Pizza for lunch: Pizza dough recipe


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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11 Responses

  1. Gillian says:

    Sounds like you had a great pizza party. I wish I could make bread .. but I have a yeast phobia :-0 so I will just drool over your photos instead!

  2. Looks delicious! Must send you photo of the other half’s pizza! Must be pizza week!

  3. Caroline says:

    @Gillian why the yeast phobia? If you’ve cracked chocolate, surely yeast should be simple for you!@Margaret I’m glad you liked the picture as well – it was very much a last minute, we’re-nearly-finished-our-lunch photo! What with all the hands at work, I can’t even remember properly what went on that particular pizza. What did your other half put on his pizza?

  4. E. Samuel says:

    Thanks for sharing this fine pizza recipe. Great picture.

  5. Kristina says:

    Yum, looks so good I must have pizza for lunch , great post:) My fav at the moment is potato and rosemary, sounds odd, but tastes delish. Plenty of chopped rosemary in the dough, then sliced briefly boiled waxy potato on the top with lots of black pepper, parmesan, olive oil, salt & a little more rosemary……..try it!

  6. Caroline says:

    Oooh! I’d forgotten about that. I love the combination of two starches – it was the one I used always get when we were grabbing a slice of pizza from Steps of Rome back in the Dublin days. Thursday night, soakage needed. I definitely must try it again at home.

  7. V says:

    I like the sweet one

  8. Caroline says:

    @V in that case, maybe the sweet pizza won’t disappear into the mists of time…

  9. Margarita says:

    Your pizza looks great. I make the dough quite similar as you, but don’t put rye flour. I will have to try that. I think it will make the pizza nicer. One tip I have is to put some oregano into the dough – it gives it a nice flavor.

  10. Diane says:

    Yeah, it? would be too much for me too!! I would give it about a week or so after you eat it in the fridge. You can use it in so many ways toss a bit into a salad, in a sawdnich, in soup I’m sure you’ll find ways to use it up! And if you don’t feel like getting tempeh, you can also make this pizza with some seasoned black beans or something like that. Hope you enjoy it!

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