Pizza Sauce Journal: Exact Measurements


  • 500 g Chopped Tomatoes
  • 100 ml Water
  • 1 small Onion
  • 1 Garlic Clove
  • 1 Tsp Olive Oil
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/4 tsp dried Chilis (Habaneros)
  • 1 tsp Marjoram
  • 1 tsp Oregano


Sear chopped onions and garlic for ~2 minutes in olive oil, until the garlic starts to turn brown.

Add tomatoes and water.

Let it simmer for 5 minutes and add all spices.

Mix everything up and let it simmer for ~30 minutes with a half closed lid.

Blend everything to a smooth sauce.


Taste dominated by the hotness of the chili. Marjoram and Oregano barely noticeable. Pizza taste dictated by toppings and dough, sauce stays in background.Sauce in Jar Sauce on Pizza

Simple Pizza Sauce

Simple Pizza Sauce

Ingredients for Simple Pizza Sauce for ~4 Pizzas:

  • 1 Packet/Can Tomato Pieces
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1-2 Teaspoon Oregano
  • 1-2 chopped Garlic Gloves
  • Pepper
  • optionally Chili Powder or chopped Chilies

Add all ingredients into a pot and heat it until the sauce starts to cook. Leave the sauce simmering for approx. 30 minutes with the cover on but not closing the pot completely. The sauce is ready once most of the water is evaporated. If you don’t like your sauce chunky use a mixer to create a smooth sauce.

Simple Pizza Dough

Simple Pizza Dough

Ingredients for 1 Pizza:

  • 175 g Flour
  • 100 ml Water
  • ¼ Yeast Cube or  ½ Packet Dry Yeast
  • 1 Tablespoon Olive Oil
  • 1/2 Teaspoon Salt

Mix flour and salt and dissolve yeast in water. Add water and oil to the flour and knead it until the dough is smooth. Let the dough rest for at least 30 minutes, better overnight in the refrigerator.

Pasta Arugula Salad

This is my favorite salad. It’s suitable for most occasions and can serve as a main or side dish. It takes around 20 minutes to prepare.


The ingredients (in a copyable fashion):

  • 500 g Pasta
  • 250 g Mini Tomatoes
  • 250 g Mozzarella
  • 125 g Arugula
  • 100 g Green Pesto
  • 2 Tablespoons Honey
  • 2 Tablespoons Mustard
  • 1 Handful Grinded Parmesan Cheese

Cook the pasta as described on the package (al dente). While the pasta is cooking you can cut the mozzarella and the tomatoes. I divide the tomatoes once or twice, depending on their size. The mozzarella is cut into pieces roughly the same size as the tomato pieces.

Add everything to the bowl, except the arugula! It takes a long time mix everything up if you add the arugula directly. Mix the ingredients until everything is coated than add the arugula and mix it again.