This basic pizza recipe is a cinch to make - and once you've perfected it, you can try some of our suggestions for pizza toppings. And remember - the thinner you roll the base, the crisper the pizza. And for a traditional Italian flavour, never, ever make a stuffed crust pizza!
- 250g strong bread flour
- 250g tipo 00 flour (pasta flour)
- 1 tsp. dried yeast
- 1 tsp. salt
- 300ml lukewarm water
Combine the flours, yeast and salt in a bowl. Make a well in the centre, pour in the water and mix with your hands or an electric mixer with dough hooks until combined. Knead for about 10 minutes, lifting as you knead the dough, until you have a light and elastic dough.
Cover the dough and leave to rise for 2 hours. Tip from the bowl onto a floured work-surface, divide into 4 and knead gently but not too much so that you don't get rid of too much air. Roll and stretch each piece out using your hands and rolling pin until it is as thin as you want it to be and until you have a large pizza base. Make sure there are no holes anywhere.
Top the pizza with the toppings of your choice and either cook on a preheated pizza stone or baking tray for 10-12 minutes in a 200C oven.