PIZZA SAUCE AND DOUGH
The basic pizza dough and sauce ready and waiting for your favorite toppings!
Provided by Siegela
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- 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. 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.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 10.4 g, Cholesterol 0.3 mg, Fat 3.8 g, Fiber 2 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 519.2 mg, Sugar 5.6 g
PIZZA DOUGH AND SAUCE
I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce. Since we only eat one pizza for a meal, I have included two methods for freezing the second one, or you can freeze both for OAMC. NOTE: prep time does NOT include rise time.
Provided by Marg CaymanDesigns
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
- Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
- Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
- Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
- Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
- Makes enough for two 12- or14-inch pizzas or one thick 16-inch pizza.
- Top with meats, cheese and other toppings.
- To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400°F for about 22 minutes.
- Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.
Nutrition Facts : Calories 165.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.3, Sodium 454.7, Carbohydrate 27.1, Fiber 1.4, Sugar 2.2, Protein 4
PIZZA SAUCE AND PIZZA DOUGH
Wow, I've been making this anytime we crave pizza for almost 20+ years. My brother and my SIL gave us a Christmas gift 20+ years ago which contained all the fixings for making pizza including recipes written in red and white checkered sheets. I still have the sheets tucked safely away but they are now very hard to read and the paper is very fragile looking. I copied the recipes to several places - one in my computer recipe database and another handwritten on 4 x 6 in card and now to here for safekeeping. The original recipe had all semolina flour for the dough and I've made them that way as well as combination semolina flour/regular flour and all regular flour. Use whichever flour you prefer. The semolina flour is harder to handle but it does make crispier crust. You will not use all the sauce on 1 pizza. Freeze whatever portion left from making one pizza. I usually double the dough and bake two pizzas. There is enough sauce for about 4 pizzas. I freeze unused sauce. Use pizza pan about 12 inches round. Posted on: 5/18/08
Provided by Rinshinomori
Categories European
Time 1h55m
Yield 1 pizza
Number Of Ingredients 14
Steps:
- For Sauce:.
- If tomatoes are not very finely chopped, you can also use food processor to pulse tomatoes several times or use immersion blender for 10 - 20 seconds.
- Lightly cook garlic in olive oil. Add all ingredients and simmer for about 45 minutes. You will not use all the sauce for 1 pizza. Freeze the rest for later use.
- For Dough:.
- Combine yeast, lukewarm water and honey in a small bowl. This is to proof the yeast and it's ready to use when you see it foaming - about 10 minutes.
- Combine yeast mixture, flour, salt, and olive oil and use bread hook for easy preparation. Knead until satiny smooth. Place it in a oiled large bowl, cover and let rest until doubled about 2 to 2 1/2 hours.
- Or knead for 10 minutes or until smooth. Place it in a oiled large bowl, cover, and let it rest until double - about 2 to 2 1/2 hours.
- Or use automatic bread maker and use the dough cycle. Place in oiled large bowl, cover, and let it rest until double - about 2 - 2 1/2 hours.
- Roll out to fit the pizza pan about 12 inches round. Brush with some olive oil and then spoon on pizza sauce. Use whatever fixings you like on top and bake 425 F degrees oven for about 20 to 25 minutes. Every oven is different so check often to make sure they don't burn and bake until done.
HOMEMADE PIZZA DOUGH AND SAUCE
Ok. Today I made homemade pizza for the first time, According to my young daughter and her friend.....its delicious. And for my first time, I'd say so as well. And although, I love it, I feel like it could be better. So, I consider this a work in progress. Again, I viewed a pizza dough recipe from my Cooking Light Cookbook "Way to Cook". and a pizza recipe from a Better Homes and Garden "Heart Healthy Living " magazine. This is what I came up with. Not sure of the total prep and cook time, since I worked in bits and pieces. Meaning I made the sauce the night before and the dough the next morning, but didn't cook until lunch time. So... don't quote me on the prep. time.
Provided by chef lisae
Categories European
Time 1h30m
Yield 8 1/8 serving size, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve the yeast and sugar in warm water. Stir and let stand for 5 minutes.
- In a seperate bowl,weigh the flours to equal a combined total of 280 grams (OR) lightly spoon flour into measuring cups and place in a bowl.
- Add 2 tablespoons of cheese and Mrs. Dash to the flour mixture.
- Add the flour mixture to the yeast mixture.
- Stir until a soft dough form and pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead for about 6 minutes. If needed, add additional flour, 1 tbsp @ a time to prevent dough from sticking to your hands.
- Place dough in a large bowl coated with cooking spray.
- Turn the dough to coat with spray.
- Cover the bowl with a towel. Let rise in a warm place (85 degrees), free from draft, for 30 minutes or until dough has doubled in size.
- Remove dough from bowl, cover with plastic wrap and place in the refrigerator for up to a day, unless using immediatedly.
- When ready to make the pizza, preheat the oven to 500 degrees.
- Place a rack lowest part of the oven.
- Remove the dough from plastic wrap.
- Place the dough on a lightly floured surface. Roll dough out into a 12 inch.
- circle. (Don't worry about making a perfect circle).
- Lightly sprinkle a round pan with corn meal.
- Roll the dough onto the prepared pan and crimp the edges.
- Lightly spray the surface of the crust with cooking spray, cover with plastic wrap and place in the refrigerator for 30 minutes.
- Remove from refrigerator, remove the plastic wrap.
- Sprinkle remaining cheese on the crust, spread the sauce on the pizza and add the cheese.
- Place pizza in the oven and bake for 10 minutes or until the cheese begins to bubble and crust is toasted, but not burned.
- For the Sauce:.
- Cook the garlic in a small pot coated with cooking spray. Saute for 2 to 3 minutes. Add the water, tomato paste and seasoning. Stir with a whisk and simmer for 20 minutes.
Nutrition Facts : Calories 224.8, Fat 7.7, SaturatedFat 4.3, Cholesterol 24.9, Sodium 394.7, Carbohydrate 28.1, Fiber 3.2, Sugar 3.5, Protein 12
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