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Method

  • Combine the dry yeast and 3 tbsp warm water in a bowl. Set aside for about 10 mins until bubbling.
  • Then sift 375 gm flour with the sugar and seasonings into another large bowl. Make a well in the centre and add the oil, up to 1 cup cold water and the yeast mixture. Mix with your hands to form a soft dough (not wet).
  • Lightly flour a workbench and knead the flour with the palm of your hand until smooth and elastic, adding a little more flour if needed. Then transfer the dough to an oiled bowl, cover with clingwrap and set aside in a warm spot until doubled in size. 
  • When ready, preheat oven to 220°C fan forced (240°C normal).
  • Roll out the dough into 4 rounds. Then smear with the passata and arrange your favourite toppings on top, finishing with the cheese.
  • Place the pizzas on a lightly oiled baking tray and cook in the top part of the oven for about 10-12 mins.
  • nb. The above toppings are just a guide - you can use anything - sweet or savoury.

Ingredients

  • 1½ tspn dry yeast
  • 375 gm+ strong bread flour
  • 1 tspn sugar
  • sea salt & freshly ground pepper
  • 2 tbsp olive oil
  • olive oil spray
  • passata (Italian tomato cooking sauce)
  • bocconcini cheese, sliced
  • sliced salami, chopped
  • sliced ham, chopped
  • diced pineapple
  • pitted black olives, chopped
  • anchovies
  • fresh basil leaves, chopped
  • sautéed sliced mushrooms
  • grated tasty cheese

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm