Monday 20 May 2019

VIDEO: Easy pizza dough from scratch

Pizzaiolo Giuseppe Crupi demonstrates how to make the perfect pizza base.

Little beats a great pizza. A crispy thin base adorned with simple ingredients; stringy buffalo mozzarella, tangy tomato sauce, fresh aromatic basil and a generous dressing of extra virgin olive oil, is the stuff of many long luscious days spent basked in the Italian sunshine. Yet, the perfect pizza is hard to find and often making your own dough proves fruitful in achieving the much sought after authentic taste of Italy.

Managing Director of the Italian School of Cookery Giuseppe Crupi is an expert when it comes to both eating and making scrumptious delicious pizzas for the masses.

“Pizza is obviously very popular in Italy and every region has their own recipes and ideas about what is the correct way to make dough.

“Every family has their own way of doing things. Of course, this recipe is my grandmother’s so I think it’s the best in the galaxy,” he said.

As with anything the quality of ingredients is vital in achieving the most delicious pizza possible. Fresh yeast is favourable when making pizza dough and most good bakeries and supermarkets are happy to provide you with this ingredient to help you on your way to an evening of pizza-scoffing.


Learn the art of becoming a pizzaiolo for yourself at one of Giuseppe's regular courses held at the Italian School of Cooking. For more information visit their website

As with anything the quality of ingredients is vital in achieving the most delicious pizza possible.

Pizza Dough


Serves  6

500g ‘00’ Flour

300g water of lukewarm water

25g fresh yeast (Any good bakery will be happy to provide you with this ingredient)

5g sugar

10g salt

35g extra virgin olive oil



Place the flour in a mould.

Melt the yeast in water.

Combine flour, water, salt and extra virgin olive oil

Knead by hand until the dough is smooth and elastic

Place the dough in a bowl and cover with a wet cloth

Let the dough sit in a warm place for two hours until it doubles in size.

Split the dough into two.

Place the balls in bowls and once again cover with a wet cloth in a warm place for one hour.


To Roll

Flour your workspace

Start at the centre and work outwards, stretching the dough with a floured rolling pin.

Turn and stretch the dough until it reaches the desired diameter

Transfer the dough onto the oven tray

Simple Tomato Sauce


One can of tomatoes

One onion (finely diced)

Roughly chopped basil

One tablespoon of extra virgin olive oil

One pinch of salt


The perfect simple tomato sauce


Fry the finely sliced onion in extra virgin olive oil over a low flame until they become translucent.

Add peeled tomatoes and some basil leaves

Simmer until all water is absorbed and the colour of the sauce is dark orange

Remove from the heat and mix with a hand blender

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