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1. Video tutorial: Kneading dough

1. Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth - about 10 minutes. Try not to add any more flour - it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hours. Heat the oven as hot as it will go. Put a pizza stone or heavy baking sheet in the oven.
2. Meanwhile tip the tomatoes into a pan and cook over a high heat until they thicken a little and the juice is no longer watery (break them up if they are whole). Take off the heat, stir in the garlic and basil and season well.
3. Tip the dough out of the bowl onto a floured surface and divide into 2 or 4. Knead very briefly so you don't squash out too much air. Roll and stretch each batch out as much as you can to make a large pizza base - the thinner the dough, the crisper the base.
4. Drizzle the base with 2 tbsp olive oil and spread over some tomato sauce. Carefully lift onto the hot baking sheet or pizza stone (dusted with semolina or polenta to stop it sticking). Scatter with mozzarella and drizzle more oil, then cook for 10-12 minutes or until the crust is crisp and browned. Add more fresh basil leaves and olive oil.

Per large pizza

1316 kcalories, protein 41.7g, carbohydrate 201.1g, fat 43.9 g, saturated fat 12.3g, fibre 10g, salt 1.06 g

Latest comments and suggestions

• YUM YUMS!

  06 March 2009

  YUM YUMS! commented on this recipe

  Sorry but what is 00 Flour?

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• local_laydee

  06 March 2009

  local_laydee commented on this recipe

  Italian flour - Also known as 00 or dopio zero flour, is traditionally used for making pasta and is made from coarsely ground durum wheat. Unfortunately it's not always the easiest flour to find on sale...you may be lucky with your local supermarkets. Sainsbury's might be your best bet as Jamie Oliver uses it in a lot of his recipes.

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• poiuytr

  06 March 2009

  poiuytr commented on this recipe

  Thanks I've wondered about that.

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• Frantic Flapjack

  06 March 2009

  Frantic Flapjack commented on this recipe

  Do you have to use this flour or can the strong white flour be doubled?

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• local_laydee

  06 March 2009

  local_laydee commented on this recipe

  Some pizza recipes state that it can be made just using strong white bread flour, alternatively you can combine it with finely ground semolina flour. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want.

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• local_laydee

  06 March 2009

  local_laydee commented on this recipe

  Sorry - the computer didn't seem to like that! Should have said: "If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want."

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• Grace

  06 March 2009

  Grace commented on this recipe

  Are they intended to be one per person?

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• Catherine Coffee

  06 March 2009

  Catherine Coffee commented on this recipe

  What temperature does this need in the oven?

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• local_laydee

  06 April 2009

  local_laydee commented on this recipe

  Grace - It depends how much pizza you tend to eat and also how thin you roll the base out as to how big they are. Generally one per person though I think, so long as it's not part of a meal, ie not being served with wedges, onion rings etc etc. Catherine Coffee - I tend to heat mine fan oven at about 200 for pizzas. Hope this helps.

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• Starr

  19 April 2009

  Starr commented on this recipe

  can you not jus use 500g plain all purpose flour ??

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Ingredients

• 250g strong white bread flour
• 250g Italian 00 flour (available from some delis and large supermarkets, or use all bread flour)
• 10g fresh yeast or 1 tsp dried yeast
• 400g tin tomatoes
• 2 garlic cloves , sliced
• a small bunch basil , chopped (keep a few leaves for the top)
• olive oil
• 1 ball mozzarella , torn into pieces
• semolina or polenta for dusting

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Difficulty and servings

Makes 2 large

Preparation and cooking times

Ready in 30 minutes plus proving

Ingredients

• 250g strong white bread flour
• 250g Italian 00 flour (available from some delis and large supermarkets, or use all bread flour)
• 10g fresh yeast or 1 tsp dried yeast
• 400g tin tomatoes
• 2 garlic cloves , sliced
• a small bunch basil , chopped (keep a few leaves for the top)
• olive oil
• 1 ball mozzarella , torn into pieces
• semolina or polenta for dusting

Per large pizza

1316 kcalories, protein 41.7g, carbohydrate 201.1g, fat 43.9 g, saturated fat 12.3g, fibre 10g, salt 1.06 g

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