• STEP 1

    Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

  • STEP 2

    When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

  • STEP 3

    Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.


Roll out your dough as directed, then

spread over 4 tbsp ready-made tomato

pizza or pasta sauce. Scatter over

8 halved cherry tomatoes, 4 quartered

artichoke hearts from a jar, 8 halved,

pitted green olives and 2 tbsp drained,

rinsed capers. Tear a 125g ball of

mozzarella over the top and bake for

18 mins. Finish with a handful of shaved

Parmesan and some torn basil leaves.


Soak ½ sliced onion in cold water for

5 mins, then drain and mix with 6 tbsp

ricotta and some salt and pepper. Spread

this onto your pizza base, then dot on

2 tbsp pesto. Arrange 6 prosciutto

slices on top and bake for 18 mins. Finish

with 2 large handfuls of rocket, some

freshly milled black pepper and a drizzle

of extra virgin olive oil.


Spread 6 tbsp ready-made tomato

pasta or pizza sauce over the pizza

base, then sprinkle with 6 tbsp grated

Parmesan. Scatter over 100g baby

spinach leaves and crumble on 75g blue

cheese and 60g walnut pieces. Bake

for 12 mins.


Soak large handful dried wild

mushrooms in boiling water.

Meanwhile, mix 6 tbsp mascarpone with

a crushed garlic clove. Season well.

Heat 2 tsp olive oil and fry 6 sliced cap

mushrooms until softening,

then add the drained soaked mushrooms

and 1 tsp thyme leaves. Spread the

mascarpone mix on the pizza base

and top with mushrooms.

Bake for 12-18 mins, then sprinkle with 4 tbsp grated

Parmesan. Return to the oven for 1 min

and finish with extra thyme leaves.

Recipe from Good Food magazine, March 2011

Goes well with


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