Ingredients
Dough
- 500 g bread flour
- 350 ml lukewarm water
- 7 g instant dried yeast (or 10g fresh yeast)
- 10 g salt
- 15 ml extra-virgin olive oil
For serving
- Extra olive oil for brushing
- Cornmeal or extra flour for dusting
Topping combo 1: Classics
- 200 ml tomato passata
- 200 g low-moisture mozzarella, torn
- 12 fresh basil leaves
- sea salt
- cracked pepper
- Drizzle extra-virgin olive oil
Topping combo 2: Prawn & garlic
- 3 cloves garlic, sliced thin
- 200 g school prawns, peeled
- 150 g mozzarella, torn
- 30 g butter
- Juice of ½ lemon
- 10 g fresh parsley, chopped
- Pinch chilli flakes
Topping combo 3: Capsicum & red onion
- 150 ml tomato passata
- 1 red capsicum, sliced thin
- ½ red onion, sliced thin
- 150 g mozzarella, torn
- 80 g feta cheese, crumbled
- 10 g fresh coriander, chopped
- Pinch cumin seeds
- Olive oil
Method
Make the dough
Combine the warm water and yeast in a large bowl or the bowl of a stand mixer; let sit for 1 minute to hydrate.
Add the flour, salt, and olive oil. Using a stand mixer with a dough hook or by hand on a bench, mix on low speed (or by hand with a wooden spoon) for 2 minutes until shaggy, then increase speed to medium and knead for 8–10 minutes until smooth and elastic. The dough should be slightly sticky but hold its shape.
Form the dough into a ball and place in a lightly oiled bowl. Cover with a damp tea towel.
For same-day pizza: leave at room temperature for 2 hours until doubled in size. For overnight cold-proof: refrigerate for 8–48 hours, covered. If cold-proofing, remove from the fridge 30 minutes before shaping.
Prepare for baking
Preheat your oven to 250°C fan-forced. If using a pizza stone, place it on the lowest shelf and preheat for at least 45 minutes.
Divide the dough into 4 equal pieces (about 220g each). Form each into a ball by gently pulling the surface towards the base, rotating as you go.
Dust a pizza tray, pizza peel, or large bench with cornmeal. Place one dough ball on the surface.
Gently stretch the dough from the centre outward into a 30 cm circle, leaving the rim slightly thicker. If the dough springs back, rest it for 5 minutes and try again. Brush the rim with olive oil.
Bake: Classics
Spread 50ml passata over the dough, leaving the oiled rim clear.
Scatter 50g torn mozzarella evenly across the base.
Carefully transfer to the hot stone (or place the tray on the middle shelf).
Bake for 10–12 minutes until the crust is deeply golden and the cheese bubbles at the edges.
Remove from the oven. Tear 3 basil leaves over the pizza, season with salt and pepper, and drizzle with extra-virgin olive oil. Serve immediately.
Bake: Prawn & garlic
Heat the butter in a small pan over medium heat. Add the sliced garlic and cook for 1 minute until fragrant. Add the prawns, lemon juice, and chilli flakes; cook for 2 minutes until the prawns just turn opaque. Remove from heat and set aside.
Spread a thin base layer (about 30ml passata or skip entirely for a white pizza effect) on the stretched dough.
Scatter 40g mozzarella over the base, then distribute the prawn mixture and remaining 40g mozzarella.
Transfer to the hot stone and bake for 10–12 minutes until the crust is golden and the cheese bubbles.
Remove from the oven, sprinkle with fresh parsley, and serve immediately.
Bake: Capsicum & red onion
Toss the capsicum and red onion slices with a little olive oil and set aside.
Spread 40ml passata over the stretched dough.
Layer the capsicum and onion evenly, then scatter the mozzarella and feta.
Sprinkle the cumin seeds over the top.
Transfer to the hot stone and bake for 10–12 minutes until the crust is deeply golden and the cheese has melted.
Remove from the oven, scatter fresh coriander over the top, and serve immediately.
