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Deep Pan Pizza by Allinson's

Quick and easy

5 Reviews

About the bake

A wonderful recipe for bakers advancing from our Pizza Dough and Stuffed Mini Pizzas, all made with Allinson's olive oil dough. Perfect for feeding large groups, we often pull out this recipe on movie night or after a football game.

145Total Time
120Prep Time
25Bake Time


  1. Step 1:


    Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

  2. Step 2:

    KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

  3. Step 3:


    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.

  4. Step 4:


    Roll the dough a big rectangle about 30 x 40cm – keep rolling and the dough will stop springing back eventually. Brush the 25 x 35cm tin with a little oil, then lift in the dough, and roll the edges over a few times to fit inside the tin and make a thick crust all the way around.

  5. Step 5:


    Cover the dough again with clean tea towels and leave to prove until doubled in size again. Preheat your oven to 220°C (200°C fan, gas mark 7).

  6. Step 6:


    Use your fingertips to press lots of holes into the dough – but avoid the crust. Spread the tomato sauce to cover the base. Add your favourite toppings, plus some mozzarella, and then bake for 20-25 minutes, until crisp and golden on top.


  • For the Dough

    • 500g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 2 tsp Salt
    • 300ml Warm water
    • 50ml Olive oil
  • Plus

    • 8 tbsp Tomato purée
    • 125g Mozzarella (torn or grated)


  • Baking tray
  • Mixing bowl

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