• 50g VBites melting mozzarella cheese
• 30g VBites melting red cheese
• 200 g fine ground semolina flour or strong white bread flour
• 1 level tablespoon fine sea salt
• 2×7 g sachets of dried yeast
• 1 tablespoon golden caster sugar
• Tomato sauce
• 1 clove of garlic
• 1 bunch of fresh basil
• Olive oil
• 1 x 400 g tin of quality plum tomatoes
• Topping (4 pizzas) 800 g strong white bread flour
- For the dough, add flours and 1 level teaspoon of sea salt
onto a bowl and make a well in the centre and set aside.
- Add the yeast and sugar to 650ml lukewarm water, mix
together and leave for a few minutes, then pour into the
well of flour
- Using a fork and a circular movement, slowly bring in the
flour from the inner edge of the well and mix into the water.
Continue to mix, bringing in all the flour – when the dough
comes together and becomes too hard to mix with your
fork, flour your hands and begin to pat it into a ball.
- Knead the dough by rolling it backwards and forwards,
using your hands to stretch, pull and push the dough. Keep
kneading for 10 minutes, or until you have a smooth,
springy, soft dough.
- Place the dough in a lightly greased bowl, cover with
clingfilm and leave in a warm place to to prove for 45
minutes, or until doubled in size.
- For the sauce, peel and finely slice the garlic, then pick the
basil leaves and finely chop the stalks.
- Heat 1 tablespoon of oil in a pan on a medium-low heat,
add the garlic and basil stalks, then cook gently for a
couple of minutes, or until the garlic is lightly golden, then
add most of the basil leaves, the tomatoes, and a pinch of
salt and pepper.
- Leave the sauce to tick away for around 20 minutes, or
until smooth, breaking up the tomatoes up with a wooden
spoon. When the time’s up, taste, and season to
- To assemble the pizzas, divide the dough in half. Wrap one
half in clingfilm and freeze for another day. With the
remaining half, divide the dough into 4 equal balls.
10.Flour each dough ball, then cover with clingfilm, and leave
to rest for about 15 minutes – this will make them easier to
roll it thinly.
- Dust a clean surface and the dough with a little flour or I
prefer to use semolina, gives the dough a crunch when
cooked and roll it out into a rough circle, about 1⁄2cm thick.
- Tear off an appropriately sized piece of tin foil, rub it with
olive oil, dust well with flour or semolina and place the
pizza base on top. Continue doing the same with the
remaining dough, dust with a little flour so you can pile
them up. Cover with clingfilm and place in the fridge.
- When you’re ready to cook them, preheat the oven to
- At this stage you can apply your topping: spread the
tomato sauce over the base, spreading it out to the edges.
Grate over the mozzarella and scatter with the remaining
basil leaves. Drizzle with a tiny bit of olive oil and add a
pinch of salt and pepper.
- If you can, cook the pizzas on a stone pizza pan even
better results from your conventional oven – if not, cook
them one by one on pieces of tin foil or greaseproof paper
Cook for 7 to 10 minutes, until the pizzas are golden and