• Lunch lady Lou logo

Blog

How to make your own pizza

How-to-make-your-own-pizza-dough-and-tomato-sauce-Lunch-Lady-Lou

How to make your own pizza, including the dough and tomato sauce

Pierre loves pizza. So do I, with a big caveat though…. it has to be goooooood pizza, from proper pizza place. Except there isn’t such a place close to our house. Which, let’s be honest, pizza is a meal we get on a random Friday night when we can’t be bothered cooking.

This one Friday, with a bit of inspiration and a lot of procrastination, I knew Pierre was going to walk in the door suggesting pizza for dinner, but from the place I really do not enjoy eating at.

And I really didn’t want average pizza.

So I made some dough and my classic tomato sauce ( as he calls it: ‘Big Mamma Lou’s tomato sauce’) and he loved it.

I’ve tested the dough and the sauce recipe on a few willing participants and so far 100% success.

There’s nothing like making your own pizza and it’s much easier than you think.

How-to-make-your-own-pizza-dough-and-tomato-sauce-Lunch-Lady-Lou

How-to-make-your-own-pizza-dough-and-tomato-sauce-Lunch-Lady-Lou

How to make tomato sauce

Ingredients

  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 tablespoon extra virgin olive oil
  • 800g fresh tomatoes, chopped
  • 1 tablespoon dried herbs
  • Salt
  • Pepper

Method

  • In a pot on medium heat, sautee onions with a little salt for around 10 minutes.
  • Add garlic and cook for 1 minute.
  • Add remaining ingredients. Bring to boil and reduce to simmer.
  • Cook sauce for 10 minutes with lid on. Then for another 10 minutes with the lid half on – to reduce liquid.  Cook sauce for as long as you like, around 30 minutes things get magical.
  • Store in an airtight container in fridge for around 1 week. Or freeze for up to 3 months.

 

How to make your own pizza dough

Adapted from this recipe 

Ingredients

  • 300mL – 350mL lukewarm water (the more spelt you use the more water you’ll need – but start with the 300mL)
  • 1/2 teaspoon dry yeast (if you are using dough within the hour, add 2 teaspoons of yeast)
  • 550g flour (I use 50% plain and 50% spelt)
  • 1 teaspoon Himalayan salt
  • 20g olive oil
  • 1 tablespoon dried herbs

Method

  • Sift flour into a bowl.
  • Add 300mL lukewarm water and  yeast to a bowl. Leave to activate for 5 minutes.
  • Pour water/yeast mixture into the bowl with the flour and add remaining ingredients.
  • Mix to combine. It should be doughy and moist, but not wet.
  • Rub some olive oil around the bowl (so dough doesn’t stick while resting) and cover with cling wrap.
  • Place bowl in fridge to rise slowly. If you’re using within the hour, leave on the bench to rise.
  • Remove bowl from fridge minimum 1 hour before using dough.
  • Chop dough into 3.
  • Knead your piece of dough 3 or 4 times, then roll out to the size of your tray (or a pizza size).
  • Store unused dough for 2 days in the fridge, or 2-3 months in the freezer.

 

How to make a Margherita pizza

Makes 1 pizza

Ingredients

  • 1 dough ball – using recipe above.
  • 1/3 – 1/2 cup tomato sauce – using recipe above
  • A good handful of mozzarella cheese
  • Chopped tomatoes or sun-dried tomatoes
  • Optional: chopped olives, mushrooms, fresh basil

Method

  • Preheat oven to 250 degrees.
  • Keep your oven tray in the oven so it gets super hot.
  • Carefully remove tray from oven and place on a heat proof surface/chopping board.
  • Line tray with baking paper and place dough on top of baking paper.
  • Scoop tomato sauce on base and use the back of spoon to spread out to edges.
  • Top with your choice of toppings.
  • Place in oven and bake. You’ll need to monitor this. My oven takes 15 minutes to cook the pizza fully.

 

Lunch-lady-lou-healthy-cooking-tips

How-to-make-your-own-pizza-dough-and-tomato-sauce-Lunch-Lady-Lou

Leave a reply