These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Monday, 15 October 2012

Pizza Dough

This pizza dough differs from others because it does not require a long rising time, but still makes a delicious base.
1 kg strong baker's flour or 000 flour
10 g salt 
10 g sugar 
20 g dry yeast or 40 g fresh yeast 
660 mls cold water 

Place all the dry ingredients in a large bowl. 
Make a well in the centre. 
Slowly add only 600ml of the water into the well-never add warm water, it activates the yeast too quickly
Gently incorporate the wet and dry ingredients by gently moving the water into the 
flour mixture.  This will take 3-4 minutes. 
The remaining 50-60 ml of water is only added if required, depends on the nature 
of the flour. 
Place dough on a floured benchtop. 
Kneading the dough develops the gluten strains in the flour. 

If 1 kg of dough is too difficult to manage, divide in half and work in
 two batches. 

Press down and away from your body turning the ball of dough

After 10 minutes you should have a smooth ball.
Don't skimp on the kneading time, use it as a meditative time or 
take out the frustrations of your day as you push the dough around.
It should have a smooth skin and 
feel like plastic.  Add extra flour if needed.
Divide the dough into individual balls for pizza.  
1kg of mixture can make eight 200g pizzas.  
Create round balls by using the palms of your hands to cup the dough.  
Cover with plastic wrap and a tea towel  to stop a crust forming. 

Let them rise for 10 - 15 minutes. 
Using a rolling pin, evenly roll out each of the balls of dough.

Place on a preheated pizza stone or pizza tray and add favourite

Cook in a preheated oven 200 degrees for 15 -20 minutes until base
 is crisp and topping golden.

Share with family or friends

Mama Marmalade


  1. will thry this - good to add photos

  2. We tried this last night with half the quantities and it worked great! For our toppings we used - tomato, pepperoni, proscuitto, mushroom, bocconcini and basil.

  3. this was easier than I thought - thanks for clear instructions and the step photos.