Homemade Pizza Base

homemade pizza
Homemade pizza is one of the easiest and most delicious meals you can make for the family.

Not only is it quick, it's infinitely variable - so you can have pizza every week and still feel as though you're trying something new.

This recipe includes a suggested topping but the base would work with any topping you like.

Pizza Base

For the dough:
250g/8 oz/1⅔ cups strong plain flour
150g/5 oz/1 cup wholemeal flour
1 tsp instant dried yeast
1 tsp paprika
1½ tsp salt
Generous grinding black pepper
250ml/7½ fl oz/1 cup water

For the topping:
½ can chopped tomatoes in their own juice
2 tsp dried oregano
4 mushrooms, chopped
2 tbsp capers
120g/4oz/1 cup cheddar cheese shavings*

*Vegans ahoy! Since deciding to eat a whole-food plant-based diet, I would omit the cheese. A delicious pizza base needs no cheese. Some good tomato sauce and a selection of veggies will be great on their own. Enjoy!

Combine all the ingredients for the dough in a large bowl, taking care to add the water a little at a time so that the dough is sticky but not runny.

homemade pizza dough

Leave the dough to rise until it has doubled in size.

Knead the dough on a floured surface and use a rolling pin to roll it to the size and shape of a large baking tray.

homemade pizza base

Place the pizza base onto a pre-greased tray and add the topping.

homemade pizza

You can, of course, top your pizza with anything you like but for this version, spread out the chopped tomatoes first, followed by a sprinkling of oregano. Add the mushrooms and capers, then the cheddar cheese, finishing off with a generous grinding of fresh black pepper.

Bake the pizza for 15 minutes at 200oC/400F. The topping should be lightly browned but still revealing the appetising colours of the ingredients.

homemade pizza

Serve immediately.

This recipe is now available as a handy recipe card to save you having to scroll with doughy fingers.


  1. Mmmmm. I tried this tonight. I split mine in half and made two large pizzas - and par cooked the base before adding the sauce (prob not necessary but I was worried about it being soggy - and too hungry to make a mistake!) Delicious! I've popped one in the freezer so will see how it turns out. I used my own tomato base as I always have some in the freezer and I keep grated mozzarella in the freezer too - so v quick and easy. I think I'm getting the hang of this bread thing!

  2. Am I able to use Gluten free all-purpose baking flour with this recipe, in place of the plain and wholemeal flour??

    1. I've never tried that so I can't be sure, but my guess is it will be ok, just not rise as much. Let me know if you try it!


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