For the base
- 500g strong white flour, plus extra for rolling
- 7g sachet fast-action yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tsp salt
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the topping
- 50g butter, softened
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 garlic cloves, crushed
- 300g pack mozzarella, drained
- 4 tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- handful basil leaves, roughly chopped
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Tip all of the base ingredients into a mixing bowl. Pour over 300ml warm water – not too hot. Stir quite hard with a spoon until the mixture comes together.
Turn out onto a lightly floured surface and knead 2-3 times until the mixture forms a ball. Divide dough into 8 equalsize pieces. Take 1 piece, leaving the remainder loosely covered with oiled cling film. Lightly flour the surface again and use a rolling pin to roll out dough into a round about 15cm diameter or as thin as you can. Put pizza on a baking sheet.
Mix together the butter and crushed garlic, then spread a little over the pizza. Tear the mozzarella into thin strips and scatter over. Repeat for the remaining pieces of dough. You should be able to fit 2 pizzas per baking sheet; depending on how many baking sheets you have, you may have to cook in batches.
Heat oven to 240C/fan 220C/gas 9. Bake pizzas for 12-15 mins until crisp and cooked through. Meanwhile, mix together the remaining ingredients, then season well. When the pizza comes out of the oven, top with the tomato mixture and serve straight away.
This dough's a doddleMaking dough from scratch might seem like hard work, but it tastes so much better than ready-made versions and costs less than a packet of bread mix. We’ve made it extra simple by cutting down on kneading time and not leaving the dough to rise. This saves you time in the kitchen and makes the dough easier to roll out. Plus, the pizza comes out of the oven with an authentically crisp base.