Description
This delicious homemade pizza pie features a crispy, golden crust filled with a rich tomato and mozzarella cheese mixture, accented by black olives and fresh basil leaves. The dough is made from scratch with strong white bread flour and fast-action dried yeast, providing a chewy and flavorful base for the savory tomato sauce and gooey cheese layers. Baked to perfection in a springform tin, this pizza pie is an impressive yet approachable recipe perfect for a comforting meal.
Ingredients
Scale
Dough Ingredients
- 400g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- Pinch of golden caster sugar
- 1 tsp salt
- 1 tbsp olive oil, plus extra for proving and the tin
- 250ml tepid water
Pizza Sauce Ingredients
- 300ml passata
- 1 tbsp tomato purée
- 1 tbsp olive oil
- 1 garlic clove, finely grated
- 1 tsp dried oregano
Toppings
- 2 large handfuls grated mozzarella (about 150g)
- 20 black olives, pitted and halved
- Handful of basil leaves
Instructions
- Prepare the Dough: In a large bowl, combine 400g strong white bread flour, 7g fast-action dried yeast, and a pinch of golden caster sugar. Make a well in the center and add 1 tsp salt, 1 tbsp olive oil, and 250ml tepid water. Mix the ingredients together with your hands until a dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead vigorously for 10 minutes until it becomes smooth and elastic. Drizzle a little olive oil into a clean bowl, place the dough inside, cover with a damp tea towel, and let it rise for 35-40 minutes until doubled in size.
- Make the Sauce: While the dough is rising, mix together 300ml passata, 1 tbsp tomato purée, 1 tbsp olive oil, finely grated garlic clove, and 1 tsp dried oregano in a bowl until well combined.
- Preheat the Oven and Prepare the Tin: Heat the oven to 190°C (170°C fan)/gas mark 5. Lightly oil a 23cm springform cake tin to prevent sticking.
- Shape the Dough: Once the dough has risen, turn it out onto a floured surface and gently knock out the air by pressing it a few times with your hands. Remove a quarter of the dough and set it aside. Roll out the remaining dough thinly so it is large enough to line the base and sides of the springform tin with some overhang. Carefully press this into the tin.
- Assemble the First Layer: Spread half of the prepared sauce evenly over the dough in the tin. Sprinkle half of the grated mozzarella, half the black olives, and half the basil leaves on top of the sauce.
- Add the Top Layer: Roll out the reserved quarter of dough into a circle large enough to cover the filling layer. Place this dough layer over the toppings. Spread the remaining sauce on top, then add most of the remaining mozzarella cheese, olives, and basil leaves.
- Finish Assembly: Fold the overhanging dough from the base slightly over the filling edges to seal. Scatter the remaining mozzarella cheese over the exposed filling in the center.
- Bake: Place the springform tin on a baking tray and bake in the preheated oven for 45-50 minutes until the crust is golden and crisp and the cheese is bubbly and slightly browned.
- Cool and Serve: Remove the pizza pie from the oven and release the springform clip. Let the pie cool for 20 minutes in the tin before carefully removing it. Cut into wedges and serve warm.
Notes
- Using a springform tin helps achieve deep edges for the pie and makes removal easier.
- Kneading the dough well develops gluten, resulting in a chewy crust.
- The reserved dough layer on top seals the pizza and adds extra texture and flavor.
- Allowing the pizza to cool slightly before slicing lets the filling set for cleaner cuts.
- You can customize toppings by adding vegetables or different cheeses as preferred.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: pizza pie, homemade pizza, bread dough pizza, mozzarella pizza, Italian recipe
