"The basic pizza dough and sauce ready and waiting for your favorite toppings!" — Siegela
Watch video tips and tricks
warm water (100 to 110 degrees)
active dry yeast
1 1/4 cups
1 (28 ounce) can
roma tomatoes, with juice
2 (6 ounce) cans
chopped fresh basil
chopped fresh parsley
chopped fresh oregano
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.
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!
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pizza Sauce and Dough
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 249
** Calories from Fat: 41
This no-cook pizza sauce tastes just like the best takeout.
See how to make a simple no-cook pizza sauce.
Discover the secret to sensational pizza sauce.