Uploaded February 2021 | Updated September 2026, 2 weeks ago
This is not a polite pizza, it’s begging to be fully loaded with toppings. This will quickly become one of your favourite movie night pizzas, you won’t be reaching for that takeaway pizza menu anymore!
Join the email community:
https://www.culinaryexploration.eu/community
If you haven’t got a baking stone or steel then this pizza is the one for you! The dough is simple to make and can be made to fit into your busy day.
This recipe makes 500g of dough which is perfect for 2 pizzas cooked in 24cm pan. You can divide the recipe in two or double it should you want to make more. The dough keeps really well in the fridge for a couple of days.
Catch me on Instagram: instagram.com/culinary_exploration
My Baking Equipment:
Bench scraper / dough cutter:
UK store: amzn.to/34wguad
US store: amzn.to/3bG68JZ
Bowl Scraper:
UK store: amzn.to/3nfdCrx
US Store: amzn.to/2RRKlr6
Dough scales:
UK store: amzn.to/3dOUtcV
US store: amzn.to/3aDJbWV
As an Amazon Associate I earn from qualifying purchases.
__________________________________________________________________________
If you find the recipe useful please subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
Ingredients
For the dough
285g Strong flour
215g Water (room temperature)
8g Sea salt
5g of Dried yeast
10g Olive oil
For the toppings
1 Tin of grated plum tomato (you can use whole tomatoes and break them down)
Mozzarella cheese cubed (250g)
Pepperoni sliced (I used spicy!)
Salt
Pepper
Dried oregano
Olive oil
__________________________________________________________________________
Method
Add the water and salt to a mixing bowl and stir to dissolve the salt.
Add the dried yeast, the olive oil and the flour.
Give the mixture a stir with a spoon to combine and then using your hand make sure all of the ingredients are well mixed.
Cover the bowl well with a plastic bag and leave to proof in the fridge overnight. I left this for about 20 hours, but I have left dough up to 48 hours in the fridge (it can go longer).
Remove the dough from the fridge and divide into two, then shape into a ball.
Rub some olive oil into the pan(s) you choose to use and then pop the dough ball on top. Cover with a plastic bag and leave at room temperature to relax (I left mine for 30 minutes or so).
Remove the bag and gently shape the dough to fit the pan. If the dough tightens up you can cover it again with the bag and leave it for ten minutes to relax. Then continue to shape the dough/ Once complete cover and leave to proof at room temperature.
Test the dough by lightly pressing it with your finger. When it’s well risen and feels light and springy to the touch the base is ready.
Top with the tomato sauce and mozzarella. I used pepperoni but of course you can use whatever toppings you like. This pizza holds up really well to lots of toppings!
I preheated my oven on full (250c / 480f) for 30 minutes. Popped the pan on the middle shelf and turned the oven down to 220c / 430f and baked for 20 minutes. Keep checking!
Enjoy!
This is not a polite pizza, it’s begging to be fully loaded with toppings. This will quickly become one of your favourite movie night pizzas, you won’t be reaching for that takeaway pizza menu anymore!
Join the email community:
https://www.culinaryexploration.eu/community
If you haven’t got a baking stone or steel then this pizza is the one for you! The dough is simple to make and can be made to fit into your busy day.
This recipe makes 500g of dough which is perfect for 2 pizzas cooked in 24cm pan. You can divide the recipe in two or double it should you want to make more. The dough keeps really well in the fridge for a couple of days.
Catch me on Instagram: instagram.com/culinary_exploration
My Baking Equipment:
Bench scraper / dough cutter:
UK store: amzn.to/34wguad
US store: amzn.to/3bG68JZ
Bowl Scraper:
UK store: amzn.to/3nfdCrx
US Store: amzn.to/2RRKlr6
Dough scales:
UK store: amzn.to/3dOUtcV
US store: amzn.to/3aDJbWV
As an Amazon Associate I earn from qualifying purchases.
__________________________________________________________________________
If you find the recipe useful please subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
Ingredients
For the dough
285g Strong flour
215g Water (room temperature)
8g Sea salt
5g of Dried yeast
10g Olive oil
For the toppings
1 Tin of grated plum tomato (you can use whole tomatoes and break them down)
Mozzarella cheese cubed (250g)
Pepperoni sliced (I used spicy!)
Salt
Pepper
Dried oregano
Olive oil
__________________________________________________________________________
Method
Add the water and salt to a mixing bowl and stir to dissolve the salt.
Add the dried yeast, the olive oil and the flour.
Give the mixture a stir with a spoon to combine and then using your hand make sure all of the ingredients are well mixed.
Cover the bowl well with a plastic bag and leave to proof in the fridge overnight. I left this for about 20 hours, but I have left dough up to 48 hours in the fridge (it can go longer).
Remove the dough from the fridge and divide into two, then shape into a ball.
Rub some olive oil into the pan(s) you choose to use and then pop the dough ball on top. Cover with a plastic bag and leave at room temperature to relax (I left mine for 30 minutes or so).
Remove the bag and gently shape the dough to fit the pan. If the dough tightens up you can cover it again with the bag and leave it for ten minutes to relax. Then continue to shape the dough/ Once complete cover and leave to proof at room temperature.
Test the dough by lightly pressing it with your finger. When it’s well risen and feels light and springy to the touch the base is ready.
Top with the tomato sauce and mozzarella. I used pepperoni but of course you can use whatever toppings you like. This pizza holds up really well to lots of toppings!
I preheated my oven on full (250c / 480f) for 30 minutes. Popped the pan on the middle shelf and turned the oven down to 220c / 430f and baked for 20 minutes. Keep checking!
Enjoy!
