Basic Pizza Sauce and Dough

    (84)
    1 hour

    This recipe makes enough dough and sauce for 2 pizzas; either make both, or freeze one for an easy dinner.


    81 people made this

    Ingredients
    Serves: 12 

    • 1/4 cup warm water (45C)
    • 1 teaspoon active dry yeast
    • 1 teaspoon white sugar
    • 625g bread flour
    • 2 tablespoons Italian-style seasoning
    • 1 teaspoon salt
    • 1 1/4 cups flat beer
    • 1 tablespoon olive oil
    • Sauce
    • 2 tablespoons olive oil
    • 1 small onion, onion
    • 2 tablespoons finely chopped garlic
    • 3 cups roma tomatoes, with juice
    • 340g tomato puree
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon chopped fresh oregano
    • 1/2 teaspoon black pepper

    Directions
    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
    2. In a food processor, combine flour, Italian herbs and salt. Pulse until mixed. Add yeast mixture, 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 cling film. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
    3. Sauce: Heat olive oil in a saucepan over medium heat. Add onions and garlic and cook until soft. Add tomatoes and crush. Add tomato puree, basil, parsley and oregano. Simmer for 10 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (84)

    Reviews in English (72)

    by
    54

    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.  -  03 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    52

    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.  -  17 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    16

    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.  -  07 Nov 2005  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate