Pizza Masterclass

Prep Time
Cook Time
1h 15m
Ready In

"For an authentic Italian pizza, it has a simple sauce on it and fresh basil and cheese. You can top with anything you like but I find a simple topping works best. I see Italian pizza as different from American Italian. One is light, the other heavier and more highly spiced. Like crepes and pancakes, you can love both. Does not include three hour proofing time, but I find my yeast proofs in half the time."

Original recipe yields 4 servings


  • Serving Size: 1 (433.9 g)
  • Calories 753.1
  • Total Fat - 24.5 g
  • Saturated Fat - 8 g
  • Cholesterol - 28.4 mg
  • Sodium - 759.6 mg
  • Total Carbohydrate - 102.8 g
  • Dietary Fiber - 5.5 g
  • Sugars - 4 g
  • Protein - 29.5 g
  • Calcium - 557 mg
  • Iron - 3.2 mg
  • Vitamin C - 22.3 mg
  • Thiamin - 0.9 mg

Step by Step Method


Step 1

Mix together the warm water, yeast and half the flour and leave to rise in a warm place for 20 to 30 minutes.

Step 2

Add the rest of the ingredients and mix to a dough with a wooden spoon. Tip it onto a lightly floured board and knead for 10-15 minutes until you have a smooth dough.

Step 3

Rub the dough with olive oil to prevent a crust forming, place in a clean bowl and cover with a tea towel. Leave in a warm place for about 2 hours of until doubled in size.

Step 4

Knock the dough back, cover again and let it rise for another 40 minutes.


Step 5

Heat the oil in a frying pan and fry the garlic until soft, add the tomatoes and cook for 25 minutes (try not to break up tomatoes as this will release the seeds while cooking, which can make the sauce taste bitter due to the tannins.) Rip basil into the sauce, season and finish with olive oil - the sauce should be very thick.

Step 6

Preheat the oven to 200C/gas mark If you have one, heat a pizza stone in the oven. If not, sprinkle cornmeal on a baking sheet

Step 7

Roll the dough into a large pizza base - you can pull it out over the back or your hands if that makes it easier. Put onto a large non-stick baking sheet or onto a pizza stone that has been dusted with flour.

Step 8

Spread the sauce onto the dough and place broken up pieces of mozzarella and shredded leaves of basil on top. Bake for about 15 minutes until the base is cooked through and the cheese is bubbling.

Tips & Variations

No special items needed.


2 Reviews


This is one of my Favorite types of pizza. The ingredients and method for this pizza enhances the natural freshness of the basil and mozzarella, which is simple perfection. My family and I LOVE this pizza. The dough is fantastic and it came together in no time, however, I got two pizzas out of it, therefore I doubled the sauce. I increased the garlic and next time I think I'll add a bit of a fresh garlic sprinkle over the top of the pizza prior to placing it into the oven. Perfection, Maramamba, and thanks so much for sharing. Made it for FYC.


review by:
(1 Jun 2020)


This was a fun project and delicious to eat too! I think the dough was enough for two pizzas and next time I will double the sauce so we have two pizzas (one to eat and one to freeze). Thanks for sharing!


review by:
(25 Apr 2015)