Serves: 2 Time: 5 hours 30 minutes

Pizza base

  • 320ml water, room temp
  • 1 tbs olive oil
  • 2 tsp salt
  • 1 ½ tsp dry yeast
  • 2 tsp sugar
  • 540g plain flour
  • 200g grated mozzarella and chedder mix (or vegan alternative)

Tomato sauce

  • 400g chopped tomatoes
  • 1 onion, sliced
  • 3 cloves garlic, thinly sliced
  • 2 tsp each dried basil, oregano and parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 100ml water


In a measuring jug, mix the water, salt, sugar, oil and yeast

Add to the flour in a large bowl and mix until the ingredients have all combined equally

Loosely cover the bowl leaving a small gap for gasses to escape and leave to rise at room temperature for 2 hours then refrigerate for at least 3 more hours


Meanwhile make the tomato sauce:

Fry the onion and garlic in a little oil until soft then add the chopped tomatoes, water, salt, pepper and herbs

Simmer and reduce for about 5 minutes then blend in a food processor


Once rested split the dough into 4 equal pieces

On a floured surface, roll or stretch the pizza dough into circles about 4cm thick

Place in a preheated oven (180c) for 5 minutes

Remove and top with tomato sauce, cheese and any other toppings

Return to the oven for another 7 minutes until the cheese is melted and the dough is cooked all the way through


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