It has taken us ages to find the perfect dough recipe, but we think this is it. A crust that is light but packed full of flavour.


Pizza dough

Prep Time 10 minutes
Cook Time 15 minutes
Prove 3 hours 20 minutes
Total Time 25 minutes
Servings 4 people


Pizza dough

  • 1 tbsp olive oil extra virgin
  • 7 g dried yeast
  • 300 ml warm water
  • 2 tsp table salt
  • 500 g 'OO' flour
  • Polenta for dusting


  • 400 g chopped tomatoes 1 tin
  • 1 tbsp tomato puree
  • 2 tsp garlic granules
  • 2 tsp onion granules
  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1 pinch salt


Pizza dough

  1. Mix up the warm water by adding 200ml of cold water to 100ml of boiling water.

  2. Whisk in the yeast and add the olive oil. 

  3. Sieve the flour into a mixing bowl and add the salt. 

  4. Slowly add the wet ingredients to the flour and mix them together.

    If using a mixer, use a dough hook and mix on low power for 10 minutes. If kneading by hand, knead for about 20 minutes. 

  5. When you have a single well-kneaded dough ball, place in an oiled bowl and cover with a towel or cling film and leave to rise in a warm place for about 2-3 hours.

  6. When risen, the dough should have doubled / tripled in size.

  7. Cut the dough into 5 portions (about 170g each), and fold them 3 or 4 times into small round balls, and place seam side down onto an oiled plate. 

  8. Cover with a towel and leave to rise again for 30 minutes.


  1. Blitz together the passata ingredients in a blender until combined. 

Building the pizza

  1. Place corn flour (semolina or polenta) on your pizza peel to prevent your pizza sticking.

  2. When forming the pizza dough, gently crimp the edges and with the dough resting on the top of your clenched fists, stretch it into a disc about the size of a dinner plate (there is nothing wrong with rolling it flat on a well-floured surface if you cannot master the stretching). 

  3. Add your topping of choice.


  1. To cook the pizza, place a pizza stone in your cooker of choice and make sure the oven or BGE or pizza oven is as hot as you can possibly get it, and keep it at this temperature to stabilise for about 5-10 minutes. 

  2. Quickly slide the pizza onto the pizza stone and cook. 

  3. A conventional oven at about 200 deg C will probably take 12-15 minutes, a BGE at 315 deg C will take about 8 minutes, and a pizza oven at about 600 deg C will take about 1-2 minutes. 


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