Theo Randall's classic pizza

Theo Randall / 24 February 2016

Try this recipe for Theo Randall's classic Italian pizza topped with buffalo mozzarella, olives and Parma ham.

Preparation time

1 hour, plus rising

Cooking time

5-7 minutes

Makes

1 big pizza



Ingredients

For the dough stage 1:

  • 30g tipo 00 flour
  • 2 tsp dried yeast
  • 60ml lukewarm water

For the dough stage 2:

  • 200g tipo 00 flour, plus extra for dusting
  • ½ tsp salt
  • 120ml lukewarm water
  • 1 tbsp milk
  • 2 tbsp extra virgin olive oil, plus extra for greasing
  • Semolina, for the baking sheet

For the topping:

  • 200ml tomato passata
  • 3 slices prosciutto di Parma, torn into strips
  • 2 x 150g balls buffalo mozzarella, torn into pieces
  • 150g Datterini or cherry tomatoes, cut in half
  • 1 tbsp oregano leaves
  • 75g pitted black olives, preferably Taggiasche
  • 50ml extra virgin olive oil

Method

There is nothing like good pizza. I find that the best ones tend to be the simplest, with not too many ingredients on top, and a good tomato passata as the base. 

When making a pizza it’s important to be sure that it cooks from the bottom as well as on top. A hot pizza stone helps with this, or you can use a heated baking sheet. If you don’t do this you will have uncooked dough with a soggy base.

1. For stage 1 of the dough, put the flour and yeast into a large bowl and mix in the water. Leave in a warm place (35–40°C) for 15–20 minutes until frothy.

2. Add all the ingredients for stage 2 and mix together to a dough using a wooden spoon and then your hands. Turn out on to a floured surface and knead for 10–15 minutes to develop the elasticity of the dough.

3. Shape the dough into a ball and rub with olive oil to prevent a crust from forming. Place in a clean bowl, cover the bowl with a towel and leave the dough to rise in a warm place for about 1 hour until doubled in size.

4. Knock back the dough, then let it rise again for a further 40 minutes.

5. When you are ready to make the pizza, preheat the oven to 250°C, and put a pizza stone or a large baking sheet in to heat. Turn the dough on to a lightly floured work surface and roll out into a rough rectangle or other shape that is about 2cm thick. Lift on to a large, semolina-dusted baking sheet.

6. For the topping, spread the passata evenly over the pizza base to within 1cm of the edge. Add the remaining topping ingredients, scattering them evenly, then drizzle the olive oil over all.

7. Slide the pizza on to the hot baking stone or baking sheet in the oven and bake for 5–7 minutes. Serve hot.

This is an edited extract from My Simple Italian by Theo Randall (Ebury Press, £25).

Join Theo Randall on Saga's Flavours of the Mediterranean cruise

Theo Randall will be demonstrating his Italian cooking skills and discussing life as a Michelin-starred chef on the Saga Pearl II's Flavours of the Mediterranean cruise in July 2016. "Italian cooking is about bringing out the flavour of the ingredients as much as possible," he says. "When it comes to food sometimes less is more - and using quality produce in my cooking is my passion."

Flavours of the Mediterranean is is a food-themed 18-night night cruise sailing from Dover on July 27 and visiting Gibraltar, Barcelona, San Remo and Lisbon, among others.

Find out more about the Flavours of the Mediterranean cruise.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.