For the base

  • 1 batch white sourdough (see step 1)
  • strong or plain flour, for dusting

For the topping

  • 2 x 400g cans plum tomatoes
  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 1 tsp dried oregano
  • 300g mozzarella, torn into chunks
  • small bunch of basil 


Make a batch of our white sourdough by;

Combining 500g of white flour, 225ml warm water, the salt and the starter into a bowl stir with a wooden spoon until combined – add extra flour if it’s too sticky or a little extra warm water if it’s too dry.

Tip onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing. If you‘re using a mixer, turn up the speed a little and mix for 5 mins.

Place the dough in a large, well-oiled bowl and cover with oiled cling film. Leave in a warm place to rise for 3 hrs.

When the dough is ready, tip it onto a lightly floured surface and divide into six equal pieces. Roll into balls and leave to rest on a floured tray, covered with a damp tea towel, in the fridge for at least 4 hrs


Meanwhile, make the tomato sauce. Drain some of the juice from the plumed tomatoes and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt. Combine by either scrunching everything together with your fingers (this will make a chunky sauce) or blitz with a stick blender (this will make a smooth sauce). Chill until needed.

To make the pizzas, heat a grill to high and prepare an ovenproof frying pan. On a floured surface, push and stretch a ball of dough into a circle roughly the same size as the pan. Get the pan very hot, then work quickly and carefully, drape it into the pan, spread over some of the sauce, a handful of mozzarella and some basil, if using.  

Cook for 2 mins, until little bubbles appear, then put the pan under the grill for another 2-4 mins until the sides are puffed up and the cheese has melted. Remove, drizzle with a little olive oil and cut into wedges. Repeat with the remaining dough. 

If the frying pan method doesn’t work for your kitchen, heat the oven to 220C fan with a tray in it. The pizzas can be assembled on another floured tray then slid onto a hot tray and baked for 10-12 mins.


We would love to see your pizzas. Tag us in your pictures over on Instagram or Facebook