Prep 18 h : 30 m
Cook 4m


    For the dough

    2 cups ‘0’ Italian milled flour (store bought)

    2 cups ‘00’ Italian milled flour (highly refined flour)

    2 tbsp salt

    1 1/2 tbsp fresh yeast

    3 cups water


    For the topping

    1 kg of peeled San Marzano tomatoes (can be bought canned)

    2 tsp salt

    2 tbsp olive oil

    10 basil leaves

    2 1/2 cups mozzarella cheese

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Ingredient Substitution Guide


Making the dough

1) Start by handmixing all of the '0' flour with yeast and 1 cup of lukewarm water. Place the mixture in a container with the lid on and let it ferment 16 to 18 hours at room temperature – at around 20 to 22 °C.

2) Add this fermented dough starter to a dough mixer with 1 2/3 cups of water and the ‘00’ flour and start mixing. This can be done in a bowl using a wooden spoon by hand as well. Once all the ingredients are well mixed and form a uniform texture, slowly add the salt and at the end, the remaining 100 millilitres of water.

3) Take the dough out of the bowl and knead it on a counter top. Knead for 1 to 2 minutes to improve the elasticity of the dough.

4) Portion sections of around 270 grams to 280 grams of dough. This quantity should make 5 pizza bases.

Making the topping and cooking

1) Blend the tomatoes with salt, olive oil and basil leaves to create the tomato sauce.

2) Hand stretch the pizza dough by pressing the top of it with your fingers. Rotate the dough and press further to stretch it out. Keep repeating this step until the dough is at your desired thickness.

3) Spread the tomato sauce on top, along with the mozzarella.

4) Cook for 4 minutes in a home oven at 250 °C.

5) Finish with adding some basil leaves on top as garnish and a drizzle of olive oil.

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