A chewy but crisp pizza base - mmm!
Authentic tasting pizza that's well worth the wait.. Make the dough at least 24 hours you plan to cook.. The longer you leave it the better the flavour..
Easy Skillet Pizza
Fun baking with grandchildren - an easy tasty treat for them to make for supper.
Crispy Spelt four pizza base
Get ready to make the BEST homemade pizza ever!
This is my go-to recipe for a soft but crisp Italian-style pizza, made with 00 grade flour. It's quick, easy and mouth-wateringly delicious with a nice glass of red wine.
This is so quick and simple to make, you'll never eat those cardboard pizzas again!
This is sourdough pizza, that ruin for us eating pizza anywhere in restaurants. It maybe need little bit of time with planning due to fermentation time but it is worth it
A real Italian recipe to prepare a delicious (and cheap) pizza at home.
Very easy to make pizza with a long fermentation
An easy, delicious recipe which you can start in the morning or the night before,saving you time.
Fabulously tasty lunch time treat (or any time you like!). White bread rolled thin and topped with tomato purée, red onions , mushrooms and mozzarella cheese. A taste explosion. Great with salad leaves and tomatoes etc.
This is the traditional napolitan pizza that i make at home
This one is a regular favourite at our house.
Delicious Homemade Pizza dough recipe
Practice tossing your pizza dough with this recipe
This recipe is to make a delicious pizza dough just like the ones in Naples with a thicker crust which is light, soft and will taste as if its come straight out of a wood fired oven!
Truly the ancestor of pizza, this is the actual “loaves and fishes”, the manner in which the ancient staple foods of the Mediterranean, wheat bread salted fish and olives/olive oil were consumed… and what better way to eat them!
The most widely eaten and perhaps the ultimate flatbread - a closer look at pizza, where it came from and how to make it delicious!
A recipe from Shipton Mill's "Discover Italian Baking" Day
Perfect pizza base for a topping of passata, 10 slices of a salami, a few arugula (rocket) leaves and sliced or grated mozzarella or sliced or cherry bocconcini.
Spelt was long used for pizza base and adds an interesting dimension of flavour.
Truly the ancestor of pizza, this is the actual “loaves and fishes”, the manner in which the ancient staple foods of the Mediterranean , wheat bread salted fish and olives/olive oil were consumed… and what better way to eat them!