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Fehmalee's Thick Herby Pizza Base

All i can say is yummy!!!

Ingredients: you can make thin crusts by dividing dough into small ball and spreading out.

500g tipo 00 pizza flour, 7g dried active yeast, 10g caster sugar, 15g ground sea salt, 50g olive oil, 300ml warm water, 1tbs fehmalee's kitchen flavour enhancer, 400g good quality chopped tin tomato, 1 small garlic clove grated, 200g grated mozzarella, 1 tbs grated parmigiano reggiano, 1 tsp dried oregano.


Dissolve yeast and sugar in 1/2 cup of warm water and stir to combine (yeast will look frothy when ready). In a bowl add flour and flavour enhancer and stir to combine. Add the diluted yeast, remaining water, oil and salt. Mix together for 10-15 minutes until you have a soft smooth dough (if dough becomes very sticky, just add a dusting of flour to release from hands and bowl). In a clean bowl, add a bit of olive oil to prevent sticking, place dough in bowl and leave for 20 minutes. After 20 minutes, place dough on a baking tray spread out evenly and leave for 5 minutes. After 5 minutes spread out dough again (if needed). Mix garlic in tin tomatoes then spoon on to dough (evenly) and sprinkle on oregano. Leave dough to rise for 1 hour in a warm place. Preheat oven to 220C. Once the hour is up, add dough to oven for 12-13 minutes. Remove pizza base from oven, add cheese and/or any other (cooked) ingredients you desire. Return to oven to finish cooking. Pizza is cooked once the cheese melts and has a slight golden colour.


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