Dad in his wine shed

Our Dad makes pizza

This is our dad.

He makes pizza.

(And wine.)

He has been making pizza for a very long time and now that he’s reached the ripe old age of 60, we decided to bring his recipe into the twenty-first century so that you, too, can enjoy its deliciousness.



Makes 4 pizzas which feeds 4 people.

While it has traditionally been made with a simple mushroom topping (which is vegetarian), any good pizza combination will work – we’ve listed a few favourites below.

You can toggle this distraction-free mode if you want to see just the recipe!


The dough takes around 30 minutes to make, and then needs at least an hour to prove.

The sauce can be made in advance or while the dough is proving; it takes around 10 minutes to prepare and 20 minutes to cook.

Assembling the pizzas takes around 10 minutes if you’re doing all four at once, and they then take between 11 and 13 minutes to cook.

Pizzas ready for slicing

Ingredients & what you’ll need

From the Kitchen

For the dough

For the sauce

Pizzas ready for slicing
Giorgio hand-making mozzarella cheese
Pizzas ready for slicing

Making the dough

  1. Sift the flour, yeast and salt into a large mixing bowl.
  2. Add warm water a little at a time and manually mix into a dough. If it is too sticky add a a little more flour, if too dry add more water. It should have a pliable texture.
  3. Turn the dough onto a cold surface and continue to kneed for a few more minutes, dusting with flour from time to time to prevent it sticking to the surface.
  4. Fashion it into a ball.
  5. Put the dough back into the bowl and cover with Clingfilm (or a damp cloth).
  6. Place into a warm place and leave for at least 1 hour, preferably two.

Making the sauce

  1. Add a few glugs of olive oil to a pan on a low heat, and add the onions and celery.
  2. After a couple of minutes add the pressed garlic, pesto, tomato concentrate, and the salt and pepper.
  3. Allow to fry on a low heat for a few minutes until the mixture has softened and taken on the look of marmalade. If it is drying out, add a little more oil.
  4. The add the sliced mushrooms and stir together for 20 seconds. The mushrooms will absorb much of the oily juices.
  5. Now add the chopped tomatoes and the passata. Allow to warm for a minute or so and then remove form the heat.
Pizzas ready for slicing

Making your masterpiece

  1. Around 50 minutes before you plan to serve put on the oven to 240°F and allow it to heat up fully – it is important that the oven is very hot when you put the pizzas in.
  2. At the same time remove the dough from the mixing bowl – which should have trebled in size – and kneed it (adding more flour as necessary as it will now be stickier) on the cold surface.
  3. Divide the dough into four equal parts and then make each part into a ball and flatten it.
  4. Leave the dough discs to rest for at least 15 minutes. During this time they will rise again a a little.
  5. While you are waiting prepare the tins by lightly oiling and flouring them – it’ll stop the pizzas from sticking.
  6. Drain the mozzarella and chop into small pieces. Always prep more than you need as you might find a few rogue characters pinching the odd chunk if your back is turned!
  7. When the dough has rested, roll each disc (keep the flour shaker at hand!) into flat thin sheets and lay in the tins.
  8. Spread the tomato/mushroom topping (less is more) and add the mozzarella.
  9. Cook in the preheated oven for 13 minutes, but check after 11.
  10. Take the pizza out of the oven, slice, and enjoy!
Pizzas ready for slicing


This recipe covers the basic pizza, but if you’re looking to do it your way add your favourite topping(s) just before it goes in the oven. Here are a few tried and tested winners: