Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
500g super fine 00 grade or strong white bread flour
1 tbsp fine salt
extra virgin olive oil, for kneading
Prepare the dough the night before; put the flour in a deep bowl, make a well in the centre and add the yeast and salt, slowly incorporating 325ml warm water until you have a rough, sticky dough.
Knead vigorously on an oiled work surface for 20 seconds, then rest for 10 minutes; repeat twice, using more oil as needed. Put the dough in an oiled bowl, cover with cling film and prove in the fridge for at least 8 hours, or up to 24 hours.
Divide and shape the dough into 4 even balls and space out on a floured baking tray. Flour the surface, cover with a clean tea towel and leave to rest for 1 hour, or up to 3 hours, until at room temperature.
Preheat the oven to 250˚C, gas mark 9; put a baking tray on the highest shelf. Shape each ball into a pizza base, then transfer 1 to a well-floured baking tray. Scatter with your favourite toppings and slide onto the hot baking tray. Cook for 6-8 minutes, until crisp and golden; repeat with the remaining bases.
This can be made in advance, cut into portions and frozen or chilled.
Typical values per item when made using specific products in recipe
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
0 in trolley
Quantity of Waitrose Super Fine 00 Grade Pasta Flour in trolley 0