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
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BASIC PIZZA SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield about 3 cups, or enough for 2
Number Of Ingredients 9
Steps:
- Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
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 DOUGH
Provided by Anne Burrell
Time 1h30m
Yield 6 small individual pizzas (about 12 ounces)
Number Of Ingredients 5
Steps:
- In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.
- In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
- Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
- When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.
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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