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 tomato sauce
- 1 onion, chopped
- 5 cloves garlic, chopped
- 1 tablespoon extra virgin olive oil
- 800g fresh tomatoes, chopped
- 1 tablespoon dried herbs
- 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
- 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
- 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
- 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
- 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.