The basic pizza dough and sauce ready and waiting for your favorite toppings!
Ingredients
- warm water (100 to 110 degrees): 0.25 cup
- active dry yeast: 1 tsp
- white sugar: 1 tsp
- bread flour: 4 cups
- Italian-style seasoning: 2 Tbsp
- salt: 1 tsp (divided)
- ¼ cups flat beer: 1 piece
- olive oil: 1 Tbsp
- olive oil: 2 Tbsp
- onion: 0.33333 cup (chopped)
- garlic: 2 Tbsp (chopped)
- roma tomatoes, with juice: 1 can (28 ounce can)
- tomato paste: 2 cans (6 ounce cans)
- fresh basil: 1 Tbsp (chopped)
- fresh parsley: 1 Tbsp (chopped)
- fresh oregano: 1 tsp (chopped)
- black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
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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.
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To make the sauce: Heat olive oil in a saucepan over medium heat. Saute 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.
