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Italian Pizza Sauce & Crust

 
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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.

Yield

2

servings

Prep

20

min

Cook

20

min

Ready

60

min

 

Ingredients

838.1 ml/g tomato sauce
1 can
173.4 ml/g tomato paste
1 can
5 ml onion salt
1 clove garlic cloves
or 1 teaspoon garlic salt
1 each bay leaves
*
7.5 ml oregano
dried
2.5 ml fennel seeds
2.5 ml marjoram
dried
*
2.5 ml marjoram
dried
*
2.5 ml basil
dried
*
2.5 ml thyme
dried
*
2.5 ml 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.

 

* not incl. in nutrient facts

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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?

 

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