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RECIPE: Easy Homemade Pizza

Updated: Feb 12, 2023

This wonderfully easy recipe makes 3 medium pizzas. Or 2 large ones for those who love a thick crust. This is a tried and true Fragnito family recipe. You won't need cheese or meat to enjoy this pizza.




1 kg plain flour

1 heaped tablespoon dry yeast

pinch of sugar

1 heaped tablespoon salt

700ml warm water

oil for greasing


2 tablespoons olive oil 

1 teaspoon garlic, crushed

700g tomato passata

1 heaped tablespoon tomato paste

½ teaspoon salt

few handfuls of fresh basil leaves or dried Italian herbs

Optional Toppings

sliced tomatoes, olives, sun dried tomatoes, vegan mozzarella, etc.



Combine ½ cup of the warm water, yeast and sugar in a small bowl and whisk to combine. Set aside for 5 minutes to activate or until it becomes frothy and bubbly.

Pour the flour and salt into an extra-large bowl and make a well in the centre. Add the liquid yeast and the remaining water. Stir with a fork until combined, then use your hands to bring the dough together in the bowl. Add a dash more water if too dry.

Turn the dough onto a floured surface and knead well for 10 minutes until smooth and elastic.

Place dough into a large greased bowl and cover with a towel. Leave to rise in a draught-free place to double in size (approximately 1 hour). Meanwhile, make the pizza sauce.

Pizza sauce

In a medium saucepan, heat the oil over a medium heat and fry the garlic for 1 minute, being careful not to brown. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally.

Preheat oven to 210C.


Turn the dough onto a floured surface and cut into thirds. Onto well-greased oven trays, gently stretch out the pizza to fit each tray. This will create a wonderful rustic-shaped pizza.

Top with the pre-made pizza sauce and your choice of toppings.

Bake in oven for 15-20 minutes or until crust underneath is golden brown.



Instead of a tomato base, layer with slices of blanched potatoes, sprinkle with Cashew Parmesan, olive oil and rosemary leaves.

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