Basic pizza

Basic pizza

If you know how to make a basic pizza, you can turn your hand to making so many different versions

Difficulty and servings

Easy

Makes 2 large

Preparation and cooking times

Total time

Ready in 30 minutes plus proving

Method

  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 10.0g, salt 1.06 g

Recipe from olive magazine, March 2009.

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Latest comments and suggestions

  • Binder photo YUM YUMS!

    06 March 2009

    YUM YUMS! commented on this recipe

    Sorry but what is 00 Flour?

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  • Binder photo 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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  • Binder photo poiuytr

    06 March 2009

    poiuytr commented on this recipe

    Thanks I've wondered about that.

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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Grace

    06 March 2009

    Grace commented on this recipe

    Are they intended to be one per person?

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  • Binder photo Catherine Coffee

    06 March 2009

    Catherine Coffee commented on this recipe

    What temperature does this need in the oven?

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  • Binder photo 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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  • Binder photo Starr

    19 April 2009

    Starr commented on this recipe

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

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  • Binder photo Lollypopping

    24 April 2010

    Lollypopping commented on this recipe

    I have used this receipe twice and found it really easy to follow, the only comment I would make is that its a bit tricky to know how much polenta to put on the base to stop it sticking the first time I put too much, but now I have the right amount, or alternatively just a couple of drops of olive oil does the same trick on the base and gives it the italian feeling

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  • Binder photo Lollypopping

    24 April 2010

    Lollypopping commented on this recipe

    I have used this receipe twice and found it really easy to follow, the only comment I would make is that its a bit tricky to know how much polenta to put on the base to stop it sticking the first time I put too much, but now I have the right amount, or alternatively just a couple of drops of olive oil does the same trick on the base and gives it the italian feeling

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  • Binder photo jo

    22 August 2010

    jo rated and commented on this recipe

    5 stars

    Make this pizza all the time and I love it but have never bothered with the semolina/polenta for dusting I just use a bit of flour instead. I have also tried using all bread flour or half bread flour and half plain flour each seem to work fine.

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  • Binder photo JakeW

    03 January 2013

    JakeW commented on this recipe

    I made this a while ago now, and remember being very pleased with it, quite simple to do the topping, but proved a difficult task doing the base. It seemed very tempting to add an extra can of tomatoes, as it doesn't look like much, but when cooked it is plenty, and an extra can would be too much.

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Difficulty and servings

Easy

Makes 2 large

Preparation and cooking times

Total time

Ready in 30 minutes plus proving

Ingredients

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Per large pizza

1316 kcalories, protein 41.7g, carbohydrate 201.1g, fat 43.9 g, saturated fat 12.3g, fibre 10.0g, salt 1.06 g

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