Homemade Pizza Base




10 minutes

Cook time

15 minutes

Passive time

15 minutes


2 out of 5

Chocolate Tart


  • 300g Borwick’s Pizza Flour
  • 1 Sachet Borwick’s Dried Yeast
  • 1 Teaspoon Sugar
  • 1 Teaspoon Salt
  • 30ml Olive Oil


  1. Preheat the oven to 220°C (200°C for a fan oven), 450°F, Gas Mark 8.
  2. Place the flour in a large mixing bowl and then stir in the yeast, salt and sugar.
  3. Make a well in the centre of the flour and pour in the olive oil and 225ml of luke-warm water. Bring the mixture together with round-bladed knife to form a dough and then turn out onto a lightly floured surface.
  4. Work the dough with the heel of your hands and stretch and turn for a minute. Place the kneaded dough back in the bowl, cover with a clean tea towel, and leave to rest whilst preparing your pizza toppings.
  5. Remove the dough from the bowl, divide into two and roll out, one at a time on a lightly floured surface, to about a 9inch diameter.
  6. Line a large baking tray with greaseproof paper and sprinkle with flour, before carefully lifting the dough onto the paper.
  7. Stretch the dough with your fingertips to about a 10inch diameter, creating a slightly thicker crust around the edges. The middle of the pizza should be about 1/2cm thickness, and the edge of the pizza 1cm.
  8. Add your toppings to the pizza and then leave for 10-15 minutes to rest. Preheat the oven to 220°C (200°C for a fan oven), 450°F, Gas
  9. Mark 8. Once the oven is a temperature, bake for 10 – 15 minutes until the base is crispy and golden.