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Ready for a fling with homemade pizza?

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Ready for a fling with homemade pizza?

I am sure you would agree with me when I say that crisp and colorful homemade pizza is a real treat to the senses.

The basic recipe for the crust dough is the same what I use to make my white bread and works wonder for our family pizza night! At least, this granny-cook would like to harbor that illusion.

pizza 4

Ingredients for the dough

1 tsp sugar

1 tbsp dried yeast

250 ml warm water

2 tbsp oil

2 tsp salt

2 1/2 cups whole-wheat flour

1 cup all-purpose flour

1 tbsp rosemary

4 garlic gloves crushed

Crust variation

You can flavor the crust with crushed garlic, chopped spinach, rosemary, and basil.

I used some crushed garlic and rosemary. It gave a wonderful flavor.

pizza 1

pizza 2

pan baking

pizza 3

pizza 4

pizza 5


I used a read made sauce (Ragu is such a savior), though when time permits, I make my own based on the recipe from

The link to the recipe is here. 

2 tablespoons olive oil

1 tablespoon butter

1/2 cup onion, chopped

1/4 cup celery, chopped

1 garlic clove, minced

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

2 tablespoons grated Parmesan cheese

1 teaspoon dried basil

1 teaspoon dried oregano

1/2-teaspoon salt

1/2-teaspoon sugar

1/4-teaspoon black pepper

1 small bay leaf

1 teaspoon fennel seed


In a large skillet, melt butter with the oil. Add the onion, celery and garlic and sauté until soft and transparent.

Add tomato sauce and tomato paste and stir until smooth.

Add remaining ingredients and bring to slow simmer.

Simmer for about 30 minutes.

Remove the bay leaf and spread the sauce on your prepared pizza dough.


Olive oil

Grated mozzarella cheese

Tomato sauce





Bell pepper


Corn, boiled and drained

Basil leaves



In a small bowl, dissolve 1 tsp of sugar and 1 tbsp of yeast in 250 ml of warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine flour, salt and oil. Stir in the yeast mixture, and knead until smooth and elastic, about 8 minutes. You may have to add some extra flour to get the right consistency.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Punch and knead the dough again for about 5 minutes, even though a number of pizza pundits advise against it. Take some dry flour and shape the dough into a pizza.

Spread crust with sauce from the center outward and cover with desired toppings. Drizzle with olive oil.

Before kneading the dough for the crust, I added some garlic and rosemary for that extra flavor.

Recipe makes 3 (10 inch) pizzas. Divide dough in three, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 230 C /450 F for 20 minutes, or until crust is golden brown.

I baked my crust initially on a griddle on a gas stove, for about 5 minutes before transferring to a baking tray. The process makes the crust really nice and manageable when you spread the sauce and toppings.

I flipped it and then pricked some holes using a fork and then spread some olive oil and then transferred it to a greased tray, dusted with flour/corn meal. I spread the sauce, followed by cheese and toppings and then baked for about 15 minutes.

I made 2 pizzas, and with the third portion of dough, I made a cheese and olive bread, which tasted really awesome. The post follows.