finished with baby basil leaves

Bye Bye Domino’s, sure it was fun whilst it lasted but there’s a new style pizza in my life.. It take me 30 minutes to get a risen dough together from my sourdough starter (when it’s fully) active and a further 20 minutes to cook such a fantastic tasting and chewy pizza dough.

When making pizza at home it’s important to get the oven as hot as it can be, most domestic ovens get up to 220 degrees, pizza ovens are usually more than double this and only take about 8 minutes to bake an authentic pizza.

To recreate this you can have the grill on as well as getting your roasting dish/pizza stone as hot as possible, you want the charring on top as well as the bottom of the pizza


50ml active starter or teaspoon of dry yeast

5g sugar

25ml of olive oil

100g of strong flour

Pinch of salt


Mix the starter/yeast flour, sugar salt and oil in a bowl.  You can kneed in a bowl to save making a mess on your surfaces.  Kneed for 5 minutes till nice and elastic, then rest for 30 minutes to 1 hour.

Get your oven and oven dish as hot as possible, then punch out your dough on to the dish pull it out to stretch it over the surface.  top with a couple of spoons of passata and any ingredients you fancy, in my case salami, mozzarella and basil.  Bake till crisp and puffed up around 20 minutes depending on your oven.