Homemade Pizza Margarita

This is a post that I want to come back to over and over again when I will be making it … over and over again. I would have never believed only a month ago that I would make my own pizza dough – because I find working with yest scary. But here we go, I made it! The beauty of the recipe is that there will be enough dough for at least three large pizzas and I also made my own tomato base that doubles up beautifully as a quick pasta sauce. So, basically, I spend one afternoon in my kitchen and get 3-4 meals for the next couple of weeks out of it.

Ingredients for the dough:

650g flour
1 sachet of yeast (7g)
2 teaspoon of salt
25ml olive oil
50ml warm milk (not hot! just as warm as your skin)
325ml warm water (not hot! just as warm as your skin)


  1. Make the dough: mix the flour, yeast ans salt together in a large bowl and stir in olive oil and milk. Gradually add water to form a soft dough
  2. Turn the dough out onto a floured surface and knead for about five minutes, until smooth and elastic. Put the dough back into the bowl and cover the bowl with a wet towel so that the dough doesn’t dry out while proving. Leave it to rise for about 1.5 hours
  3. Know the dough back (just press the dough down in the bowl so it deflates) and knead it again until it is smooth and elastic. (I did it straight in the bowl). Cover the bowl again with a damp towel and wait for another 30-60 minutes until your pizza dough rises again.
  4. Divided your dough into 3-4 smaller balls. 1 ball is for your pizza today. Wrap each of the remaining balls in cling film airtight. These dough balls can be frozen until the next time. When you are ready to make your next pizza take one dough ball out of the freezer and defrost it in the fridge overnight.

1.5kg  ripe tomatoes (if you have black tomatoes then mix them half and half with “normal” tomatoes)
2 teaspoons salt
1 teaspoon garlic (I use grounded garlic, but pressed fresh garlic would be great too! If you use fresh garlic, I think I would go for 3 cloves)
1 teaspoon oregano (I use dried oregano. For fresh oregano I would use leaves of 2-3 tweaks, but I haven’t tries using fresh ingredients yet)
1/4 teaspoon of dried thyme (with fresh one I probably would try with using the leaves of one twig)
1 teaspoon of sugar

Directions (this sauce will reduce by at least 70% when you finished cooking it!):

  1. Skin your tomatoes (score the tomatoes’ skin in a cross and let the simmer in boiling water for about 3 minutes – the skin will peel off easily from these tomatoes)
  2. Cut skinned tomatoes in quarters and remove the stem from them
  3. Cook tomatoes for about 15 minutes, mashing them up with the fork. You want to get a mushy consistency puree that reduces by half of the initial volume
  4. Add all other ingredients and cook for another 10 minutes. (if you want a mellow tasting sauce add all ingredients 5 minutes before you finish cooking the sauce. You wan to get a consistency of a think paste so you would need to adjust your cooking times accordingly

Pizza Margerita ingredients:
Pizza dough
Tomato Base
Shaves of Parmesan
50g Pizza Cheese mix


  1. Preheat the oven to 200 degree Celsius
  2. Roll the pizza dough to be about 1cm thick (should be enough to just fit onto a 30×50 baking tray
  3. Line out the baking tray with some parchment paper
  4. Place your pizza base on the baking tray and spread the pizza tomato base all over it. ( prefer it quite thick for a margarita pizza)
  5. Sprinkle Parmesan cheese and the pizza cheese mix
  6. Add half of the basil
  7. Bake for 20 minutes or until the cheese is golden and the crust is light brown
  8. Sprinkle the remaining half of the basil once pizza is baked and out of the oven

What do YOU think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s