Homemade neapolitan pizzas to rival any takeaway is easy, with our step by step guide. Get the kids involved in shaping the dough and get creative with whatever toppings you like.
This frying pan technique is a great way to mimic the heat of a pizza oven as you get heat underneath from the pan and above from the grill, giving a fluffy base and delicious char in no time.
You’ll need 1 large bowl, a large non-stick frying pan, and a stick blender or food processor
- Makes 2 pizzas
- 30 minutes (plus 30-60 minutes proving time)
– 250g strong white bread flour, plus extra for dusting
– 1½ tsp salt
– 1 tsp sugar
– 7g sachet fast-action dried yeast
– 2 tsps olive oil, plus extra for greasing
– 150ml lukewarm water
– 150g good quality tinned tomatoes
– A pinch of sea salt
– A drizzle of olive oil
– 125g good quality mozzarella
– Any other toppings you like – olives, capers, n’duja, salami, fresh basil etc
- Sift the flour, yeast, sugar and salt into a large bowl – make a well in the centre and add the olive oil and water
- Mix with a spoon to combine and bring together – it will look pretty craggy. Knead on a floured surface for 5 minutes until the dough is smooth and homogeneous.
- Wash out the bowl, lightly oil it then add the dough. Cover and rest in a warm place for 30-60 minutes or until it has doubled in volume. The warmer your kitchen, the quicker it’ll prove so keep an eye on it. You can also check if it is ready by gently prodding with a finger – it should leave a little indentation.
While the dough is proving, prepare your toppings:
- Whizz up the tomatoes with the oil and salt to a rough textured sauce. Add a pinch of sugar if needed.
- Drain and pat the mozzarella dry and tear into pieces
- Prep any other toppings you want to use
- Turn the risen dough onto a well-floured surface and cut into equal halves. Using your fingertips, press out the dough ball from the centre out – leave a centimetre or so at the edge for your crust.
- Turn the dough ball over and repeat on the other side, trying to get the base as even as possible
- Put the dough disc onto the back of your hands, knuckles facing forward as if you’re driving and with the dough hanging downwards very gently turn it clockwise to stretch it out – be careful not to poke your nails or fingers through, use your knuckles and the movement of your hands to gently stretch the dough. Don’t worry too much about getting them perfect, they’ll taste delicious anyway.
1. The risen dough balls
2. Patting out the bases
3. Turning the dough on your hands
4. The finished bases ready for the pan
5. Preheat the grill to its absolute highest setting and get the frying pan very hot on the hob, then carefully add one pizza base
6. Spread a thin layer of sauce across the base then add mozzarella (don’t add too much as it will make the pizza sloppy and soggy), and any other toppings you’re using except basil or other fresh herbs.
7. Cook for 1-2 minutes to brown the base then put the pan under the grill – hold it right underneath so the pan is touching the grill if possible! It’s ready when the crust is puffed up has some delicious char on it.
Add basil and a swirl of olive oil to the finished pizzas before serving immediately.