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The perfect home made pizza

Making your own pizza at home has tons of advantages: the kids can help, it's easy and fun to make, and you can use all the leftovers that just lay around in the fridge - everything from yesterday's anti-pasti to the last piece of pepperoni that you know no one is going to eat. 




3.5 cups (500 grams) flour (preferably bread flour)

8 g dry yeast

Quarter cup (300 mL) warm water

1 tablespoon honey

Half teaspoon salt


4 tablespoons olive oil

Leaves from three branches of fresh oregano

2 garlic cloves

1 dried chili pepper

Teaspoon dried oregano

quarter teaspoon kosher salt

400 g canned peeled tomatoes with the fluids.

Freshly ground black pepper

¼ teaspoon brown sugar

Teaspoon ketchup

Few drops of Tabasco

Tablespoon milk


1. Start with the dough: Place flour in the mixer bowl and add the yeast. Add water and honey and mix for 3 minutes. Add salt and mix for another 7 minutes, until the dough is smooth and shiny. Cover the dough and set aside.

2. Meanwhile, prepare the sauce: Finely chop fresh oregano leaves. Crush the garlic cloves. Pour the tomatoes with the liquid into a bowl and squeeze the tomatoes with your hands.

3. Heat the olive oil in a medium sauce pan. Add the fresh and dried oregano, garlic, chili pepper, salt - and stir. Add the crushed tomatoes with the liquid and increase heat to medium. Add the black pepper, a few drops of Tabasco, brown sugar, a tablespoon of milk - stir, and cook over low heat about 20 minutes, until the sauce is reduced.

4. While the sauce simmers, heat the oven to 482 degrees (250 degrees Celsius). If you have pizza baking stone, put it to the bottom of the oven, and let it warm up for about 30 minutes before baking.

5. Design and bake: Divide the dough into two parts. On a lightly floured surface, roll out each part and place on baking paper.

6. Spread each half with tomato sauce. Sprinkle with cheese - and then go wild. Practically everything you have in the fridge, or in the pantry can top the pizza. We baked them with thin slices of tomatoes, red onions, Brie cheese and corned beef. Bake the pizzas for about 10 minutes, until the crust is golden and cheese is bubbling.


Comments (9)

Thank you for your post. I was curious as to the addition of 1 Tablespoon of milk to the sauce ?
Thank you for your post. I am a bit curious too, about the honey, as I am 50% Italian and have never seen honey connected to Pizza before.
Margaux. .
Hi petalsandcoco and margcata.
I add the milk to make sure the sauce is not too acidic. As for the honey - it surprised me too. Iv'e tried many pizza dough recipes, and this one is my favorite. The dough is easy to work with, and the pizza is not at all sweet.
Thanks so much for your feedback. Interesting.
Best regards. Margaux.
Thanks Tracy. I look forward to more of your recipes and articles.
I tried the recipe, but made the big mistake to not clean the oven after cooking fish inside and the resulting pizza had a sort of sea smell to it, but the dough was really delicious either way. I have since then been reading more about oven cleaning schedules (newbie here) and found this interesting piece: Hope it's helpful. Sorry for the off topic.

BTW, will the recipe work without honey? I have a friend who happens to be allergic to it.
That looks like a fabulous recipe, I'm definately going to have to try it! :-)
Adding honey, or sugar helps the dough brown around the exterior edge.
Just made it. BTW should it be 1/4 cup or 1 and 1/4 cup of water? 1/4 cup was way too little for me even here where the humidity usually means I have to reduce the liquid to dry ingredient ratio? › How To › The perfect home made pizza