Ingredients

100ml passata

1 garlic clove, crushed

½ tsp dried oregano

50g Grana Padano (40g finely grated, 10g shaved with a vegetable peeler)

Small handful of capers, pitted olives, sliced pepperoni, or pickled jalapenos (optional)

Handful of rocket

1 tbsp extra virgin olive oil

300g strong white bread flour, plus extra for dusting

7g sachet fast action yeast

1 tsp fine sea salt

2 tbsp olive oil, plus more for the bowl

Instructions

Step 1: To make the pizza dough, tip the flour into a bowl and sprinkle the yeast on one side and the salt on the other. Make a well in the center and pour in 200ml warm water and the olive oil. Mix together with your hands to form a rough dough.

Step 2: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and springy. Place the dough in an oiled bowl, cover with a tea towel, and leave it to rise until doubled in size, about 1 hour.

Step 3: Preheat the oven to 240°C (220°C fan)/gas mark 9 and place a baking sheet inside to heat up.

Step 4: Knock the risen dough back into the bowl, then divide it into two equal balls. Flatten and roll each ball into a 5mm thick round about 25cm wide on a floured surface. Place each on a sheet of baking parchment.

Step 5: In a small bowl, combine the passata, crushed garlic, dried oregano, and a pinch of seasoning. Spread the sauce over the two pizza bases, leaving a 1cm border around the edges.

Step 6: Sprinkle the finely grated Grana Padano evenly over the sauce. Add your choice of optional toppings such as capers, olives, pepperoni, or jalapenos if desired.

Step 7: Carefully transfer one pizza at a time, with the baking parchment, onto the preheated baking sheet. Bake for about 10 minutes or until the crust is golden and crisp. Repeat with the second pizza.

Step 8: Once baked, top the pizzas with fresh rocket and the Grana Padano shavings. Drizzle over the extra virgin olive oil before serving.

Tips & Variations

For a thinner crust, roll the dough out slightly thinner and reduce baking time by a minute or two to prevent burning.

Try swapping the toppings to suit your taste—sun-dried tomatoes or roasted peppers work well with this base.

If you prefer a gluten-free version, use a gluten-free flour blend suitable for bread and pizza.

Allow the dough to rise longer for a more airy, chewy texture.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight in an oiled, covered bowl. Allow it to come to room temperature before shaping and baking.

Is Grana Padano truly lactose-free?

Grana Padano is naturally low in lactose and generally well-tolerated by those who are lactose intolerant. Its long aging process breaks down most lactose.