You are only 45 minutes away from a homemade pizza! Top this dough with your favourite pizza toppings: mozzarella, basil, pepperoni



Makes 3 boules or 6 demi-boules:
  • 100g water water
  • 1 tsp instant yeast
  • 1 tbsp olive oil
  • 180g ‘OO’ flour
  • 1/2 tsp salt
  • Semolina to dust



  1. In a medium mixing bowl add all of the ingredients. Mix together with a wooden spoon or silicone spatula until a shaggy dough forms. Set dough on a clean, dry work surface and knead until dough passes the window-test. Form into a round.
  2. Lightly olive oil a clean mixing bowl. Set rounded dough into bowl and rotate to coat dough with olive oil. Lightly cover with oiled cling film, then set dough in a warm place. Allow to rise for 30 minutes. In the meantime, prepare your pizza toppings. Place pizza stone in cold oven then heat oven to 250C fan assisted.
  3. After 30 minutes, remove dough from bowl. Shape into thin pizza crust by gently stretch dough across your closed fist. Dust a pizza peel with semolina then place dough on top. Add desired toppings, then quickly transfer pizza to the hot oven directly onto the pizza stone. Bake 10-15 minutes until crust is a dark golden colour.



BK Tips

  • If you don’t have a warm spot in your kitchen, heat oven to its lowest temperature, turn it off, then add dough and allow to rise. 30-35C is the ideal rising temperature.
  • Be adventurous with toppings: try a white pizza with mozzarella, roasted fennel and thinly sliced onions.
  • To make ahead, store the dough in a well-oiled plastic bag in the fridge for up to 24 hours. Allow to sit outside of fridge for 10 minutes before shaping.