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Make the yeast mixture

350 ml tepid water, 27 to 38°C max

2 tsp sugar

4 tsp dried yeast

Stir the ingredients into a meausuring jug, then stand for about 15 mins until the mixture turns frothy.
Make the dough ball

450g Flour (Doves farm "Pasta flour")

3 tsp salt

Sift the flour into a large bowl and form a well in centre.

Above yeast mixture

Pour in most of the liquid and mix with a metal spoon, adding just enough liquid to bring the mixture to a single dough ball.
Pastry board and 12" pizza trays lightly oiled

1..Knead the dough on a floured board for 5 - 10 minutes.

2..Lightly oil the surface of the ball, return to a clean bowl, cover and leave to rise for one hour.

3..With oily fingers, knock back to remove large air bubbles, (the dough should now be smooth and silky) divide into three and roll each into a ball, leave covered for another 20 minutes.

4..Flatten each ball, dip in some flour on a side plate, then roll out very lightly until the dough roughly fits the 12 inch pizza tray.

5..Place the pizzas on the lightly oiled pizza trays and squeeze the dough out to the tray edges.

6..The dough is now ready to receive a layer of tomato sauce followed by crumbled mozzarello cheese and a choice of toppings. Bake in a 240 C pre-heated oven for about 15-20 mins until the edges are baked crisp.


Selection of toppings


Mushroom, sweetcorn and Jalapenos

Mushroom, pineapple and ham

Pepperoni and pinapple

Goats cheese, spinach and pine nuts

Anchovies, capers and olives

Mushroom, jalapenos, peppers and red onion rings