top of page

Rotary Club of Del Mar Cooking Class


Italian Home Made Pizza




August 26th at 4pm. Host: Klaus Gubernator



80 ml warm water

1 tsp sugar

1/3 cube fresh yeast 20g, 2/3 oz or 1 tbsp dry yeast

150g, 5oz zero-zero Italian flour

Dissolve the yeast in warm water (below 42C, 104F), add sugar and flour, knead vigorously using a hand mixer with kneading attachment, or by hand.

Let the dough rise in a warm place (e.g. preheated oven, below 42C, 104F). Let rise for 2 hours. Form a ball. Dust flour onto the dough and your hands. Spread or roll to a 30cm, 12" round pizza bottom on a non-stick teflon foil.


4 tbsp Italian pizza tomato sauce, e.g. Rao's Homemade Pizza Sauce 

1/4 tsp Beyond bouillon

2 tbsp Sliced tomatoes

1 tbsp sliced bell peppers

3 diced olives

1 tbsp diced glazed onion and 1 clove glazed crushed garlic

optional: 12 anchovies, 1 tsp capers

8 thin slices provolone cheese (e.g. Trader Joe)

Mix the bouillon in the tomato sauce, spread on the bottom evenly and close to the crust. Spread the other toppings evenly. Add the cheese on top. You can vary the topping to include pretty much anything you might have in your kitchen.

Heat your stone pizza oven to 500F, 260C. Or use a stone in your regular oven. Bake the pizza for 4 min or until the underside of the bottom is light brown and crisp and the cheese is molten.

Serve with a dry white wine, e.g. Ruffino Orvieto Classico 2018 or Fontaleoni Vernaccia Di San Gimignano 2019

Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta on Amazon

Red Star Fresh Yeast Cake, 2 Ounce (Pack of 08)

Rao's Homemade Pizza Sauce 13 oz

Better Than Bouillon Organic Vegetable Base

365 by Whole Foods Market, Cheese Slices, Provolone

Crown Prince Flat Anchovies, In Oil

You will find most of these items at Whole Foods and Von's Pavilion.

Non Stick Heat Resistant Teflon sheet

Bakerstone Grill Pizza Oven

bottom of page