Ingredients (for 5 pizzas):

  • 40 gram of fresh yeast
  • 750 gram flour
  • salt
  • water
  • 3 packets tomato puree (0.2 liters each)
  • 5 packets mozzarella cheese (250 gram each)
  • 2 tins of anchovies
  • olive oil extra vergine
  • oregano


The amount of ingredients above is enough to make 5 pizzas with a diameter of about 30 centimeters. I top my pizzas with anchovies only, as my men like it this way. Basically you can spread anything you like over a pizza: mushrooms, olives, peppers, basil, onions, garlic, prawns, salami, ham…

The most important things when making Italian style pizza are a thin crust and the best cheese you can find. Never buy cheese if it is deformed or if there is some extra liquid in the plastic cover. Only fresh mozzarella is sold in liquid.

To make pizza you start with the dough. It is absolutely imperative to use fresh yeast. Dry yeast never works well enough. I use atta flour because it is more wholesome than white flour. Of course you can use white flour if you prefer. Dissolve the yeast in warm water and 2 table spoons sugar. Be careful not to heat the water too much. Yeast dies at temperatures exceeding 60 degrees Celsius. Put the flour into a big bowl and make a hole in the middle. When the yeast starts to develop bubbles, pour it into the middle of your flour. Mix the liquid with enough flour to make very soft dough. Cover it with flour and let it rest in a warm place for about half an hour. When you see cracks in the flour, it is time to mix more flour into the dough and 2 tea spoons of salt. Knead it for a couple of minutes. Let it rest again for at least one hour. Then mix all the remaining flour into the yeast mixture.

Add enough water and knead thoroughly to make elastic dough which you can roll out easily. To arrive at the right consistency takes a bit of experience. When you did not add enough water, the dough does not stick together easily. It cracks when you try to roll it out. If you add too much water, the dough remains too sticky. Just go for it and try. If you have added too much water you can always add some more flour. Once you are happy with your dough, divide it into 5 equal pieces, roll them into balls, dust them with flour and let them rest for about another hour.

Now it is time to grate the cheese. When you are ready to make the pizzas, place all the ingredients into easy reach. Preheat your oven to about 250 degrees Celsius.

First spread oil over a cookie sheet or a stainless steel plate with a diameter of around 30 centimeters. Then roll out one ball of dough into a round shape as thin as possible and place it on your plate. Spread olive oil with a brush evenly over the dough. Be careful not to use too much oil. Then spread a thin layer of tomato puree over the pizza, about half a package for each pizza. Now spread the cheese. Be generous with the cheese – if you don’t put enough cheese the pizza tends to be dry. Next sprinkle the pizza with oregano and top with small pieces of anchovies or add the toppings of your choice.

Cook the pizza in the oven until the cheese melts and forms a brown crust and until the dough is nicely cooked. In my oven this requires around 15 minutes. As every oven cooks differently, I can only advise you to check your pizza frequently.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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