The very best pizza base

An easy recipe for a thin and crispy base plus 4 awesome pizza toppings.

05 Jun 2012
pizza toppings

The best basic pizza base

Serves 4 | Preparation time 15 minutes

This is a no-yeast pizza base which is perfect for ultra thin bottoms. No faffing about waiting for yeast to rise and is quick and budget-friendly.


200g all-purpose / cake flour
6 Tb olive oil
Approximately 4 Tbsp water
Generous pinch of salt.


1. Pre-heat oven to 200 C.
2. Place the flour, oil and 2 Tbsp water into a food processor, preferably using the dough hook attachment, and blend together until a dough is formed. Add more water to bind it all together if necessary. On a floured work surface, knead the dough for about a minute and shape into a rough ball. Roll out as thinly as possible.
3. Grease and flour a large baking tray, and lay out the rolled dough. 

THEN add your toppings!

Take a LOOK at this delicious gallery of making the base and all of the topping!

The pizza taste test

We chopped and kneaded and floured and tasted, and tasted, and tasted.

Who are we? We're a married couple who were once on perfectly amicable terms until this epicurean adventure came between us.

Rob was supposed to be the sous-chef, but when I started talking about putting beetroot on one of my pizzas his eyes visibly glazed over and his attention fizzled, fast. “That is not mans food, man, how can there be no meat on that? And no tomato base? No, sis man.”

And Rob happens to think he’s quite the connoisseur, being the official regular taster for my blog and book. So then it was on, like Donkey-Kong. And here’s where our little taste test trip took us…

The blokey one - Parma ham and pineapple with chilli

The other blokey one - salami, cherry tomato and gaots cheese

The veggie one - beetroot, goats cheese and pinenuts

The poncey one - smoked salmon and asparagus

Sarah Graham is author of Bitten and blogs with us on Food24. Follow her on twitter @foodieliveshere.


- Sarah Graham

Read more on: sarah graham  |  pizza

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