Saturday night pizza perfection23

Posted on August 24, 2008 by ChristieDinner Time

[Homemade pizza in the oven]

We did it and loved it! Here’s all the juicy details + more photos…

Thanks to everyone for playing along and giving us their fabulous recipes. We actually combined a few of them with excellent results.


We used Sam’s recipe because he’s Italian and worked in a pizzeria so we assumed he’d know a bit about making the perfect dough. Plus, he loves thin and crispy crusts like us and owns a wood fired oven – obviously a serious pizza lover!

UPDATE 9/1/2010: Unfortunately Sam’s website no longer exists. Here’s an almost identical pizza dough recipe to Sam’s from Australian website

My friends T and D recommended we use proper Italian 00 flour and our best quality olive oil. This definitely had a tasty effect on the end result, thanks guys.


It’s Winter in Sydney and we didn’t really have a warm place to let the dough rise so we used Lorraine’s idea of making a hot water bath for the dough. To keep it super warm we also used Colleen’s idea and placed an upturned bowl on top to create a draft free and tight seal.

Finally, we sat the dough between us and the heater while we watched a film on TV. Aren’t we clever! The dough rose in about 1.5 hours.

[The Bear making light work of the kneading]


The Bear’s Pizza: tomato puree base, double smoked leg ham, pineapple pieces, swiss brown mushrooms and a firm ball of cow’s milk mozarella, grated.

Christie’s Pizza: pesto base (from a jar), hot Hungarian salami, swiss brown mushrooms and fresh buffalo milk mozarella balls, sliced.

[Left: Ham, pineapple, mushroom, Right: Pesto, Salami, Mushroom]


Yummy! We will definitely make our own pizza’s again. They were so much healthier and tastier than store bought ones.

I loved the way you could change your mind about the toppings right up until the moment they were about to go into the oven. You can’t do that when you call up Dominos!

The Bear would like to experiment with adding herbs or chilli flakes to the dough next time and learn how to make sauce for the base from scratch.

What a great experience. We’re looking forward to getting even better at it!

Happy cooking, Christie

Give me a Sizzler on

LOVE homemade family recipes? Try one of these:
Homemade chicken stock with an asian twist
Lamb roast with rosemary and lemon

  • Aspen

    Mmmm yummy!
    We love homemade pizza and make it together often! Guys are so good at kneading the dough. We have to be careful on yeast quanitites, living above sealevel (changes formula). Margaret Fulton has one popular dough recipe- we’ve tried several.
    As for base, we often use a can of roma tomatoes, slightly mashed, marinated with balsamic vinegar, basil and smashed garlic. So easy and spread as-is straight on. That or homemade tomato sauce- with water, onions, finely grated carrot cooked all day.
    One of my friends (who lived in Italy a year) swears by omitting cheese, cooking 8-12 minutes (depending on oven type), then adding cheese and cooking until golden.

  • Aspen

    Oh and never add hot water to yeast, thinking it will get cooler- it kills the yeast. Experimenting with the yeast amount can change the base thickness.
    We bought a pizza stone to make/bake ours on in our gas oven. It’s slightly porous all over and gives a very nice crispy bottom. You heat it up, then bring it out and quickly assemble pizza on it.

  • Samantha

    I found a great sauce recipe In fact they have three, uncooked and cooked. Nice recipes and ideas for homemade pizza.

    Thanks for the great post – I agree you can’t beat homemade for both taste and health!

  • Dee

    The pizzas look great! I use a Jamie Oliver recipe, but have to make do with all purpose flour because we can’t get proper 00 here. Very jealous :(

  • I love making my own pizza, I agree about them being healthier and tastier than store bought. Pesto pizza sounds delicious, I will have to try that next time!

  • Wow, looks amazing. I love the shape of them too.

  • They look great! And we find we never order out for pizza anymore now that we’ve started making it. I used to sometimes wake up dying of thirst because of the large amount of salt they’d put in the pizzas. Now it’s healthier and much better than waiting for the doorbell :)

  • Hey Christie! Way to go with the pizzas…they turned out fantastic…I followed the link to the dough making and have bookmarked it for future use. Cheers.

  • These look amazing! And yes, definitely better than Dominos, lol. Both combinations sound delicious.

  • Aspen – I’ve read about pizza stones, they sound great. I think I’m going to have to get one for our next try!

    Samantha – That’s the site we used to get the recipe from!

    Dee – Don’t worry, I’m sure it works just as well with plain flour.

    Lisa – The pesto was really really good.

    Noble Pig – Me too! The Bear’s was a little wonky, but that made it even more lovable ;)

    Lorraine – I agree, way too much salt! Although I think my salami topping was quite salty too ;)

    Peter – Thanks for stopping by! I love your blog. Hurray for Sydney food bloggers!

    Laura – Domino who? Never calling him again. :)

  • The bear’s hands look rather sexy in that shot and the pizza looks delicious!

  • What savory pizzas…they look so fresh and flavorful. Not greasy at all; definitely better than delivery! YUM :D.

  • both pizzas look spectacular and the range of ingredients on both are just to-die-for. why don’t i have a pizza place near here right now!! i could totally have one of those to myself for lunch this moment.

  • i love making homemade pizza… in the winter i have the same problem also with not being able to get the dough to rise so thank you for the tip.

  • Nothing like a few homemade pizzas. Beats anything you can buy whether delivery or digiorno.

  • Y

    I like your pizza, Christie. You’re my kinda gal! :D

  • Ju’eta – Back off, you’ve got your own lovely (chef) husband! ;)

    Sophie – They weren’t greasy, it’s so great.

    Diva – I’m willing to share. But they’re all gone now!

    Krysta – No probs!

    Jude – Absolutely!

    Y – Next time, drop by for some :)

  • Those pizzas look really good!

  • Shell

    Hi Christie,

    Maybe for the Bear’s next lesson, you can teach him how to make his own chilli oil for drizzling over your next pizza experiment!

    Use some olive oil (avoid E.V, as it’s flavour can be too overpowering) and add a mixture of both flakes and whole dried red chillis (to make about 500ml infused oil, use 30-40g total ).

    The oil infuses over time and it does take a few weeks to get firey. It keeps nicely in your pantry for months but, if your Husband is anything like mine, it’ll be gone in no time!

  • Kevin – Thanks!

    Shell – Chilli oil! You’re a woman after my own heart, Shell. I’m a big chilli fan and I think The Bear would love it too. We’ll definitely give this a try. If not for pizza, then for everything else in between :)

  • Christie I am so glad you used the bowls…it works so perfectly for the rise.

    I was blessed to have had a proofing box at a restaurant I worked at years ago and was lost to bread making for more years than I care to admit after leaving. Now the “spaceship” is my best bread making friend. :)

    I don’t think there is a topping we haven’t tried over the years…we make pizza most every Friday night.

  • Pizza make my stomach happy, This website is the BEST!!

  • Midgimoo

    Hi Christie,
    The link to Sam’s dough recipe is not working, would you mind posting it for me please.

    We love pizza here but I’m afraid I’ve never had much luck making a nice dough.

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