Pizza base with Italian topping - bacchinello special

Discover the joys of home-made pizza with Paul Hollywood's tasty recipe, topped with Parma ham, mozzarella and tomato
By Paul Hollywood
Pizza base with Italian topping - bacchinello special
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus 4 hrs rising
  • Effort: medium



  • 250 g '00' flour
  • 12 g fresh yeast
  • 170 ml water
  • 9 g salt
  • 10 g caster sugar

For the pizza topping:

  • 4 ripe tomatoes, passed through a sieve
  • salt, and freshly ground pepper
  • 2 balls of buffalo mozzarella, sliced
  • 8 slices of Parma ham
  • 1 tbsp basil, finely chopped


1. Mix 190g of the flour with all the yeast and 130ml of the water in a mixing bowl, mixing together well, then set aside to rise for 2 hours.

2. Add in the remaining flour and water, salt and sugar and mix well for 4 minutes. Set aside to rise for a further 1-2 hours.

3. Preheat the oven to 230°C/gas 8.

4. Roll out the pizza base to your desired size and place on a baking sheet. Spread with the tomatoes, season with salt and freshly ground pepper, top with the mozzarella, Parma ham and basil.

5. Bake in the oven for 20-30 minutes. If a very crispy base is required then blind bake the base for 10 minutes before adding any topping ingredients.

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