A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules




  • 650g “00” Pasta/pizza flour
  • 7g Dried yeast​​​​
  • 10g Salt
  • 25g Olive oil
  • 200g warm milk + 175g warm water, both at 37 C in a 500ml jug
  • Polenta or flour to roll out the dough
  • 500g jar tomato sauce
  • 200g grated cheese
  • Toppings of your choice e.g. sliced mushrooms, olives, bacon lardons, pepperoni, peppers, mozzarella etc.


NB: Preheat your oven to the hottest setting after you have rolled out your pizza dough!

  • Add the liquids to the dry ingredients and mix on low speed for 5 minutes.
  • Remove the bowl from the mixer, cover with the tea towel and place in a warm place to prove for 60 to 90 minutes or until double in size.
  • Meanwhile, while make a cartouche to line the pizza trays – start with a rectangle of silicone paper, fold in half then half again. Find the centre then fold a wedge starting from one edge, fold over again until you have a single wedge. Measure the radius of the tin, then cut wedge to the desired length, open and line the line tin with it.
  • Return the risen dough to the mixer and mix on low speed for 2 minutes.
  • Roll the dough into a thick sausage then cut into four equal pieces.
  • Scatter the polenta on the work surface and gently roll out the dough into a circle. Place into the lined baking tin.
  • Prove for 30 minutes to 1 hour until double in size.
  • Spread the tomato sauce evenly over the risen base.
  • Sprinkle 50g of cheese evenly over each pizza, then add the toppings of your choice.
  • Cook two pizzas at a time on separate shelves for 6 -7 minutes then swap around and cook for a further 6-7 minutes.
  • When cooked, remove from the oven and rest for 5-10 minutes – this does make a difference to the taste and to the health of your mouth!
A home cooked pizza on a pan with pepperoni and olives.