Even a novice cook can master the art of perfect pizza with our
step-by-step guide. This homemade pizza recipe features a simple
pizza dough and toppings.
Ingredients
For the base
300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil, plus extra for drizzling
For the tomato sauce
100ml passata
handful fresh basil or 1 tsp dried
1 garlic clove, crushed
For the topping
125g ball mozzarella, sliced
handful grated or shaved parmesan (or vegetarian
alternative)
handful of cherry tomatoes, halved
To finish
handful of basil leaves (optional)
Steps
Make the base: Put the flour into a large bowl,
then stir in the yeast and salt. Make a well, pour in 200ml warm
water and the olive oil and bring together with a wooden spoon
until you have a soft, fairly wet dough. Turn onto a lightly
floured surface and knead for 5 mins until smooth. Cover with a
tea towel and set aside. You can leave the dough to rise if you
like, but it’s not essential for a thin crust.
Make the sauce: Mix the passata, basil and
crushed garlic together, then season to taste. Leave to stand at
room temperature while you get on with shaping the base.
Roll out the dough: if you’ve let the dough
rise, give it a quick knead, then split into two balls. On a
floured surface, roll out the dough into large rounds, about
25cm across, using a rolling pin. The dough needs to be very
thin as it will rise in the oven. Lift the rounds onto two
floured baking sheets.
Top and bake: heat the oven to 240C/220C
fan/gas 8. Put another baking sheet or an upturned baking tray
in the oven on the top shelf. Smooth sauce over bases with the
back of a spoon. Scatter with cheese and tomatoes, drizzle with
olive oil and season. Put one pizza, still on its baking sheet,
on top of the preheated sheet or tray. Bake for 8-10 mins until
crisp. Serve with a little more olive oil, and basil leaves if
using. Repeat step for remaining pizza.
Notes
Troubleshooting: If the dough is too wet: add a
bit more flour and work it in. If dough is too stretchy to roll
out: leave it to rest for 10 mins or so, then try again. You
need far more pressure when rolling dough than when rolling out
pastry. If the base isn’t cooked: baking the pizza on top of a
preheated sheet or tray should prevent this. However, it could
be too thick or have too much topping. If the topping is cooked
before the base, cover with foil and give it another 5 mins.
Choose your toppings: Fancy a bit more topping?
Here's some suggestions. Olives, ham and chargrilled artichokes;
Spicy sausage, chilli or jalapeños and sliced tomato; Spinach,
garlic, gorgonzola cheese and a whole egg cracked on top; Creamy
mascarpone, pesto, roasted red peppers and sliced mushrooms. Or
if you're not sure what you fancy – why not do half and half?
Calzone: Pile sauce and toppings onto one half
of the dough circle, brush the edge with a little water, then
fold and pinch to make a pasty shape. Bake until golden as
before.
Garlic & Rosemary Bread: Leave the dough a bit
thicker, brush with oil and stud with rosemary sprigs. Bake for
15 mins or until risen and golden. Brush with garlic butter.
