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Pizza Flour Recipe

Homemade Pizza Base

  • Difficulty:
  • Serving: 2
  • Preparation: 10
  • Cook time: 15
  • Passive time: 15


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

Ingredient products

  • Pizza Flour

    Borwick's Pizza Flour - 1kg

  • 5998941F-D7D7-4A49-9F6C-C8EDBE938757

    Borwick's Dried Yeast - 30g




Recipe for 2 x 10 Inch Pizza Bases

Preheat the oven to 220°C (200°C for a fan oven), 450°F, Gas Mark 8.

Place the flour in a large mixing bowl and then stir in the yeast, salt and sugar.

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.

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.

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.

Line a large baking tray with greaseproof paper and sprinkle with flour, before carefully lifting the dough onto the paper. 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.

Repeat to make the second pizza.

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

Mark 8. Once the oven is a temperature, bake for 10 – 15 minutes until the base is crispy and golden

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