National Pizza Day: Celebrate by Making your Own

It’s national pizza day – so it’s the perfect time to celebrate than with a pizza dough recipe guaranteed to rock your pizza loving world. I like to think there isn’t anything quite as good as homemade pizza, and when you’ve cracked the dough, the other bits come naturally.

You can pretty much top your dough with whatever ingredients you want, whether that be pineapple for the lovers of Hawaii out there or sticking to the basic pepperoni and mozzarella. Personally, I am a big fan of the spinach, ricotta, mozzarella mixture that is just perfect when you’re wanting a treat day. But I’m also into a garlic, three cheese, and mushroom girl. For me; the more cheese the better.

But before that, your going to want to make a sauce to adorn your base. Don’t be whipping out the plain tomato puree in a tube either, in this recipe, I’ll transport you to a luxury, rich tomato sauce made with cherry tomatoes that will change your pizza perceptions for the best.


For the dough:

  • 400g plain, strong white flour plus extra for rolling
  • 7g dry fast action yeast
  • 2 tablespoons olive oil
  • 1tsp Salt

For the sauce:

  • Around 10 cherry tomatoes
  • 2 tbsp tomato puree
  • 1tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp white sugar
  • 2 cloves of garlic chopped finely.


  • Mix the flour, yeast, and salt together in a large bowl. Make a well in the centre and add the oil, plus 200ml warm water. Tip onto surface, if its sticky, add a splash more flour. Knead for around 10 minutes, until smooth. Oil a bowl and place your dough, cover with a towel, and leave to rise for an hour.
  • Preheat your oven to 220 degrees Celsius.
  • Put your garlic and oil into a pan, once soft and saturated, add your tomatoes until tender. Using a potato masher or a knife, smash your tomatoes until they release their juices and make a sauce. Add the balsamic, puree, sugar and stir on high heat until the sauce is thickened and rich. Take off heat.
  • Evenly split your dough and roll out to roughly the shape of your tray. Top your dough with the tomato sauce, spreading a thin layer. Top with grated cheese, mozzarella, and the toppings of your choice. Make sure you don’t add too many toppings to avoid your dough going soggy with the weight.
  • Bake for 10-15 minutes, until the base is crispy and brown.

Published by Heather Dalgleish

21-year-old journalism student. Author and illustrator for In Full Bloom Magazine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: