For The Classic Pizza Dough

200ml Cold Water + 4 tsp

‘00’ Flour or Strong White Flour, plus extra for dusting

3.5g Fast Action Dried Yeast

1tsp Fine Sea Salt

For The Tomato Sauce

1tbsp Olive Oil

1 Onion, finely chopped

1 Celery Stick, finely chopped

½ Carrot, finely chopped

1tsp Fine Sea Salt

Freshly Ground Black Pepper

1 Garlic Clove

800g Cans of Good-Quality Whole Plum Tomatoes

1tsp Sugar (optional)

I like to use half ‘00’ flour and half strong white flour, but you can use all of one or the other. Be warned, though, that if you use all ‘00’ flour you will probably need to add a little extra, as otherwise it will be a very wet dough that might be hard to work with. I always make this dough at least 24 hours in advance of using it.

For The Classic Pizza Dough

For The Tomato Sauce

  • words:
  • pictures: Mowie Kay
  • styling: Emily Kidd, Maud Eden & Jo Harris

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