Keep it simple! The biggest mistake is to try and cram too many different toppings on a Pizza. The best Pizzas are simple, just a few well chosen and delicious toppings.

A good sauce base. It needs to be a bit thinner than Tomato puree, but not too thin or you'll lose flavour and waterlog your base. For special events where we know the number of guests we make our own sauce using slow roasted tomato and red pepper with a few onions, Oregano and Basil. Blend this and reduce into a thick sauce and spread a thin layer to the top of the base.  Experiment at home with ingredients to give a nice intense flavour and thick consistency. Remember too wet and the flavour will be thin and you will waterlog your base.

Temperature! That oven has got to be hot, hot ,hot! The floor of our wood fired oven will be at between 370 degrees C and 400 degrees C when we cook pizza. You will not be able to get a domestic oven to anywhere near that temperature. If you want to get as good a result as you can from a domestic oven then invest in a Pizza stone which you place in your oven to heat up. Turn the oven up to it's maximum and don't take the stone out of the oven to put the Pizza