Summer 2021

Homemade Pizza

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Serving: Makes 4 pizzas

Prep Time: 30 minutes plus proving time

Cook Time: 10 minutes

Homemade pizza on pizza board


500g Strong white bread flour

1 tsp Maldon Salt

300 ml Lukewarm water

7g Dried yeast sachet

1 tsp Caster sugar

2 tbsp Olive oil

700g Passata

2 Garlic cloves, grated

1 tsp Dried oregano

Black pepper

100g Fine semolina

100g Prosciutto

250g Buffalo mozzarella

25g Wild rocket

Pinch of dried chilli flakes

Parmesan for shaving

Drizzle of extra virgin olive oil


This pizza dough recipe is incredibly simple and only requires one prove before its ready to use. This recipe is topped with tomato, mozzarella, prosciutto, parmesan and rocket but you can top with whatever you like!

Start by making the pizza dough. Place the flour into a large bowl and sprinkle in the Maldon salt, mixing well. Then make a well in the middle of the flour. In a jug mix together the warm water, yeast, sugar and olive oil and whisk it together. Let this sit for 3 minutes.

After 3 minutes pour the mixture into the well in the flour. Use a wooden spoon to slowly incorporate the flour into the wet mixture. When it starts to come together then use your hands to bring the dough together. Tip it onto a clean work surface and knead the dough to help bring it together. Then continue to knead for 10 minutes until you have a smooth, supple dough.

Lightly grease a large bowl and then place the dough into the bowl and cover with clingfilm. Place the bowl in a warm place and allow it to prove for 1 hour until it doubles in size.

Preheat the oven to 220C and place either a pizza stone (if you have!) or a large baking sheet into the oven so it warms up.

While the dough is proving, mix up the tomato base for the pizzas. In a small bowl mix together the passata, grated garlic, dried oregano and plenty of Maldon salt and cracked black pepper. Set aside.

After an hour the dough should have doubled in size. Then remove the clingfilm and knock back the dough by punching out the air from dough and giving it a quick knead. Then divide the dough into 4 equal balls.

On a piece of baking parchment sprinkle generously with semolina before rolling out one of the pizza balls to roughly 25cm in diameter, leaving a slightly thicker ring around the edge for the crust. Then spoon on some of the passata mix and spread out a thin, even layer on the base but leaving a gap for the crust. Top with some torn mozzarella and prosciutto. Then slide the pizza onto the hot tray in the oven and cook for 10 minutes.

The pizza is ready when the crust has puffed up and gone golden brown, and the mozzarella has melted and gone oozy. Remove the pizza from the oven and top with chilli flakes, parmesan shavings and fresh rocket. Finally drizzle with some extra virgin olive oil and a final pinch of Maldon salt and cracked black pepper. Cut the pizza up and enjoy.

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