Easy Homemade Pizza Recipe (UK) + Find Pizza Near You
Discover how to make a delicious homemade pizza with this easy recipe tailored for UK kitchens. Whether you're craving a crispy base or a simple sauce, this guide has you covered. Plus, explore how to find pizza at local markets through the Food Marketplace.
What You Will Get
- Two ~25 cm thin-crust pizzas (or one large sharing tray)
- Bright sauce, milky mozzarella, optional basil
- Total active time ~35–45 minutes plus dough rest 60+ minutes
Equipment
- Large mixing bowl and cling film or damp tea towel
- Rolling pin (or stretch by hand if you prefer)
- Baking tray or pizza stone if you have one
- Parchment paper (stops sticking on trays)
Part A: Easy Pizza Dough
Ingredients (Dough)
| Ingredient | Amount |
|---|---|
| Strong white bread flour | 300 g |
| Fine salt | 1 tsp |
| Instant dried yeast (fast-action) | 1 tsp |
| Sugar | ½ tsp (feeds yeast) |
| Olive oil | 1 tbsp |
| Warm water (hand-hot) | ~180 ml |
Method (Dough)
- Mix flour, salt, yeast, and sugar in a bowl. Stir oil into water.
- Pour liquid into dry; mix with a fork until shaggy, then knead 8–10 minutes on a lightly floured surface until smooth and elastic (springs back when poked).
- Oil a clean bowl, turn dough to coat, cover, rest at least 60 minutes at room temperature until roughly doubled.
- Long rest: fridge 8–24 hours develops flavour—bring back to room temp 1 hour before shaping.
Dough Tips
- Sticky dough: add 1 tbsp flour at a time—do not dry it out.
- No yeast? Self-raising flour flatbread base is a different recipe—stick to yeast here for classic pizza.
Part B: Simple Pizza Sauce
Ingredients (Sauce)
| Ingredient | Amount |
|---|---|
| Passata or tinned chopped tomatoes | 200 g |
| Garlic | 1 clove, grated or crushed |
| Olive oil | 1 tbsp |
| Dried oregano | ½ tsp |
| Salt | ¼–½ tsp |
| Pinch sugar | Optional if tomatoes are sharp |
Method (Sauce)
- Warm oil in a small pan on medium; sizzle garlic 20 seconds (do not burn).
- Add tomatoes, oregano, salt; simmer 8–10 minutes until thicker than soup. Taste; balance with sugar or salt.
- Cool slightly before spreading—thick sauce stops soggy bases.
Part C: Toppings and Bake
Ingredients (Toppings)
| Ingredient | Amount | Note |
|---|---|---|
| Mozzarella | 200–250 g | Drained mozzarella ball—pat dry with kitchen roll (less water = crisper base) |
| Parmesan or hard Italian cheese | Optional 20 g grated | Umami boost |
| Fresh basil | Handful | After bake |
| Olive oil | Drizzle | Before serving |
Shaping and Assembly
- Heat oven to as hot as it goes—typically 220–240 °C fan (check your manual). Preheating tray or stone 10 minutes helps crisp bottom.
- Split dough into 2 balls. Roll or stretch each to ~25 cm rounds (thin centre, slightly thicker edge).
- Place on parchment on tray (or peel if using stone). Spread thin layer of sauce—leave 1 cm rim.
- Tear mozzarella; scatter evenly (do not overload). Optional: parmesan on top.
- Bake 8–12 minutes until crust is golden and cheese bubbling with spots of brown. Basil and olive oil after it leaves the oven.
If the Middle is Soggy
- Less sauce next time; dryer mozzarella; hotter oven; thinner base.
Variations
- Margherita — sauce + mozzarella + basil (this core recipe).
- Pepperoni — add sliced pepperoni before bake.
- Veggie — roasted peppers, mushrooms (pre-cook mushrooms to drive off water).
- Garlic bread pizza — light sauce, extra garlic butter on crust.
Find Pizza on Food Marketplace
Explore pizza options through the Food Marketplace, where vendors list their offerings.
1. Menus
Search for pizza, margherita, flatbread, or Italian filters where available. Dishes link toward vendors and markets when we have that data.
2. Discover
Explore markets near you—great for a Friday night without washing a tray.
3. Market Listings: Vendors + Foods
Pick a market (examples many readers know: Southbank Centre Food Market, Borough Market London—your local listing may differ). On each page:
- Vendors tab — stalls linked to that venue.
- Foods tab — individual dishes when added by vendors.
4. Vendors
Browse profiles and dietary badges where supplied. Gluten-free or vegan pizza needs stall-level confirmation.
5. City Hub
London markets is a shortcut for capital readers; use all markets for everywhere else.
Ingredient Shopping (Markets)
Tomatoes, mozzarella, basil, and good olive oil are often excellent at local markets—use Discover and vendors tabs to see who sells what near you on Food Marketplace.
Food Safety
Cook dough until crust is baked through; reheat leftovers until steaming hot. Allergens (gluten, dairy) are obvious in this recipe; at markets, ask staff for allergen info.
Frequently Asked Questions
Can I use plain flour instead of strong flour?
Strong bread flour gives better chew; plain works in a pinch with slightly softer result. Do not use self-raising for this yeast method without adjusting the recipe.
Can I freeze pizza dough?
Yes—after first rise, portion, freeze wrapped. Thaw overnight in fridge, then room temp 1 hour before shaping.
How do I find the best pizza near me?
Menus + Discover + market foods tabs. No single “best”—taste varies.
Stone vs Tray?
Stone transfers heat fast = crisper base; tray + parchment is fine for first attempts.
What if no pizza shows in Menus?
Vendors add coverage over time—use market pages directly and check again later.
Summary
- Dough: 300 g strong flour, yeast, oil, water—knead, rest 60+ min.
- Sauce: passata + garlic + oregano, reduced 10 min.
- Bake: hot oven 220–240 °C fan, 8–12 min, dry mozzarella.
- Out: Menus → Discover → vendors / foods on listings → Vendors.
Next Steps on Food Marketplace
Staying in? Preheat the oven. Going out? Open Menus and search pizza, then follow through to markets and vendors. Planning a weekend? Discover and all markets together beat a blank search.
