• 1kilogram bread flour
  • 25 grams of yeast
  • 2 turns of olive oil
  • 250ml of warm water

The children and I were taught how to make pizza in Italy this year, and although the cook wasn’t too keen on divulging his family recipe, he gave me a bit of an insight here. This recipe makes a huge amount, and is great for a big party. 


Put the flour on a workable surface and make a well in the middle. Add the warm water and yeast and bring into the middle with a fork. You may or may not want more / less water, so do this slowly. 

Take a bottle of olive oil and pour turn two good glugs of oil oil into the mix. Work the dough for as long as you can with the palms of your hands, before wrapping it loosely in cling film and leaving it in a cool dry place. This will swell hugely, but for reason, the cling film helps. 

Turn the dough out a few hours later, and work it again with the heels of your hands, before separating the dough into portions. Roll to your desired thickness, and go wild with the toppings. I find that children love chopped tomatoes as a base with a few herbs, cheese, salami, ham and anyting else you have in the fridge. 

Our chef cooked our pizzas in a wood burning oven, but suggested a very high heat of around 300 in the oven. Watch out, they cook quickly!

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