For the pizza dough (makes enough for 5 medium-sized bases)
1 ¼ tsp dried yeast
550g strong plain flour
2 tbsp olive oil or rapeseed oil
1 tsp salt
320ml warm water

For the tomato sauce
1 onion, chopped
1 clove garlic, crushed
2 x 400g tins chopped tomatoes
2 tsp brown sugar
2 tbsp balsamic vinegar
a few basil leaves (optional)
a little olive oil, for frying

Add extra toppings of your choice, such as grated cheese, chopped ham, sliced peppers


  1. Turn on oven at 240 – 250°C (usually as high as the oven will go).
  2. Line two baking sheets with baking parchment (or use a pizza stone) for baking two pizzas at a time.
  3. Make the dough – put the flour into a large bowl and add the dried yeast.
  4. Add the oil, salt, sugar and water, and stir thoroughly until it forms a dough.
  5. Knead the dough, until smooth and stretchy. Divide the dough into 5 equal piece.
  6. Roll out each piece into required shape (you may need extra flour if it is sticky).
  7. Carefully transfer the bases to your lined baking sheets.
  8. Make tomato topping – fry the onion and garlic in a small amount of oil until golden brown and soft. Add the tomatoes, sugar and vinegar, bring to boil and then lower the temperature to simmer for 20 mins.
  9. Add the basil and cook for a few more minutes.
  10. Remove the pan from the heat and blend using a stick blender. Each pizza needs 2–3 tbsp sauce. Freeze the left-overs to use another time.
  11. Add your own toppings and sprinkle with grated cheese.
  12. Bake in the oven for approximately 15 minutes or until golden brown.