A simple yeast dough and tomato sauce for the family pizza night.
New cookbook version · Makes 4 medium pizzas
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 600 g strong white flour
- 390 ml lukewarm water
- 7 g instant yeast
- 12 g salt
- 1 tbsp olive oil
- Sauce: 400 g passata, 1 tbsp olive oil, 1 crushed garlic clove, 1 tsp oregano and ½ tsp salt
Method
- Mix flour and yeast. Add water, salt and oil and mix to a dough.
- Knead for 8–10 minutes until smooth. Cover and leave until doubled, about 1–2 hours depending on room temperature.
- Divide into four balls. Cover and rest for 30 minutes.
- Mix sauce ingredients without cooking. Heat oven to its highest safe setting, usually 240–250°C, with a heavy tray or pizza stone inside for at least 30 minutes.
- Stretch each ball into a 25–28 cm round. Spread with 3–4 tbsp sauce and your chosen toppings.
- Bake on the hot surface for approximately 8–12 minutes until the base is cooked and edges are golden.
Kitchen notes
Keep toppings light so the centre cooks through. This is a newly written home-oven dough.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
