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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Course: Main dishes

Made with these products:

This traditional Italian classic has been sullied over the years by large food corporations making increasingly bizarre toppings for their pizzas. Simple pizzas are still the best, though don't be afraid to experiment with toppings. Pizzas you make at home are infinitely better than the pre-packaged or frozen varieties, but the secret to a great pizza is getting the base right.

Preparation time:  2 hours 30 minutes
Cooking time: 10-15 minutes
Serves: 2 to 3 - Makes: 2 x 25-30cm pizzas

Attachments: Food Processor, Spiral Dough Hook


  1. Attach the Spiral Dough Hook and Splashguard. Dissolve the yeast in the water. Add all the ingredients to the bowl. Set the speed to 1 and knead for 5-7 minutes.
  2. Remove the Dough Hook and attach the Splashguard. Set the temperature to 25ºC an to sirring speed 3 and leave the dough to prove in the machine until it has doubled in size: about 1 hour 30. Meanwhile, prepare the topping. Remove the dough and divide into 2 halves.
  3. Place a baking tray or pizza stone into an oven preheated to 230°C/450°F/Gas 8. On a floured board, roll and stretch the dough into a two 25-30 cm rounds. Spread a few spoonfuls of tomato sauce thinly on top. Add your toppings to the pizza – for example a sliced ball of mozzarella cheese and black olives (see below for variations). Cook in a hot oven (set to 210ºC/415°F/Gas 6) on a baking tray or pizza stone for 10-15 minutes.


Parma Ham Pizza
Scatter some Parma ham and then 100g of mozzarella over the top before cooking.

Mushroom and Garlic
Sauté 300g of sliced mushrooms, a handful of chopped parsley and 2 garlic cloves in 45ml (3 tbsp) of olive oil. Scatter on the pizza with 150g of sliced mozzarella before cooking.

Place 3 chopped and peeled tomatoes on the pizza, then drizzle some olive oil over the top, 5ml (1 tsp) of chopped oregano and 8 anchovy fillets

Blitz 50g of mozzarella, 50g of salami, 25g of anchovy fillets and some oregano in the Food Processor Attachment using the Knife Blade. Mix in 50g of crumbled ricotta cheese. Spread the mixture over half the pizza. Egg wash the edge and fold over the dough to seal. Make two steam holes in the top of the calzone and finish by egg washing the top. Bake for 10 minutes at 170-180ºC/350°F/Gas 4.

Calzone Ripieno Di Verdura
Soften 70g of sultanas in some lukewarm water. Wash and remove the stalk from 300g of Swiss Chard, then cut into shreds. Mix together with the drained sultanas and one sliced red chilli. Place mixture into the centre of the pizza and follow as above.


Dried yeast 10ml (2 tsp)
Water at room temperature 120ml
Strong flour or type '00' flour 250g
Olive oil 30ml (2 tbsp)
Salt 3.75ml (¾ tsp)
Tomato sauce 1 quantity

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