Makes 5-6 individual pizzas


For the dough: 

850 g 00 flour

500 ml room temp water

5 g salt

5 g fresh yeast

For the sauce:

1 can of good quality plum tomatoes

1 pinch of salt

5 basil leaves

Choose any toppings you like….or have in the cupboard/fridge!


For the dough: dissolve the yeast into the water. Combine the flour, water and salt together in a bowl before turning out onto a floured work surface and knead for 15 minutes, until you have a smooth and elastic dough. Leave to rest for 15 minutes.

Cut into 220-260g pieces and roll into tight dough balls. Place in a dish and cover with cling film and a tea towel.  Leave to prove for 12-24 hours until the dough balls have completely relaxed and increased in size (by 2/3).

For the tomato sauce: put all the ingredients in a blender and pulse to a rough texture. To cook: get a large non-stick frying pan on a high heat and preheat your grill. Roll or stretch out your dough ball and lay in the bottom of the hot pan.  Spread a good spoonful of the tomato sauce onto the base (leaving a 1″ crust). Season with a pinch of Parmesan.  Add whatever toppings you choose. Cook on the hob until the base is browned, then put straight under hot grill to finish, about 1-2 minutes. Enjoy!