• Prep Time 15 minutes
  • Rising Time 45 minutes
  • Baking Time 7 minutes
  • Makes 2 12” (30 cm) pizzas
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2 cups Robin Hood® 00 Style Pizza Flour
  • 1 tsp salt
  • 1 tbsp cornmeal
  • 6 oz fresh mozzarella cheese, sliced
  • 1/2 cup pizza sauce, divided
  • Fresh basil leaves, torn
  • Dough
  • Assembly

Serving Size: 2 12” (30 cm) pizzas


Serving Size: 2 12” (30 cm) pizzas

  • Place pizza stone* on oven rack 1 level below highest in oven. Preheat oven to 550°F (285°C), or highest temperature possible.

    *Pizza stone recommended.

    To bake on metal pan: Preheat oven to 500°F (260°C). Lightly grease a 12”- 14” (30-35 cm) round pizza pan. Divide and shape dough as directed. Place on prepared pan and top with toppings. Bake in preheated oven, 6-8 minutes or until crispy and golden. Repeat with remaining dough. Metal pans may warp at high temperatures.
  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Place on top of preheating stove and let rise 45-60 minutes.

    For long ferment method, prepare dough as directed, but do not shape dough. Place dough balls in floured container, cover and refrigerate up to 3 days. Proceed as directed in recipe.
  • Remove to a lightly floured surface. Divide dough in two. Round into a ball and hand stretch, turning over if necessary, to ensure dough does not stick. Form a 12” (30 cm) round, leaving the edges higher than the middle to form crust. If dough is too elastic, let rest 2 minutes.
  • Sprinkle pizza wheel or cutting board with 1 tbsp (15 mL) cornmeal. Place dough on cornmeal covered surface, ensuring that it does not stick. Top with ½ of sauce and cheese. Carefully slide pizza onto hot stone in oven. Bake 6-7 minutes, or until bubbly and crust is golden. Remove. Top with fresh basil leaves. Let sit 2 minutes, cut, and serve. Repeat with remaining dough ball.
  • Dough
  • Assembly


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