Zero to pizza in 35

Zero to pizza in 35

I have young sons who love pizza and it’s our go to when we eat out with them.  While we have pizza in the freezer on standby it’s not the same as a pizza freshly made and I set myself a challenge of making a thin and crispy pizza in less time than it takes to get one delivered.  I made this pizza INCLUDING the dough in just under 35 minutes and the children loved it!  Thin, crispy, delicious, simple to make – tick tick tick tick!  Oh and it’s made in a skillet or frying pan with a metal handle – very important that it’s metal!

Ingredients for 2 pizzas

300g strong white flour
7g yeast
2 tbsp olive oil
spray oil
200 ml water
1 1/4 tsp salt
100g passata
100g mozzarella
1 tsp oregano

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 220°C fan/475°F.
  • Spray your frying pan or skillet with oil and brush the surface and sides before placing into the oven to heat.
  • Using a food mixer with the dough hook fitting, add the flour to the bowl.
  • On one side of the bowl add the yeast and on the opposite side add the salt – keep these 2 ingredients apart as the salt would kill the yeast if it comes into contact with it.
  • Add the olive oil to the bowl along with half the water and start the mixing process.
  • The amount of water you need to add will vary on the humidity of your kitchen so gradually add enough water to form a dough.
  • Once the dough has come together, leave the food mixer on to kneed the dough for 5 minutes on a medium setting.
  • After 5 minutes the dough will be lovely and smooth.
  • Spray your work surface and hands with spray oil and turn out the dough.
  • Divide the dough equally.
  • Start to form the dough into a thin circular pizza base roughly to the size of your frying pan base.  The spray oil on the work surface will stop the dough sticking to it.
  • When it’s formed, carefully remove the frying pan from the oven with oven gloves and place it on your cooker top.
  • Carefully lift the dough and place it into your frying pan without touching the pan.
  • Take a fork and pierce the surface all over to stop any air bubbles forming and place in the oven to bake for 8-10 minutes.
  • Check the pizza base after 8 minutes and remove it from the oven if it’s starting to colour (golden brown), otherwise leave it for a final 2 minutes.
  • Remove the frying pan from the oven with oven gloves and again place it onto your cooker.
  • Spoon some passata into the centre of your pizza base and carefully spread this over your base leaving a 5mm crust.
  • Add a little salt to the passata and sprinkle with half of the oregano.
  • Cover your pizza with mozzarella and a final drizzle of olive oil before baking for a final 10 minutes.
  • Remove the pizza from the oven when the topping is golden brown and repeat the process for the 2nd pizza and if you don’t have room to bake them both together.
  • Only 35 minutes to thin, crispy and delicious pizza that you’ll make again and again!


  • I use Allinson Easy Bake Yeast.
  • I avoid using buffalo mozzarella as it can make your pizza base soggy, so look out for the harder mozzarella that you can buy either in blocks or ready grated.
  • Feel free to mix up the pizza toppings.
Nella Foulds
Nella Foulds

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