• 230g Strong bread flour 230g Strong bread flour
  • 20g Wholemeal flour 20g Wholemeal flour
  • 1 Tsp sea salt 1 Tsp sea salt
  • ½ Tsp dried active yeast (or) 100g active sourdough starter ½ Tsp dried active yeast (or) 100g active sourdough starter
  • Water, 175g if using dried yeast (or) 140g if using sourdough Water, 175g if using dried yeast (or) 140g if using sourdough
  • 15ml Olive Oil 15ml Olive Oil
  • 30g Fresh Spinach 30g Fresh Spinach
  • 30g Fresh Basil 30g Fresh Basil
  • 2x Cloves Garlic 2x Cloves Garlic
  • 3x Tbsp Olive oil 3x Tbsp Olive oil
  • ½ Lemon, juice & zest ½ Lemon, juice & zest
  • 2x Tbsp Water 2x Tbsp Water
  • Salt & Pepper Salt & Pepper
  • Chilli Flakes / Chilli Oil (if desired) Chilli Flakes / Chilli Oil (if desired)
  • 1x Tub JULIENNE BRUNO Superstraccia® 1x Tub JULIENNE BRUNO Superstraccia®


  1. Prepare pizza dough the day before by combining flour, water, yeast, oil and salt in a bowl. Mix thoroughly until all ingredients are combined, cover the bowl and allow the dough to rest for 10 minutes. Uncover, then using damp hands, grasp a corner of the dough and pull it up and fold it back over, rotate the bowl though ninety degrees and repeat until all four corners have been stretched and folded back over on the ball of dough. Rest and repeat three more times, resting for 10 minutes each time. After the fourth set of stretching and folding the dough, cover the bowl again and rest the dough at room temperature for 1 hour.
  2. Refrigerate overnight, or up to 72 hours.
  3. Remove from the fridge 3 hours before you want to eat. Transfer to a well oiled pan (a pizza/ baking tray or cast iron skillet), stretch the dough out to the edges of the pan, drizzle with a little more olive oil. Cover and keep the dough again, in a room temperature/ warm spot, this will allow the dough to proof again before baking.
  4. Combine all ingredients for the sauce in the bowl of a food processor, pulse until finely chopped. Add water then blitz at high speed for 30 seconds. Refrigerate until ready to use.
  5. Heat oven to 230c. Dimple the pizza dough with fingers rubbed with a little olive oil (this will ensure the dough doesn’t stick), it should be jiggly and aerated with bubbles. Bake for 10 minutes.
  6. Following the pre-bake, the dough will have risen and begun to get a lightly golden top. Spread over the spinach and basil sauce, return to the oven for 15 minutes to finish baking until the edges are a burnished deep brown and the base is nice and crispy.
  7. Immediately transfer the pizza to a cooling rack, slice, top with heaping spoonfuls of Superstraccia®, a sprinkling of chilli flakes/ chilli oil and a grind of black pepper.
  8. Enjoy!

Field Notes

Once you’ve made this foolproof dough, you’ll be hooked! It’s one we go back to time and time again when we’ve got a craving for pizza. The overnight refrigeration of the dough slows the yeast down. This stops the pizza becoming over-proofed, but the bacterias in the dough will keep on working to break down sugars and starches, developing a beautiful depth of flavour that you can taste when biting into that first slice! By oiling the pan well, this will ensure that your pizza doesn’t stick and will also give a beautifully crisp bottom crust. Our Superstraccia® can also be added with the sauce ahead of the second bake. It melts wonderfully, then topped with the final seasonings once out of the oven, sliced and eaten. Two different ways to enjoy, both equally delicious.

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