Pizza Sauce and Dough

SUBMITTED BY: Siegela PHOTO BY: opal~/~dragonfly

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

PREP TIME	40 Min
COOK TIME	20 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 2 (14 inch) pizzas

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INGREDIENTS

PIZZA DOUGH:
1/4 cup warm water (100 to 110 degrees)
1 teaspoon active dry yeast
1 teaspoon white sugar
4 cups bread flour
2 tablespoons Italian-style seasoning
1 teaspoon salt, divided
1 1/4 cups flat beer
1 tablespoon olive oil
PIZZA SAUCE:
2 tablespoons olive oil
1/3 cup chopped onion
2 tablespoons chopped garlic
1 (28 ounce) can roma tomatoes, with juice
2 (6 ounce) cans tomato paste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon black pepper

READ REVIEWS (27)

DIRECTIONS

In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
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.
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.

Notes

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

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Reviewed on Mar. 3, 2005 by GOLDIELOCKSRAJ

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.

8 users found this review helpful

Reviewed on Sep. 17, 2006 by durga2112

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.

5 users found this review helpful

Reviewed on Nov. 7, 2005 by Nikki

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.

4 users found this review helpful

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