3.2/5 rating (23 votes)
  • Makes: 2 large or 4 small
  • Prep Time: 30 mins
  • Ready in: 10 mins
  • Print:


  • Dough
  • 500g ‘00’ flour
  • pinch of salt
  • 10g yeast, dried, roughly 7g sachet and a half
  • 325-350mls water, roughly
  • Pizza Sauce
  • 1 x 400g can chopped tomatoes in juice
  • 1 tbsp tomato puree
  • 200g buffalo mozzarella
  • 20 leaves fresh basil
  • 2 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • salt
  • pepper
  • Meat Option
  • 250g pesto salami (will bring my own)
  • Or 100g Parma ham

Share This

Follow Phil


  • Place the flour, salt, yeast into a bowl and mix well.
  • Add 3/4 of the water and mix well, you may need to add a little more water. The dough must be soft but not too sticky.
  • Remove from the bowl and knead well for a few minutes.
  • Place back in the bowl and leave to rise for 15 minutes in a warm place, covered with cling film.
  • Meanwhile pre heat the oven to its hottest temperature. Add the baking pizza stone if you have one.
  • Next place the tomatoes and paste into a pan and cook for 10 minutes or so until nicely thickened (I do this as I don’t want a soggy pizza) then cool.
  • Split the dough into 2 or 4 depending on what size you want.
  • Lightly flour the table and roll out the dough to the thickness of a pancake, flouring all the time.
  • Spoon over a little tomato sauce, then top with 4 or 5 pieces of Mozzarella.
  • Dot over some leaves of basil, a little dried Oregano and a drizzle of olive oil.
  • Finally a little salt and pepper and meats if useing.
  • Bake in the oven for 8-10 minutes until you have a crisp edge.
  • Remove and eat straight away.

Phil's Tips