Ok this is a bit more technical, but come on beats staring inanely at the telly....and it's not really that tricky - needs time.


For the Dough:

  • 100grms or 1 part Semolina flour (it's worth getting it as it makes you feel like you're a master pizza maker from Venice) - it's kind of gritty and gives a good scratchy feel as you move the pizza base about later on - get some)
  • 400grms or 4 parts strong white bread flour
  • 100grms or 1 part fine cake makers flour (plain flour to you me, but finer stuff is '00' which if you can get is better
  • 2 good teaspoons of fresh or yeast that's living
  • 1 good tsp of salt - makes a huge difference using enough salt, trust me.
  • 650ml of warm water - may not need it all depending upon how your flour behaves - some really soak it up others don't - you'll have to judge and give it a crack if it doesn't turn out you'll know for the next time

For the Tomato Sauce:

  • 1 x can of quality, tinned tomatoes or blanch and boil up you're own if you can get great tomatoes or a jar of that sundried paste stuff you can get from shops
  • 1 x onion
  • some garlic - as much as you want 1 to 5 cloves say
  • some cut of veg and 'stuff' even leftovers


  • Pre-heat oven to 40 deg C
  • Wash and thoroughly & dry your hand (count the diamonds on your ring you don't want any stones in these bases)
  • Put the flours in a bowl add yeast and stir about with your hand for a few seconds
  • Add the salt and water stirring with your hand until it starts to thicken up. Start to knead the dough or stick it in a mixer for about 4 minutes
  • Put a dinner plate over the bowl and stick in an oven until it's expanded a bit, say 45 minutes
  • Remove from oven and manhandle it a bit rolling it about the worktop for 1 minute
  • Put oven up to as hot as it'll go
  • Pull off dough balls about the size of a grown mans' fist and roll into balls.
  • Put the balls to one side and rest for an hour or so (not you! You need to go and cut the rest of the veg and bit's and pieces to go on top) covered in a bag or something to stop them drying out.
  • Meanwhile, fry off the onion and then add the garlic and add opened can of tomatoes, put in pan and bring to boil add some Rosemary or Thyme or anything you like or just leave it - maybe a little salt and pepper and reduce slightly to a thicker kind of sauce
  • Get the rested dough and stretch out into pizza bases, go on throw it about like Luigi or Lizbet does
  • Get a spoon and swipe tomato sauce over the pizza base you just made
  • Add some veg to the top - NB if you overload the pizza with veg and 'stuff' at this point the pizza will be soggy as it'll absorb the water n the veg - go easy on your toppings you don't need very much
  • Pull off wee thumbnail sized pieces of the Celtic N'Duja - don't resist the urge to eat it as it is as it is divine or use any of our lardons
  • Wap into your oven and cook for about 8 minutes depending on how hot it is
  • Cut your pizza wheel into triangles and bask in the glory of fruitful labour
  • Eat with a super hot Italian wine