Italian Classic Pizza

Average: 0 (0 votes)
(0 votes)
Italian Classic Pizza
share Share
bookmark_border Copy URL
1 hr
ready in 3 h.
Ready in


For the pizza bases
3 cups all-purpose flour
2 tsps quick rising dry active yeast
cup warm water
½ tsp sugar
1 tsp salt
2 Tbsps olive oil
For the topping
2 cups canned Plum tomato (drained and chopped)
2 Tbsps Tomato paste
2 tsps dried oregano
1 ⅛ cups fresh Mozzarella (sliced)
4 Tbsps grated Parmesan
1.333 cups Pepperoni (sliced)
2 Tbsps olive oil
1 sprig Basil (leaves only)
How healthy are the main ingredients?
MozzarellaTomato pasteParmesanolive oiloreganosugar

Preparation steps

Sift the flour into a large bowl and make a well in the centre. Dissolve the yeast in the water with the sugar and salt and mix into the flour. Knead to make a smooth dough then place in a clean greased bowl, cover with cling film and set aside in a warm place for 30 minutes.
Mix the olive oil into the dough then turn it onto a floured board and knead for 10 minutes. Return the dough to the bowl, cover and set aside in a warm place for 1 hour 30 minutes.
Preheat the oven to 220ºC (200º fan) 425ºF, gas 7. Divide the dough into 4 equal portions and roll the out into circles, making the edges a little thicker than the middle. Place the pizza bases onto greased baking sheets.
Mix the chopped tomatoes with the tomato paste and oregano and season with salt and pepper. Spread the mixture over the pizza bases then add the mozzarella and Parmesan.
Bake in the oven for 10 minutes then arrange the pepperoni slices on top of each pizza, drizzle with the olive and and return to the oven for 10 minutes. Scatter over the basil leaves and serve.