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    Perfect pizzas

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    Perfect pizzas


    Preparation time: 30 minutes, plus proving
    Cooking time: 10-15 minutes
    Total time: 40-45 Minutes, plus proving

    Serves: 4


    750g strong bread flour, plus extra for dusting
    10g easy bake yeast
    1½ tsp fine salt
    450ml lukewarm water
    Olive oil
    Semolina, for dusting (optional)
    300ml passata or other smooth sauce
    Your choice of toppings, such as mozzarella, olives, ham, basil


    1 Place the flour, yeast and salt into a large bowl and stir together. Make a well in the centre of the flour and pour in the water. Using a spatula, bring the mixture together very roughly then tip out onto a surface.

    2 Knead for 10 minutes until smooth and elasticated, trying not to add too much flour. Shape the dough into a ball and place into an oiled bowl. Cover with a clean tea towel and place somewhere warm for 1-2 hours, or until doubled in size.

    3 Preheat the oven to 220ºC, gas mark 7 or higher if the oven allows. Lightly dust the surface with semolina, if using, or flour. Divide the dough into four, shape each piece into a ball then roll each one out to the size and thickness of your choice. Transfer to lightly oiled pizza trays or baking sheets.

    4 Spoon a thin layer of passata over each pizza base, then scatter over your choice of toppings, taking care not to overload it. Bake for 10-12 minutes, or until golden and cooked through. Slice and serve straightaway.

    Cook’s tip If you want to freeze ahead, cook the bases topped with just the passata for 5 minutes until pale golden. Leave to cool, then freeze flat. Once frozen, stack into a large freezer bag. To cook, scatter over your choice of toppings and bake from frozen.

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