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Who better than Gino D'Acampo, everyone's favourite Neopolitan chef, to make the definitive pizza from his region?


  • 1 pinch of salt

  • 1 tsp dried yeast

  • 140ml warm water

  • 180g '00' strong plain flour

  • 1tbsp Italian extra virgin olive oil

  • Topping

  • 400g tinned chopped tomatoes

  • 200g buffalo mozzarella

  • 2tbsp oregano

  • 200g ham (Parma ham or cooked ham)

  • 200g spicy sausage

  • 2 cloves of garlic, finely chopped

  • Handful of rocket

  • 4 tbsp Italian extra virgin olive oil

  • 4-6 mushrooms, sliced

  • Handful of fresh basil


  • 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 water 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, leave in a warm place and allow to rest for at least 30 minutes until the dough nearly doubles in size.

  • 2.

    At this stage, pre-heat the oven to 220º degrees.

  • 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 in diameter. Place the pizza base on a baking tray (previously brushed with oil).

  • 4.

    With the help of tablespoon, spread the tomatoes on top of the dough, add a couple of pinches of oregano, some chopped garlic and drizzle with extra virgin olive oil. Cook in the middle of the oven for approximately 20 minutes.

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