• 300g strong plain flour
• 250ml tepid water
• ½ tbsp olive oil
• 1 tsp fast action dried yeast

Recipe

1. Add yeast to water, stir and leave to stand for a few minutes until frothy
2. Tip flour into food processor, add oil then turn on processor and add yeast water
3. Process until the dough is smooth
4. Transfer to a lightly oiled bowl and cover with cling film
5. Leave in a warm place until it has doubled in volume
6. Preheat oven to 220ºC
7. Roll out the dough on a lightly floured surface into a thin circular shape
8. Place on a baking sheet
9. Add sauce and toppings
10. Bake in the oven for 8 – 10 minutes, until the base is golden brown

• 160g plain flour
• 125g strong white bread flour
• 200ml warm water
• 1½ tsp olive oil
• 1 tsp dried yeast
• ¾ tsp salt

Recipe

1. Preheat oven to 240ºC (475ºF)
2. Mix the two flours together
3. Combine water, yeast and oil into another bowl
4. Add 75g of flour to the water mixture and whisk by hand until smooth
5. Cover with paper towel and leave to stand until mixture is foamy on top (approximately 20 minutes)
6. Mix in remaining flour and salt
7. Knead by hand for 10 minutes or until dough is smooth
8. Cover with paper towel and put into a warm place for 1½ hours
9. If making one large rectangular pizza, lightly oil a baking tin (approximate size 38cm x 26cm x 2cm)
10. Place dough in tin and knock back
11. Stretch out the dough from the centre outwards to distribute it evenly
12. Cover with paper towels and put in warm place for an additional 45 minutes
13. Add desired pizza toppings
14. Cook for 13 – 14 minutes or until the pizza base is golden brown

• 200g brown rice flour
• 150g tapioca flour
• 325ml warm milk
• 2 tbsp dried yeast
• 4 tsp guar gum
• 2 tsp extra – virgin olive oil
• 2 tsp apple cider vinegar
• 2 tsp powdered gelatin
• 1 tsp sugar
• 1 tsp salt
  1. Preheat oven to 220ºC (425ºF)
  2. Sprinkle yeast and sugar into milk and set aside until they have dissolved (approximately 5 minutes)
  3. In a separate bowl, combine flours, gelatin powder, guar gum and salt
  4. Add milk mixture and mix well
  5. Mix in vinegar and oil
  6. Cover bowl with cling film and leave to rise (approximately 10 minutes)
  7. Line a 12″ pizza pan with baking paper
  8. Put mixture into pan and sprinkle with rice flour
  9. Press dough down to cover the surface
  10. Cook for 10 minutes
  11. Add desired sauce and toppings
  12. Cook for further 15 – 20 minutes or until the pizza base is golden brown

Recipe

• 350g Strong white bread flour
• 190g stringy cheese
• 200ml warm water
• 7g easy blend yeast
• 1 tbsp olive oil
• 1 tsp salt

Recipe

1. Preheat oven to 220ºC (430ºF)
2. Sift the flour into a bowl
3. Add the salt and yeast
4. Progressively add the water whilst mixing until a dough is formed (adding more flour if it becomes sticky or water if dry)
5. Knead for 10 minutes
6. Dust a bowl with flour, place dough into it and cover with paper towel
7. Leave in a warm place for 1 hour for dough to rise
8. Knead the dough to knock the air out of it
9. Roll out the dough to form a circle approximately 14″ in diameter
10. Grate the cheese
11. Place around the pizza base about 2-3cm in from the edge of the dough
12. Fold over the edge of the dough over the dough and press down
13. Add desired pizza base sauce and pizza toppings
14. Cook for 10 – 12 minutes or until the pizza base is golden brown

• 210g plain flour
• 165ml warm water
• 40ml vegetable oil
• 20ml olive oil
• 22g cornmeal
• 8g dried yeast
• ¾ tsp salt

Recipe

1. Preheat oven to 230ºC (450ºF)
2. Dissolve yeast into warm water and leave to stand for 2 minutes
3. Add 140g flour, oil, cornmeal, salt and mix well
4. Mix in remaining flour
5. Knead for 10 minutes until dough is smooth and elastic
6. Cover bowl with paper towel and place in a warm, draught free place for 1 hour (allowing for dough to rise and double in size)
7. Knock back the dough once and return to warm place for an additional 40 minutes
8. Roll out into circular shape that is 9 inches in diameter
9. Add desired pizza toppings
10. Cook for 10 – 12 minutes or until the pizza base is golden brown

• 200g White bread flour
• 175g Plain flour
• 225ml warm water
• 1½ tbsp extra virgin olive oil
• 2 tsp dried yeast
• 1 tsp granulated sugar
• 1 tsp salt

Recipe

1. Preheat oven to 230ºC (450ºF)
2. Combine the flours in a bowl
3. In another bowl, mix 225g of flour with the sugar, yeast and salt and put to one side
4. Combine the oil and water
5. Slowly stir the water and oil into the flour mixture until well combined and mix in the remaining flour using the paddle attachment
6. Knead for 10 minutes until dough becomes smooth and elastic
7. Place dough in a lightly oiled bowl and cover with a paper towel for 10 minutes
8. When rested knock dough back and using a sharp knife cut into four equal pieces
9. Shape each into a bowl and flatten down to form a circle and lightly flour
10. Roll each piece out so that it is approximately 15cm in diameter and 3mm thick
11. Add flour when required to prevent sticking
12. Add desired topping (filling)
13. Place into oven for 15 – 20 minutes or until the topping (filling) is hot

• 175g (6oz.) plain white flour
• 120 ml (4fl. oz) hot water
• 1 tsp easy blend dried yeast
• 1 tsp salt
• ½ tsp golden caster sugar
• 1 tbsp olive oil
• 2 – 3 tbsp polenta

Method

1. Warm the flour in the oven for approximately 10 minutes
2. Sift the flour, salt, yeast and sugar into a bowl and make a well in the centre of the mixture
3. Pour the olive oil and water into the bowl
4. Using a wooden spoon begin to mix the dough then use your hands at the final stages
5. Wipe the bowl clean with the dough, adding a drop of water if needed to remove any dry bits
6. Move the dough to a flat work surface
7. Knead the dough for 3 minutes until it develops a sheen and blisters under the surface
8. Either leave the dough on the surface and cover with an upturned bowl or put it into a clean bowl and cover with cling film that has been lightly oiled on the side that faces the dough
9. Pre heat the oven to 230ºC (450ºF) along with the cooking stone or baking sheet
10. When the dough has doubled in size (which takes approximately 1 hour at room temperature) tip it back onto the work surface which has been generously sprinkled with polenta
11. Knock all of the air out of  the dough and knead for a couple of seconds to begin shaping it into a ball
12. Dust your rolling pin with polenta and roll the dough out into a circle that is 10 inches (25.5cm) in diameter
13. Finish stretching out the dough using your fingers – working from the centre use the flat of your fingers to push the dough out.  You are looking to have a fairly thin based pizza with slightly raised edges
14. Carefully, sprinkle the baking stone or sheet with polenta and place pizza on top once you have added the toppings of your choice
15. Bake the pizza for 10 – 12 minutes until the crust is golden brown

• 175g self raising flour
• 100g parmesan cheese
• 70ml vegetable oil
• 200ml boiling water

Method

1. Mix the flour and cheese together and create a well
2. Pour in the water and oil
3. Stir with a spoon and then knead with hands
4. Cover with cling film and put to the side for 15 minutes
5. Preheat oven at 200ºC (390ºF)
6. Roll out the dough into a circular shape and add toppings
7. Cook in oven until crust is golden brown

• 2 tsp dried yeast
• 90ml (3 fl. oz.) warm water
• 175g plain flour
• 1 tbsp olive oil
• ½ tsp sugar
• ½ tsp salt

1. Mix the yeast, water and sugar in a bowl
2. Cover and leave the mixture in a warm place for 20 minutes
3. In another bowl, sift the flour and add the salt
4. Make a well in the centre of the bowl and pour in the yeast mixture
5. Mix together until a dough is formed
6. Lightly dust a work surface with flour
7. Turn dough out onto this surface and knead until it is smooth and elastic
8. Cover dough and place into a warm place and leave for 1 hour
9. Turn dough out onto a lightly floured surface and remove all air bubbles
10. Cover pizza base with toppings of your choice
11. Preheat oven at 200ºC (400ºF) for 18 – 20 minutes until the crust is golden brown