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“For anyone not feeling like converting measurements to metric, this is a recipe from Silvana Franco (Saturday Kitchen). It uses a standard sachet of yeast. I ended up with a monster deep pan pizza by accident so roll/ pat it out thinly if that's what you're after. It also makes lovely dough balls a la Pizza Express/ rolls/ breadsticks.”
1hr 40mins
6 8inch pizzas

Ingredients Nutrition


  1. Mix the flour, yeast and salt together in a large mixing bow.
  2. Stir in the olive oil and warm milk. Make sure that the millk is only warm, not hot or the yeast will be killed and the dough won't rise.
  3. Gradually add the warm water, mixing well to form a soft dough.
  4. On to a floured work surface, knead until smooth and elastic which is about 5 minutes.
  5. Leave it to rise in a clean bowl until doubled in size, which is roughly 1½ hours.
  6. The website didn't say you had to precook the bases, but as mine was a bit thick, I did. Neither did it specify an oven temperature or cook time so I put it in on a baking tray at about 200C and came back to check after 10 minutes.
  7. *To my excess dough (didn't want 6 8 inch pizzas) I added chopped black olives, garlic and onion then made balls and twists. These stayed fresh and were lovely with soup the next day.

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