We always make pizza on Saturdays, we just never get tired of good pizza!
This dough has an amazing consistency, and the reason for this is the 20-minute resting time before adding the yeast.
Also, if you bake this pizza on baking steel you ‘ll get a fantastic crust.


(3 large or 9 mini pizzas)

  • 2 1/4 cup (500 ml) water (77 °F / 25 °C)
  • 2 1/4 cup (500 ml) milk (77 °F / 25 °C)
  • 4 tablespoons olive oil
  • 3 lbs (1 1/2 kilos) all-purpose flour + approx. 2/3 cup (75 g) for later
  • 2 tablespoons salt
  • 2 teaspoons dried yeast


  • Put the water, milk, olive oil, flour, and salt into a mixing bowl. Stir until everything is well blended, or use the dough hook for this.
  • Cover the bowl with a clean kitchen towel and leave to rest for 20 minutes.
  • Add the dried yeast and knead for 5 minutes.
  • Divide the dough into 3 (or 9 if you’re making mini pizzas) and shape them into balls. Grease three bowls with olive oil and put the doughs into each their bowl.
  • Turn them around in the bowl until coated with the oil.
  • Cover with plastic wrap and leave to rest in a warm place until doubled in size.
  • Put the extra 2/3 cup (75 g) flour into a large bowl. Tip in one of the balls of dough and turn it around in the flour. Sprinkle some flour on a sheet of baking paper.
  • Put the dough on to the baking paper and flatten with your hands. Repeat with the remaining two balls of dough.

Pizza sauce

  • about 3/4 cup (200 g) tomato purée
  • 1–2 tablespoons Santa Maria pepper mix
  • 1–2 teaspoons salt
  • 1 teaspoon dried oregano
  • about 2–5 tablespoons water


  • Make the pizza sauce by mixing together all the ingredients. Spread over the pizzas and top with whatever you like. I love to use Dutch gouda cheese, mozzarella, and pepperoni.
  • Bake the pizzas in a very hot oven, 480-550 °F (250–290 °C). The time depends on the thickness of the dough, and personal preferences, but approximately 10-15 minutes should do it. (8 mins for mini pizzas.).
  • I use baking steel when I bake pizza, it makes the crust nice and crunchy.
  • Remember to heat the baking steel in the oven before use. Alternatively, use a regular baking tray which is turned upside down. Heat the tray in the oven 30 minutes before baking the pizzas.
  • When you’re ready to bake, just slide the pizza onto the baking steel or baking tray in the oven.

    I like to serve this pizza with a garlic sauce.

    Garlic sauce

    • about 1/2 cup (100 g) natural yogurt
    • 1-2 tablespoons mayonnaise
    • 1-2 teaspoons dried chives
    • juice from 1/2 lemon
    • 1 teaspoon salt
    • 1/2 – 1 garlic clove, crushed


  • Put all the ingredients into a bowl and stir until everything is blended.

  • TIP: If you’re not baking all the pizzas on the same day, freeze the balls of dough to a later occasion. Place them on a tray, cover with plastic wrap and place the tray in the freezer. After a few hours, remove the tray from the freezer and put the balls of dough into each their plastic bag, then return to the freezer until needed. Thaw in the refrigerator a few hours before using.  







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