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10 Portions

Strong bread flour 450g

Dried yeast 1 tbsp

Salt 1 tsp

Sugar 1 tsp

Chopped tomatoes 500g

Tomato Puree 80g

Oregano pinch

Pepper pinch

Celery – Diced 50g

Onion – Diced 50g

Carrot – Diced 50g

Hand warm water 250ml

Olive Oil 20ml

Cheddar Cheese (Grated) To top the pizza


50 Portions

Strong bread flour 2.25kg

Dried yeast 4.5tbsp

Salt 1.5 tbsp

Sugar 2 tbsp

Chopped tomatoes 2.5kg

Tomato Puree 400g

Oregano 1 tsp

Pepper pinch

Celery – Diced 250g

Onion – Diced 250g

Carrot – Diced 250g

Hand warm water 1.25ltr

Olive Oil 100ml

Cheddar Cheese (Grated) To top the pizza


100 Portions

Strong bread flour 4.5kg

Dried yeast 9 tbsp

Salt 3 tbsp

Sugar 4 tbsp

Chopped tomatoes 5kg

Tomato Puree 800g

Oregano 1 tbsp

Pepper 1 tsp

Celery – Diced 500g

Onion – Diced 500g

Carrot – Diced 500g

Hand warm water 2.5 ltr

Olive Oil 200ml

Cheddar Cheese (Grated) To top the pizza


  1. Add the flour, yeast, 2tbsp sugar, 2 tbsp salt into a planetary mixer
  2. Using the dough hook attachment slowly start to mix the dough
  3. Firstly, add the olive oil and slowly start to mix
  4. Add the warm water slowly (you may not need all of it, or you may need more depending on the absorbency of the flour) until a soft, but not dry or sticky dough is formed (it leaves the side of the bowl clean)
  5. Continue to KNEED the dough for at least 10 minutes (this will work the gluten and stretch the natural protein in the flour so that a light airy bread is formed)
  6. Leave the dough in the bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until the dough has doubled in size
  7. To make the tomato sauce fry the onion, garlic, carrot, oregano and celery in olive oil, and sweat down for 10 minutes
  8. Add the chopped tomato, remaining salt and sugar, tomato puree and SIMMER for a further 10 minutes until the vegetables are tender
  9. Puree the sauce, adjust the seasoning and consistency, allow to cool
  10. Once the dough has proven, tip out the dough onto a floured surface and knock all of the air out of it. Roll the dough out onto greased baking trays.
  11. Top with sauce, then cheese and bake at 220˚C for 10 mins or until golden and bubbling
Key Points
  • The pizza dough will benefit from a long proving process, please try to make the dough 1st thing in the morning.

Wheat, Milk, Celery