“This base always turns out great! Makes one 30cm/12in base Preparation time does not include 60 minutes "proving" of the dough. Baking time depends on toppings and type of oven. I usually slip my pizzas onto a baking stone midway through the baking process so as to crisp the underside.”

Ingredients Nutrition


  1. Sift together the flour and salt into a large bowl and stir in the dried yeast and oregano.
  2. Make a well in the centre of the flour mixture.
  3. Add the olive oil and gradually add enough of the warm water to make a soft dough. The amount of water will vary according to the flour but the dough must be malleable.
  4. Knead the dough on a floured surface until smooth and elastic - about 10 minutes.
  5. Place dough back in clean lightly oiled bowl and turn it around to coat it with some of the oil; cover with cling wrap and leave in a warm place to "prove".
  6. After the dough has doubled in size (approx 60 minutes), knock it back and knead again for about 3 minutes.
  7. Shape and top as desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a