Pizza Sauce & Dough
The basic pizza dough and sauce ready and waiting for your favorite toppings!
Yield
12 servingsPrep
40 minCook
20 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pizza dough | |||
| ¼ | cup |
water
warm (100 to 110 degrees) |
|
| 1 | teaspoon |
yeast, active dry
|
|
| 1 | teaspoon |
sugar
|
|
| 4 | cups |
bread flour
|
|
| 2 | tablespoons |
italian seasoning
|
*
|
| 1 | teaspoon |
salt
divided |
|
| 1 ¼ | cups |
beer
flat |
|
| 1 | tablespoon |
olive oil
|
|
| Pizza sauce | |||
| 2 | tablespoons |
olive oil
|
|
| ⅓ | cup |
onions
chopped |
|
| 2 | tablespoons |
garlic
chopped |
|
| 28 | ounces |
italian plum (roma) tomatoes
1 can, with juice |
|
| 12 | ounces |
tomato paste
2 cans |
|
| 1 | tablespoon |
basil
freshly chopped |
|
| 1 | tablespoon |
parsley leaves
freshly chopped |
|
| 1 | teaspoon |
oregano
freshly chopped |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pizza dough: | |||
| 59 | ml |
water
warm (100 to 110 degrees) |
|
| 5 | ml |
yeast, active dry
|
|
| 5 | ml |
sugar
|
|
| 946 | ml |
bread flour
|
|
| 3E+1 | ml |
italian seasoning
|
*
|
| 5 | ml |
salt
divided |
|
| 296 | ml |
beer
flat |
|
| 15 | ml |
olive oil
|
|
| Pizza sauce: | |||
| 3E+1 | ml |
olive oil
|
|
| 79 | ml |
onions
chopped |
|
| 3E+1 | ml |
garlic
chopped |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
1 can, with juice |
|
| 346.8 | ml/g |
tomato paste
2 cans |
|
| 15 | ml |
basil
freshly chopped |
|
| 15 | ml |
parsley leaves
freshly chopped |
|
| 5 | ml |
oregano
freshly chopped |
|
| 2.5 | ml |
black pepper
|
|
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. Sauté 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.
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.
