MAKE
PIZZA 2025
NATURA AD ALTA PRESTAZIONE THE SAFE CHOICE FOR AN AUTHENTIC FLAVOR! The “Napoletane” flours are designed for those who love the taste of tradition. Developed in collaboration with the Masters of Neapolitan Pizza, they are available in two versions: the Green, ideal for simple and direct doughs, and the Red, for a more structured and resilient dough.
le5stagioni.it/en
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INTRODUCTION Make Pizza is proud to share an exciting collection of pizza recipes. It is inspired by the Pizza Chef of the Year 2025 competition as well as the businesses which supply the UK pizza foodservice industry with quality ingredients. Special thanks go to Qualitops, Danish Crown, Leathams, Agugiaro and Figna Molini Spa for their sponsored pizza recipe contributions. The Pizza Chef of the Year competition takes place annually alongside the prestigious PAPA Industry Awards every November, and if you would like to take part, get in touch with Sandra@papa.org.uk for more details and information about the Pizza Chef of the Year and the PAPA Awards in 2026.
MAKE PIZZA BOOK TEAM Advertising Andrew Emery andrew@jandmgroup.co.uk Production Gareth Symonds gareth@jandmgroup.co.uk
J&M Group Engine Rooms Station Road Chepstow NP16 5PB
© J&M Group Ltd. 2025
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CONTENTS P.4 P.5 P.6 P.8 P.9 P.10 P.11 P.12 P.13 P.14 P.16 P.17 P.20 P.21 P.22 P.23
Agugiaro Contemporary Pizza with Lemady Agugiaro Roman-Style Pizza with Semolina Agugiaro Classic Pizza with Starter Dough using Superiore Leathams Carbonara Pizza Leathams Pepperoni Popper Pizza Leathams Coppa e Funghi Pizza Leathams Mortadella & Burrata Pizza Qualitops Classic Pepperoni Pizza Qualitops Spicy Beef Pizza Qualitops BBQ Chicken Pizza Danish Crown Ham Courgette Delight Danish Crown Smoky Bacon White PAPA Awards - Green Whisper PAPA Awards - Royal Margherita PAPA Awards - El Fuego PAPA Awards - Seon
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Contemporary Pizza with Lemady INGREDIENTS ● 600g 00 Oro Flour ● 270g Water ● 3g Dry Yeast ● 12g Naturkraft Rest at room temperature (+18°C) for 16 hours. Final dough ● 400g Napoletana Rossa ● 450g Water ● 28g Salt ● 10g Lemady INTRODUCTION A mix based on dehydrated wheat sourdough, ideal for pizza doughs. Perfect for achieving doughs with pronounced air pockets, greater volume during baking, long shelf life, and intensified aromas and flavours.
PIZZA CHEF’S TIPS Variation 1 ● San Marzano tomatoes from the SarneseNocerino area PDO ● Cantabrian anchovy fillets ● Buffalo stracciatella ● Olive powder ● Wild garlic oil ● Fried basil leaves Variation 2 ● Fior di latte mozzarella ● Fresh “cuore di bue” tomatoes ● Genoese pesto ● Dehydrated tomato flakes ● Wild Madagascar pepper ● Wild garlic oil
METHOD 1. Place all the biga, flour, Lemady, and 280g of water in the mixer. After about 8 minutes, add the salt and the remaining water gradually. Kneading time: approximately 18 to 20 minutes at a temperature of 23°C. 2. Shaping: form balls weighing 280g. 3. Proofing: at controlled temperature (+4 °C) for 24 hours. 4. Stretch the balls and bake at 340°C for about 3 minutes.
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Roman-Style Pizza with Semolina INGREDIENTS Preferment (Biga) ● 200g strong flour (W350) ● 100g water ● 2g fresh yeast Roughly mix the ingredients. Let the dough rest in the fridge at 4°C for 24 hours. Final Dough ● 200g medium-strength flour (W180) ● 40g type 1 flour (high-extraction wheat flour) ● 40g durum wheat semolina ● 140g water ● 8g malt ● 8g salt ● 10g olive oil METHOD 1. Knead the flours together with the biga until a firm dough forms. Then add the salt, the remaining water, and finally the oil. 2. Cover the dough with cling film and place it in the fridge at 4°C for 24 hours. 3. After 24 hours, divide the dough into 170– 180g portions, form dough balls, and return them to the fridge, covered, for another 24 hours at 4°C. 4. Remove from the fridge, let rest at room temperature for about 1 hour, then roll out each dough ball with a rolling pin. 5. Bake at 315°C for about 1 minute and 40 seconds.
INSIGHTS Toppings ● Porchetta Ariccia IGP ● Potato and truffle cream ● Red radicchio from Treviso ● Drops of nettle and honey oil Gluten-free flour is versatile, allowing leavening and managing that can be compared to regular pizza flours. Enriching it with a percentage of gluten-free cereal seeds, it is possible to obtain a pan pizza with a unique taste. INSIGHTS Fillings ● Cream of porcini mushrooms ● Fior di latte mozzarella cheese ● Speck del Cadore ● Green and red radicchietto ● Extra virgin olive oil drops ● Flakes of aged Montasio cheese RECIPE DETAILS Prebaking: 270°C for about 5 minutes. Baking: 270°C for further 5-6 minutes.
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Classic Pizza with Starter Dough using Superiore INGREDIENTS ● 880g Superiore Flour ● 200g Starter dough ● 573g Water ● 24g Salt ● 24g Extra Virgin Olive Oil ● 10g Dried Sourdough INTRODUCTION Type “00” Superiore wheat flour is suitable for all direct and indirect doughs with long fermentation, providing excellent elasticity. It is also particularly suitable for doughs matured at controlled temperature (refrigerator).
METHOD 1. Place all the flour in the mixer and start mixing to oxygenate it. Add 200g of starter dough, 500g of water, dry yeast, and sourdough. After five minutes, add the salt and the remaining 73g of water. Finish with extra virgin olive oil. Final dough temperature: 23°C. 2. Bulk fermentation: for 30 minutes at room temperature. 3. Shaping: form balls weighing 240g. 4. Proofing: 24 hours at controlled temperature (+4 °C). 5. Roll out on a floured surface. 6. Add toppings and bake at 350°C for 2 minutes. INSIGHTS Toppings ● San Marzano tomatoes from the SarneseNocerino area PDO ● Burrata ● Porcini mushrooms ● Parma ham aged 36 months ● Wild Madagascar pepper ● Parsley
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Carbonara Pizza INGREDIENTS ● Leathams® Creamy Béchamel ● Charcuti® Smoked Pancetta Lardons ● Grated and Shaved Grana Padano ● Mozzarella Pearls
METHOD – CARBONARA PIZZA (INDUSTRIAL OVEN) 1. Base – Stretch dough to 10–12”. 2. Sauce – Spread thin layer of Leathams® Béchamel on the base. 3. Cheese – Top with Grana Padano + Mozzarella Pearls. 4. Topping – First roast or fry your Charcuti® Smoked Pancetta Lardons so they become crispy, then scatter generously on your base. 5. Bake – Deck oven: 300–320°C, 3–4 mins 6. Finish – Top with extra shavings of Grana Padano, slice & serve.
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Pepperoni Popper Pizza INGREDIENTS ● Roquito® Candied Jalapeños ● Roquito® Hot Honey ● Charcuti® Pizza Pepperoni ● Leathams® Sliced Mozzarella ● Pizza Sauce
METHOD 1. Base – Stretch dough to 10–12”. 2. Sauce – Spread thin layer of pizza sauce on the base. 3. Cheese – Top with Sliced Mozzarella. 4. Topping – Scatter Charcuti® Pizza Pepperoni and Roquito® Candied Jalapeños on the pizza. 5. Bake – Deck oven: 300–320°C, 3–4 mins. This should release the oils in the pizza pepperoni and add a caramelisation to the jalapeños because of their sweet and spicy brine, intensifying all the flavours. 6. Finish – Drizzle with Roquito® Hot Honey for that extra sweet heat kick, then slice & serve.
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Coppa e Funghi Pizza INGREDIENTS ● Charcuti® Sliced Coppa ● Leathams® IQF Grilled and Sliced Chestnut Mushrooms ● Leathams® Sliced Mozzarella ● Roquito® Chilli Oil ● Crushed San Marzano tomatoes ● Rocket
METHOD -COPPA E FUNGHI PIZZA (INDUSTRIAL OVEN) 1. Base – Stretch dough to 10–12”. 2. Sauce – Spread thin layer of crushed San Marzano tomatoes on your base. 3. Cheese – Top with sliced mozzarella. 4. Toppings – Scatter with Leathams® IQF Grilled and Sliced Chestnut Mushrooms, which are sliced thickly enough to hold their shape and texture after being finished, and layer with slices of Charcuti® Coppa on top 5. Bake – Deck oven: 300–320°C, 3–4 mins. The Coppa should go slightly crispy and the mushrooms will get a slight bite on them. 6. Finish (post-bake) – top with rocket and a drizzle of Roquito® chilli oil, slice and serve.
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Mortadella & Burrata Pizza INGREDIENTS ● Charcuti® Mortadella ● Leathams® IQF Whole Burrata ● Chefs Brigade® Pesto Verde ● Chefs Brigade® Basil Oil ● Crushed San Marzano tomatoes ● Torn basil leaf METHOD – MORTADELLA & BURRATA PIZZA (INDUSTRIAL OVEN) 1. Base – Stretch dough to 10–12”. 2. Sauce – Spread thin layer of crushed San Marzano tomatoes on your base. 3. Bake – Deck oven: 300–320°C, 3–4 mins 4. Finish (post-bake) – ❍ Add torn basil leaves. ❍ Layer Charcuti® Mortadella slices. ❍ Place IQF whole Burrata in the centre and pull apart slightly so it’s creamy. ❍ Drizzle with Chefs Brigade® Pesto Verde and a touch of Chefs Brigade® basil oil to finish, then slice and serve.
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qualitops.co.uk
Classic Pepperoni Pizza INGREDIENTS ● 75g Qualitops Classic or Halal Pepperoni ● 300g Pizza Dough ● 100g Tomato Sauce ● 150g Mozzarella Cheese
METHOD 1. Shape your dough into a deep dish 2. Spread your Tomato Sauce evenly over the base and sprinkle with Mozzarella Cheese 3. Add Qualitops Classic or Halal Pepperoni generously over the Pizza 4. Cook at 220ºC for 6 mins or until base is a crispy golden colour
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qualitops.co.uk
Spicy Beef Pizza INGREDIENTS ● 75g Qualitops SpicyBeef Chunks ● 300g Pizza Dough ● 100g Tomato Sauce ● 150g Mozzarella Cheese ● 30g Sliced Red Pepper ● 5g Sliced Red Chilli
METHOD 1. Shape your dough into a deep dish 2. Spread your Tomato Sauce evenly over the base and sprinkle with Mozzarella Cheese 3. Add Qualitops Spicy Beef Chunks generously over the Pizza 4. Top with Red Peppers and Red Chillies as desired 5. Cook at 220ºC for 6 mins or until base is a crispy golden colour
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qualitops.co.uk
BBQ Chicken Pizza INGREDIENTS ● 100g Qualitops Diced BBQ Chicken ● 300g Pizza Dough ● 100g BBQ Sauce ● 150g Mozzarella Cheese
METHOD 1. Shape your dough into a deep dish 2. Spread your BBQ Sauce evenly over the base and sprinkle with Mozzarella Cheese 3. Add Qualitops Diced BBQ Chicken generously over the Pizza 4. Cook at 220ºC for 6 mins or until base is a crispy golden colour 5. Top with BBQ Sauce
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qualitops.co.uk
PERFECT
TOPPINGS
every time! 15
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Ham Courgette Delight INGREDIENTS For the toppings: ● ½ cup tomato sauce ● 1 ½ cups shredded mozzarella cheese ● ½ cup ricotta cheese ● ¼ cup sliced courgette cut in two ● ½ cup SuperTops Ham Stamps ● ¼ cup fresh rocket
INSTRUCTIONS 1. Roll out the dough ❍ Punch down the risen dough and roll it out on a floured surface to your desired thickness. 2. Assemble the pizza ❍ Spread tomato sauce on the dough, leaving a border for the crust. ❍ Sprinkle mozzarella and ricotta evenly over the sauce. ❍ Add SuperTops Ham Stamps and slices of courgette. ❍ Place the pizza in a preheated oven or onto a pizza stone. 3. Bake ❍ Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly. Keep an eye on the squash. 4. Garnish ❍ Sprinkle the hot pizza with fresh rocket before serving.
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Smoky Bacon White INGREDIENTS For the toppings: ● ½ cup ricotta ● ¼ - ½ cup SuperTops Smoky Bacon ● ½ cup mozarella, shredded or torn ● Sliced red onions ● Handful fresh rocket ● 1-2 tbsp hot honey
INSTRUCTIONS 1. Roll out the dough ❍ Punch down the risen dough and roll it out on a floured surface to your desired thickness. 2. Assemble the pizza ❍ Spread ricotta on the dough, leaving a border for the crust. ❍ Add SuperTops Smoky Bacon and the red onions. ❍ Add pieces or strips of mozzarella. 3. Bake ❍ Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly. 4. Garnish ❍ Drizzle hot honey on the pizza if wanted. ❍ Add fresh arugula.
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Awards intro
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Michele Rutigliano from Due Forni was named Pizza Chef of the Year at the PAPA Awards Dinner on 6 November 2025. Michele received the overall winner’s trophy from Luigi Carnevale (second left) representing headline sponsor Carnevale, head Judge Theo Randall (right) and Matt Ackland (left), from category sponsor Futura Foods.
The judges were blown away by the standard at this year’s competition. With three former Pizza Chef of the Year champions and several previous category winners taking part, there were some incredible pizzas produced. Why not try to reproduce the recipes from the four winners?
If you think you’ve got what it takes to take Michele’s crown in 2026, get in touch with Sandra Bennett by email to sandra@jandmgroup.co.uk or call her on 01291 636348.
sponsored by
PIZZA CHEF
of the year 2025
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Futura Foods Cheese Category Winner
Green Whisper By Michele Rutigliano
INGREDIENTS ● Dough – per 300g ball ● Courgette cream (50g) ● Confit cherry tomatoes ● Futura IQF burrata – 60g ● Futura Gran Levanto (shaved) – 10g ● Toasted pine nuts – 8g ● EVOO drizzle – 5g ● Balsamic glaze drizzle – 8g
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CHEF’S INSPIRATION Description Green Whisper is a contemporary vegetarian pizza with a courgette cream base, confit red and yellow cherry tomatoes, IQF burrata, Gran Levanto shavings, toasted pine nuts, and a drizzle of Balsamic glaze.
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Silbury Italian Pizza Sauce Category Winner
Royal Margherita By Luigi Forte
CHEF’S INSPIRATION Inspired by a classic with a little twist, championing hero ingredients like tomato sauce and creamy burrata
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INGREDIENTS ● Doughballs – 400g – 18” Pizza - sponsor flour ● Silbury – Italian Pizza Sauce – 400g - sponsor ingredient ● 6109 - Burrata – 200g ● Basil + Mint – 10g ● Extra Virgin Olive Oil – 5g
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Danish Crown Supertops Category Winner
El Fuego By Dan Hall
INGREDIENTS ● 1 x 270g direct dough ball ● 100g mozzarella ● 1 ladle tomato sauce ● 30–50g chorizo ● 1 ladle yellow tomatoes (semi-dried ) ● Extra virgin olive oil – drizzle to finish ● Handful of Manchego shards ● Fresh basil – shredded ● Sweet paprika – light sprinkling on the crust
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CHEF’S INSPIRATION Sweet paprika on the crust adds an aromatic layer from the very first bite, while crisp shards of Manchego bring a contrasting texture that elevates the experience. Featuring Danish Crown chorizo and semi-dried yellow tomatoes, this pizza balances richness with subtle sweetness, offering a more refined and sophisticated take, ideal for a restaurant setting
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Whitworth Bros. Flour “Chef’s Special” Category Winner
Seon
By Brigi Stamber
Chef’s Spe our cia . Fl lC os at Br
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CHEF’S INSPIRATION I have made a dough with a strong flour which really compliments this vegan pizza. My inspiration for this pizza is the Asian style of cooking packed with flavours. I wanted to create a vegan, earthy pizza. The kimchi brings the fermented heat, anchoring the dish with energy, The tofu brings a natural flavour, and the seaweed combines the earthy, mineral flavours. The sharpness of the ginger has an intense, sharp awakening. The fresh bean sprouts ads a crunch and saltiness to the dish.
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INGREDIENTS ● 280g dough ball made with Whitworth Bros. Flour ● 60g hand squashed tomato sauce made with gochu chilli ● 50g vegan cheese ● 40g kimchi ● 40g soya infused bean sprouts ● 40g sea weed ● 30g sushi ginger ● pinch of white sesame seeds ● pinch of black sesame seeds ● 5ml soya sauce ● Drizzle of olive oil ● 30g satay sauce infused tofu
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