Time: 120 minutes (wall time), 30 minutes prep time

Servings: 4-ish


  • Needs panasonic breadmaker
  • To freeze pizza bases follow method to step 2 and bake without toppings for 5 mins. Allow to cool, freeze. To use remove from freezer immediate
  • Can double all dough ingredients and use same breadmaker programme
  • Use baking tray with holes - better for pizza bases
  • Add flour to baking trays to stop dough from sticking


  • 1/4 tsp Yeast
  • 300g Strong White Flour
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 170ml Water
  • passata tomato sauce or 1/2 a can of tomatoes, 1 tsp sugar and some oregano blended together (~2-3 tbsp per base)
  • mozarella cheese ~125g per pizza base
  • parmesan cheese
  • 1 clove garlic chopped small
  • oregano
  • pepperoni (optional)
  • cooked chicken and sweetcord (optional)
  • Sundried tomatoes in oil (cut into strips)
  • Piquante peppers in oil (cut into strips)


  1. Add Dough ingredients to Panasonic breadmaker in order above - Menu ‘22’ 45min
  2. Press out dough using the heel of your hand to a 25 cm (10’’)
  3. two or three 25 cm (10’’) circles for thin and crispy base on a greased baking tray.
  4. Allow to prove at 40˚C in oven until doubled in size (approx. 20 mins).
  5. Add topping of your choice and bake in a preheated oven at 220˚C for 15 - 20 mins, depending on amount of topping.
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