Makes 3

Prep time: 30 mins, plus proving time

Bake time: 30-40 mins

Flour used: Italian Tipo 00



  1. Add the water, oil, sugar and yeast into a mixing bowl.

Mix with a fork. 

  1. Add the flour and finally the salt.
  2. Knead the dough for 5 mins.

The dough will be a bit sticky, so use well-floured hands to handle it. 

  1. Leave the dough to prove for 2 hours in a warm place. 
  2. Turn the dough out onto a floured surface and divide it into 3. 
  3. Leave to prove for another 2 hours in a warm place or ideally for 24 hours in the fridge.
  4. Preheat the oven to 220°C/200°C fan/gas 7. 
  5. Roll out each pizza dough to a circle, one at the time.
  6. Transfer to a large baking tray, lined with greaseproof baking paper.
  7. Spread the tomato passata, keeping it 1 cm from the edges. 
  8. Add the cheese and grilled veggie. 
  9. Drizzle with some oil. 
  10. Bake each pizza for  10-15 mins.
  11. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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