Who can fault the simple delight of this Italian classic? We’ve garnished ours with fresh basil leaves, but feel free to add them before cooking.
FYI - You'll need to let the dough prove for an hour (or until doubled in size).
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
677
Ingredients
500g
strong white bread flour, plus extra to dust
7g
sachet fast-action dried yeast
1Tbsp.
olive oil, plus extra to grease
For the topping
125g
tomato purée
100g
passata
2tsp.
dried oregano
250g
mozzarella, thinly sliced
black olives, optional
fresh basil leaves, to serve
Directions
Step 1In a large bowl, mix flour, yeast and 11⁄2tsp fine salt. In one go, add the olive oil and 300ml tepid water; mix to a dough (add a little more water if the mixture is dry). Tip on to a lightly greased surface and knead for 5min, until soft and elastic. Return dough to bowl, cover with a tea towel and leave to rise for 1hr, or until doubled in size.
Step 2Preheat oven to 240°C (220°C fan) mark 9. Put 2 large baking sheets into the oven to preheat.
Step 3Punch the dough down in bowl, then divide in half. Lightly flour a work surface and roll out each half to a 35.5cm circle, then transfer each to a sheet of baking parchment.
Step 4Mix tomato purée, passata, dried oregano and some seasoning in a bowl. Spread over the pizza bases, leaving a rough 2.5cm border. Top with the mozzarella and a central black olive, if you like. Working carefully, take the preheated baking trays out of the oven and slide the pizzas, on their baking parchment, on to them. Cook for 12-15min, or until crisp and golden. Garnish with basil and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
