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The perfect pizza recipe

Updated on October 9, 2014

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The Perfect pizza recipe

The trick to making a perfect pizza is in the mixing and the baking. I put my dough in the food processor for at least 5 minutes to make sure the glutens in the flour get broken down. Then I roll it as thin as possible and bake on high for 25 minutes to get the perfect crispy crust.

Cook Time

Prep time: 30 min
Cook time: 25 min
Ready in: 55 min
Yields: Feeds 2-3 adults

Ingredients for dough

  • 3/4 cup plain white flour
  • 1/4 cup wholemeal flour
  • 1 pinch salt
  • 1/2 teaspoon Italian herbs, (ie Thyme, oregano, marjoram)
  • 8g active dry yeast, I use Edmonds sachets
  • approx. 1/2 cup warm water, this varies on the day

To make the dough

  1. Put all dry ingredients in the food processor and give it a few spins
  2. Pour in the water slowly until the dough forms a ball
  3. Put the food processor on high and leave to mix for 5-6 minutes
  4. Transfer dough to a bowl and leave to rise in a warm spot for 15 to 20 minutes - the longer the better
  5. Squash the air out of the dough and transfer to a floured bench
  6. Roll the dough as thin as possible then place on pizza tray (use baking paper or butter and flour if your tray is not non-stick)
  7. Squash in the over hang to give a crust but don't make the crust too big or it will be doughy


The trick to a good topping is to use a low fat tasty cheese, not mozzarella! Mozzarella cheese is what makes pizzas greasy and leaves you feeling fat and bloated.

Also do not put too much or too many ingredients on your pizza. Less is more when it comes to pizza toppings.

The essential ingredients are:

2 cups grated tasty low fat cheese (I use Mainland Edam)

2 Tablespoons Tomato Paste

From there you can add pretty much whatever takes your fancy or is leftover in your fridge. A couple of my favorite combinations are:

1 cup shredded chicken breast, 1/2 a diced red capsicum and 1/2 a diced red onion

1/2 cup salami or chorizo, 1 cup mushroom, 1/4 cup olives and chillies to taste


Once your done creating your ideal topping just pop it in a pre-heated oven for 25 minutes on high (ie 225 Celsius, 437 Fahrenheit).

For Salami and Mushroom Version

Nutrition Facts
Serving size: 1/2 of pizza
Calories 450
Calories from Fat153
% Daily Value *
Fat 17 g26%
Carbohydrates 43 g14%
Protein 28 g56%
Sodium 950 mg40%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • ladyguitarpicker profile image

      stella vadakin 

      4 years ago from 3460NW 50 St Bell, Fl32619

      Hi, I am going to try to make this pizza, I am hungry reading about it. I am from an Italian and Sicilian family I miss my grandmothers pizza. Glad to met you I'll stop back. Stella

    • Chin chin profile image

      Chin chin 

      4 years ago from Philippines

      Looks pretty easy to make. I would like to try your dough recipe soon. I have not been successful in making the pizza crust myself. I hope I could make it good.


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