Tomato, Mozzaralla & Basil Pizza | DonalSkehan.com, The ultimate homemade pizza!
  • main-meals

Tomato, Mozzaralla & Basil Pizza

August 30

If you have never made your own pizza there is literally no comparison to the ones you get from a takeaway or even from a box! By making your own dough and tomato sauce you are guaranteed a far superior pizza only to be topped if you get a real Italian to make it for you!



  • serves Serves 2
  • time 80 mins


  1. 1. In a large mixing bowl combine the salt and flour and make a well in the centre. Mix the water with the sugar, yeast and oil and whisk until combined. Pour this mixture into the centre of mixing bowl and using a wooden spoon or your hands mix together to form a rough dough.
  2. 2. Turn the dough out on a floured work surface and knead for 10 minutes or until the dough becomes smooth and elastic. Place back in the bowl and cover with cling film. Leave in a warm place to rise for 50 minutes or until it has doubled in size.
  3. 3. Place a pizza stone in the oven and preheat to 250˚C. Punch down the risen dough and divide into 4 small balls or 2 large ones depending how big you want your bases to be. Sprinkle the work surface with a little semolina and roll out each ball as thin as possible.
  4. 4. Spoon on a couple of tablespoons of the tomato sauce. Add on your toppings, as little or as much as you like. Bake each base for 4-5 minutes on the pizza stone sprinkled with a little more semolina and enjoy straight away.


For the pizza dough:

250g strong white flour or bread flour (oo tipo)

175ml of lukewarm water

7g of fast action yeast

1 tbsp of olive oil

1 tsp of caster sugar

1 tsp of salt

3 tbsp of semolina

For the tomato sauce:

1 tbsp olive oil

1 onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

2 x 400g tins of chopped tomatoes

1 tsp Tabasco sauce

1 tsp dried oregano

1⁄2 glass red wine (about 150ml)

For the toppings:

Handful of cherry tomatoes

Basil leaves



You'll Need

Large mixing bowl

Pizza stone