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  • Writer's pictureMotorbiters - Bites

The Perfect Saturday Night Square Pizza

In the absence of going out there's nothing better than sitting down on a Saturday night chilling with some music, a home made pizza and a beer or a glass of wine. You can call in a dominoes or cook a freezer pizza but I have to say that making your own pizzas, with total control over your toppings, always tastes much more superior to boxed ones, or even dare I say it takeaways. And given we can't currently get to that perfect Italian restaurant right now to have it freshly made for us (our favourites are Massimos in Devizes or Pinos in Marlborough) then homemade it is...

So I've undertaken a lot of research into the best pizza dough over the years, and tried various methods and even pre-made packs, and this recipe by Jamie Oliver is in my opinion hands down the best recipe I've found to date (please share if you can offer better). It does take a little bit of effort (and waiting for it to prove) but it is worth the wait. And even better you can freeze some dough so that there is a future quick meal waiting to be made. View the video here.

Dough recipe

Makes 8 medium Pizzas


  • 1 kg white bread flour or Tipo '00' flour , or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour

  • 1 teaspoon fine sea salt

  • 2 x 7 g dried yeast sachets

  • 1 tablespoon golden caster sugar

  • 4 tablespoons extra virgin olive oil


Sieve the flour/s and salt on to a clean work surface and make a well in the middle.

In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.

Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.

If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Tip Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge.

Now for your pizza base sauce....

Makes enough sauce for 8 medium Pizzas

Cooks in 50 minutes

Our norm is to pull out some frozen leftover pasta sauce and use that but in the absence of this here is my go to pizza base sauce recipe:


2 tbsp olive oil

1 small onion, finely chopped

2 fat garlic cloves, crushed

2 x 400g cans chopped tomatoes

3 tbsp tomato purée

1 bay leaf

2 tbsp dried oregano

2 tsp brown sugar

1 small bunch basil, finely chopped


Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent.

Add the garlic and fry for a further min.

Tip in the tomatoes and purée along with the bay, oregano and sugar.

Bring to the boil and lower the heat.

Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. F

or a really smooth sauce, blitz with a stick blender, otherwise leave as is.

Stir the basil into the sauce.

The sauce will cover 8 medium pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.

Final Stage - Add your Toppings and cook!

There are no rules here so add whatever you fancy and sprinkle over lots of grated mozarella and other cheeses. Nick always loves his pizzas plastered in anchovies whereas I like lots of veg.

Pop in the oven for approx 20 minutes and enjoy.

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