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Basic Traditional or deep pan Cheese and Tomato Pizza

Here is a basic pizza recipe, which should be applied to all pizza's regardless of toppings. The key to making good pizza's are good rich tomato sauce and light and crispy bread bases. Making you pizza deep pan or traditional comes down to proving times and how thinly you roll the dough out.


Serves 4

  • One quantity of focaccia dough at stage of first proving
  • One quantity of Rich tomato sauce
  • 75g Buffalo Mozzarella
  • 20g fresh basil
  • 2 quartered deseeded tomatoes
  • 1 tbsp olive oil


  • Firstly make sure you cook the tomato sauce for much longer than the recipe given in the link. Slowly simmer for around 2hrs. Puree well and ensure it is of a very thick sauce consistency
  • Next, on a lightly floured surface, knead the dough that has already been proven once, split into two and roll into a balls.
  • With a rolling pin roll each ball out, for deep pan roll to about 1/3 inch thick, for traditional about 5mm thick. Transfer onto pizza tins. Now for deep pan leave to prove for a further 45 minutes and for traditional only around 15 Min's.
  • Generously spread the tomato sauce between the pizza bases leaving a 3cm radius sauce free. Roughly chop the basil, spread over the top and add thin slices of mozzarella. Drizzle with olive oil.
  • Bake in a preheated oven for 12-14 Min's @ 200*c for traditional and 15-16 Min's @ 180*c for deep pan. slice and serve.

Some great topping ideas.

Salami Sweet Jalapenos and peppers


  • 50g sliced salami (chorizo works well too)
  • 20g Red jalapenos
  • 1 green pepper finely sliced
  • 1 red onion finely sliced


  • Firstly fry your onions peppers off to remove most of the excess water. If this isn't done generally it will ruin the consistency of your tomato sauce. It also helps to release the flavours
  • Lay the salami over the tomato base of the pizza top with onion and pepper mix and jalapenos, and then top with cheese.
  • Four cheese

  • as well as the mozzarella add, 25 g of each of the following; medium cheddar, montery jack, Parmesan.

There are so many different variates, just remember if your using veg with high water content gently frying first is advisable. Uncooked meats should be cooked before placing as a topping. This is especially true of bacon as it will have the same effect as the vegetables.

Also why not try once rolling the pizza base sprinkling some semolina for a really great texture.