Homemade Pizza Crust and Pizza Sauce

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Homemade Pizza Crust & Pizza Sauce If I was stuck on a desert island and could have only one food every individual day, I would pick pizza. It has everything from a zestful crust to a fat, thick tomato sauce and topped with your front-runner vegetables or kernel, or both. then there is the gooey, melty, delectable cheese ! Pizza is the perfect food ! So today I am sharing two amaze recipes for Homemade Pizza Crust and Pizza Sauce .

Homemade Pizza Crust & Pizza Sauce today I have two tested, perfected, delicious recipes to share. Some time ago I made homemade pizza sauce and froze it to have on hand. This is a wonderfully easy recipe made with tomato sauce and tomato paste, seasoned with herbs and garlic. It has a robust flavor and is indeed much better than anything you can buy pre-made .

Homemade Pizza Crust & Pizza Sauce
This recipe makes about 4 cups of sauce, or adequate for five or six 12-inch pizza, depending on how much sauce you like on your proto-indo european .

Homemade Pizza Crust & Pizza Sauce
The boodle is merely amazingly delightful. It is everything pizza boodle should be and is not unmanageable to make. As with most yeast dough and boodle, there are respective simple steps. This is the first stage – called the sponge. It ’ s made with yeast, water, olive oil and flour. When allowed to rise for an hour and a half, the yeast blooms and bubbles and doubles in volume .

Homemade Pizza Crust & Pizza Sauce The boodle is then mix with flour and salt and transferred to a lightly oiled bowl. Covered with fictile wrap the dough is set aside for the second base rise .

Homemade Pizza Crust & Pizza Sauce The dough will then again double in volume after about an hour and a one-half lift .

last week, for Memorial Day, I made a Herbed Goat Cheese Spread for our cinch. I wanted to serve the goat cheese with a baguet so I decided to make my own. After a few flops over the years I knew I wanted to try a different recipe. I went with the baguet recipe in my fantastic cookbook titled Baking With Julia. The baguettes are made over a two day period and starts with a small nibble of amply risen boodle from a recipe such as this. A walnut sized while of dough, called the old-dough, was snipped from this rise pizza boodle and set aside for my boodle cause venture. You see … I HAD to make pizza so I could make the baguettes. It was the right matter to do – yes ?
I ’ ll mail the recipe for the baguettes by and by this week so stay tuned !

Homemade Pizza Crust & Pizza Sauce This is my favorite part. I love working with boodle and specially when it has a fantastic soft texture. You can press the boodle into a phonograph record or use a rolling personal identification number to shape your pizza .

Homemade Pizza Crust & Pizza Sauce I constantly hate to look at my hands in photos but thought this actually showed the bubbles and texture of the pizza boodle .

Homemade Pizza Crust & Pizza Sauce
This dough recipe makes enough dough for two large pizza. My conserve loves a kernel pizza so for this one I topped it with our homemade sauce, chopped gratifying onions, pre-cooked ground gripe, a little grate Parmesan cheese, bracing mozzarella and a rich flavorful Gorgonzola cheese .

Homemade Pizza Crust & Pizza Sauce Sprinkled with a few herb and baked – this pizza was a hit ! The Gorgonzola truly set it apart .

Homemade Pizza Crust & Pizza Sauce
The second base pizza started with plenty of homemade sauce .

Homemade Pizza Crust & Pizza Sauce
I topped this proto-indo european with oven roasted crimson onions, olives and newly grated mozzarella cheese .

Homemade Pizza Crust & Pizza Sauce
I added a little fresh Basil after it came out of the oven. This was my darling pizza !

Homemade Pizza Crust & Pizza Sauce In fact I couldn ’ thyroxine wait another minute to taste it. cipher missed that bottom piece with the big gusty crust. Oh yum ! I hope you ’ ll try on these recipes soon .

Homemade Pizza Sauce & Pizza Crust
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Homemade Pizza Sauce

Prep Time:

5

mins

Cook Time:

1

hr

Total Time:

1

hr

5

mins

Yield:

4

cups

Course:

Condiment, Sauce

writer :Tricia PRINT RECIPE

Nothing like homemade pizza sauce!

Ingredients

  • 1 ( 29-ounce ) can of tomato sauce
  • 1 ( 12-ounce ) can of tomato paste
  • 1 tablespoon italian seasoning
  • 1 tablespoon dried oregano, or 2 tablespoons fresh chopped oregano
  • 1 cleave garlic, minced
  • 1 teaspoon onion powderize
  • 1 teaspoon garlic powder
  • ½ teaspoon postpone salt

Instructions

  • In a large saucepan combine the tomato sauce and paste.  Add the remaining ingredients and cook over medium heat, stirring constantly, until it comes to a boil.  Reduce the heat to low and cover and simmer for 1 hour.  Use immediately or freeze in a sealed container.  Yields:  4 cups or enough for about six 12-inch pizzas.

Recipe Notes

  • Adapted from Taste of Home

nutrition information is calculated using an component database and should be considered an appraisal. When multiple component alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included .

Nutrition

Calories:

12

kcal

|

Carbohydrates:

3

g

|

Protein:

1

g

|

Fat:

1

g

|

Saturated Fat:

1

g

|

Polyunsaturated Fat:

1

g

|

Monounsaturated Fat:

1

g

|

Sodium:

296

mg

|

Potassium:

Read more: Who Invented Pizza?

52

mg

|

Fiber:

1

g

|

Sugar:

1

g

|

Vitamin A:

47

IU

|

Vitamin C:

1

mg

|

Calcium:

44

mg

|

Iron:

1

mg

Rate our recipe !

Homemade Pizza Dough




Yield:

2

crusts

Course:

Bread, Pizza Dough

author :Tricia PRINT RECIPE
The dough is made in respective stages, each easy with amazing results .

Ingredients

For the sponge:

  • 1 ½ teaspoons active dry yeast
  • 1 ½ cups halfhearted water, about 80 degrees
  • 2 tablespoons olive anoint
  • 2 ¼ cups general-purpose flour

For the dough:

  • The sponge
  • 2 cups general-purpose flour
  • 1 stint tablespoon mesa salt

Instructions

To prepare the sponge:

  • Add the yeast to the bowl of a stand mixer. Add the water stirring to dissolve the yeast. Allow the yeast to rest for 5 minutes or until it becomes creamy. Add the olive oil and then gradually stir in the flour with a wooden spoon or rubber spatula.

  • Scrape down the sides of the bowl, cover and let the sponge rest and rise in a warm place (about 85 degrees) for 1 ½ hours. I use my microwave as a proofing oven. It is very warm inside when I keep the task light on underneath. Be sure your dough is free from drafts. The sponge should double in volume and become very bubbly.

To prepare the dough:

  • Use a rubber spatula to deflate the sponge and fit the mixer with the dough hook. Add 2 cups of flour and the salt to the sponge and mix on low for 2 or 3 minutes. Increase the speed to medium and add a spoonful of flour, one at a time, if needed to help bring the dough together. It should be cleaning the sides of your mixer bowl. Continue to knead on medium for another 5 minutes or until the dough is smooth and elastic.

  • Transfer the dough to a lightly oiled mixing bowl and turn it to make sure all sides are moistened with oil. Cover the bowl with plastic wrap and allow it to rest in a warm location for another 1 ½ hours. The dough should double in volume and hold an impression when you gently poke it with a finger.

  • Move a rack to the lower third of the oven and preheat to 475°F. If using a pizza stone, place it in the oven to preheat. I don’t have a pizza peel but at this point you would sprinkle the peel with cornmeal and set aside. I used a rimless baking sheet dusted with cornmeal.

  • Turn the dough out onto a lightly floured work surface. Divide the boodle and cover the one-half you have set digression to work with later. Shape the boodle into a ball and then flatten into a phonograph record. Roll the boodle into a 12 edge lap using a rolled pin. If the boodle snaps binding and doesn ’ triiodothyronine hold it ’ s shape, let it rest a few minutes then try again. Transfer the dough to the peel .
  • Top the pizza with sauce, then vegetables or kernel and cheese. Leave a 1-inch border around the rim of the pizza. Slide the pizza onto the preheat stone and bake for 15 minutes or until golden and bubbly. repeat with remaining dough .

Recipe Notes

  • If you want to make the dough ahead of time wrap each piece of fully risen dough in plastic wrap, then place it in a Ziplock bag. Store it in the refrigerator for up to 2 days. You can also wrap it tightly and freeze until needed. To thaw the frozen dough, place it still wrapped in the refrigerator overnight. Both frozen and refrigerated dough should be allowed to come to room temperature before shaping.
  • (adapted from a recipe by: Steve Sullivan, published in Baking with Julia)

nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included .

Nutrition

Calories:

1120

kcal

|

Carbohydrates:

206

g

|

Protein:

31

g

|

Fat:

17

g

|

Saturated Fat:

2

g

|

Polyunsaturated Fat:

3

g

|

Monounsaturated Fat:

11

g

|

Sodium:

19

mg

|

Potassium:

370

mg

|

Fiber:

10

g

|

Sugar:

1

g

|

Vitamin C:

1

mg

|

Calcium:

48

mg

|

Iron:

13

mg

I can ’ t say enough dear things about this cookbook. The instructions are easy to understand and each recipe is written with big detail. If you read through the recipe a time or two, there is no way to mess it up. happy Monday – thanks then a lot for stopping by !
Tricia