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Step-by-step pizza

Just add tasty toppings to our easy pizza base and sauce and everyone will want a piece of the pie.

Basic pizza base

Makes 2 x 20-22cm pizza bases (1 portion)

2 cups high-grade flour, plus 3 tablespoons extra for kneading
1 teaspoon instant yeast
3/4 teaspoon salt
200ml warm water
1 tablespoon oil

Step 1 Put the flour in a large bowl. Add yeast and salt. Make a well in the centre of the flour. Pour in the warm water and oil.

Step 2 Using a spoon, mix to form a soft, sticky dough.

Step 3 Once the dough starts to form a ball, use your hands to bring it together.

Step 4 Turn on to a lightly floured surface. Knead for 5 minutes, using your knuckles and fists, with a little extra flour. After 5 minutes it should be smooth and feel less sticky.

Step 5 Return to bowl. Cover with a damp tea towel and leave for 20 minutes. After 20 minutes knead lightly for 5 minutes. Divide into 2 balls.

Step 6 Roll out each dough ball to a 20-22cm round. Use extra flour, if needed.

Step 7 Add chosen toppings. Bake in a preheated oven on hot trays or stones at 220°C for 10-15 minutes (see tips below).

Basic tomato sauce

Makes enough to cover 2 x 20-22cm pizza bases (1 portion)

1/2 x 400g can no-added salt crushed tomatoes, puréed
1 teaspoon sugar
1/2 teaspoon dried mixed herbs or basil
1 clove garlic, crushed
freshly ground black pepper, to taste

Step 1 Mix all ingredients together. Season to taste.

Top tips for using pizza stones and baking trays

  • Move oven rack to second lowest position in the oven.
  • Preheat the oven to 220°C, put pizza stone on the rack and leave for 20 minutes. Baking trays will need 10 minutes.
  • Remove stone or tray from the oven and place pizza on top. Bake for 15 minutes or until base is golden brown.

Recipe ideas

Salmon and mushroom pizza
Lamb, kumara and rosemary pizza
Pesto, tofu and broccoli pizza
Chicken and three-cheese pizza

Serving suggestion

Our Winter coleslaw is the perfect accompaniment to these delicious homemade pizzas.

Date modified: April 4 2017
First published: Jul 2015

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