Gordon's pizza

Gordon's pizza

Gordon Ramsay won the pizza challenge with this authentic-looking recipe

Difficulty and servings

Moderately easy

Makes 4 pizzas

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 25 mins

Plus rising
Vegetarian

Vegetarian

Method

  1. Sieve the flour and salt onto a clean work surface and make a well in the middle. Mix the yeast, sugar and oil into 325ml lukewarm water and leave for a few minutes, pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with clean, flour-dusted hands. Knead until you have a smooth, springy dough. Put the ball of dough in a large flour-dusted bowl, sprinkle with flour and cover with a damp cloth. Place in a warm room for an hour until doubled in size.
  2. Tip the dough onto a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you're working in advance like this it's better to leave your dough, covered with clingfilm, in the fridge.
  3. Once you're ready to make the pizzas, divide the dough into 4 balls, keep them covered. Put a large ovenproof frying pan on the heat (you can do two at a time if you have two pans) and roll one ball out on a floured work surface until it's the same size as your pan. Add a little olive oil to the pan and add the pizza base, pressing it into the pan. Cook over a medium heat until the base crisps and the dough starts to cook through and bubble up, about 5-8 minutes. Top each with 2 tbsp passata, 5 halved cherry tomatoes, some basil, 1/2 tbsp capers, 1/2 ball mozzarella and 1/2 tbsp Parmesan. Put under a pre-heated grill until the toppings bubble. Drizzle with more olive oil, sprinkle with salt and top with rocket to serve.

Per pizza

875 kcalories, protein 30.3g, carbohydrate 102.4g, fat 41 g, saturated fat 12.5g, fibre 4.8g, salt 5.03 g

Recipe from olive magazine, March 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo KAZ

    04 April 2010

    KAZ rated and commented on this recipe

    5 stars

    Best pizza recipe and I've tried many. The base stays lovely and crisp.

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  • Binder photo Melanie Day

    06 April 2010

    Melanie Day rated and commented on this recipe

    3 stars

    This was a good recipie and easy to make. The bases cooked really well by using the pan first and then the grill. Fab!

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  • Binder photo Albertine

    30 April 2010

    Albertine commented on this recipe

    I must have been watching too many election broadcasts. I thought this was going to be Gordon Brown's pizza...

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  • Binder photo Lingdada

    30 April 2010

    Lingdada rated and commented on this recipe

    4 stars

    I just love cooking others peoples' tasty ideas...Yum!

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  • Binder photo Arabella

    03 February 2011

    Arabella rated and commented on this recipe

    5 stars

    Does exactly what it says. Very tasty, easy and versatile. I used it to show my son how to make a bread dough. He loved the whole experience of making and eating. And the pan/grill method geniinely gives a gorgeous crisp base.

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  • Binder photo **Flora**

    04 February 2011

    **Flora** commented on this recipe

    Looks delicious but very high in calories!

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  • Binder photo MUSIC.MADNESS*27*

    21 February 2011

    MUSIC.MADNESS*27* commented on this recipe

    hmmm... looks good, tommorows tea- IM COOKING!!!

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  • Binder photo Ashie Ranathunga

    21 June 2011

    Ashie Ranathunga commented on this recipe

    Fabulous............. !!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • Binder photo ninegrandstudent

    04 April 2012

    ninegrandstudent rated and commented on this recipe

    5 stars

    By far the best homemade pizza dough I have made - and I have tried several recipes. This stands up to the ultimare challenge of being nice enough to support a non-tomatoey topping.

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  • Binder photo ninegrandstudent

    04 April 2012

    ninegrandstudent commented on this recipe

    http://ninegrandstudent.wordpress.com/

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  • Binder photo Cordelia

    09 May 2012

    Cordelia rated and commented on this recipe

    5 stars

    This is so yum!!! I didn't fry the base, I just let it rise and then rolled it out and cooked it in the oven. AMAZING!

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  • Binder photo Kat

    13 December 2012

    Kat rated and commented on this recipe

    5 stars

    Super good and quick recipe! I made my own passata from chopped, canned tomatoes, garlic, onion and herbs, and it worked perfect! It was crispy, full of flavor and really filled everyone up! Served with nice white wine....yummy!

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  • Binder photo Chariotboy

    06 February 2013

    Chariotboy commented on this recipe

    Great dough and a lovely crisp pizza. Easy to follow recipe, I added some red onion, chorizo and fresh chilli for a bit of spice and it turned out well. I will certainly make again maybe with other toppings. No more soggy pizzas.

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  • Binder photo Wilko

    24 February 2013

    Wilko rated and commented on this recipe

    5 stars

    A great recipe, easy to follow and works out every time. I bake mine in the oven and experiment with the toppings. Last time it was Cheese and tomato another one had jalapeno, anchovies, pepperoni, serrano ham. Thin and crispy pizza every time!

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  • Binder photo Wilko

    24 February 2013

    Wilko commented on this recipe

    Only changed the ingredients for the topping and the way it was cooked because it was easier for me to oven bake it. Made the pizza myself because we were sick of shop made pizza. Glad I did it.

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  • Binder photo Helena

    18 March 2013

    Helena rated and commented on this recipe

    5 stars

    I made this with a pizza stone instead of the pan and grill, and it tasted great. Will be making this one again.

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  • Binder photo amisyandre

    23 March 2013

    amisyandre commented on this recipe

    A great recipe, easy to follow and works out every time. I bake mine in the oven and experiment with the toppings. Last time it was Cheese and tomato another one had jalapeno, anchovies, pepperoni, serrano ham. Thin and crispy pizza every time!<a href="http://www.food-machine.org/product/pasta_making_machine/conveyor-pizza-oven.html">conveyor pizza oven machine</a>

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  • Binder photo amisyandre

    23 March 2013

    amisyandre rated this recipe

    5 stars

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  • Binder photo kiseca

    14 May 2013

    kiseca commented on this recipe

    Good recipe, FANTASTIC taste!! Thank you Gordon again!!!

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  • Binder photo kiseca

    14 May 2013

    kiseca commented on this recipe

    Good recipe, FANTASTIC taste!! Thank you Gordon again!!!

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Difficulty and servings

Moderately easy

Makes 4 pizzas

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 25 mins

Plus rising
Vegetarian

Vegetarian

Ingredients

  • 500g strong bread flour or Italian '00' flour
  • 1 level tbsp fine sea salt
  • 2 x 7g sachets dried yeast
  • 1 tbsp golden caster sugar
  • 4 tbsp extra-virgin olive oil

FOR THE TOPPING

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Per pizza

875 kcalories, protein 30.3g, carbohydrate 102.4g, fat 41 g, saturated fat 12.5g, fibre 4.8g, salt 5.03 g

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