Pizza

Pizza

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 1 hr, 10 mins Plus about 2hrs resting and rising

Skill level

Easy

Servings

Makes 6

Try this crisp and fresh pizza recipe for a casual prepare-ahead supper for friends - who needs takeaways?

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
446
protein
21g
carbs
51g
fat
19g
saturates
9g
fibre
4g
sugar
5g
salt
0.8g

Ingredients

  • 10g fresh yeast or 7g sachet dried
  • ½ tsp sugar
  • 375g Italian '00' flour, plus extra for dusting
  • 1 tbsp olive oil, plus extra for greasing
  • 3 x 125g balls mozzarella, torn
  • fresh basil, to serve

For the tomato sauce

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 x 400g cans good-quality Italian chopped tomatoes

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins). Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size – about 1½ hrs.
  2. For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.
  3. Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.
  4. With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire (see below for some ideas). Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.

Recipe from Good Food magazine, March 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
karengould's picture

I must be the only person who did not get on well with this recipe! Followed instructions to the letter, yet my dough did not rise at all and would like to try again, but don't know where I went wrong! Any suggestions would be welcome!

muppet123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The only thing I can think of is that the warm water for the yeast was too hot? This can "kill" the yeast. Or maybe the other thing - where is the warm place that you leave the dough to rise? I have nowhere particularly suitable in my house, so pre-warm my oven on 50 degrees beforehand and then leave the bowl in the oven (switched off). Hope this helps....

muppet123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a really great recipe but I would stress that you definitely need to make it using Italian 00 flour and not with English flour or it will not turn out properly.
Italian flour is graded by colour based on how much germ & bran are extracted and it really makes all the difference in Italian cookery and in many cases, can't be substituted with English flour which is graded by colour and texture.
In my opinion McDougalls (yes indeed!) make the best 00 flour and you can buy it in most supermarkets or alternatively, online at Amazon.

mysamba's picture
  • 1
  • 2
  • 3
  • 4
  • 5

loved it

hollyetchell's picture

This is by far my favourite pizza base recipe - we have it every Friday where possible, delicious! It freezes really well too, wrapped in grease proof paper to stop it sticking and then foil.

barbiere's picture

Hi, I made this with great success but would like to freeze the dough so at what point do you freeze this please????

scottyqt's picture

My top tip for any pizza using mozerella is to get the mozerella stick and not the balls. Balls seem to have so much water which really seeps out and into the pizza base making it soggy.

fionnuala21's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This worked out pretty well, although I don't have a mixer, so I did it by hand. I didn't understand the first part of the instructions, about kneading the dough when you only add half the flour - I guess this is because I don't have an automatic mixer, where it wouldn't matter that the dough was really wet? So I added extra flour at that point, so I could kind of knead it. It didn't seem to matter though as it worked out well in the end - was really light and nice. I only gave 3 stars because of the instructions for hand mixing, but it was a really nice recipe in the end, and a great experience for a first time bread maker!

vicki1605's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this recipe. Super thin and crispy base, looked very professional! Would reccommend using oil, not flour in step 4.

kriste24's picture

Italian flour, which flour I need to know, advice please. I will make tonight. Thanks for help.

elizabethr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Super pizza recipe and really tasty selection of toppings to choose from - perfect for a Saturday night!

misabeatty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the best pizza base recipe I have tried.

stusiz's picture

Can i freeze this at the dough stage?

Questions

Tips