Create your own authentic pizza from scratch, with a golden, crispy base and melted cheesy top. This recipe is a fantastic dinnertime treat, suitable for the whole family to get involved and create their favourite pizza at home.

Preparation time: 5 minutes, plus 2 hours proving | Cooking time: 5 minutes | Serves: 4


  • 175g strong bread flour
  • 175g 00 flour
  • 3 tbsp extra-virgin olive oil
  • 7g fast-acting yeast
  • Pinch of salt
  • 200ml warm water


  1. Insert the dough hook attachment on a stand mixer. Add all the ingredients to the stand mixer bowl, except the water.
  2. Begin mixing on speed two and add water gradually, until you achieve a soft and pliable dough. Knead in the stand mixer for 5 minutes.
  3. Transfer the dough to a large oiled bowl and cover with cling film. Leave to rise in a warm place for approximately 1 hour, or until doubled in size.
  4. After the first proving, divide the dough into four pieces. Put them on a tray – each positioned with plenty of room around them – and leave them until they double in size. This may take up to 1 hour.
  5. Once the dough is ready, roll each ball out into a small circle. Using the weight of the dough, and the backs of your hands, stretch it out to create a large round disc.
  6. Top the pizza base with passata, being careful to leave at least 1cm of uncovered dough on the edges of the circle to form a crust. Add your desired toppings, then put the pizza in a preheated oven at 250°c and cook directly on a preheated pizza stone for a few minutes.
  7. To serve, slice with a pizza wheel and sprinkle over freshly torn rocket.

Watch the demonstration

Follow along with our home economists as they take you through each step to create the perfect pizza in our cook-along demonstration.

Watch the video



Stand mixer, 800 W, Red, 50's Style
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Stand mixer, 800 W, Cream, 50's Style
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Stand mixer, 800 W, Black, 50's Style
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Accessories, Type: Pizza stone, Ovens, Cookers
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Accessories, Type: Pizza stone, Ovens, Cookers
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Accessories, Type: Pizza shovel, Ovens, Cookers
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Photo Credits : Paul Gregory Photography

Food and Kindness, The Sobell House Cook Book