Homemade pizza: it’s easy when you know how

Making your own pizza is easier than you might think. Here’s my recipe for a classic base, with two options for toppings.

Grab a slice: David Herbert’s homemade pizza. Picture: Guy Bailey

Making your own pizza from scratch is easier than you might think. Here’s my recipe for a classic base, with two options for toppings – and a cauliflower base for a gluten-free alternative.

Pizza dough

500g strong white bread flour

1 x 7g sachet (two teaspoons) dried yeast

2 tablespoons olive oil

350ml warm water

Place the flour, yeast and ½ teaspoon salt in a large mixing bowl. Make a well in the centre, add oil and warm water and mix until a firm dough forms. Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Alternatively, put all the ingredients in the bowl of an electric mixer and beat using a dough hook for about 7 minutes, then knead for a minute or two. Place the dough in a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 1 hour, or until the dough has doubled in size. Punch down dough to release the air before dividing and rolling out. Makes 4 individual or 3 medium-sized pizza bases

Mozzarella & tomato

Cornmeal or polenta, for sprinkling

¼ quantity pizza dough

Extra-virgin olive oil

1 clove garlic, chopped

250g mozzarella, sliced or torn into pieces

100g cherry tomatoes, halved

Salt flakes and freshly ground pepper

Rocket or basil leaves

Preheat oven to 220°C (fan). Lightly oil a metal pizza tray or large metal baking sheet and sprinkle with a little cornmeal. Roll out or stretch dough to a thickness of 4mm and place on the tray. Brush dough with olive oil and sprinkle with chopped garlic. Scatter mozzarella then cherry tomatoes over the top and season well. Bake for 15-20 minutes, or until crisp. Scatter with rocket or basil leaves and serve immediately. Makes 1 pizza

Potato & garlic

Cornmeal or polenta, for sprinkling

¼ quantity pizza dough

Extra-virgin olive oil

1 clove garlic chopped

½ teaspoon dried chilli flakes

2-3 Desiree potatoes, thinly sliced

½ brown onion, sliced and lightly sautéed in oil

2 sprigs fresh rosemary, leaves picked

Salt flakes and freshly ground pepper

Preheat oven to 220°C (fan). Lightly oil a metal pizza tray or large metal baking sheet and sprinkle with a little cornmeal. Roll out or stretch the dough to a thickness of 4mm and place on the tray. Brush olive oil all over the dough and sprinkle with the garlic and chilli. Layer the potatoes, lightly overlapping. Add the onions and rosemary leaves; season well. Bake for 15-20 minutes, or until crisp. Serve immediately. Makes 1 pizza

Tips

* The dough can be made up to 12 hours before you bake it. Let it rise slowly in the fridge; when ready to cook, punch it down to get rid of any air before kneading and rolling it out.

* Ensure oven has reached the right temperature – the dough needs a blast of heat to set the crust.

* The less topping you add, the crisper the base.

Cauliflower pizza base

1 medium cauliflower

2 free-range eggs

¹⁄³ cup grated cheddar cheese

¹⁄³ cup grated parmesan

½ teaspoon dried oregano

Preheat oven to 200°C (fan). Line a metal baking tray with baking paper. Break cauliflower into florets and, working in batches, pulse in a food processor until it’s the consistency of breadcrumbs. Transfer to a large non-stick frying pan and cook, stirring, over medium heat until all the moisture has gone. Let cool. In a bowl, combine cauliflower with eggs, cheese and oregano. Season well with salt and pepper. Transfer to baking sheet; spread to resemble a pizza base. Bake for 20 minutes. Add desired toppings; bake for 10 more minutes. Makes 1 large or two individual bases