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Rich Payne, AKA Dough and Behold, Pizza Ambassador
Rich Payne, also known as Dough and Behold (our pizza expert), answers your questions and brings you tasty pizza recipes to try out. So, let Rich take you by the virtual hand and show you his wonderful world of pizza!
Contents & Quick Links
Jump to the Cake section you want quickly with the links below, or scroll down to find out more!
Matthews Welcomes Rich Payne As Our Pizza Ambassador
Rich's Signature Neapolitan Pizza Dough Recipe
Follow Rich on Instagram
Grilled Peach, Prosciutto di Parma, Stracciatella & Chilli Maple Sarnie
Our Pizza Guru
Shop Pizza Flours
Pizza Related Recipes
With basil pesto, Prosciutto di Parma, burrata, lemon zest, topped with a chilli and pistachio glaze. Huge thanks to Rich for sharing!
This fantastic recipe has been made with ingredients purchased from Rich’s local Waitrose, including our very own Cotswold Pizza Flour! Check out the full guide below and get baking now!
Rich is back with another great pizza bake: the ultimate Pizza Sunday Sarnie! Stuffed with burrata, basil, Salami di Napoli and pesto - this bake is perfect for Sunday brunch (or any time of the week).
With basil pesto, Prosciutto di Parma, burrata, lemon zest, topped with a chilli and pistachio glaze. Huge thanks to Rich for sharing!
This fantastic recipe has been made with ingredients purchased from Rich’s local Waitrose, including our very own Cotswold Pizza Flour! Check out the full guide below and get baking now!
Rich is back with another great pizza bake: the ultimate Pizza Sunday Sarnie! Stuffed with burrata, basil, Salami di Napoli and pesto - this bake is perfect for Sunday brunch (or any time of the week).
Pizza FAQ
Whilst the Matthews Pizza Flour is a staple for your cupboard, you can also use All-Purpose and Canadian Bread Flour for certain recipes.
Whilst the Matthews Pizza Flour is a staple for your cupboard, you can also use All-Purpose and Canadian Bread Flour for certain recipes.
The crust should be golden-brown with a few dark spots. Use an offset spatula to lift the edge and check that the underside is also evenly browned.
The crust should be golden-brown with a few dark spots. Use an offset spatula to lift the edge and check that the underside is also evenly browned.
Before stretching, dust your pizza peel with a little flour or cornmeal. Work quickly once the dough is on the peel, and avoid letting raw dough sit on the peel too long or it will absorb moisture and stick.
Before stretching, dust your pizza peel with a little flour or cornmeal. Work quickly once the dough is on the peel, and avoid letting raw dough sit on the peel too long or it will absorb moisture and stick.
A soggy crust is typically caused by an under-preheated baking surface, rolling the dough too thick, or overloading the pizza with wet toppings (like fresh, watery mozzarella or too much sauce)
A soggy crust is typically caused by an under-preheated baking surface, rolling the dough too thick, or overloading the pizza with wet toppings (like fresh, watery mozzarella or too much sauce)
Maximize your home oven's heat, ideally between 250°C and 300°C (480°F to 570°F). If you have a dedicated pizza oven, temperatures often exceed 400°C.
Maximize your home oven's heat, ideally between 250°C and 300°C (480°F to 570°F). If you have a dedicated pizza oven, temperatures often exceed 400°C.