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Tomato and herb pizza base recipe

Tomato and herb pizza base recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Pizza dough

I developed this recipe after a lot of experimenting. Now it's a weekly favourite in our house.

72 people made this

IngredientsServes: 16

  • 350ml (12 fl oz) warm water (45 C)
  • 1 tablespoon honey
  • 1 3/4 teaspoons dried active baking yeast
  • 300g (11 oz) plain flour
  • 5 tablespoons wholemeal flour
  • 4 tablespoons fine cornmeal (polenta)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried rosemary, chopped
  • 100g (4 oz) passata
  • 2 tablespoons olive oil

MethodPrep:20min ›Cook:15min ›Extra time:1hr rising › Ready in:1hr35min

  1. Pour warm water into a small bowl. Dissolve honey and yeast in water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the flours, salt, black pepper, oregano, basil and rosemary. Add the yeast mixture, passata and olive oil; stir well to combine.
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 230 C / Gas mark 8 and place pizza stone in oven if you're using one.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds; cover and let rest for 10 minutes.
  5. Roll the rounds out to desired size. Spread bases with desired pizza sauce from the centre outward and cover with desired toppings. Bake on preheated pizza stone or on lightly oiled pizza tins until cheese is bubbly and golden, about 12 minutes.

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Reviews & ratingsAverage global rating:(64)

Reviews in English (55)

by Navy_Mommy

Made it more kid friendly.The flavour and texture of this base was really good but I found it very difficult to work with because it was really sticky. We made breadsticks for the kids (age 9 and 2) out of the dough and they liked it.-15 Sep 2008

by Rebslo

This is one of the best home made pizza base recipes that I've ever made. My husband just loved it, he just holds his breath when I make home made pizza because I can never seem to get a good base. This one was excellent. A little spicy for my taste buds with the quantity of pepper in it so next time I'll half it.-15 Sep 2008


Great! I feel like a real pizza chef. Found myself wanting to throw it up into the air and spin. I'll eventually succeed because this will become my only pizza base recipe I'll ever use.-15 Sep 2008


Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions.

Gently stretch the dough, with lightly floured hands, into a 14-16&rdquo circle, and spread sauce to ½&rdquo from the edges.

Sprinkle the cheese evenly across dough.

Sprinkle the fresh herbs, garlic and sea salt all over the pizza.

Bake until the crust is crispy & cheese melts, about 12-14 minutes depending on your oven.

The best pizza dough recipe – ever

Makes 6 rounds of dough for 6 pizzas

This is a wet, loose dough, so don’t add lots of extra flour. Oil your hands and the work surface so that it doesn’t stick.


  • 650g 00 flour or strong white flour
  • 2 tsp sea-salt flakes
  • 1 heaped (one 7g packet) instant yeast (or 12g fresh yeast)
  • 4 tbsp extra virgin olive oil, plus extra as needed
  • 440ml cold water

1. Combine the flour, salt and yeast in the bowl of a food mixer or a large mixing bowl. Add the oil and water and mix with the dough hook at low speed for 8 minutes to form a sticky, elastic dough. Alternatively, combine the wet and dry ingredients with a wooden spoon, then kneed on a kitchen surface with oiled hands for about 10 minutes.

2. Oil a work surface and your hands.

3. Tip the dough out and divide into 6 with an oiled knife.

4. Shape each piece into a ball, tucking the edges under to make a smooth top. One dough ball will make one pizza.

5. Pop each dough ball into an oiled freezer bag and secure the top. If you prefer, you can space the dough balls out in an oiled roasting tin and cover with oiled cling film.

6. Chill for 1-3 days to prove and develop the flavour. At this stage the dough can be frozen for up to 6 months and defrosted in the fridge overnight when needed.

7. Once proved, remove the number of dough balls required from the fridge and leave, still bagged or covered, to come to room temperature for 1-2 hours. Shape and cook, as directed in the following recipes.

Easy tomato pizzas

For the dough, put the flour, yeast and 2 tsp salt into a large bowl and mix. Make a well. Mix the oil and water in a jug, then tip into the bowl. Use a wooden spoon to work the liquid into the flour – it will seem pretty wet. Set the bowl aside for 15 mins. Leaving the dough like this will save you from lengthy kneading later.

Turn the dough onto a well-floured surface, flour your hands, then knead it very gently for about 2 mins until it is fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place (or in the fridge overnight) until doubled in size.

When ready to cook, heat oven to 240C/220C fan/gas 9 or as hot as it will go, then put a baking sheet in on a high shelf. Dust another sheet with flour. Split the dough into 8, then roll 3 balls thinly into rough circles. Lift onto the floured sheet. Smear over a thin layer of the sauce, scatter over a few slices of tomato, season, then add sliced goat’s or grated Parmesan cheese if you want to. Slide the sheet on top of the heated sheet. Bake for 12 mins or until golden and crisp and the tomatoes are starting to caramelise around the edges. Top with any fresh toppings, then drizzle with more olive oil to serve.


Put 1kg/2lb 4oz halved, ripe tomatoes onto 1 large or 2 smaller baking trays. Slice 3 garlic cloves and scatter around. Add a few thyme sprigs if you like. Season well, drizzle with 5 tbsp good olive oil and scatter with a pinch caster sugar. Roast at 200C/180C fan/gas 6 for 1 hr until the tomatoes are collapsed and slightly golden on the tops. Take out any big herb sprigs, then tip into a processor and whizz until smooth. Chill for up to 2 weeks or freeze for up to 3 months.

Mozzarella and Tomato Pizza

This is a crisp-based pizza holding a filling of herb flavoured tomatoes, with a topping of sliced black olives, peppers, and golden melting mozzarella cheese. To save time, prepare the filling whilst the dough is rising.

Preparation Time: 20 minutes
Dough Rising Time: 30 minutes
Rolling and Topping Time: 10 minutes
Baking Time: 15-20 minutes

3 teaspoons (15 ml) fresh yeast
1/2 teaspoon (2 ml) sugar
1/2 cup (125 ml) lukewarm water
1 1/2 cups (375 ml) plain flour
1/2 teaspoon (1 ml) salt
2 tablespoons (40 ml) olive oil

2 teaspoons (10 ml) olive oil
1/4 teaspoon (1 ml) yellow asafetida powder
One 400 g (14 ounce) can whole Italian tomatoes, chopped and drained, or 1 1/2 cups (375 ml) fresh tomato
1 tablespoon (20 ml) tomato paste
1/2 teaspoon (2 ml) dried oregano
1/2 teaspoon (2 ml) dried basil
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper

125 g (4 1/2 ounces) grated mozzarella cheese
2 tablespoons (40 ml) grated parmesan cheese
1 cup (250 ml) thin strips of eggplant, deep fried until dark golden brown, then salted
1 small red pepper diced
60 g (2 ounces) black olives pitted and halved

1. Cream the yeast with the sugar in a bowl, add lukewarm water, and let it stand for 10 minutes or until bubbles appear on the surface. Sift the flour and salt into a bowl, make a well in the center, and add the oil and yeast mixture. Mix to a firm dough.

2. Turn the dough onto a floured surface and knead it for 10 minutes or until the dough is smooth and elastic. Place it in a lightly oiled bowl, cover, and leave in a warm place for 30 minutes or until the dough has doubled in size.

3. Knock the dough down with your fist and knead into a small ball. Flatten out the dough with a rolling pin and roll it into a circular sheet of pastry that will just fit in a 25 cm (10 inch) pizza pan. Place the dough carefully in the pan.

4. Meanwhile make your filling: heat the olive oil in a large frying pan over moderate heat. When hot, add the asafetida and sauté momentarily. Add the undrained canned tomatoes or tomato puree, tomato paste, oregano, basil, sugar, salt, and pepper. Bring sauce to a boil then reduce the heat and stirring occasionally, simmer uncovered for 10 to 15 minutes or until the sauce is thick and smooth. Allow the filling to cool somewhat.

5. Spread the cooled filling over the pizza base, leaving a little border uncovered. Combine half the grated mozzarella with the parmesan and sprinkle it over that tomato filling. Top with the eggplant strips, chopped peppers, and olives. Sprinkle on the remaining cheese and bake in a preheated hot oven (220 C/430 F) for 15-20 minutes or until the crust is golden brown.


Place onion and garlic cloves in to jug, chop at speed 7 for 3 secs.

Scrape down sides of bowl.

Add oil and saute, Varoma temp, 2 mins, speed 1.

Add all remaining ingrediants - except cornflour and water.

Cook at 100 degrees, 16 minutes, speed 2.

Blend for 30 seconds, speed 9. Slowly increasing speed from speed 1 to speed 9.

Combine conflour and water, add to sauce and cook for 4 minutes, 100 degrees, speed 2.

This sauce will thicken on standing. Pour into a suitable container for storing in fridge or freezer.

This makes a gorgeously thick pizza sauce. The truss tomatoes add a natural sweetness, and I've found dried herbs can work as well as fresh herbs, if fresh are unavailable to you.

This recipe is Gluten Free, Dairy Free, and Vegetarian.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

B-BLT Pizza

Rating: 0
  • Description: This recipe is adapted from "Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More" (Taunton, 2008) by Elizabeth Karmel and Bob Blumer.


Herb-Infused Oil (see recipe)

1 ball prepared Pizza Dough, room temperature (see recipe)

1 cup Tomato Basil Base (see recipe)

1 heart of romaine lettuce or 1 head of romaine stripped down to the heart

3 tablespoons olive oil (divided)

¼ cup uncooked grits or polenta, for rolling the dough

8 strips center cut bacon, cooked until crisp, crumbled

6 ounces saga or other blue cheese, crumbled

Freshly ground black pepper to taste

Basic pizza dough (2 crusts):

1 cup lukewarm water, plus extra as needed

¼ cup olive oil, plus extra for coating bowl

1 teaspoon sugar or honey

1 package active dry yeast (2 ¼ teaspoons)

3 cups unbleached all-purpose flour, plus flour as needed

Herb infused oil (15 ounces):

1 bottle (16 ounces) good quality extra-virgin olive oil

5 cloves garlic, slightly crushed

3 dried red chile peppers

1 tablespoon multicolored peppercorns

Tomato basil base (4 cups):

2 pints cherry tomatoes, quartered (or 2 pounds vine ripened or heirloom tomatoes, diced)

1 tablespoon balsamic vinegar

5 large fresh basil leaves, chopped just before using


Make Herb-Infused Oil, Dough and Tomato Basil Base. Infused oil should be made at least 2 days in advance.

Cut romaine heart in half lengthwise, keeping core intact. Brush with 1 tablespoon of olive oil and season with salt. Place on cooking grate directly over heat and grill until outer leaves are charred but inside is still crisp, 2 to 3 minutes per side. Let cool, then cut out and discard core and slice crosswise into ½-inch wide ribbons. Reserve for topping.

Spread grits or polenta in a layer on work surface. Roll out one portion of dough over grits and shape into a 12-inch round that is 1/8- to ¼-inch thick. (Freeze remaining dough for another use.)

Drizzle or brush both sides generously with remaining olive oil.

Lay dough flat on cooking grate. Close lid and grill 3 minutes. Do not open grill. Check crust and, if necessary, grill a few more minutes until bottom is well marked and nicely browned.

With tongs, transfer crust to a peel or rimless baking sheet. Close lid of grill.

To assemble: Flip crust to reveal grilled side. Drizzle entire surface lightly with infused oil then top with 1 cup of Tomato Basil Base. Sprinkle with bacon and cheese.

Switch grill to indirect heat (see related story). Grill pizza over indirect heat, with lid down, until bottom is well browned and cheese is melted, 7 to 10 minutes, rotating as necessary for even cooking.

Remove from grill, top with romaine, and season with salt and pepper. Slice and serve immediately.

Basic pizza dough:

Place water, ¼ cup oil and sugar or honey in a large bowl. Sprinkle yeast on top and let sit until foamy, about 5 minutes.

In medium bowl, combine flour and salt. Add to yeast mixture, ½ cup at a time, until well incorporated. If dough is stiff, add more water. If sticky, add extra flour, a tablespoon at a time until dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn dough out onto a well-floured work surface. Knead 1 minute, or until smooth and easy to work with, adding extra flour to surface as needed to prevent dough from sticking. Do not overwork dough or it will be tough.

Place dough in a clean oiled bowl. Turn it several times to coat dough all over with oil. Drizzle top with additional oil. Cover tightly with plastic wrap, place in a warm spot, and let rise until it more than doubles in volume, about 1 hour.

Punch down and knead on a lightly floured surface 1 to 2 minutes, until smooth. Divide into 2 balls. Dough may be made ahead of time and frozen up to a month. Thaw at room temperature before using.

Herb infused oi:

Pour out 3 tablespoons of oil and use in other recipes. Stuff remaining ingredients into bottle. Seal and refrigerate for at least 2 days before using.

Tomato basil base:

Combine all ingredients except basil in a medium non-reactive metal or glass bowl. If serving within 1 to 2 hours, let stand at room temperature so tomatoes release their juices, or refrigerate, covered, up to 24 hours.

When ready to use, mix and drain off excess juice from tomatoes. Add basil just before using.


Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions.

Gently stretch the dough, with lightly floured hands, into a 14-16&rdquo circle, and spread sauce to ½&rdquo from the edges.

Sprinkle the cheese evenly across dough.

Sprinkle the fresh herbs, garlic and sea salt all over the pizza.

Bake until the crust is crispy & cheese melts, about 12-14 minutes depending on your oven.

Gouda Cheese Pizza Recipe


  • 1 tsp Active Dry or Instant Yeast
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1/3 cups extra virgin olive oil


  1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
  2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. You can definitely do the mixing by hand, just knead gently, no need to waste too much energy.
  3. Next, pour in yeast-water mixture and mix until just combined.
  4. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2

According to PW, it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. I kept it in the fridge for exactly 25 hours.

Here’s how it looks after 24 hours or so. Slightly risen and quite airy.

Transfer half the dough to a floured surface. Lift and rotate the dough into a circle or rectangle, letting gravity do its job extending the dough on all sides. My dough didn’t seem too elastic though and I was a bit worried. But it turned out perfect in the end.

Oh btw, I decided to make a face at convention and used Gouda cheese in my pizza. You should do it too. Its not as elastic or chewy but has a lovely flavour and gives more depth to the pizza, making it taste gourmet. Or something like that. Try it.

The tomatoes and mushroom were followed by the freshly grated Gouda cheese and lovely, gorgeous, fresh basil leaves from my own herb ‘garden’. I was so proud!

Bake in a 500F / 260C oven (or as high as your oven goes) for about 10-15 mins (until the crust turns brown and the cheese bubbles up nicely). I slightly burnt one side of my pizza because I had a guest and was talking to him. That also explains the very hastily taken last pic!

Loved this challenge, love pizza from scratch – actually love anything with cheese.

Make a big batch of pantry-friendly tomato sauce for a leg up on dinner all week

Marinara, tomato sauce, red sauce, red gravy, tomato gravy. Many of us use these terms interchangeably to mean a simple tomato-based sauce that we can toss with pasta, Parmesan and maybe a little fresh basil if we have it on hand.

We can argue that marinara is something very specific and that anything called “gravy” must have meat, but rather than have a semantics discussion, let’s agree that a straightforward tomato-based sauce — no matter what you call it — can be a powerful utility player in our kitchens.

If you need proof, just look at the number of recipes in cookbooks and on the Internet that feature some variation. Tomato-based sauces are ubiquitous in The Post’s Recipe Finder archive as well. Our favorite easy-to-make ones include Fresh Tomato Sauce Fast Blender Marinara Sauce, which uses canned tomatoes and the popular Marcella Hazan recipe, Tomato Sauce III, which calls for fresh (preferred) or canned.

Hidden gems within other Post recipes include great tomato sauces that are part of another dish. For example, Becky Krystal made a Spicy Red Shakshuka with a sauce so delicious I kept scooping up a little more — long after the eggs were gone. And, Joe Yonan’s take on Sicilian Slab features an oh-so-simple sauce made with canned tomatoes that could easily be spooned into a variety of recipes.

If you look in my freezer and do not see packages of what we down in New Orleans call “red gravy” frozen, labeled with dates and neatly stacked, then you’ll probably find an 8-quart pot of the stuff simmering gently on my stove.

I always have tomato sauce on hand. I invite you to do the same, so you can easily pull together a weeknight pizza or pasta. Usually, I make my big-batch sauce vegetarian so that it is more versatile, adding in fresh onion, garlic, bell pepper and scallions.

This time, I rethought my typical sauce with an eye toward making it more pantry friendly. I used canned whole tomatoes, tomato sauce and dry seasonings. The only fresh ingredients I included are two long-lasting ones: chopped onion and garlic.

Yes, it’s basic, but it’s basic in a good way. The resulting Big-Batch, Pantry-Friendly Tomato Sauce tastes just fine on its own. I’ve eaten it with angel hair and a generous grating of Parmesan. I’ve purchased frozen ravioli and made quick and easy dinners that way. Try it in any number of dishes you love.

Scale and get a printer-friendly version of the recipe here.

What else you can make

Each of the dishes below from The Post archive features a terrific tomato-based sauce. If, however, you’ve got tomato sauce proportioned out, labeled and frozen in your refrigerator, you’re already halfway to the dinner table.

Becky Krystal’s sauce is amazing in this recipe. Use that or adapt the dish by warming about 3 cups of big-batch sauce on the stove. Adjust the seasoning, if you desire, by adding a tablespoon or two of minced bell pepper and jalapeño, or just toss in a half teaspoon each of dry seasonings, such as cumin, sweet paprika and crushed red chile peppers. Simmer it over medium heat for about 20 minutes, until it is reduced and thickened a bit. Then, stir in a 15-ounce can of diced tomatoes, without its juices, and heat through. This will thicken the sauce more, giving the eggs a place to settle in and cook.