Man Food
Dough for 2 pizzas
Billy Law

Who doesn’t love pizza? Seriously. Here, I’ve moved away from the standard pizza combos and created two types of pizzas that are (surprisingly in such a meaty book) low on meat but still taste absolutely delicious. While pear, caramelised onion and gorgonzola are always a winning combo, I can (almost) guarantee that you’ll fall in love with the brussels sprouts pizza after your first bite. The slightly charred sprouts leaves taste meaty and full of umami, and it works so well with the pancetta and pecorino.

Pizza dough


Quantity Ingredient
1 teaspoon instant dry yeast
25g caster sugar
320ml water, lukewarm
500g strong ‘00’ italian flour
60ml olive oil, plus extra for greasing
2 teaspoons salt
fine semolina, for dusting


  1. Combine the yeast, sugar and water in a jug, then mix well. Set aside for 5 minutes or until foamy.
  2. Tip the flour onto a clean bench top, make a well in the centre. Pour the yeast mixture and olive oil into the well, then sprinkle with the salt. Using a fork, whisk in a circular motion and gradually mix the flour into the liquid to form a rough dough. With both floured hands, knead the dough for 10 minutes until it is smooth and elastic.
  3. Grease a large bowl with some olive oil and place the dough inside, cover with plastic wrap and let it proof in a warm place for 1 hour or until doubled in size. Punch the air out, tip the dough back onto the floured bench top, knead a few times just to shape the dough back into a ball, then divide it into two smaller portions.
  4. When you are ready to make the pizzas, place a pizza stone on the middle rack in the oven and crank the temperature up to the highest setting, between 250 and 280ºC.
  5. On a lightly floured surface, stretch one portion of the dough out using both hands. Use your knuckles to knead it out to the desired size, around 22 cm in diameter and 5 mm in thickness.
  6. Sprinkle a handful of semolina on a baking tray and place the pizza dough on top. Spread a thin layer of sauce, if using, on the dough then add the toppings of your choice. Slide the pizza onto the very hot pizza stone. It’s okay if you do not have a pizza stone, just place the tray in the oven (the result may vary).
  7. Depending on the pizza variation you’re making, bake the pizza for 10–15 minutes, until the crust is golden and crisp and the toppings are slightly charred. Remove from the oven, rest for a few minutes, then slice.
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