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George Biron's pizzas


  • Using your hands, combine the  flour, dried yeast and salt in a large bowl. Then slowly add the water and knead for about 5 mins until the mixture is a little sticky, but not really wet. (This can be done with a dough hook.)
  • For a really crisp base, leave covered with clingwrap in a large bowl overnight in the refrigerator. Otherwise, cover with a damp cloth and set aside in a warm spot for about 30-60 mins until doubled in size.
  • When ready, roll the dough into small balls with lightly floured hands and roll out thinly into the desired shape, leaving thick edges.
  • Preheat oven to 400°C.
  • Spread the base with any topping and cook in the very hot oven, with a terracotta tile on the base and one on the top shelf of the oven.
  • nb. If using fresh yeast, dissolve it in a little warm water. Add a little sugar and set aside until it bubbles. Then proceed as for the dried yeast.
  • To make the basic pizza sauce, cook the ingredients in a heavy-bottomed pot on a slow simmer for about 20 mins to thicken.
  • For the braised fennel topping, crush the salt, pepper, garlic, chilli and fennel seeds using a mortar and pestle. Then slowly braise the fennel and onions in the oil and water. Add the crushed spices and gently cook until the fennel and onions are soft and caramelised.
  • To make the caramelised onion topping, crush the garlic, chilli and anchovies using a mortar and pestle. Then slowly cook all the ingredients, firstly with the lid on, to steam the onions and then uncovered stirring occasionally to prevent them from sticking and burning.


  • 500 gm unbleached baker's flour
  • 1 tspn Saf or Fermipan yeast (or 30 gm fresh yeast)
  • 2 tspn salt flakes
  • about 300 ml lukewarm water
    Basic pizza sauce 
  • 1 kg ripe tomatoes, peeled, seeded & chopped (or canned chopped tomatoes)
  • 2 garlic cloves, crushed
  • 150 ml extra virgin olive oil
  • 2 anchovies, chopped
  • 1 pinch salt flakes
  • 1 small red chilli, finely chopped
    Braised fennel topping
  • freshly ground salt & pepper
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 1 pinch fennel seeds
  • 250 gm fennel, cut into fine strips
  • 100 gm red onions, finely sliced
  • 50 ml extra virgin olive oil
  • 100 ml water
    Caramelised onion topping 
  • 1 garlic clove, crushed
  • 1 small red chilli, finely chopped
  • 2 anchovies, finely chopped
  • 500 gm medium onions, finely sliced
  • extra virgin olive oil
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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