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Okay, you didn’t think I was going to do an Italian series and not have pizza, did you? Of course. Ever since Italy, I eat pizza the Italian way—simply. They will put three, maximum four toppings on pizza. That’s it. Why would you want to complicate a good thing? Simple, fresh flavours speak for themselves. And cheese. Cheese speaks for itself.


  • 250 g bread flour
  • 250 g white flour
  • 5 g powdered dry yeast
  • Pinch of salt
  • 325 ml warm water
  • 1 tbsp olive oil


  1. Mix flours, yeast salt and water in a bowl to form a sticky dough. Add oil mix it in and turn dough onto a bench to knead. Knead until smooth and silky. Shape into a round ball and leave to rise in a clean bowl, covered with a plastic bag until doubled in size.

  2. Take a lime sized piece of your risen dough and roll out until about 5mm thick and as round as possible.

  3. Spread some tomato paste, or just stewed tomatoes with some garlic and herb and chuck it on. Then put on your preferred toppings. I went for fresh basil, buffalo mozzarella and some prosciutto. Delish.