Basic Pizza Sauce and Dough

    (86)
    1 hour

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


    82 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.

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    Reviews and Ratings
    Global Ratings:
    (86)

    Reviews in English (73)

    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)

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