“Best-est” pizza

We’d probably sit on the beach and eat a slice of cold pizza (washed down with some beer) for dinner. I can think of nothing better. I made this pizza 🙂

When my children were young and we lived in London, we would go for a treat to a restaurant called Made In Italy on the King’s Road for the “best-est pizza”. The pizza at this traditional, small restaurant wedged between two shophouses, was simply delicious – doughy base, oozing with olive oil and fresh flavours.

This is my pizza dough:

500g pizza flour (I used Farina brand)
One 7g sachet of yeast (I used Allinson’s)
10g salt

For topping I typically use: tomato passata or homemade pasta sauce, pesto sauce, ripe tomatoes, onions, lots of mozzarella and whatever cheese I have in the fridge, lots of fresh basil and occasionally some meat (bolognaise, salami, tuna).


Preheat the oven to 180 degrees.
The flour, salt and yeast have to be accurately measured, whilst we can be more flexible with the water.
Make a well with the flour.
Sprinkle salt round the crater.
Make a paste with the yeast.
Pour the paste into the crater.
Mix with water, adding water slowly, as required.
Knead for about 15 minutes. It feels ‘bouncy’ when it’s kneaded enough (if you press gently on the dough with a finger, it should spring back nicely).
Let it rise for 3 minutes: put the dough in a bowl and wrap the bowl with cling film.
Pour olive oil into a pizza tray and rub it all over. Roll the pizza dough into the tray. Add tomato paste and mozzarella cheese. For that pizza flavour, sprinkle dried oregano on top.

Garnish with the topping of your choice. Bake for 20-30 minutes, ensuring that the dough is cooked through. Serve topped with more fresh basil and olive oil.

Note: the secret is in the quality of the olive oil and the fresh ingredients.


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