Easiest Pizza Recipe

You’ll never buy a pizza again after trying this fantastically easy recipe. If you have never made your own pizza, it doesn’t get easier than this. The only thing to remember is to have a really hot, pre-heated oven, and strong bread flour rather than normal flour. I have also taught pizza making in coeliac cooking classes which were very popular. We used Dove’s Farm Gluten Free Bread Flour http://www.dovesfarm.co.uk/biscuits-and-cookies/gluten-free/gluten-free-white-bread-flour-x-1kg/

You can use a flat baking sheet, but I use these pizza bases from Lakeland. They are a good investment if you want to make pizza on a regular basis.<

Both my sons agree that this is a very tasty pizza and well worth the small amount of effort!

For 2 x 33cm/13 inch  diameter pizzas

IMG_1941For the base

  • 300g strong white bread flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 Tablespoon olive oil
  • 200ml warm water

Basic margherita topping

  • 4 Tablespoons of tomato puree
  • 125g mozzarella
  • 3-4 Tablespoons grated Parmesan
  • 2-3 Tablespoons grated cheddar (optional)
  1. Preheat oven to 240C/220C for fan or Gas 8. Make sure you do this well in advance so that oven is really hot when you are ready to bake
  2. Place the flour in a bowl with the yeast and salt and mix well
  3. Add the oil and warm water and mix to a sticky ball
  4. Turn out onto a floured surface and knead for five minutes
  5. Divide the dough in two and roll and stretch each out into a 33cm/13 inch or so round shape. You will find the dough quite tough to work with so exercise patience and a bit of elbow grease and you’ll get there.
  6. Place the rounds onto baking sheets or pizza crispers
  7. Spread the tomato puree evenly over both bases
  8. Drain and pat the mozzarella with kitchen towel to dry as much as possible. Tear into little pieces and scatter evenly over the pizza bases.
  9. Sprinkle over the cheddar and Parmesan and cook for 8-10 minutes until base is crispy


From this base you can add any toppings you like, such as extra grated cheddar, pepperoni, fresh tomatoes etc. If you only want to cook one pizza you can store the other rolled out pizza in the fridge for a day until ready to use, or you can wrap the dough before it is rolled and freeze until ready to use. It will defrost in an hour, so ready to use when you need it.

NOTE: If you have a bit more time, you can leave the dough to rise for an hour before knocking back and rolling out. This will give a lighter base.