Giribizzi Homemade Pizza


We’ve got the ultimate Friday night dinner recipe for you to make for the whole family to enjoy! These homemade pizza’s are just as delicious (if not better) than from your favourite pizzeria and the best part is, you can make it from the comfort of your own kitchen. We’ve layered it with all of our favourite Giribizzi products, which Is perfect for those times when you can’t decide on a topping!












Giribizzi Homemade Pizza

Category: Recipes

Giribizzi Homemade Pizza


  • Pizza Dough:
  • 1 tsp fast acting yeast mixed with 160ml warm water + set aside for a few minutes
  • Pinch sea salt
  • 2 tsp sugar
  • Tbsp Giribizzi Olive Oil
  • 2 cups 00 flour + extra for dusting
  • Toppings:
  • 1 jar Giribizzi Tomato Passata
  • 2 large balls fresh mozzaralla
  • Giribizzi baby artichokes in olive oil Giribizzi black olive paté
  • Giribizzi Parmigiano Reggiano 24 months Sliced Mushrooms for topping


  • • To prepare your pizza dough, in a large mixing bowl combine the flour, salt and sugar. Roughly mix these together, then make a well in the centre.
  • • Stir the olive oil into your yeast mixture and pour this into the well made in your dry ingredients. Starting from the centre and gradually making your way outwards, whisk the wet and dry ingredients so that everything starts to come together and form a sticky dough. If you feel like your mixture is too wet, gradually add a little extra flour and use your hands to mould the dough into a ball.
  • • Place this into a floured bowl and cover with a damp tea towel. Leave this to prove in a warm place for 1 hour.
  • • Preheat your oven to 230c
  • • Once your dough has risen slightly, carefully pull away form the side of the bowl and knock the
  • dough back. Place onto a floured surface and cut into two pieces.
  • • Carefully stretch the pizza dough out with your hands to form your base and pop this onto a pizza
  • tray/stone.
  • • Spread an even layer of your tomato passata, then scatter the mozzarella slices. Add the rest of
  • your toppings and pop into the oven for around 10 minutes to bake- or until golden and crisp. Serve with some fresh basil and an extra drizzle of olive oil to garnish.
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