Neapolitan Pizza Dough 

For 6 pizza bases 


  • 1 kg Tipo 00 flour , plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • olive oil
  • water
  • salt


Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough).

Pizza Sauce 

Serves 4-6 pizzas 


  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 fat garlic clove, crushed
  • 2 x 400g cans chopped tomatoes
  • 3 tbsp tomato purée
  • 1 bay leaf
  • 2 tbsp dried oregano
  • 2 tsp brown sugar
  • 1 small bunch basil, finely chopped


  • STEP 1

    Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is.

  • STEP 2

    Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.

Beef Burger

Serves 4


  • 1 small onion, diced
  • 500g good-quality beef mince
  • 1 egg
  • 1 tbsp vegetable oil
  • 4 burger buns
  • All or any of the following to serve: sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress


  • STEP 1

    Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.

  • STEP 2

    Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.

  • STEP 3

    Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.

  • STEP 4

    Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

  • STEP 5

    Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil.

  • STEP 6

    Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.

  • STEP 7

    Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

  • STEP 8

    Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

  • STEP 9

    Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

  • STEP 10

    Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.