Classic cheese and tomato pizza (plus variations)

Try this classic pizza recipe and then make it your own with one of our 10 topping variations.


For the base

  • 180g strong white bread flour, plus extra to knead
  • 125g wholemeal flour
  • ½tsp sugar
  • 1tsp salt
  • 2tsp dried easy-blend yeast
  • 1tbsp olive oil
  • Cooking oil spray


  1. To make the base, mix the flours, sugar, salt and yeast in a large bowl. Make a well in the middle and add the oil and 200ml warm water. Mix to create a soft dough (you may need to add a few more tablespoons of water).
  2. Turn the dough out on to a lightly floured board and knead for about 5 min, until it’s smooth and elastic. Put in a large lightly oiled bowl, cover with clingfilm and leave in a warm place for up to 1 hr to rise, until doubled in size.
  3. Preheat the oven to 220ºC/fan 200ºC/gas 7. Spray a large baking sheet with oil.
  4. Turn the dough out on to a lightly floured board and knead again for a few minutes, then roll into a circle: the bigger the circle, the crispier the crust will be. Put the pizza base on the baking tray.
  5. Spread the tomato sauce over the pizza base, then sprinkle with the mozzarella. Season with black pepper and bake for 10–15 min. Freeze it Make a few bases to freeze and you’ll be able to whip up a pizza any night of the week. After baking (without toppings) at 200ºC/fan 180°C/gas 6 for 10 min, leave to cool, then wrap and freeze. To use, allow to defrost at room temperature before completing the recipe.

Too big? You can use this dough to make two medium-size pizzas or four individual ones if you prefer. Cut the dough into equal-size pieces and roll each to form a circle.

We will be happy to hear your thoughts

Leave a reply