pizza crust recipe

Photograph: / Dmitry Rukhlenko



By Angelo Sergio, executive chef of Pasta Fresca Da Salvatore


Makes one pizza

330g sifted white “00” flour*, and more for dusting
1g instant yeast
5g caster sugar
25g olive oil
225ml water
8g salt

*The Italians classify flour by how finely ground it is, and this fine-powdered doppio zero (double zero) flour is prized for making pizza dough as it produces a great crust. Try Polselli Classic Soft Wheat Pizza Flour, available at



1 In an electric mixer, using the dough hook, mix the flour, yeast, sugar, oil and water on low speed until the dough just starts to come together. 

2 Add salt and continue mixing on medium speed for 5-7min, until you get a soft dough. Cover the bowl with cling wrap and place in the chiller for 5 hours. 

3 Before baking, take it out from the chiller and leave at room temperature for 1 hour. 

4 Preheat the oven to 200 deg C. Dust your work surface and the dough with some flour, then flatten it slightly.

5 Hold the dough with both hands and using your thumbs, lightly press out a “moat” all around the edge, stretching it a little at the same time to expand the dough.

6 Place the dough on your work surface and use your fingers to press the inside of the “moat” to enlarge the dough. Repeat step 5, until the dough is a little larger than your hand.

7 Place the dough on the work surface and, resting your hands on it, gently push out in opposite directions to stretch it. Turn the dough as you work to stretch out the entire circumference evenly. Stop when the diameter of the dough is about the length of a piece of A4 paper. Keep the “moat” on the outer edge about 0.5cm thick so you can get a blistered crust on the edges later. The inner part of the pizza base should be a little sheer. 

8 Dust a baking tray or pizza stone with flour, and gently drag the pizza base onto it. 

9 Spread the base with your sauce of choice, add toppings, then bake for 10min, or until the crust is golden brown. 

TIP You can make the dough ahead of time. After step 7, transfer the stretched dough to a sheet of floured plastic wrap and freeze. It can keep for up to a week, frozen.  


Watch chef Angelo demonstrate how to stretch out the dough by hand:


Makes one pizza


1 pizza dough

150g grated mozzarella cheese

¼ cup diced tomatoes

A handful of rocket leaves

80g mascarpone cheese

2 slices parma ham


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1 Preheat the oven to 200 deg C. 

2 Distribute the mozzarella cheese evenly on the pizza dough. Bake for 10min, or until the crust is golden brown.

3 Top the pizza with diced tomatoes and rocket leaves, as well as teaspoonfuls of mascarpone cheese. 

4 Place the parma ham in centre. Serve.



Makes one pizza


For the tomato sauce:
250g peeled whole tomatoes

25ml olive oil

1 tsp salt

1/2 tsp caster sugar

A handful fresh oregano

A handful fresh basil


1 pizza dough

120g French fries, deep-fried

150g grated mozzarella cheese

120g German sausages, sliced



1 Preheat the oven to 200 deg C. 

2 To make the sauce, puree all the ingredients for it in a blender. Set aside.

3 Spread about 200ml of sauce on the pizza dough. Top with French fries, mozzarella, and sausage slices.

4 Bake for 10min, or until the crust is golden brown. Serve. 


Read Also: Recipe: Bake an easy New York cheesecake



Makes one pizza


A handful of mixed berries + 100g more to garnish 

100g raspberry marmalade

1 pizza dough

200g ricotta cheese, whisked until smooth

A handful of fresh mint leaves



1 Preheat the oven to 200 deg C. 

2 Mash a handful of mixed berries with the raspberry marmalade, then spread it on the pizza dough.

3 Bake for 10min, or until the crust is golden brown.

4 Spread the ricotta cheese on the baked pizza. Garnish with mint leaves and the remaining 100g mixed berries. Serve.