Alex’s Mum’s Pizza Dough Recipe

pizza dough
This is the pizza dough - I have added some Rosemary and Oregano to the dough for a bit of an extra kick 🙂

And now for something completely different:

Since so many people asked for the recipe, here goes: this is my mum’s recipe, which makes me extra proud as it has turned out to be an amazing feast whenever I made it.As you can see from the picture, this is how much pizza this recipe makes, so feel free to adjust 🙂



  • 300 g quark (normally located in the soft cheese aisle as 250g packs)
  • 12 TBSP milk
  • 12 TBSP olive oil (plus extra if dough is too dry while mixing)
  • pinch of salt
  • 600 g strong flour
  • 1 1/2 tsp baking powder



  1. Sift the flour into a bowl or (preferably) mixer; add half the flour, then add half the Quark, milk, baking powder and oil, add the rest (makes it easier to mix then)
  2. Mix everything, adding more oil if the dough is still a bit stringy or doesn’t easily form into a ball. It doesn’t matter how much more oil you use, at the end of the day you’ll be using less for the tray or whatever you’ll be using to bake the dough
  3. Place the dough into tin foil and into the fridge for at least 20 minutes before reusing it again.


Personal notes:

If you want a bit more of a kick to the dough, just add 2 tbsp of crushed Rosemary and Oregano to the dough, and instead of just olive oil replace the 12 TBSP with 8 TBSP of olive oil and 4 TBSP of infused olive oil (e.g. chilli oil, garlic oil, basil oil, etc).