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Henrys Stone Baked Pizza

Prep/Cooking Time: 20 mins
Meal Type: Italian
Difficulty: Easy/Beginner
With the cost of ordering a pizza ever increasing, we thought we would share our take on a classic. This recipe is quick and easy, and will provide a better result than anything you will get delivered. And what’s more, it will cost hardly anything.


  • 200g Plain Flour (plus some extra for dusting)
  • 4g Fast Action Dried Yeast
  • 1/2 tbsp Fine Sea Salt
  • 1/2 tbsp Caster Sugar
  • 1 tbsp Olive oil, plus a little extra to drizzle
  • 110ml Luke-warm water
  • 1 Bottle Henry’s fire roasted red pepper and garlic sauce
  • 1 tbsp Polenta flour or semolina, to roll out the dough
  • Your choice of toppings


  • Preheat the oven to the hottest it will go around 240°C, fan 220°C, gas 9 before starting to make the dough.
  • PRO TIP. Place in the oven your pizza stones, or if you don’t have stones you can use large baking trays. These need to get really hot.
  • Mix the dry ingredients, flour, yeast, salt and sugar together in a mixing bowl. Now you need to make a well in the centre to pour the oil in, now add the luke warm water.
  • Mix together until the mixture comes together as a dough.
  • Tip out onto a lightly floured surface and knead for 1 minute.
  • PRO TIP. Kneed until the dough is just until smooth. Then leave it to rest under the upturned bowl to stop it drying out, while you prepare your pizza toppings.
  • Roll out the ball of dough on a lightly floured surface, to about around 5cm in diameter smaller than the final size you desired.
  • Sprinkle a large square of baking paper with the polenta flour or semolina then lift the dough onto the paper.
  • Stretch and press the pizza dough with your fingertips until it is about the size of your baking try or stone in diameter. The middle should be about 5mm, and the crust about 1cm deep.
  • PRO TIP. You need to have a thicker crust around the edges.
  • Spread the pizza as desired with the Henry’s fire roasted red pepper sauce and add your toppings.
  • PRO TIP. Make sure you don’t add too many topping or you’ll end up with a soggy pizza.
  • Drizzle with a little oil and leave to rest for 10-15 minutes before baking. By doing this you will allow the dough starts to prove slightly.
  • Slide the pizzas onto the preheated pizza stones or hot baking trays, still on the lining paper to help lift them easily. Bake for 10-15 minutes until the base is golden and crisp
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