Serve this large pizza straight from the oven and cut into chunky slices. The dough can be made a couple of hours in advance of baking and any leftovers can be frozen and re-heated for another meal or snack.
- 500g Wessex Mill Pasta and Pizza Flour
- 2 tsp quick yeast (we like to use Doves Farm)
- 1 tsp sugar
- ½ tsp salt
- 330ml tepid water
- 2 tbsp olive oil
- 400g finely chopped tomatoes or pizza topping
- 250g grated mozzarella
- plus oil, for tray
- 1 large oven tray
- 2 x mixing bowls
220˚C, Fan 200˚C, 425˚F, Gas 7
Put the flour, yeast, sugar and salt into a large bowl and blend them together.
Pour the water into the bowl and stir until everything looks craggy and lumpy.
Sprinkle one tablespoon of the oil over the top and stir to make a doughy mass.
Using your hands, gather everything together into a ball of dough.
Knead the dough in the bowl for a minute, avoid adding flour.
Cover the dough bowl with a clean tea towel and leave it in a warm place for the dough to rise. The dough will be ready after an hour but can rest in the bowl for up to 6 hours.
Pre-heat the oven.
Rub some oil around the inside of a large oven tray or two smaller ones.
Tip the dough out of the mixing bowl onto the large tray or divide it between the two trays.
Using your hands, pull and stretch the dough to cover the tray(s).
Brush the second spoon of oil around the edges of the pizza dough.
Spread the finely chopped tomatoes or pizza topping over the pizza and scatter the grated mozzarella.
Bake for 15-20 minutes.