These make-ahead pizza bases are the ideal blank canvas for authentic Italian toppings. Try a rich sugo with olives, artichokes, and fior di latte for a bright, briny bite, or go bold with sugo, buffalo mozzarella, capocollo, and chilli for a touch of heat and indulgence. Effortless, flavourful, and ready when you are.

Serves 4

Ingredients 

• 500 g Laucke Wallaby Bakers Flour 
• 350 ml warm water 
• 7 g Laucke Bakers Yeast 
• Pinch of fine salt 
• Using regular pizza flour (not a mix)? Add 1 tbsp salt flakes after roughly mixing flour, yeast, and water. 

Method 

1. In a large bowl, combine flour and yeast. Add warm water gradually and mix until a rough dough forms. 
2. Knead on a floured bench 8–10 mins until smooth and elastic. 
3. Place in a lightly oiled bowl, cover, and rise in a warm spot for ~1 hr, until doubled. 
4. Knock back, divide into 4 balls. Rest 5–10 mins, then roll each to ~15–18 cm rounds (dust with flour as needed). 
5. Heat oven to 200°C fan-forced. Line 2 trays with baking paper; put 2 bases per tray. Bake on lower & middle racks 10–12 mins until lightly golden (swap trays halfway if needed). Cool. 

Freeze for later 

Cool bases completely. Stack with baking paper between, wrap tightly in foil, and freeze for up to 2 months. 

 To use: Take straight from frozen and bake until crisp and bubbling. 

Sugo, Olives, Artichokes & Fior Di Latte 

Ingredients (for 1 base): 

•  1 frozen base  
•  5–6 tbsp sugo  
• 1 jarred artichoke (drained, sliced)  
• handful Monini black olives (pitted, halved)  
•  150 g Floridia fior di latte (torn, large chunks)  
• Monini Extra Virgin Olive Oil 
•  fresh basil 

Method: 

1. Heat oven to 220°C (430°F). 
2. Spread sugo, then top with olives, artichokes, and fior di latte. 
3. Bake 15–20 mins until crust is golden and cheese is bubbling. 
4. Finish with olive oil and basil. 

Sugo, Buffalo Mozzarella, Capocollo & Chilli 

Ingredients (for 1 base): 

•  1 frozen base  
•  5–6 tbsp sugo  
•  1–2 tbsp chilli flakes  
• 150 g Floridia buffalo mozzarella (torn, large chunks)  
•  100 g D’Orsogna capocollo (thinly sliced; add after baking)  
•  Monini Extra Virgin Olive Oil 

Method: 

1. Heat oven to 220°C (430°F). 
2. Spread sugo, top with mozzarella and chilli flakes. 
3. Bake 15–20 mins until crust is golden and cheese melted. 
4. Add capocollo, drizzle with olive oil, slice, and serve.