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(16 ratings)

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


Makes 6

Make your own pizza with a crispy base, mozzarella cheese and a fresh tomato sauce. Add simple toppings like slices of ham and rocket if you like.

Nutrition and extra info

  • Vegetarian


  • kcal446
  • fat19g
  • saturates9g
  • carbs51g
  • sugars5g
  • fibre4g
  • protein21g
  • salt0.8g
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  • 10g fresh yeast or 7g sachet dried



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • ½ tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 375g Italian '00' flour, plus extra for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 x 125g balls mozzarella, torn
  • fresh basil, to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

For the tomato sauce

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 2 x 400g cans good-quality Italian chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.

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Comments, questions and tips

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8th Mar, 2013
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.
29th May, 2014
Hi, I made this with great success but would like to freeze the dough so at what point do you freeze this please????
26th Nov, 2012
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.
13th Nov, 2012
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!
26th Mar, 2012
Loved this recipe. Super thin and crispy base, looked very professional! Would reccommend using oil, not flour in step 4.
24th Nov, 2011
Italian flour, which flour I need to know, advice please. I will make tonight. Thanks for help.
20th Sep, 2010
Super pizza recipe and really tasty selection of toppings to choose from - perfect for a Saturday night!
30th Jun, 2010
This is the best pizza base recipe I have tried.
28th Apr, 2010
Can i freeze this at the dough stage?


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