Pizza Sauce and Dough Recipe - Allrecipes.com
Pizza Sauce and Dough Recipe
  • READY IN 2 hr

Pizza Sauce and Dough

Recipe by  

"The basic pizza dough and sauce ready and waiting for your favorite toppings!"

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Ingredients Edit and Save

Original recipe makes 2 (14 inch) pizzas Change Servings
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Directions

  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
  3. To make the sauce: Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 20 mins
  • READY IN 2 hrs

Footnotes

  • If you have a bread machine, just mix on Dough setting, then remove and let rise after it kneads and rests.
  • The dough can be frozen in plastic freezer bags in one-crust portions. Important: Thaw in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2005

I usesd just the sauce with homemade crust (Jay's Pizza Crust, also from this site), and it was THE BOMB!!!! I can not say enough how this absolutely made my pizza delicious rather than just good. The only thing I changed was I tasted the sauce as it was simmering, and I added about another teaspoon of dried parsley, another teaspoon of dried basil, and about a tablespoon just of Italian seasonings blend, otherwise the sauce was too tomato-y. It also made A LOT of sauce-next time I'll probably just use the 28oz can of tomato puree but all the extra seasonings.

 
Most Helpful Critical Review
Jul 05, 2006

Good basic crust. The only problem with this recipe is that you need more water. It was way too dry after following all the recipe so I added a little more water and a little more olive oil and it turned out great! I made this twice; once with bread flour, and the other time with half bread flour and half whole wheat flour, I liked it better with half wheat flour. I did not make the sauce, I have my own methods for that that I feel are better than what this recipe calls for. But the crust was pretty darn good!

 
Sep 17, 2006

I already have my own recipe for pizza dough that has never failed me, but yesterday I had no pizza sauce on hand so I found this recipe. Am I ever glad I did - the sauce tastes incredible! It has just the right mix of tomato flavour and sweetness, and using whole tomatoes and chopped onions adds a lot of chunkiness to it. It makes a LOT of sauce too; I'm going to freeze the leftover sauce, and it will probably be enough to last me for the next few months (although I may want to make pizza more often now, so maybe it won't last quite that long!). Thanks very much for an excellent recipe.

 
Nov 07, 2005

I gave this no stars b/c I only used the sauce recipe. It turned out just o.k., I think it needed something. I increased the seasonings, like others mentioned and added a teaspoon of sugar to help with the bitterness, but it still wasn't impressive. I will be trying the dough recipe next time though…thanks anyway.

 
Jun 05, 2009

Hmmm can you substitute the flat beer with something non alcoholic, or cn it be made without? I don't have any alcohol, and Im not fond of it.

 
May 20, 2008

This was excellent! we really enjoyed making this from scatch and simply topped it with mozz, tomatoes and fresh basil. Even though it takes a while - it's much better than frozen pizza. In fact, there's no comparison.

 
Jan 29, 2008

I just used the sauce from this recipe. It turned out great!!! I don't like chunks in my sauce so I put the tomatoes in the blender before I started. I think I will play with the spices a little next time but it was great!!! Thanks for a great pizza sauce that I can make myself and don't have to worry about what is in it.

 
Feb 03, 2008

Didn't make the dough (used "Ricardo's Pizza Crust" recipe) as we didn't have any flat beer - tbh we never have any left over beer in! The sauce was simple and easy to make with the ingredients I have in. Used dried oregano and less tomato puree (about 2 tablespoons. Blended it to give it a smooth texture which we prefer and used the leftovers (as half the recipe made too much for one pizza) for the base of a pasta sauce the next day. Yummy!

 

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Nutrition

  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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