Applications & RecipesAllSavoury


Malt extract makes the pizza base softer and fluffier and improves the colour, flavour and aroma of the crust. In the sauce, malt offsets the tomato acidity enhances herb and garlic flavours.
Preparation Time
30 minutes + 90 minutes
Cooking Time
40-50 minutes
Skill Level
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For the dough:
400g bread flour
1 tablespoon of olive oil
1 egg
12g fresh yeast (or 1 sachet dried yeast)
1 teaspoon of salt
1 tablespoon malt extract
170-180ml water

For the pizza sauce:
450g tomato passata with garlic and herbs
1 ó tablespoons of tomato puree
1 tablespoon malt extract
1 teaspoon oregano
1 tablespoon grated parmesan cheese

For the toppings:
1 mozzarella cheese ball (sliced)
1 packet of sundried tomatoes (soaked in hot water before use)
1 teaspoon of dried oregano


For the dough:
Preheat oven to 200˚C (fan). Combine all ingredients together in a mixer bowl and knead until the dough forms a soft ball and becomes slightly elastic (around 5 to 10 minutes). Place the dough into an oiled bowl, cover with cling-film and prove for 60 minutes or until it doubles in volume. Place the dough on a floured surface, roll into a ball then stretch and roll to the size of the pizza tray. Leave to prove for a further 15 to 20 minutes on the tray.

For the pizza sauce:
Place all ingredients into a saucepan and bring to the boil, then simmer gently for 20 minutes to thicken the sauce. Spread onto the proved pizza base, top with mozzarella, sundried tomatoes and a sprinkle of oregano. Place in the oven for around 15-20 minutes until golden and bubbling then serve immediately.

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