Nonna Giulia’s pizza recipe

    2 hours 30 min

    Here’s our easy to follow recipe for a simple margherita passed down from Nonna Giulia in Cosenza, southern Italy to her 13 year old granddaughter Chloe (our daughter) who has become an expert pizza maker – she also took the pics to accompany the recipe when she made these pizzas at the weekend!


    Essex, England, UK
    2 people made this

    Makes: 4 pizzas

    • For the dough
    • 1 (7g) sachet quick action dried yeast
    • 2 tablespoons caster sugar
    • 250ml warm water
    • 500g strong white ‘00’ flour ( e.g. Caputo)
    • 1 teaspoon salt
    • 2 tablespoons extra virgin olive oil
    • For the traditional margherita topping
    • 400g tin San Marzano plum tomatoes
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 200g mozzarella cheese
    • For the anchovy topping (to go on top of the tomato base)
    • 1 small jar (80g) anchovy fillets
    • 1 handful black olives
    • 1 handful capers in olive oil
    • 1 tablespoon dried oregano
    • 1 small clove garlic, chopped into small pieces

    Prep:40min  ›  Cook:20min  ›  Extra time:1hr30min proofing  ›  Ready in:2hr30min 

      For the dough:

    1. Dissolve the yeast and sugar in 250ml of warm water and leave it for 5 minutes. Mix the flour and the salt together in a large bowl. Using a fork, mix the water, yeast and sugar into the flour until it starts to form a dough.
    2. Add the oil and mix with your hands to form a smooth dough.
    3. Turn the dough onto a floured surface and knead for 10 minutes until it’s smooth and elastic. If the dough is dry add some more water and if it’s too wet add a little flour.
    4. Place the dough into a large bowl and cover it with a clean, damp tea towel/cloth. Leave it in a warm place for at least 1 1/2 hours.
    5. Preheat the oven to 250 C / Gas 10. Grease four round pizza baking trays.
    6. For the traditional margherita topping:

    7. Empty the tomatoes into a bowl and gently crush the larger tomatoes with your hand. Add the oil, oregano, salt and pepper.
    8. Divide the risen dough into four equal balls and cover them with a tea towel. Take one of the dough balls and on a floured surface, roll it out into a circle to fit the baking tray. The dough should be the thickness of cardboard. Press the dough into the baking tray. Roll out the rest of the dough balls in the same way.
    9. Next cover the pizzas with the tomato mix. Make sure that the mixture is covering the whole of the dough. If you are making the marinara type pizza you can also add the rest of the topping now (olives, capers etc) and leave to cook for 10 minutes.
    10. For the margherita cook the pizza with just the tomato topping first for 6 to 7 minutes. You will then need to remove it from the oven and add the sliced mozzarella to the pizza. Drizzle some oil on top and if you like some basil leaves. Cook for a further 5 to 6 minutes until the base is nice and crispy. Buon appetito!

    See it on my blog

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