Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Mains > Pizzas



This is a great recipe to make with the children or grandchildren – they can put on whatever toppings they like, and it’s a great way to encourage them to try new ingredients. The bigger supermarkets sell fresh yeast at the bakery counter if you ask for it – and you can freeze it for use at a later date.

SERVES:  Makes 4 small, 2 medium or 1 large pizza              
COOKS:  IN 1 hour 30 minutes


200g strong plain flour
½ teaspoon sugar
15g butter
15g fresh yeast
125mls approx. warm water
Selection as desired e.g. Cheeses (mozzarella, cheddar, parmesan), meats/fish (bacon, salami, chorizo, pancetta, tuna, anchovies), fruit/veg (pineapple, cherry tomatoes, rocket, onions, mushrooms, olives, sundried tomatoes, chillies), olive oil, fresh herbs (basil, oregano, rosemary)


Increase oven temperature to 220C

Blend yeast with warm water and stir to dissolve.

Place flour and sugar in a large bowl and rub in butter.

Add most of the yeast liquid and work until you have a soft, stretchy dough. Tip onto the work surface and knead for 8-10 minutes.

Place the dough in a clean bowl, covered with oiled cling film and leave to double in size. (You can fold a towel on top of the Everhot lid and sit the bowl on this).

Proving time will vary and can take up to 40-60 minutes, depending on the ambient temperature. (You could make the dough in advance and then pop it in the fridge for a few hours, to slow down the proving process– it will then be ready to “knock-back” and use when you are ready).

Once proved, shape the dough, as desired and place on a lightly greased baking tray.

Add a layer of passata, leaving a 1cm border around the edge, then top with the prepared topping ingredients.
Scatter with cheese and bake for 15 -25mins, depending on size.

Remove from oven, scatter with rocket or fresh herbs and serve.