Try this authentic Italian pizza recipe, including incredible homemade dough, at home tonight.


  • For the dough

  • 1 sachet (7g) quick-acting yeast or 30g fresh yeast

  • 2 teaspoons caster sugar

  • 500g Tipo ‘00’ flour, plus extra to dust

  • 1 teaspoon fine salt

  • 2 tablespoons olive oil, plus extra to grease

  • For the topping

  • 1 x 400g tin good-quality plum tomatoes

  • 1 tablespoon olive oil

  • 1 tablespoon dried oregano, plus extra to serve

  • 1 teaspoon fine salt 1⁄2 teaspoon cayenne pepper

  • 200g freshly grated mozzarella cheese

  • plus your choice from the following: onion (finely sliced and tossed in olive oil and salt), sliced mushrooms, pieces of ham, chopped peppers, olives, pesto, etc. It’s important not to overload the pizzas, so stick to a maximum of 3 toppings per pizza.


  • 1.

    To make the dough, dissolve the yeast and sugar in 250ml warm water and allow to rest for 5 to 10 minutes. (The yeast should make the water froth and bubble, but don’t worry if it doesn’t happen.)

  • 2.

    Mix the flour and salt together in a bowl. Using a fork, mix in the yeasty water until it starts to form a dough. Add the oil and bring together into a smooth dough.

  • 3.

    Turn the dough onto a floured surface and knead until it has an elastic, smooth texture – time to give your arms a workout! If the dough sticks to your hands, add a little extra flour. Place the dough back in the bowl and cover with a clean damp tea towel. Leave for 30 minutes to 1 hour in a warm place, until it has doubled in size. Meanwhile, preheat the oven to its maximum temperature, 250 0 gas 9.

  • Now prepare your toppings:

  • 1.

    In a food processor, blend the tomatoes with the oil, oregano, salt and cayenne pepper. Get your choice of toppings ready and grease 4 baking trays (approx 20cm x 28cm) with a little olive oil.

  • 2.

    When your dough is ready, divide into 4 tennis-ball-sized amounts and mould until they form smooth balls – cover them with your damp clean tea towel so that they don’t form a crust. On a floured surface, roll each of the balls of dough to a think rectangle shape to fit the baking trays. The dough should be quite thin – about the thickness of cardboard. Transfer the pizza bases to the trays.

  • 3.

    Place a ladleful of the tomato sauce in the centre of each base and spread towards the edges, leaving a 1cm edge for the crust to form. Sprinkle each pizza with grated mozzarella and your choice of toppings.

  • 4.

    Place in the hot oven and cook for 7 to 10 minutes until the base is cooked and the top golden. If the base isn’t very crispy, place it on the base of your oven for an extra 3-5 mins. Serve sprinkled with a little oregano.

  • Tip:

  • 1.

    If you want a really lovely crispy base, use a pizza stone. Heat this in the oven for about 30mins before you cook your pizza. Roll your dough into a circular shape and once the dough is the right thickness, carefully remove the stone from the oven (using oven gloves!) and place your pizza base on top of the stone. Top your pizza with the tomato, mozzarella and your choice of toppings (as outlined above). Cook in the oven for 5 to 10 mins.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 740kj
  • Fat Total 24g
  • Saturated Fat 9g
  • Protein 25g
  • Carbohydrate 104g
  • Sugar 5g
  • Sodium 676mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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