Simple pizza base

Prep: 15 mins Cook: 12 mins - 18 mins Plus proving


Makes 2 large or 4 individual pizzas
Everyone's favourite Friday food tastes so much better when homemade and topped with your favourite ingredients

Nutrition and extra info

  • Freeze dough only

Nutrition: per pizza base

  • kcal1192
  • fat16g
  • saturates2g
  • carbs241g
  • sugars4g
  • fibre10g
  • protein37g
  • salt2.52g
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  • 600g strong white bread flour, plus plenty for rolling
  • ½ tsp dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • semolina, for dusting



    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…


  1. Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

  2. When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

  3. Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

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Comments, questions and tips

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Comments (18)

dingdangdoo's picture

Awful! I made this recipe carefully following the ingredients and steps as I had read the comments, but although the dough looked fine before cooking, it turned into a solid, wet lump with the texture of playdough when it was put in the oven. I have used many pizza base recipes but none have ever produced this! I shall return to my tried and tested recipes.

Furner's picture

As the other members said, this pizza dough is far to sticky. It makes such a mess and you have to add a fair bit of flour to it. There is no rolling, you just have to pull it into shape and hope for the best. I will not be using again and would advise others to try a different recipe.

UKChef's picture

I strongly suggest if you want to use this recipe modifying it a bit, as mentioned below its way too watery to be any good.
I just looked this up because I left my recipe book at work but since I was only making a maximum of two pizza bases fairly thin I used:
300g Strong White Flour
1/4 tbsp Dried Yeast
1 tbsp Olive Oil
200ml of warm water

Please note if you find your mixture is too dry at this point, add tiny amounts of warm water until it reaches the right consistency.

One important tip is to make sure the yeast does not contact the salt straight away or it will kill it, the best way to do this is to make a well in your flour, then put the salt in the bottom, cover it with flour then add the warm water/yeast mixture to it.

Also I only ever leave the mixture to prove for just over an hour and its always fine.

jamesewart's picture

Dreadful sloppy messy uncontrollable dough with no form whatsoever.
Maybe if left for 6 hours or overnight but I seriously doubt it.

AmyG1980's picture

This recipe is awful. The dough is soaking wet, sticks to everything, can not be moulded and is going to take me forever to clean up. The suggestion of 'incorporating enough flour to stop the dough being sticky' would mean using a 1.5kg bag of flour. I am extremely disappointed. Clearly the person who uploaded this recipe mistyped the amount of water required.

ianpreece's picture


roserendall's picture

I found this to be far to much water. Not sure how it's gonna turn out cause I had to add so much more flour!

katievwood's picture

Made dough the night before and put straight in fridge then left at room temperature for about 30 mins before using. Rose up a lot and made 4 quite big pizzas.

1flower1's picture

I would to freeze the leftover dough, does anyone know if it can be frozen as dough or if it needs to be par baked

araiment's picture

Very simple recipe and tastes better than any pizza you can buy. Freezing the left over dough also works.

natalietreadgold's picture

Has anyone frozen this? Was it ok?

dant91's picture

Really didn't work. Followed the recipe to the letter, ended up with a bowl of what rather looked and felt like phlegm. Not sure what happened - maybe my kitchen's the wrong temperature.

elizabethr's picture

Delicious toppings and easy to make.

nikkidowns's picture

Simple to make, I made it with my 2 year old. She loved rolling out the dough and picking her topping and putting it on herself.

beverley_flora's picture

How does one portion have 1192 kcalories??!

madeleine79's picture

my guess is proofing - the base needs to be left for quite a while.

amyvitality's picture

Why does this say ready in 6 hours, when it only takes 30min?

squeaksquara's picture

Because you need to leave the dough for 60hrs.

Questions (3)

chicguin's picture

Can this be done using wholemeal flour instead, would it still need the yeast?

goodfoodteam's picture
Hi there, yes you can use wholemeal flour and it will still need the yeast. Hope that helps.
last edited: 10:34, 10th Nov, 2014
jamesewart's picture

It can't be done with any flour this recipe is absolute pants. Follow Hollywood or Hobbs House to the letter and you get dough. This was slop.

Tips (1)

UKChef's picture

Try adding basil to the dough mixture finely chopped for a bit of extra colour