Posted in : Italian on by : Richard Lamse


1 1/4 cup warm water
2 packages yeast (Fermi-pan 11gr)
3 tbsp olive oil
1 tbsp honey
4 cups all purpose flour


12oz tomato paste with roasted garlic
2 tbsp olive oil
1 tbsp honey
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste


Mix water, yeast and honey to get in a mixing bowl.  Once the yeast is dissolved, at oil. Add 3 cups of flour. Use a mixer with dough hooks to mix the dough at a low speed. When dough starts to form into a ball, add slowly the remaining flour until the dough does not stick to the sides anymore. Mix for 10 minutes. Add little flour if the dough gets sticky.

Take the dough out and kneed it for two minutes by hand. Grease the bowl with olive oil and put the dough back in the bowl. Flip it around so the dough is covered with the oil. Cover the bowl with a cloth and let it stand at room temperature for 30 minutes.

Take the dough out and cut it into pieces. 6 pieces will make six 8 inch pizzas.  Form the pieces into a ball and put them on a flowered baking sheet. Cover with a damp cloth and let it stand for 10 minutes.  Dough you are not going to use now, you can put in the freezer.

Flatten the dough and roll it out to a pizza shape of about 8 inch.


Heat the oil in a saucepan and add the tomato paste. Stir it for 1 minute. Add equal amounts of water until you have a smooth sauce. Add all other ingredients. Cook until sauce has reduced a little (sauce should be thick).  Season to taste with salt and pepper. Add extra honey if the sauce is to acid to your taste.


Put pizza crust on a greased baking sheet (two should fit on one sheet). Add the sauce and use the back of a tablespoon to cover the whole pizza with a nice layer. Add mozzarella and top with your favourite toppings. Top with freshly grated parmesan cheese and sprinkle with a pinch of oregano. Add crushed chili flakes for extra heat.

Bake in a 415 F oven for about 15 minutes.

Tip: add some fresh basil or rocket salad before serving.

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