This cheese and tomato pizza recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant. The archived version omitted or conflicted on important ingredients, which are clarified in the list below.

Ingredients

  • 1 ¾ Cups all-purpose flour (plus extra for dusting)
  • 1 Teaspoon salt
  • 1 Teaspoon active dry yeast
  • 1 Tablespoon olive oil (plus extra for oiling)
  • 140–160 ml lukewarm water (replaces archived 6 tbsp)
  • 1/2 cup tomato sauce
  • 150 g shredded mozzarella

Instructions

  1. Combine flour, salt and yeast. Add olive oil and gradually mix in about 140–160 ml lukewarm water, rather than the archival 6 tablespoons, until a soft dough forms.
  2. Knead 8 minutes until smooth, cover and allow to rise until roughly doubled, about 60–90 minutes depending on room temperature.
  3. Heat oven and a baking sheet or pizza stone to 230°C / 450°F. Divide and stretch the dough into two small thin crusts.
  4. Add about 1/2 cup tomato sauce and 150 g shredded mozzarella (not included in the archived ingredients); bake 12–15 minutes until the crust browns and cheese bubbles.

Recipe details

Prep: 25 min · Cook: 15 min · Yield: 2 small pizzas

Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.