WH EN N ATURE B ECOMES PERFORMANCE PIZZA MAKE 2024
ONLY THE HEART OF THE WHEAT GRAIN.
Our traditional flours, crafted through gentle milling, ensure consistent performance and superior quality in every bake. At Le 5 Stagioni, we are committed to excellence, selecting only the finest parts of the wheat grain to provide flours that meet the highest standards of professional baking.
INTRODUCTION
Make Pizza is proud to share an exciting collection of pizza recipes. It is inspired by the Pizza Chef of the Year 2024 competition as well as the businesses which supply the UK pizza foodservice industry with quality ingredients. Special thanks go to Qualitops, Danish Crown, Eurostar Commodities, Agugiaro and Figna Molini Spa for their sponsored pizza recipe contributions.
The Pizza Chef of the Year competition takes place annually alongside the prestigious PAPA Industry Awards every November, and if you would like to take part, get in touch with Sandra@papa.org. uk for more details and information about the Pizza Chef of the Year and the PAPA Awards in 2025.
Make Pizza Book Team
Editor Alex Bell
alex@jandmgroup.co.uk
Advertising Andrew Emery andrew@jandmgroup.co.uk
Production Gareth Symonds gareth@jandmgroup.co.uk
P.4 Qualitops Rainbow Chicken Sours Pizza
P.5 Qualitops Pizza Espania
P.6 Qualitops Hot Pepperoni Pizza
P.8 Eurostar Classic Pizza
P.9 Eurostar Neopolitan Pizza
P.10 Eurostar Pinsa Romana
P.12
P.13
Danish Crown Smokey Bacon Pizza
Danish Crown Pepperoni Pizza
P.16 Agugiaro Gluten-Free Pizza
P.17 Agugiaro Roman-Style Pizza “in Pala”
P.18 Agugiaro Pizza with Oro
P.20 PAPA Awards - Merguez Sausage & Feta Whip
P.21 PAPA Awards - Pulled pork & scamorza
P.22 PAPA Awards - Really Hotdog
P.23 PAPA Awards - The Salt & Pepper Chicken One
RainbowCHICKEN
01553 772 522
SOURS PIZZA
Form the dough into pizza shape
Add Qualitops Lemon, Lime, Orange, Sour Plum diced chicken and cherry tomato’s cut in half 2 1
Spread spicy tomato sauce evenly over the base and sprinkle with cheese
For extra flavour squeeze lemon or lime juice or zest over the pizza
Cook at 220°C for approx 5 mins until the base if cooked and turned a crisp golden colour
All Qualitops pizza toppings are ready to eat, also great in Pasta, Sandwiches, Wraps and Tapas.
Form
Form
Spread
Spread
Add
PIZZA ESPANIA
01553 772 522
PEPPERONI PIZZA
Form the dough into deep dish
Spread spicy tomato sauce evenly over the base and sprinkle with Mozzarella cheese and green jalapeño
For extra kick why not add chilli sauce
Add Qualitops Halal Pepperoni or Classic Pepperoni
Cook at 220°C for approx 5 mins until the base if cooked and turned a crisp
CLASSIC PIZZA
INGREDIENTS REQUIRED:
Medium-low W about 240-260
1kg GMI ‘0’ Italiana Pizza Flour
Lievito Naturale: 30-50g
Dry brewer’s yeast: 1-5g depending on the season (0.1-0.5%)
Water: 550-600 g depending on the capacity of the mixer. (55-60% hydration). Or higher hydration, as demonstrated.
Salt: 30g (3%)
Oil: extra virgin olive oil 30g (3%)
NEAPOLITAN PIZZA
Ingredients required:
• 1kg GMI ‘00’ Italian Pizza Verace Flour
• 1-3g dry yeast
• 620ml water
Method
1. Put the flour yeast and 500 ml of water (80% of the total) into the mixer and switch on at speed level 1
2. After 1 minute, slowly add the remaining water.
3. After 4/5 minutes add the salt and mix for a further 5 minutes.
4. Add the oil and continue to mix for 10 minutes at speed level 1, and if available 5 minutes at 2nd speed level (otherwise mix for 16/18 minutes at speed level 1 until the dough is soft and homogeneous).
• 30g salt
• 30g extra virgin olive oil
• Final temperature of the dough 23/25 °c
5. Leave the dough to rest for 20 minutes
6. Divide dough into pieces and make dough balls.
7. Set aside in covered boxes and allow to rise for 1-2 hours at room temperature.
8. Put the boxes in the fridge at 4 °c for approx. 10-16 hours before use, alternatively leave to rise for 2-3 hours at room temperature.
9. When ready to use roll out the pizza dough and add your sauce/toppings and bake at high temperature (approx. 320/350 °c) for 3 minutes.
PINSA ROMANA
BIGA
• Pinsa Romana 1kg
• Water 600g
• Yeast (fresh) 10g (for the dry yeast 10/2 = 5g)
Method for the BIGA:
1. Knead all the ingredients for 5 min. in 1st speed
2. Place in a container and leave to rest in the room for about an hour
3. Place in a cool room at 4°/7°C for 18/30 hours.
Refresher Dough:
• Biga 1.610kg
• Pinsa Romana 1kg
• Water 1kg
• Olive Oil 60g
• Salt 50g
• Yeast (fresh) 10g (for the dry yeast 10/2 =5 g)
METHOD:
1. Place the biga, the flour, the yeast and 60% (600ml) of the total water into the mixer.
2. Start the machine at 1st speed, after 3 minutes add the salt and continue for another 2/3 minutes.
3. Turn on the 2nd speed and add oil. Proceed for 10/12 minutes, adding the remaining water very slowly.
4. Leave the dough, which will be soft and sticky, to rest at room temperature for 60 minutes. in a container well-greased with oil.
5. Weigh and form 500g balls for the 50cm shovel and 1kg for the 1m one.
6. Place pizza boxes approximately 10cm high. Leave to rise for approximately 5 hours at room temperature. Final dough temperature 25°-28°.
7. Roll out the dough, season with oil, add toppings and bake at 280/300°C for approximately 7/8 mins.
LIEVITO NATURALE – a dehydrated sourdough yeast improver, add at 3-5% of the volume of flour when mixing the dough. It is extremely easy to use keeps the dough fresher for longer and gives it greater elasticity and strength. The finished pizza is deliciously crisp and has a wonderful sourdough flavour and aroma that your customers will love.
PIZZA SPOLVERO – a re-milled superfine semolina, that brings your dough to life on the counter. Ultra fine in texture it is perfect for preventing burning, adding just the right amount of crispiness and an extra layer of flavour to every slice. Conveniently packed in a 5kg bag, designed to reduce waste, prevent spoilage, and fits easily on your countertop.
Smokey Bacon Pizza with fresh
thyme
INGREDIENTS
For the toppings:
½ cup mascarpone
1 cup shredded mozzarella cheese
½ cup goat cheese
¼ cup fresh thyme
¼ cup SuperTops Smokey Bacon Topping
INSTRUCTIONS
Roll out the dough
•Roll out the dough thin on a flat surface.
Assemble the pizza
•Spread mascarpone in a thin layer
•Sprinkle mozzarella and goat cheese on the mascarpone layer Add Calabrese evenly.
•Add SuperTops Smokey Bacon Topping
•Place the pizza in a preheated oven or onto a pizza stone
Bake
•Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Garnish
•Sprinkle the hot pizza with fresh thyme before serving.
Pepperoni Pizza
with cherry tomatoes and fresh rosemary
INGREDIENTS
For the toppings:
½ cup tomato sauce
1 ½ cups shredded mozzarella cheese
¼ cup fresh rosemary
½ cup cherry tomatoes
a few slices of red onion
¼ cup SuperTops Pepperoni
INSTRUCTIONS
Roll out the dough
•Roll out the dough thin on a flat surface.
Assemble the pizza
•Spread tomato sauce on the dough, leaving a border for the crust.
•Sprinkle mozzarella and ricotta evenly over the sauce.
•Add SuperTops Pepperoni.
Bake
•Insert the pizza in a preheated oven or onto a pizza stone.
•Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Garnish
•Sprinkle the hot pizza with fresh basil before serving.
Gluten-Free Pizza with Ossocollo
INGREDIENTS
● 960 g Gluten-Free Flour “Le 5 Stagioni”
● 40 g Whole Buckwheat Flour
● 860 g Water
● 5 g Salt
● 50 g Extra Virgin Olive Oil
● 5 g Fresh Brewer’s Yeast
INTRODUCTION
Classic round plate pizza made with a special gluten-free pizza mix composed of naturally gluten-free and milk-free raw materials. Thanks to its composition, it allows for the creation of extremely light and digestible gluten-free pizzas. Its simple and intuitive recipe ensures consistently excellent results.
METHOD
1. Place all the flours, yeast, and one-third of the water into the mixer. Mix and add the oil and the remaining water with the dissolved salt. Mix the dough well, then move to the work surface. Let rest for 20 minutes.
2. Dividing: Form dough balls weighing 260 g each.
3. Proofing: Let rise for 30 minutes to 24 hours.
4. Roll out the dough using a mixture of rice flour and Storo yellow corn flour.
5. Bake.
6. Add toppings.
Tips from the Pizza Chef
Gluten-free flour is versatile and allows leavening and processing comparable to regular pizza flours. Enriched with a percentage of alternative flour, such as whole buckwheat, it is possible to achieve unique flavours in both classic round and pan pizzas.
DETAILS
Toppings
● Mantuan pumpkin cream
● Buffalo mozzarella
● Gorgonzola with mascarpone
● Ossocollo from Sauris
● Balsamic vinegar pearls
● Lamb’s lettuce
● Rainbow pepper
INGREDIENTS
Pre-ferment: Biga
● 400 g ORO Flour
● 180 g Water
● 2 g Dry Brewer’s Yeast
● 8 g Naturkraft
Let rest at room temperature (+18°C) for 16 hours.
Final Dough
● 600 g ORO Flour
● 470 g Water
● 25 g Salt
● 30 g Extra Virgin Olive Oil
INTRODUCTION
A mix designed for making doughs for Romanstyle “in pala” pizza. It is particularly suitable for indirect processing of high-hydration doughs, ensuring a result that is extremely light and easy to digest. With Ciabatta Romana, the dough develops a very open crumb and a particularly crispy crust that feels light on the palate. Its unique composition (which includes Naturkraft sourdough) makes it ideal for doughs requiring long maturation at controlled temperatures (refrigerator).
METHOD
Roman-Style Pizza “in Pala” with Ciabatta Romana Mix
1. Place the pre-ferment (biga), flour, and 58% of the total water in the mixer. After about 5 minutes, add the salt and the remaining water. Finish with the oil. Kneading time: approximately 18-20 minutes at a temperature of 25°C.
2. Bulk fermentation for about 45 minutes.
3. Divide the dough into balls of the desired weight, depending on the presentation size.
4. Proof at room temperature until doubled in size.
5. Stretch the dough ball and pre-bake without toppings at 270°C for 6 minutes.
6. Final baking at 260°C for about 5 minutes.
DETAILS
Toppings
● Fior di latte mozzarella
● High-quality cooked ham
● Cherry tomatoes marinated in extra virgin olive oil
● Rocket pesto
● Drops of extra virgin olive oil
Pizza with Oro
INGREDIENTS
Pre-ferment: Biga
● 400 g ORO Flour
● 180 g Water
● 2 g Dry Brewer’s Yeast
● 8 g Naturkraft
Let rest at room temperature (+18°C) for 16 hours.
Final Dough
● 600 g ORO Flour
● 470 g Water
● 25 g Salt
● 30 g Extra Virgin Olive Oil
INTRODUCTION
Type “00” soft wheat flour suitable for all direct and indirect doughs with long fermentation, where elasticity and strength are required. Also recommended for all doughs with maturation at controlled temperature (refrigerator).
METHOD
1. Place the pre-ferment (biga), flour, and 58% of the total water in the mixer. After about 5 minutes, add the salt and the remaining water gradually. Finish by adding the oil. Kneading time: approximately 18-20 minutes at a temperature of 23°C.
2. Let the dough rest at room temperature for 15 minutes.
3. Divide the dough and form balls weighing 250 g each.
4. Proof in a controlled environment (+4°C) for 48 hours.
5. Stretch the dough ball, add toppings, and bake at 340°C for about 3 minutes.
DETAILS
Toppings
● Fior di latte mozzarella
● Creamy cheese, such as robiola
● Roman-style artichokes
● Prosciutto crudo from Sauris
● Sichuan pepper
● Extra virgin olive oil
Futura Foods
YAMAS! Greek Feta Category Winner
Merguez Sausage & Feta Whip
By Scott Holden
INGREDIENTS:
● 110g Pizza Sauce
● 80g Merguez Sausage
● 60g Feta Whip*
● 30g Red Pepper
● 3g Parsley
● 3g Mint
PIZZA CHEF of the year 2024
CHEF’S INSPIRATION:
I wanted to test myself to create a recipe using the product in a way that I thought was best suited for pizza.
I made a feta whip; blending the feta with yoghurt & lemon juice. The flavour combination that I landed on was to pair the whip with merguez sausage and crunchy red pepper.
Silbury
Classic BBQ Sauce Category Winner Pulled Pork & Scamorza
By Scott Holden
INGREDIENTS:
● 100g Pizza sauce
● 75g Scamorza
● 15g Mozzarella
● 5g Grated Grana padana
● 5g Basil
● 100g Pulled pork
● 15g Pickled pink onions
● 20g Silbury BBQ sauce
CHEF’S INSPIRATION:
Having worked at a bbq restaurant in Vancouver I wanted to recreate the flavours from their pulled pork sandwich.
I think it’s important to get the right balance with a BBQ pizza. We smoked the pork on the big green egg for 16 hours and paired it with scamorza for added smokiness and pickled pink onions for acidity. The sweetness came from the BBQ sauce that we added post bake.
PIZZA CHEF of the year 2024
Danish Crown Supertops Category Winner
Really Hotdog
By Matt Ryles
INGREDIENTS:
● 57g Nduja stuffed crown hotdogs
● 79g San marzano tomato sauce
● 37g Gouda cheese
● 25g scarmoza
● 4g aged parmesan
● 15g crispy shallots
● 10ml honey mustard
● 1 frozen pickled gherkin
● Drizzle of chestnut honey
CHEF’S INSPIRATION:
This pizza redefines the classic hotdog from our sponsor by stuffing them with nduja, that harmonizes with smoked mozzarella, chestnut honey and tangy San marzano sauce. The Gouda adds a creamy, savoury element to the overall depth of flavour.
The crust is coated in a honey mustard and topped with crispy shallots for an extra crunch and finished with frozen grated pickled gherkin to add a refreshing tang.
This pizza demonstrates hotdogs in a gourmet setting.
PIZZA CHEF of the year 2024
Whitworth Bros. Flour
“Chef’s Special” Category Winner
The Salt & Pepper Chicken One
By Chris Glenn
INGREDIENTS:
200g of total flour used in this recipe
The Dough:
● 166g Flour
● 108g Water
● 5g Fine Sea Salt
● 0.5g Fresh Yeast
● 3g Extra Virgin Olive Oil
Sauce Base:
● 60g Homemade Chinese Curry Sauce
The Toppings:
● 75g Fior Di Latte Mozzarella
● 85g Homemade Crispy Salt & Pepper Chicken (using the Whitworth’s flour)
● 15g Onions
● 15g Peppers
● 1/2g Chilli
● 1 clove garlic
CHEF’S INSPIRATION:
By using a slightly higher temperature, combined with a lower hydration & longer bake time allows me to get the best out of this flour to give a crisp, yet soft and chewy internal crust.
To achieve this you need a flour that can stand up to these methods and Whitworth’s flour certainly didn’t disappoint.
PIZZA CHEF of the year 2024
