Date: Mon, 27 Jun 2016 | Source: Chatelaine


(for 4-6 small pizzas)

  • 3 cups all-purpose flour
  • 3 table spoons olive oil
  • 1 tea spoon salt
  • 1 tea spoon sugar (I use brown sugar)
  • 1 packet dry yeast
  • 1 1/3 cup of warm water

Sauce — you can use marinara sauce or pesto sauce or de-skinned chopped fresh tomatoes or good olive oil
Meat toppings (omit for vegetarian version) — go wild here, you can do any kind of salami, bologna, prosciutto, anchovies, ham, Italian sausage, chopped leftover steak or roast, cooked chicken etc, etc. My only suggestion is to keep the meat topping to one, maximum two. They tend to be very flavourful and will clash with each other. Anchovies don't go with anything — use them alone.
Vegetable toppings — oh boy, sliced zucchini, tomatoes, sweet bell peppers, arugula, baby spinach,sliced pineapple sky's the limit.
Herbs and condiments — basil (better fresh), oregano, marinated artichokes, olives, spicy peppers, sun-dried tomatoes, sliced olives ... (pick up to three — more will be too much)
Cheese (omit for vegan version) — mozzarella, havarti, swiss cheese, parmesan...
Salt and pepper to taste
Some flour — for rolling dough


Place 1 1/3 cups of warm water in a cup, add 1 packet dry yeast and 1 table spoon sugar. Mix well and let stand for 5 minutes or until murky and frothy. Add 1 tea spoon salt and 1 table spoon olive oil. Mix well.

Place 3 cups of flour in a large mixing bowl. Make a well in the centre. Pour the yeast into the well. Starting from the centre, with a fork, mix the flour with the liquid until all liquid is gone. Continue kneading with hands until all flour is absorbed and the dough is uniform. Form a tight ball. Smother the ball with 1 table spoon olive oil. Cover the bowl with a tea towel, and let stand in a warm place for 1 hour.

After 1 hour, punch the ball down and re-roll it in a ball again. Cover with a tea towel again and let stand for another hour. That's it, the dough is ready!

Note: If you don't want to cook the dough immediately, you can refrigerate it for future use for 1-3 days.

Pre-heat the oven to 425ºF. Place a piece of baking paper onto a large baking tray, smother well with 1 table spoon olive oil.

Sprinkle your work surface with some flour. Using the rolling pin, roll the pizza dough into flat circles, as thin as you can, about 8 inches in diameter — make them oblong so they fit on the tray easier. Place the dough circles onto the tray.

Place the toppings on the pizza in the order listed in the ingredients (sauce, meat, vegetables, herbs, cheese, salt & pepper).

Put the tray in the oven and cook for 15 minutes. Note: the first pizza of the batch will likely take a little longer, like 17-18 minutes.

Voila! Serve with some good red wine.

The following three are my personal favourites, but please do experiment — that's the whole point here.

Marinara - salami - mozzarella - spicy peppers - oregano:

Marinara - mozzarella - havarti - parmesan - basil (or oregano):

Marinara - sliced zucchini - mozzarella - havarti - sun dried tomatoes - basil: