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Tomato and Mozzarella Pizza

Makes 2 pizzas

This traditional classic is a great tea-time treat. 

Free from Egg, Soya, Nuts
Vegetarian, Without crystal sugar


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Pizza Base

  1. Put the flour, yeast, and salt into a large bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in two spoons of oil.
  3. Using your hands gather everything together into a doughy mass.
  4. Knead dough in the bowl for 100 presses.
  5. Cover the bowl with oiled cling film and leave it in a warm place, for the dough to double in size, which will take about an hour.
  6. Line two baking trays with parchment and pre-heat the oven.
  7. Knead the dough for another 100 presses.
  8. Divide the dough in two, gently stretch each piece into a 30cm/12’’circle and lay one onto each of the prepared baking trays.

Tomato and Mozzarella Topping

  1. Slice the tomatoes and mozzarella then spread them over the dough circles.
  2. Cover with oiled cling film and leave in a warm place for 20 minutes.
  3. Remove the cling film, drizzle two spoons of oil over each pizza and season with salt and pepper.
  4. Bake for 15-20 minutes.
  5. Top with fresh basil as the pizza comes out of the oven


2 x large baking trays and mixing bowl


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-20 minutes.
Delicious! I make this pizza dough very weekend for my daughter and I and we both love it. We also prefer it to any of the other pizzas you can buy and cook at home. I used to use the oiled cling film but now I just put the dough on a board and place a large bowl over the top. Works just as well. Thank you for his recipe
By Sarah
29 Feb 2020
Makes a great base. Really tasty
By Dorris
18 Apr 2019

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