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(17 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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30th Jan, 2016
That lovely gooey, elastic, stringy texture of the cheese on a pizza....where it stretches out when you try and separate a segment.....I don't get it when I use just mozarella cheese. Maybe that is not a property of authentic pizza and comes from melted cheddar cheese?
10th Sep, 2015
Tried this pizza recipe last night - I used my hands as I don't own a mixer - the dough was too runny to knead to begin with - I kept adding flour but didn't want to put too much in - I tried to knead as much as I could - when doing the first prep I warmed my oven up at 50oc - and turned it off - I left my dough to double in size in there - came on excellent - the rest of the instructions are pretty straight forward and easy to do - I didn't have grease proof paper - I lightly oiled an oven tray and sprinkled a fair bit flour on it - the base never stuck and cooked well - Im not too keen on the tomato base that's given here, I have tried better although my kids enjoyed it. I think I may work on that. All in all this is a good recipe, I will do again and involve my children too!
28th Apr, 2015
Great recipe. I always use this one and freeze the remainder of the dough. Yes, my husband and I are quite greedy and end up having 3 between us. My reasoning is that I roll the dough out thin LOL!
21st Jul, 2014
I like my 18 gmails that you sent me
6th Jul, 2014
I usually use strong flour for pizza dough but I found this recipe using 00 flour gave a much lighter base (although the dough was very sticky to begin with). I'm not sure about the instructions for making the dough, this seems to apply only for using fresh yeast - I used a sachet of easy bake yeast and just added it into the flour and mixed in the water and oil in the normal way. This made enough dough for 3 pizzas (one for a small appetite, one medium and one large). I'll be using this recipe in the future
29th Apr, 2014
This recipe is very good. I also have a recipe for pizza if you are looking for variety:
16th Apr, 2014
I must be the only person who did not get on well with this recipe! Followed instructions to the letter, yet my dough did not rise at all and would like to try again, but don't know where I went wrong! Any suggestions would be welcome!
21st Apr, 2014
The only thing I can think of is that the warm water for the yeast was too hot? This can "kill" the yeast. Or maybe the other thing - where is the warm place that you leave the dough to rise? I have nowhere particularly suitable in my house, so pre-warm my oven on 50 degrees beforehand and then leave the bowl in the oven (switched off). Hope this helps....
19th Feb, 2014
This is a really great recipe but I would stress that you definitely need to make it using Italian 00 flour and not with English flour or it will not turn out properly. Italian flour is graded by colour based on how much germ & bran are extracted and it really makes all the difference in Italian cookery and in many cases, can't be substituted with English flour which is graded by colour and texture. In my opinion McDougalls (yes indeed!) make the best 00 flour and you can buy it in most supermarkets or alternatively, online at Amazon.
7th Aug, 2013
loved it


26th Dec, 2013
How long will the dough keep in the fridge? Can you freeze this and at what stage?
6th Aug, 2016
Instead of using whole tinned tomatoes, I used crushed tomatoes and drained the juice they were in. I also added a spoonful of tomato paste and this helped to thicken the sauce, avoiding a soggy pizza.
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