Small kitchen table with homemade pizza, flour and a pizza stone

Pizza night • UK homes

Pizza Night at Home in the UKFlour, trays, stones & ovens

How to turn a normal UK oven into a home pizzeria: which flour to use, how to handle the dough and which trays/stones to buy without filling your tiny kitchen.

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Published: 8 Dec 2025•Updated: 8 Dec 2025•~12 min read

Works with normal UK ovens

No restaurant gear: we start from trays and stones that work in the oven you already have.

Clear flour choices

Caputo, generic 00 and strong UK bread flour: what actually changes and when it’s worth paying extra.

Shoppable kit

Amazon UK links for flour, stones, trays and small pizza ovens — some links are affiliate.

Quick summary — how to get close to Italian pizza in a UK oven

1) Right flour, simple hydration

Pick a good 00 or a strong UK bread flour, stick to a simple dough (around 60–65% water) and master one base recipe first.

2) Hot baking surface

A preheated stone/steel or heavy tray will improve your pizza more than any fancy topping.

3) Margherita first, experiments later

Repeat the same margherita for the first few times; seeing it improve keeps you motivated.

Want a printable checklist with flours, trays and baking times for your fridge?

Tiny UK oven strategy

Place your stone/tray on the top rack and preheat at max temperature for at least 30 minutes.
Use the grill/broiler for the last 1–2 minutes to colour the crust (watch closely).
Bake one pizza at a time; open the door as little as possible.
If the base is pale or soggy, stretch the dough slightly thinner and reduce toppings.

Flour & dough: 00, strong flour and UK options

Your flour doesn’t have to be perfect — just suitable for the style of pizza you’re baking (tray, round, higher hydration).

Jump to trays & stones →

Flour type	When to use it	Notes & links
00 pizza flour (medium strength)	For classic round pizza, 24–48h cold proof in the fridge.	Search “00 pizza flour” — Caputo & similar.
Strong / Manitoba flour	For wetter doughs or when you want extra elasticity.	Great mixed with 00 — UK strong bread flour.
Own-brand strong bread flour	For tray pizza and simple 24h dough.	Often more than enough when you’re starting out.

Glossary: what does 00 mean? And what is EVOO?

What is 00 flour?

In Italy “00” refers to how finely the flour is milled, not how strong it is. It’s very white and fine. For pizza you want a 00 that’s specifically labelled for pizza or has a medium–strong “W” strength (around 260–300).

What is EVOO?

EVOO = Extra Virgin Olive Oil. It’s olive oil made only by mechanical means, with very low acidity and a more intense flavour. Use it to finish pizza after baking or for that classic drizzle over the crust and edges.

Want to go deeper on oil? See the guide Italian olive oil in the UK.

If this is your first UK kitchen

For starter tools, airtight storage and a one-shelf layout, check out “Tiny UK Kitchen, Big Italian Flavour”.

Tiny UK Kitchen, Big Italian Flavour →

Sauce, mozzarella & toppings (UK version)

Better a few good ingredients used lightly than mountains of toppings that soak the base.

Element	What to look for	Quick notes
Tomatoes / passata	100% passata or well-drained tinned tomatoes.	Brands like Mutti — see pantry guide.
Mozzarella	Well-drained fior di latte or pizza mozzarella.	Squeeze or dry on kitchen paper before putting on pizza.
Extra cheese	Finely grated Parmigiano or Grana.	Use lightly at the end for extra flavour.
Oil	Good finishing EVOO.	A drizzle after baking changes everything.
Seasoning	Oregano, basil, chilli flakes.	Add basil after baking so it doesn’t burn.

Tray, stone, steel or pizza oven?

Your baking surface decides how crisp your base can get. Here’s a realistic ladder for UK rentals.

Option	Pros & cons	Best for
Heavy oven tray	You already own it, gets decent heat if preheated.	First tries, tiny budget.
Pizza stone	Big upgrade for the base, holds heat well.	Search “pizza stone” — see stones.
Pizza steel	Heats and releases faster than stone.	More expensive but powerful — pizza steel.
Compact pizza oven	Higher temperatures, puffier crusts.	Electric/balcony models — compare.

24-hour pizza routine (realistic if you work)

A simple flow for Friday pizza night without panicking after work.

Evening before (10–15 minutes) Mix flour, water, yeast and salt; do a few folds; pop into the fridge for a slow rise.
After work (afternoon/evening) Take dough out of the fridge, divide into balls and rest covered at room temperature.
Oven preheat Turn oven to max with stone/tray inside at least 30 minutes before baking.
Shape & top Stretch the dough gently by hand, add a light layer of sauce, well-drained mozzarella and a drizzle of oil.
Bake Bake on the hot stone/tray, finish with the grill if needed, then drizzle EVOO and add basil.

Pizza Night Kit (UK Amazon)

A compact set of things you’ll actually use. Some links are affiliate and may earn us a small commission at no extra cost to you.

Back to summary ↑

1) Dough & prep

00 pizza flour or UK strong bread flour (2–5kg).
Active dry yeast or instant yeast.
Digital scale for flour and hydration.
Plastic or metal dough scraper.
Lidded container for bulk fermentation.

00 pizza flours (Caputo etc.)

Dried yeast for pizza

Dough scraper

2) Baking & tools

Pizza stone or steel that fits your oven.
Pizza peel (or upside-down tray to start).
Pizza cutter wheel.
Cooling rack for pizzas straight out of the oven.

Pizza stones

Pizza steel

Pizza peel

3) Toppings & finishing

Good quality passata or Italian tinned tomatoes.
Well-drained mozzarella.
EVOO to finish.
Oregano, basil, chilli flakes.

What this kit gives you

A solid base for weekly pizza without stress.
Visible improvement each time (same recipe, better and better results).
Targeted investments instead of random gadgets.

Affiliate note: some links may be Amazon affiliate links. You don’t pay more; they help keep these community guides free.

FAQ — Italian-style pizza in a UK oven

Do I really need Caputo 00 flour?

No. It’s great, but a good UK strong bread flour can already give you very decent results, especially for tray pizza. The key is handling water, yeast and time properly.

My oven only goes to 230–240°C — is it still worth it?

Yes. Preheat your stone/tray well and use the grill at the end. It won’t be a 90-second Neapolitan, but you can still beat most supermarket pizzas.

What’s the difference between stone and steel?

Stone heats slower but is often cheaper. Steel is more expensive but transfers heat faster, so it can give you crispier bases.

How do I stop mozzarella from soaking the pizza?

Slice it early, squeeze it gently and rest it on kitchen paper. Add it just before baking and avoid using too much.