R&D.
Get weekly pizza recipes
Join our community of pizza lovers and receive new recipes, tips, and techniques delivered to your inbox.