An easy and superb Italian inspired pizza recipe, with a little twist to enhance flavours. Especially recommended for garlic lovers.


450 grams all purpose flour (preferably type 00)
1 cup warm water
7 grams active dry yeast
2 tablespoons extra virgin olive oil
sea salt
300 grams crushed tomatos
3 cloves of garlic (essential)
fresh oregano, finely chopped
1 tablespoon sugar
sea salt
ground black pepper
fresh mozzarella cheese
grated Red Leicester
grated parmesan
slices of parma ham / any good quality smoked ham will do
fresh basil
fresh rocket (optional)


Step 1
In a large bowl, combine flour, olive oil, sugar and salt. Add a sachet of dry yeast into a cup of warm water and stir. Pour the mixture into the bowl and work through. Don't be afraid to use your hands, transfer it onto a floured surface as it starts to get elastic. Form 3-4 small doughs, cover them with a damp cloth and let them rise for a couple of hours.

Step 2
As your doughs doubled in size, preheat your oven to its highest temperature possible (285 C / 545 F for mine). (Ideally, your pizzas should take 5-6 minutes to bake.)

Step 3
Make the sauce: crush 3 cloves of garlic (given you possess a garlic crusher, which is higly recommended anyway) or very finely chop them. Add them and the other spices to your can of tomato.

Step 4
Grab a piece of dough and flatten it, preferably with your hands, Italians would advise you against using a rolling pin. Put it onto a sheet of parchment paper.

Step 5
Add the toppings (red leicester really helps, works very well with the garlicky flavour and fresh basil).

Step 6
Carefully grab two sides of the parchment paper and transfer it into the oven. The goal is to have an already smoking hot surface to bake your pizza on.

Step 7
After 5 or 6 minutes, as the pizza crust gets nicely baked and the colour of the cheese mixture reminds you of an active volcano, your pizza is most likely done. Jo etvagyat!