Our site uses cookies to give you the best experience. Manage your cookies here or continue shopping if you're happy.
Accept & closeQuick, crispy, and straight from the Lagom Chef—homemade pizza perfection in minutes with your pizza oven.
Craving pizza without the wait? The @LagomChef has you covered. This quick and easy pizza recipe is all about big flavour with minimal fuss—perfect for weeknight dinners or spontaneous weekend treats. Using a pizza oven, you’ll get that irresistible crispy base and bubbling cheese in just minutes. Simply roll, top, and slide it in. Whether you’re going classic Margherita or piling on your favourites, it’s homemade pizza, done the Lagom way: simple, satisfying, and seriously tasty
Heat the oil in a saucepan over a low heat, then add the onion with a pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further minute. Add tomatoes and purée, bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender.
Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Can be frozen or kept in the fridge for up to 1 week.
Dust your hands and counter top with flour. Stretch your dough to make a round pizza shape, using your fingers to flatten the centre, leaving a 1 inch crust around the edge. You want the base to be approximately 1/2 inch thick and the diameter 10 - 12 inches.
Sprinkle pizza peel with cornmeal and transfer flattened dough to the peel.
Add a generous spoonful of pizza sauce to the base, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or the pizza will be soggy.
Add some cornmeal to the baking stone in the oven, slide the pizza off the pizza peel onto the baking stone. Bake for 5 minutes, until the crust is brown and cheese melted.
This is a modal window.