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
500 g strong white bread flour, plus extra to dust
7 g sachet fast-action dried yeast
1 Tbsp. olive oil, plus extra to grease
For the topping
125 g tomato purée
100 g passata
2 tsp. dried oregano
250 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
