Pizza Recipe


Considering how much work it is to turn flour into dough, then wait for it to rise, it’s better to just buy a bag of dough. Checkers and Food Lovers Market sell them, and they’re really cheap.


  • olive oil
  • 3 cans diced or chopped tomatoes
  • 1 can tomato purée
  • 1 can tomato paste
  • 1/2 chopped onion
  • 2 cloves garlic
  • 2 tsp oregano
  • 2 tsp basil
  • salt and pepper


  • grated pecorino romano
  • sprinkle oregano
  • drizzle olive oil
  • mozarella (confirm quantity)
  • pepperoni
  • sliced mushrooms



  • heat olive oil
  • add chopped onion, add 2 cloves garlic halved, fresh basil, if available or add 2 tsp dried basil
  • fry until onions are softened / translucent
  • add the tomatoes, break them up with the spoon so it’s more saucy than chunky
  • add a bit of black pepper
  • add oregano
  • salt to taste (about a tablespoon)
  • let it cook for 15-20 minutes


  • grease the pizza pan with spray oil or lard / duck fat etc.
  • pull some dough, and stretch it to cover the pan
  • while you stretch dough, dip fingers in olive oil to prevent sticking
  • when the base is at the desired thickness, spread oil with fingers over the top

Base Covering (the basics):

  • scoop the sauce up over the base, covering evenly
  • sprinkle grated pecorino romano
  • sprinkle a little more oregano
  • drizzle with oil – start by going around the borders, then broad strokes across the pizza
  • give the pan edges a wipe with a paper towel to prevent burning

Heat the oven to 200C

Place the base in the oven for 20 minutes, check on it, maybe another 10 minutes or until the bottom is golden-brown

Base Covering Part II (optional):

  • after the 20/30 minutes, add mozarella
  • add other toppings e.g. pepperoni, mushrooms
  • cook again until you can smell the mozarella




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