Ingredient Weight Volume/
Quantity
Method
1 Water 300 g 1 L cups Bring L of the water to boil and mix with rest
of the cold water. This brings it to the correct
temperature.
Dry yeast 7 g O tsp Whisk in the dry yeast
Fresh yeast (alternative) 20 g M oz Or whisk in the fresh yeast if using.
2 Olive oil 20 g 1 tbsp Whisk in the olive oil
3 Type ’00’ flour 500 g 2.2 cups Meanwhile, prepare the flour by sifting it in to a
bowl along with the salt
Salt 10 g 1 tsp Pour the water on top of the flour and begin
mixing with a wooden spoon. Once the dough is
starting to form, continue mixing with your hands.
Turn the dough on to a slightly floured surface
and knead using both your hands. After about
3-5 minutes of kneading the dough should no
longer stick to the table. Let the dough rest for 20
minutes.
Knead the dough for a further 30 seconds and it is
ready for proving and turning into pizzas!
Ingredient Weight Volume/
Quantity
Method
1 Olive oil 40g g 2 tbsp Put the olive oil and garlic into a heavy base sauce
pan turn to medium heat
Garlic clove, chopped 5 g 1
2 Passata 400 g 1 tin Once the oil starts sizzling pour over a tin of
passata.
You can alternatively use chopped or whole tinned
tomatoes. It’s a good idea to properly mash these
using your hands before adding to the sauce
3 Basil, chopped 5 g 15 leaves Add basil
Salt 5 g ½ tsp Season to taste with salt, sugar and black pepper.
Remember that passata is often pre-seasoned so
be careful especially with salt
Brown sugar 10 g 1 tbsp
Black pepper 1 g 1-2 pinch
4 Simmer for 20-30 minutes to bring out the
tomatoes’ natural sweetness.
Uuni Classic Pizza Dough
Uuni Classic Pizza Sauce
For more on proving and making the perfect dough, go to uuni.net/resources
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