This recipe is designed for minimal fuss and maximum flavour, making it perfect for feeding a crowd (or just yourself!) on a sunny afternoon. It yields enough dough for 2-3 medium-sized pizzas (approx. 10-12 inches).
Prep time: 15 minutes + 1-2 hours proving
Cook time: 2 minutes per pizza (in a pizza oven)
Ingredients:
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For the Dough:
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500g “00” Flour (or strong bread flour if “00” is unavailable) – This fine flour gives a classic Italian texture.
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300ml Lukewarm Water (approx. 35-40°C) – Just warm to the touch, not hot.
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10g Fine Sea Salt
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7g Instant Dried Yeast (or 20g fresh yeast)
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1 tbsp Olive Oil (plus extra for greasing)
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For the Toppings (Suggestions):
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Sauce: 200g Passata (strained tomatoes) or good quality tomato sauce, seasoned with salt, pepper, and a pinch of dried oregano.
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Cheese: 150-200g Mozzarella (fresh or low-moisture shredded), torn or grated.
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Optional: Fresh basil leaves, a drizzle of olive oil, a pinch of chilli flakes, pepperoni, cooked ham, mushrooms, olives, etc.
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Equipment You’ll Need:
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Large Mixing Bowl
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Measuring Jug
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Kitchen Scales (highly recommended for accuracy)
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Cling Film or a damp tea towel
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A clean surface for kneading
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Pizza Peel (for transferring to oven/BBQ)
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Cozze Pizza Oven (or a very hot BBQ with a lid)
Instructions:
Step 1: Activate the Yeast (If using dried)
In a small bowl or jug, pour the lukewarm water. Sprinkle the instant dried yeast over the top. Give it a gentle stir and let it sit for 5-10 minutes. You should see a light foam appear on the surface – this means your yeast is active and ready to go! If using fresh yeast, crumble it directly into the flour in Step 2.
Step 2: Mix the Dry Ingredients
In your large mixing bowl, weigh out the flour. Add the salt. If using instant dried yeast and it has foamed, you can add it directly to the flour now, or if using fresh yeast, crumble it into the flour. Give it a quick whisk with your hands or a fork to distribute the yeast and salt evenly.
Step 3: Combine Wet and Dry
Pour the foamy yeast-water mixture and the 1 tbsp of olive oil into the bowl with the flour.
Step 4: Mix to a Shaggy Dough
Using your hands or a wooden spoon, mix everything together until it just comes together into a shaggy, sticky mass. Don’t worry if it looks messy – this is normal at this stage.
Step 5: Knead the Dough
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The Method: Tip the shaggy dough onto a lightly floured clean surface. For the next 8-10 minutes, knead the dough. This involves pushing the dough away from you with the heel of your hand, folding it over, and repeating.
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The Goal: You want the dough to become smooth, elastic, and much less sticky. If it’s too sticky, add a tiny pinch more flour. If it’s too dry, wet your hands slightly and continue kneading.
Step 6: First Prove (The Rise)
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Lightly grease the inside of your mixing bowl with a little olive oil.
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Shape the kneaded dough into a ball.
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Place the dough ball into the greased bowl, turning it once to coat the surface in oil (this prevents it from drying out).
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Cover the bowl tightly with cling film or a damp tea towel.
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Leave the bowl in a warm place for 1-2 hours. The dough should roughly double in size.
Step 7: Portion and Shape
Once the dough has risen, gently punch it down to release the air. Tip it back onto your lightly floured surface.
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Divide the dough into 2 or 3 equal portions.
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Gently shape each portion into a ball. You can either:
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Option A (For immediate use): Let these balls rest, covered, for another 15-20 minutes. This relaxes the gluten, making it easier to stretch.
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Option B (For later): Place each ball in a small, lightly oiled container or food bag and refrigerate. The dough will develop more flavour if left to prove slowly in the fridge for up to 24 hours. Bring it back to room temperature for at least an hour before shaping.
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Step 8: Stretch Your Pizza
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Take one dough ball and place it on a lightly floured surface or a pizza peel dusted with semolina/flour.
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Using your fingertips, gently press the dough outwards from the centre, leaving a slightly thicker rim for the crust.
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You can then pick it up and stretch it gently, or use the back of your hands to stretch it into a rough circle or oval shape. Don’t worry about perfect circles – rustic is best!
Step 9: Top and Cook!
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Preheat: Ensure your Cozze Pizza Oven is fully preheated (aim for 400°C+). If using a BBQ, get it as hot as possible with the lid on.
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Sauce & Cheese: Spread a thin layer of passata or tomato sauce over the base, leaving a border for the crust. Sprinkle with mozzarella.
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Toppings: Add your chosen toppings sparingly. Too many toppings will make the pizza soggy and difficult to cook.
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The Launch: Slide the pizza from the peel into the hot oven.
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The Cook: Cook for approximately 2 minutes, rotating it halfway through with a turning peel to ensure even cooking. It should be blistered and bubbly.
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Serve: Remove from the oven, add fresh basil, a drizzle of olive oil, and slice immediately.
Pro-Tips for Pizza Perfection:
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Don’t Over-Flour: Too much flour during kneading and shaping can make the crust tough.
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Hot, Hot, Hot: The key to a great pizza crust is extreme heat. Don’t be afraid to get your oven or BBQ roaring hot.
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Semolina for Sliding: Dusting your pizza peel with semolina (or fine cornmeal/flour) helps the pizza slide off easily.
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Don’t Over-Top: Less is often more with pizza. Let the quality of the dough and sauce shine through.
Enjoy your homemade pizza feast on the terrace!