• (VICELAND / The Pizza Show / Farideh Sadeghin)

Sprinkling the cheese right to the edges makes it nice and crispy – you like crispy cheese, don't you?






Skill level

Average: 3.9 (34 votes)



  • 30 g fresh basil leaves
  • 2 g (2 tsp) dried oregano
  • 7 garlic cloves, minced
  • 4 anchovies
  • 60 ml (¼ cup) extra-virgin olive oil
  • 11 g (1 tsp) kosher salt, or to taste
  • 1 g (scant ½ tsp) freshly ground black pepper
  • 2 400 g cans (1 28 oz can) whole peeled tomatoes, crushed by hand


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The pizza dough can be made in advance and stored in the fridge. Otherwise, allow an extra 1 to 2 hours for kneading and proofing the dough. 

Make the sauce: In the bowl of a food processor, combine the basil, anchovies, garlic, and oregano until finely minced.

In a large bowl, combine the garlic and herb mixture with the oil, salt, pepper, and tomatoes, mixing well to combine. Set the sauce aside.

Heat the oven to 230˚C (450°F). Grease two 33 cm x 46 cm (13 in x 18 in) baking sheets with olive oil. Spread half of the pizza dough into each sheet tray and, using your fingertips, pat it into an even layer. Sprinkle each generously with cheese, making sure you get it right to the edge of the pan and crust (that makes it nice and crispy – you like crispy cheese, don't you?). Drizzle the sauce over the top of each pizza, sort of on the diagonal, taking care not to cover the entire pizza with sauce.

Bake the pizzas, rotating halfway if need be, until the cheese and crust are golden and crispy, 22 to 24 minutes. Remove from the oven, cool slightly, cut into slices, and eat immediately.