Home made pizza dough is easy to do, much cheaper than shop bought and tastes fantastic.
Add additional toppings of you choice such as olives, pepperoni, buffalo mozarella, parma ham, rocket etc
Note. This recipe makes double the dough for the quantity of toppings, so you can freeze half the dough, or double the topping quantities.
5 from 5 votes
Prep Time 15 mins
Cook Time 7 mins
Resting time 45 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 1329 kcal


  • 800 g stong white bread flour organic
  • 200 g fine ground semolina flour or strong white bread flour organic
  • 1 tsp salt
  • 14 g yeast
  • 1 tbsp golden caster sugar

Basic Topping

  • 300 g passata organic
  • 4 tbsp fresh basil leaves, torn
  • 500 g grated mozarella cheese


  • Mix the yeast and sugar with 650ml of luke warm water
  • Add the flour, semolina flour and salt to a large mixing bowl and make a well in the middle. I know most recipes tell you to do this on a work surface, but I find that really messy and so always make mine in a bowl.
  • Add a little of the water to the well in the middle and slowly bring in the flour from the edge and mix it into the water with a fork. Keep adding the water and stirring in until you have a sticky dough.
  • Dust some flour on a work surface, remove the dough from the bowl and knead the dough pulling it back and forth and pushing it with the heel of your hand for about 10 minutes
  • Put the dough back into the bowl, dampen a clean cloth with cold water and cover the dough. Leave it to rise at room temperature for at least 45 minutes.
  • Remove the dough and divide it equally according to how many pizzas you are making. This recipe makes 8 so you can freeze half the dough if you like.
  • Pre-heat the oven to 250°C/500°F/gas mark 9
  • Dust a clean surface with flour and roll each one into a rough circle about 0.5cm thick
  • Place the base on a pizza tray if you have one, or a baking tray or lightly greased tin foil. The pizzas won't change in size when cooked so you roll the same size as the pizza tray.
  • Cover the base with passata, then sprinkle on the fresh basil then a thin covering of grated mozarella. Add any other toppings.
  • Place the pizza in the oven and cook for 7-10 minutes until golden and crispy.


Home made pizza keeps in the fridge for 2 -3 days
Pizza dough can be frozen for up to 3 months. Defrost overnight in the fridge before using.
If you're going to make this recipe regularly, pizza trays are a great investment as they give a crispier base and can be bought for £2-£3 each.


Calories: 1329kcalCarbohydrates: 195gProtein: 61gFat: 32gSaturated Fat: 17gCholesterol: 99mgSodium: 1393mgPotassium: 751mgFiber: 9gSugar: 9gVitamin A: 1333IUVitamin C: 8mgCalcium: 687mgIron: 6mg
Tried this recipe?Let us know how it was!

2 thoughts on “Pizza

  1. Martin says:

    These pizzas are amazing. We make a batch on a Saturday & enjoy leftovers on a Sunday

  2. Laura says:

    Nothing beats home made pizza. Once you start making these you won’t go back to shop bought ones

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.