Thursday, June 4, 2015


Makes 4 pizzas.


Put in bread machine in this order:

250 ml water

1 scant teaspoon salt
1½ T olive oil
250 gm bread flour
150 gm all-purpose flour
100 gm whole wheat flour

Make a well in the center of the flour to add:

2 t yeast

Set machine for pizza dough. When done, divide the dough into 4 equal balls, and set them aside to rise for 20 minutes.


Sauté in 1 T olive oil:

1 T finely minced garlic

½ finely minced onion
¼ t basil
¼ t salt
½ t sugar
1 small bay leaf


1 can (400 gm) chopped tomatoes

1 T tomato paste

Simmer until thickened. Taste and adjust the seasonings if you like. Allow to cool before using. (If you prefer the sauce to be smooth, blend it when it's cool.)


The secret to a good pizza is to use toppings and cheese sparingly.

Thinly sliced: garlic, onions, mushrooms, black olives, tomatoes, peppers (red, green, yellow), potatoes (first lightly sauté in a small amount of olive oil), ham, chicken, sausage, and whatever else you would like to try. 

Mozzarella or other grated pizza-type cheese.

Putting it together

Roll out the dough on a floured surface until very thin and a good size for your baking pan, tray, or pizza stone, if you have one.

Preheat oven to 190-200ºC (375-390ºF). If you are using a pizza stone, put that in the oven to preheat as well.

Cover the rolled dough with a light coating of sauce, then add the toppings. Do this for each ball of dough. You might want to use a variety of different toppings for each pizza.

Bake on a parchment-lined oven tray, or directly on a pizza stone, for about 20 minutes, or until lightly browned.

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