• 1 kg strong white bread, or
  • 800 g strong white bread flour and 200g wholemeal flour
  • 1 level tablespoon fine sea salt
  • 2 x 7 g sachets of dried yeast
  • 1 tbsp golden caster sugar
  • 4 tbsp extra virgin olive oil
  • 650 ml lukewarm water


  1. Mix the flour(s) and salt in a large mixing bowl.
  2. In a jug, mix the yeast, and sugar into the water and leave for a few minutes, then pour into the flour with the olive oil.
  3. Mix together, then turn it out onto a clean work surface. Knead until you have a smooth, springy dough.
  4. Dust the mixing bowl with flour, and place the ball of dough back in it. Dust the top with flour, cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
  5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough.
  6. The dough is no ready – you can use it straight away, or keep it in the fridge until required.
  7. If you are using the dough straight away, divide the dough up into 6-8 little balls (for a medium sized pizza). Roll the pizzas out about 15 to 20 minutes before you want to cook them.
  8. If you want to use them later, roll the dough out into rough circles, about 0.5 cm (1/4 inch) thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with cling film, and pop them into the fridge or freezer.