Difficulty Level:


  1. Sift the flour into a bowl and add the salt. Make a hole in the middle and create an inverted volcano with the flour.
  2. Add a few drops of water to the fresh yeast and mix into a liquid. Add oil and rest of water (water must be warm – 40º-45º) and then add into hole created within the flour.
  3. Using your fingers or spoon, stir and mix the flour and water together bit by bit in circular motions.
  4. Once mixed together, using your hands, kneed (fold and push with the palm of your hand) the dough until you obtain a smooth and soft texture. Do this for between 5 – 10 minutes.

NOTE: It shouldn´t stick to your hands. If it´s too sticky, there is too much moisture and you need to add more flour. If it´s very dry and “sandy”, there is too much flour so you need to add more water.

  1. Once a soft, smooth and uniform texture has been achieved, place the dough in a bowl and cover with plastic or a damp tea towel. Allow this to rest for at least 1hr in a warm part of the kitchen. The dough should double in size.
  2. Using a rolling pin, roll out the dough ensuring that you use flour on the top and bottom (of the dough) so that it is approximately 3-4mm thick. Add tomato, cheese and any topping that you desire.
  3. Cook in the lowest part of the oven for 10 minutes at 200ºC
recipe image
Recipe Name
Author Name
Published On
Preparation Time
Cook Time
Total Time