Recipe uploaded by

7 ratings

Recipe by Angela Nilsen

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. In a bowl, mix flour, semolina, salt and yeast. Make a dip in the middle, pour in oil, water, then stir and squeeze everything together (hands are easiest for this). The dough should feel very sticky (pic 1). When it is well mixed, cover and leave for 15 mins.
2. Tip the dough on to a lightly oiled work surface and rub your hands and the inside of the bowl with oil. Knead the dough about 12 times only, giving it a quarter turn each time you knead. Tuck the ends under so it is the shape of a ball and lay it in the bowl, seam side down. Cover and leave for 10 mins. Repeat the kneading and leaving for 10 mins again, then knead and leave for 15 mins, oiling the surface and your hands each time.
3. In between kneadings make the sauce for the topping. Drain the tomatoes and tip them into a bowl. Snip them into small pieces with scissors (pic 2). Stir in garlic, tomato purée, and seasoning. Set aside. Brush a baking sheet with oil and sprinkle with a little semolina. Heat oven to 240C/fan 220C/gas 9.
4. When the dough is ready, cut in half and put one half onto a lightly fl oured surface. Knead 4-5 times to squash out any air bubbles, then roll it out. At the point where it just keeps springing back, brush off the fl our from the work surface and rub on a little oil. This makes it easier to roll. Continue to roll out until you have a 28cm circle, pulling it into shape as well. Lift it onto the baking sheet (it's easier if you drape it over a rolling pin).
5. Drain the mozzarella, then pat dry with kitchen paper. Brush the dough with olive oil, then spread half the sauce over, almost up to the edge. Scatter over half the basil, then tear up one mozzarella ball and scatter over the basil (pic 3). Grate over pepper and drizzle with a little oil. Bake for 12-15 mins, until the topping is bubbling and the dough is going brown. Repeat with the remaining dough and toppings. To serve, scatter with parmesan shavings, rocket leaves and drizzle with oil.

Per serving

593 kcalories, protein 26g, carbohydrate 74g, fat 24 g, saturated fat 10g, fibre 3g, salt 3 g

Latest comments and suggestions

• Fluffy

  17 November 2007

  Fluffy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stoogy

  29 December 2007

  Stoogy rated and commented on this recipe

  

  Excellent

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chris

  18 February 2008

  chris rated and commented on this recipe

  

  It was worth the effort and turned out really well, even for my first attempt at making dough. The instructions were easy to follow

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lee

  26 April 2008

  Lee commented on this recipe

  So far this is my favorite pizza dough recipe. It's not as hard as it seems and the results are better than recipes I've tried that take longer.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracey

  22 July 2008

  Tracey rated and commented on this recipe

  

  This is the best pizza recipe i have tried and it is so easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Niekster

  30 August 2008

  Niekster commented on this recipe

  excellent pizza dough recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarai

  17 September 2008

  Sarai commented on this recipe

  Turned the pizza dough into a loaf of bread and the results were amazing! It had a wonderful open yet soft crumb. Absolutely delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anthony

  19 October 2008

  Anthony rated and commented on this recipe

  

  I to used this recipe to make bread (minus the semolina!!) and it makes wonderful soft bread, I also left some bread in the oven until the top was dark brown (not burnt) and it made excellent "crusty bread." Many thanks!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• reenie

  12 July 2009

  reenie commented on this recipe

  Great recipe for the base. I put all sorts on the top - tuna piri piri is my favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cluju

  26 August 2009

  cluju rated and commented on this recipe

  

  great recipe for the base best we've tried yet

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Loves to cook

  05 September 2009

  Loves to cook rated and commented on this recipe

  

  Best pizza base so far, and I have tried lots trust me. Pizza is our household favorites for Saturdays supper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2053/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE PIZZA DOUGH

• 350g strong white flour
• 25g coarse semolina , plus extra for sprinkling
• 1½ tsp salt
• 7g pkt fast-action dried yeast
• 1 tbsp olive oil , (not extra virgin) plus extra for drizzling
• 275ml tepid water

FOR THE TOPPING

• 400g can plum tomatoes
• 2 plump garlic cloves , finely chopped
• 2 tbsp tomato purée
• 2 balls buffalo mozzarella , (about 140g each)
• two small handfuls basil leaves, roughly torn parmesan shavings and rocket, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 2 pizzas

Preparation and cooking times

Prep 1 hr 15 mins

Cook 15 mins

Includes rising time

Base only

Ingredients

FOR THE PIZZA DOUGH

• 350g strong white flour
• 25g coarse semolina , plus extra for sprinkling
• 1½ tsp salt
• 7g pkt fast-action dried yeast
• 1 tbsp olive oil , (not extra virgin) plus extra for drizzling
• 275ml tepid water

FOR THE TOPPING

• 400g can plum tomatoes
• 2 plump garlic cloves , finely chopped
• 2 tbsp tomato purée
• 2 balls buffalo mozzarella , (about 140g each)
• two small handfuls basil leaves, roughly torn parmesan shavings and rocket, to serve

Per serving

593 kcalories, protein 26g, carbohydrate 74g, fat 24 g, saturated fat 10g, fibre 3g, salt 3 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk