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  • 1 sachet of fast-action dried yeast
  • 180ml Water lukewarm
  • 250g Strong white bread flour
  • Extra virgin olive oil
  • 1tbsp Salt

For the topping

  • 100g Mozzarella good quality, preferably buffalo-milk
  • 100g Ricotta
  • 2 cloves of garlic finely chopped
  • 1tbsp Parmesan grated
  • A small bunch of fresh basil leaves leaves only
  • Sea salt and freshly ground black pepper


  • STEP 1

    For the dough. In the bowl of a food mixer add all the ingredients and mix on a medium-high speed for 6 minutes or until the dough is smooth and elastic, or if you want to do it by hand, mix all the ingredients together with a wooden spoon and then knead for 10 minutes.

  • STEP 2

    Pat the kneaded dough into a round shape and place in an oiled bowl, cover loosely with cling film, place in a steam oven on 40oC for 25 minutes to prove or leave in a warm place until it has doubled in size.

  • STEP 3

    Preheat the oven to 220C. If using a pizza oven, bring to cooking temperature.

  • STEP 4

    When the dough has risen and doubled in volume, remove from the bowl. Flatten it as much as you can with the help of a rolling pin, transfer into a tray and then do the rest with your fingers. Leave the rim a little higher than the rest.

  • STEP 5

    Now assemble the pizza. Spread the ricotta and mozzarella, garlic, parmesan and seasoning across the dough.

  • STEP 6

    Bake for 15 minutes.

  • STEP 7

    Once it’s cooked, scatter over the basil leaves and drizzle some extra virgin olive oil on top. Serve immediately.