Ingredients:

Makes two, 12″ pizzas, surprisingly similar to a good Dominos or Hell Pizza.

Pizza Dough Base:

Ingredients	grams	flour percentages ‘bakers maths’
flour (80% white + 20% wholemeal)	210 + 53 = 263	100.0%
warm water	174	66.0%
starter	39	15.0%
potato flakes (~5g per Tbs)	9.2	3.5%
olive oil	7.9	3.0%
salt (~3g per tsp)	5.3	2.0%
instant yeast (~3.6g per tsp)	1.3	0.5%
Total final weight	500.00	190.0%

Marinara Pizza Sauce:

(Makes enough sauce for about six 12″ pizzas).
Use around 3 Tbs per pizza.

• 1 brown onion, finely chopped
• 1 regular can chopped tomatoes
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1 Tbs maple syrup
• 1 tsp soy sauce
• 1 Tbs miso paste
• 1 tsp dried basil or oregano

Simmer for a while on a low heat.

Other toppings:

• liquid mozarella
• fresh basil

Whatever else you like, ie:

• avocado
• kalamata olives
• pineapple
• facon bits
• sweetcorn
• fresh spinach
• red onion, finely sliced
• vegan pesto
• vegan mayonnaise
• fresh finely sliced mushroom
• Burger pizza, with one burger patty, some sliced gherkin, and a little mustard.

Method, dough:

1. Put all the ingredients into a large mixing bowl. Combine briefly with a spoon and then stop mixing. Leave to sit for around 30 minutes.
2. Use a dough hook or similar, and mix / knead for around 5 minutes on slow speed.
3. Separate out into two even parts around 250g each, shape into rounds and place in a lightly oiled plastic container (one container per round).
4. Let them rest for around 15-20 hours at room temperature, until doubled in size. If the room is warm (summer), move to the fridge overnight so they don’t rise too much beyond twice the size.
5. Transfer out of the containers around 3hours before cooking, and place on a large board clean board. Shape lightly again into rounds by tucking the edges underneath each round. And then cover with the upturned plastic containers.
6. Just prior to baking, lightly flour or use polenta, and stretch the rounds into 12″ dough disks on top of baking parchment, by pressing in the middle of each round only, stretching out the inner flat to be very thin, whilst leaving the edges inflated as a crust and only elongated. Stretch out the middle by progressively pressing in an outward spiral, until the base is to the size and shape you want.
7. Add the marinara sauce, toppings, and cheese, as preferred.
8. Bake at 230 C, for 12-15 minutes.
9. Drizzle Olive Oil on top, and add mayo or similar as preferred. Slice, and then eat.

Notes:

If preparing from frozen:

1. If frozen dough (frozen straight after mixing), move the mixed dough to the fridge the day before, to defrost slowly.
2. Remove the pizza base(s) from the fridge on the morning of cooking, and continue as above.

Updates:

• Updated May 2026: Moving away from the brick loaf with 3 tsp of additional yeast, to a more simplified dough. Still a work in progress however.
• Updated Sept 2026. Back towards the brick loaf based dough for consistency of flavour with mixed flour and only a regular temperature oven, and using bakers maths for easier consistency of scaling.