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Perfect Pizza

20-25 min Cook
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Great pizza doesn’t just comes from Italy. It can come from Ulster, Munster, Connacht, Leinster, or anywhere around the world that One Yummy Mummy’s Kids in the Kitchen are found!

Many pizza recipes make you wait for the dough to rise but there’s no hanging round in this mouthwatering version (made with Gem plain flour). Before you know it, you’ll be customising your toppings and tucking into a scrummy midweek fakeaway.

And while we’re on the topic of toppings, what will you choose? Do you prefer the classic Margherita (cheese and tomato)? Or perhaps you can’t imagine pizza without a slice of spicy pepperoni. Maybe the controversial ham and pineapple is your go-to option (it’s Jolene’s favourite)!

Scroll down for the recipe!

Perfect Pizza

Perfect Pizza

prep time
25 min
cooking time
20-25 min
3 x 7'' or 1 x 14'' pizza
total time
45-50 min


  • Large mixing bowl

  • Measuring jug

  • Tablespoon measure

  • Sieve

  • Wooden spoon

  • Small bowl

  • Rolling pin

  • Flat baking tray (or the bottom of a cake tin that has removable sides)

  • Greaseproof paper

  • Kitchen scissors (if needed for cutting toppings)


  • For the dough:

  • 200g of Gem plain flour

  • 2 tablespoons of rapeseed oil

  • 120ml of warm water

  • 7g pack of fast-action yeast

  • A good pinch of salt

  • Extra flour for flouring the work surface, your hands, etc.

  • For the tomato sauce:

  • 2 tablespoons of tomato paste

  • A pinch of Gem caster sugar (this will offset the acidity of the tomato)

  • A pinch of dried oregano

  • For the toppings:

  • 200g of mixed cheddar and mozzarella cheese (grated)

  • pepperoni, sweetcorn, salami, red pepper, ham, pineapple etc.


Preheat the oven to 240C fan/gas mark 8 (You will reduce the heat at Step 11, just before you put the pizza in)
Sieve your flour into a large mixing bowl. Add your salt and mix. Make a little well in the middle.
In a measuring jug, add the fast-action yeast to the water. Pour it into the well. Add the oil and mix everything together well with a wooden spoon.
Flour your hands and use them to knead the mixture together in the bowl.
Sprinkle a dusting of flour on your work surface and give the dough another very quick knead. Stretch it as you go, allowing the yeast to do its magic.
Flour your rolling pin and roll out the dough. You can be very rustic and rough, perfect circles aren’t necessary. You can choose to make one large pizza or to split the dough into three smaller pizzas.
Line the baking tray with greaseproof paper and place your pizza (or pizzas) on top.
In a small bowl, mix the tomato paste, sugar and oregano to make the tomato sauce.
Spread the sauce on top of the dough. Sprinkle on your cheese mixture.
Now comes the fun part. Scatter all your favourite toppings right across the pizza. Spread them out evenly so you can enjoy them with every bite.
Reduce the oven temperature to 180C fan/gas mark 4.
Put the pizza in the oven and bake for 20-25 minutes. Perfect pizza, every time!


Did you know that pizza’s a great way to sneak in some of your five-a-day (of vegetables anyway!)? Add any of the following to your creation for a dash of added goodness:
- Sliced peppers
- Sliced onions
- Sweetcorn
- Black olives
- Mushrooms

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