Naya’s Pizza Dough & Tomato Sauce

A yummy homemade pizza dough recipe, enhanced with Himalayan pink sea salt and runny honey. All that's missing are your favourite pizza topping combinations!

From the book

Jamie's Food Tube: The BBQ Book by
Jamie's Food Tube: The BBQ Book
50 foolproof recipes to feed a hungry crowd
Master your grill skills with these comfort food classics
All your favourite barbecue sides


I have my wife, Naya, to thank for this recipe - she is the queen of dough! You can freeze any leftover tomato sauce and use it for more pizzas and calzoni, or stirred through pasta.

Serves 4


For the dough:
500g plain flour
300g strong white bread flour
2 tsp Himalayan pink or fine sea salt
1 x 7g sachet of fast-action yeast
2 tbsp runny honey
120ml olive oil
For the tomato sauce:
1 medium onion, peeled
2 tbsp olive oil
3 cloves of garlic, peeled
sea salt and freshly ground black pepper
½ a small bunch of fresh basil, leaves picked
500ml passata or 1 x 400g tin of chopped tomatoes
1 tsp dried oregano

Essential kit

You will need an electric mixer or a hand-mixer.


To make the dough, put 450ml of lukewarm water and the dough ingredients (excluding the oil) into the bowl of an electric mixer (or a large regular bowl if using a hand-mixer). Mix on a low speed for 1 minute, then scrape down the sides and give it another blast. Keep mixing on a low speed as you slowly add the oil, then mix for a further 5 to 7 minutes so you end up with a slightly wet, smooth and elastic dough. Transfer to a lightly greased bowl, cover with a damp tea towel and set aside to prove in a warm place for 1 hour, or until doubled in size.

Meanwhile, make the tomato sauce. Finely chop the onion and fry in a medium pan over a medium-low heat with the oil for around 5 minutes, or until softened but not coloured. Crush in the garlic with a pinch of salt and pepper for another minute. Finely chop and add the basil leaves along with the passata or chopped tomatoes, and the oregano. Either whiz it up with a stick blender or keep it chunky, then set aside.

Once risen, gently knock the dough back on a flour-dusted surface, then equally divide and roll it into 4 rounds (roughly 20cm in diameter and 3mm thick). Now you’re ready to choose your toppings and create whatever awesome pizza creation you like.

See more recipes »

More Italian Recipes

See more recipes »

More Family Friendly Recipes

See more recipes »

More Easy Recipes