Learn how to make the perfect pizza at the hands of an Italian master!


  • 180g/6oz '00' strong plain flour

  • 140ml/5 fl oz warm water

  • 1 tbsp extra virgin olive oil

  • 1 pinch of salt

  • 1 tsp dried yeast

  • For the topping:

  • 300g/10½oz chopped tomatoes

  • 8 filleted anchovies

  • 1 tbsp oregano

  • 3 tbsp pitted black olives

  • 2 cloves garlic, finely sliced

  • Drizzle of extra virgin olive oil


  • 1.

    Mix the salt and the yeast in a bowl with the water.  In another large bowl make a well in the centre of the flour and then add the yeast mixture and the extra virgin olive oil.  Mix well with a wooden spoon until you create a doughy texture.  Turn out the dough onto a clean well floured surface and work it with your hands for approximately 3 minutes.  Place in a bowl, cover with a towel and leave in a warm place to rest for at least 20 minutes until the dough nearly doubles in size.

  • 2.

    At this stage, pre-heat the oven to it’s hottest temperature - at 240ºc/ 425ºF/ Gas 7 or whatever the hottest temperature is.  Oil a baking tray and put it in the oven to preheat.

  • 3.

    Once rested, turn out the dough onto a floured surface and with your hands push out to create a round pizza shape approximately 25cm diameter.  Place the pizza base on the oiled pre-heated baking tray, add the chopped tomatoes, anchovies, oregano, olives and the crushed garlic.  Drizzle with the extra virgin olive oil and cook for approximately 20 minutes at 220ºc/ 425ºF/ Gas 7.  Drizzle with a little more extra virgin olive oil, slice and serve.

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