Italian Pizza Sauce & Crust
185
The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.
Ingredients
| 29 | ounces |
tomato sauce
1 can |
|
| 6 | ounce |
tomato paste
1 can |
|
| 1 | teaspoon |
onion salt
|
|
| 1 |
garlic cloves
or 1 teaspoon garlic salt |
||
| 1 |
bay leaves
|
* | |
| 1 ½ | teaspoons |
oregano
dried |
|
| ½ | teaspoon |
fennel seeds
|
|
| ½ | teaspoon |
marjoram
dried |
* |
| ½ | teaspoon |
marjoram
dried |
* |
| ½ | teaspoon |
basil
dried |
* |
| ½ | teaspoon |
thyme
dried |
* |
| ½ | teaspoon |
rosemary leaves
dried |
* |
Directions
Mix all ingredients; simmer 2 or 3 hours (can use a crockpot).
Cool before using.
Makes sauce for 2 large pizza; freezes well.
PIZZA CRUST ¼ cup warm water 1 package dry yeast 1 teaspoon sugar ⅓ cup warm water 2 teaspoon sugar 2 cup sifted flour
Mix first 3 ingredients together; let stand 2 minutes.
Stir and let stand 5 minutes more.
Add next 3 ingredients; mix well and knead.
Let rise 1½ to 2 hours.
Makes 1 large pizza.
Nutrition Facts
Serving Size 537g (18.9 oz)Amount per Serving
Calories 2456% of calories from fat
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1322mg
55%
Total Carbohydrate
17g
17%
Dietary Fiber 11g
44%
Sugars g
Protein
20g
Vitamin A 61%
•
Vitamin C 132%
Calcium 12%
•
Iron 38%
* based on a 2,000 calorie diet
How is this calculated?
