How to make Pizza from scratch

Simple Pizza recipe

Making pizza is far easier than many people think. Here is a simple recipe to make the dough and cook it with toppings of your choice.

Pizza cooked on a Pizza Stone in the BBQ

Pizza cooked on a Pizza Stone in the BBQ

Ingredients for the pizza dough (this will make roughly 6 very thin pizzas)

  • 500ml water
  • 1tsp white sugar
  • 2tbsp dried yeast
  • 1kg plain white flour, plus flour for sprinkling
  • 8tbsp extra virgin olive oil
  • 4tsp sea salt

Ingredients for the pizza topping

  • Tomato passata or ‘sugo al pomodoro’ (basic tomato sauce)
  • Oregano (if not already included in ‘sugo al pomodoro’) – optional
  • Extra virgin olive oil
  • Mozzarella, torn into tiny pieces by hand
  • Any other toppings you would like to add, e.g. ham etc


Mix the sugar in a bowl with 200ml hand-hot water

Sprinkle in the dried yeast and whisk, then leave to stand for 10-15 mins until the watery yeast mixture has formed a thick froth

Meanwhile, place the flour into a large bowl and make a well in the middle and dissolve the sea salt in approximately 100ml of warm water

When the yeast, water and sugar mixture is ready, pour this into the well in the middle of the flour.  Add the water and salt plus the olive oil and approximately 200ml of warm water.  Don’t add all the water at once, as the exact quantities will vary depending on how much water the flour absorbs.  Mix by hand until it begins to form a dough, then pour onto a kitchen work surface.

Knead vigorously until you have a smooth, pliable and elastic dough.  Roll this into a ball.

Sprinkle some flour into the now empty bowl that you used to start making the dough and place the dough ball back into the bowl.  Take a clean tea-towel and run it under hot water, then wring it out to ensure it doesn’t drip.  Place it over the bowl containing the dough.  Leave the dough to rise in a warm and dry place for 1.5 – 2 hours.

Once the dough is ready, it will have roughly doubled in size.

Pizza dough before and after rising | Pizza Dough

Pizza dough before and after rising

Pre-heat the oven to the highest setting (or use a lidded BBQ on a high setting) and pre-heat a pizza stone in the oven / BBQ.

Tear a piece of dough (the size of a large fist) and shape it into a thick round-ish shape by hand, then place it onto a lightly floured surface and, using a rolling pin, roll it until it is very thin (almost transparent if you want a really thin pizza), rotating it around so that you can use the rolling pin to create an even thickness.

Remove the pre-heated pizza stone from the oven, place the thin sheet of pizza dough onto it.  Then, very quickly, add the other ingredients:

Spread on a thin layer of tomato passata or ‘sugo al pomodoro‘, sprinkle with oregano (optional) and a light drizzle of extra virgin olive oil.  Add any other ingredients you wish to add, e.g. thin strips of ham.

Sprinkle on the torn pieces of mozzarella (lightly – you are not aiming for a full, heavy covering of cheese!)

If you’re adding black olives, add these on top of the cheese, at the end.

Place the pizza stone with the topped pizza back into the oven or BBQ, close the door/lid and cook for approximately 5 minutes (possibly a bit longer in the oven) until the pizza crust is crisp with a few brown parts nad the cheese is bubbling with a slight golden crust beginning to form in parts.

Remove from the oven / BBQ and serve immediately.

Repeat the process with the other pizzas.

This is great fun for parties and children love to join in and add the toppings – but be careful of the hot pizza stone!


Note: You can also use the dough to make Focaccia.


Pizza | Gloriously simple, gloriously good!


One thought on “Pizza

  1. Pingback: Focaccia | Gloriously Good Food

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