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Copycat Pizza Express Pizza
23Total Time
15Prep Time
8Bake Time
212" pizzas

Copycat Pizza Express Pizza

On trend

About the bake

Forget the takeaway pizza because nothing beats homemade. Enjoy all the things that you love about Pizza Express takeaway with our Copycat Pizza Express recipe; thin fresh base, rich Pizza Express passata and all your favourite toppings. Best of all - no waiting for delivery, this recipe only takes 25 minutes from dough to plate meaning more time to binge watch that must-see Netflix show. Now that’s time well spent.

For more fakeaway ideas, why not try out Deep Pan Pizza or Copycat Pizza Express doughballs recipes next week?

Baking with a pizza stone? Here's a few tips to make the crispiest pizza bases

How to use pizza stone

Pop your pizza stone in a cold oven & preheat for at least 15 minutes on maximum heat. Transfer the unbaked pizza stone then goes on top of the hot stone, transmitting the heat up to the bottom of the pizza base the same way as a woodfired pizza oven would. 

How do you clean a pizza stone?

Clean your pizza stone with fresh water. Don't use washing up liquid as the stone will absorb this...unless you enjoy the taste of soapy pizza of course! 

What else can I use a pizza stone for?

Pizza stones can also be used to cook lots of other breads from pittas & flatbreads to the crispiest cheese toastie. You can even use it to crisp up your roast potatoes. 

23Total Time
15Prep Time
8Bake Time
212" pizzas


  1. Step 1:

    If baking with a pizza stone, pre-heat the stone in the oven for at least 30 minutes for a crispy base. Alternatively, preheat your oven to it’s highest temperature setting  and heat a baking sheet for at least 15 minutes.

  2. Step 2:

    To make the pizza dough; stir the flour, sugar, yeast, and salt together in a large mixing bowl. Make a well in the centre of the flour and pour in the water and olive oil.

  3. Step 3:

    Bring the dough together with a spatula until all the flour is incorporated. The dough will be quite sticky and soft.

  4. Step 4:

    Next turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth. For a thin and crisp pizza bake the dough straight away. Alternatively for a thicker, more open texture, cover the bowl with a damp tea towel and let it rise between 30-60 minutes.

  5. Step 5:

    To shape the pizzas lightly flour the worksurface, divide and shape the dough into two balls.  Roll each ball of dough out into 2 x 30 cm discs using a rolling pin.

  6. Step 6:

    Place the dough onto a wooden pizza peel (basically a large pizza spatula) or lightly floured baking sheet. Leave the second piece of dough to one side until the first pizza is cooked.

  7. Step 7:

    Once the pizza base is on the peel or baking sheet you will need to work quickly so that it doesn’t stick; spread a layer of passata over the base leaving a 1cm border around the edge. Sprinkle over the oregano and tear half of the mozzarella over pizza. If you are creating a half and half pizza, then top one half with ham and pineapple and the other with pepperoni and a sprinkling of chilli flakes. Drizzle over some olive oil and season with black pepper.

  8. Step 8:

    Carefully transfer the pizza onto your preheated pizza stone or hot baking sheet and bake for 8-10 minutes until crisp and golden. Meanwhile shape and top the second pizza with the remaining ingredients and when ready to cook transfer onto the hot pizza stone/baking sheet.


  • For the dough

    • 300g  Allinson’s Strong Bread Flour, plus extra for kneading and shaping
    • 1 1/2 tsp Billington's Unrefined Golden Caster Sugar
    • 7g Allinson's Easy Bake Yeast
    • 1 tsp Fine sea salt
    • 200ml Warm water
    • 1 1/2 tbsp Extra virgin olive oil
  • For the topping

    • 160g Pizza Express Passata
    • 1/2 tsp Dried oregano
    • 150g Ball mozzarella, drained and dried on kitchen paper
    • 60g Ham (sliced)
    • 3 Pineapple slices, drained and chopped into small chunks.
    • 12 Pepperoni slices
    • 1/2 tsp Chilli flakes


  • Pizza stone (optional)
  • Two baking sheets
  • Mixing bowl
  • Measuring jug
  • Spatula
  • Oiled cling film or damp tea towel (for proving)
  • Rolling pin

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