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Nothing like homemade pizza sauce!
- 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 clove garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon table salt
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.
Adapted from Taste of Home
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups tepid water, about 80 degrees
- 2 tablespoons olive oil
- 2 1/4 cups all-purpose flour
- The sponge
- 2 cups all-purpose flour
- 1 scant tablespoon table salt
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 1/2 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.
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 1/2 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 degrees. 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 dough and cover the half you have set aside to work with later. Shape the dough into a ball and then flatten into a disk. Roll the dough into a 12 inch circle using a rolling pin. If the dough snaps back and doesn’t 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 meat and cheese. Leave a 1-inch border around the rim of the pizza. Slide the pizza onto the preheated stone and bake for 15 minutes or until golden and bubbly. Repeat with remaining dough.
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)
I can’t say enough good things about this cookbook. The instructions are easy to understand and each recipe is written with great detail. If you read through the recipe a time or two, there is no way to mess it up. Happy Monday – thanks so much for stopping by!
Tricia
Maureen | Orgasmic Chef says
June 4, 2014 at 10:32 pmI made pizzas the other night and said, "John, can you check the pizza?" <br /><br />"Looks okay to me," he says.<br /><br />They were like eating shoe boxes with colored bits on top. 🙂 He's never checking pizzas again.<br /><br />I'll try yours and maybe they'll turn out this good.
Anna and Liz Recipes says
June 4, 2014 at 4:57 pmHi Tricia! We're with you, pizza is the number one food we prefer! And yours looks amazing! Love the addition of Gorgonzola cheese too. Yum! Have a great week!
SavoringTime in the Kitchen says
June 4, 2014 at 1:37 pmPizza is one of those wonderful indulgences that I just need to have at least once a month. I'd love to try both the dough and sauce soon! It looks wonderful!
Wendy says
June 4, 2014 at 1:20 pmIf I ever get stuck on a desert island, I sure hope its your Pizza Island! Can I join you? This crust looks just the way I like it…not too thin, not too thick, just puffy enough to be chewy on top and a bit of crunch on the bottom. 🙂 Pinned for celebration meals! I can't wait to try the sauce. I often put pizza sauce and cheese on top of veggies and its great to have a homemade sauce
Chris Scheuer says
June 4, 2014 at 1:00 amTricia, your pizza sounds WONDERFUL and I totally agree with you about pizza. I could eat it for every meal! Though I must say, bacon is right up there with pizza for me. :).
Kitchen Belleicious says
June 3, 2014 at 12:56 pmthat looks like the best crust I have ever seen and the sauce! WOW!
Elzbieta Hester says
June 3, 2014 at 5:56 amOh men, it's only 8am here … and I feel like swallowing your pizza right now. Red onions… always forget how much I like them. Beautiful pizza, Tricia<br /><br />ela h.<br />Gray Apron
Angie Schneider says
June 3, 2014 at 3:50 amMy mouth is watering, Tricia. I have been trying darn hard to cut down the consumption of carb. and now you come up with this terrific pizza…o man, no carb. no fun…the sauce looks perfect!
Gerry @Foodness Gracious says
June 3, 2014 at 3:23 amOutstanding Tricia I bet being Homemade really shone through!
Monica says
June 3, 2014 at 2:41 amDorie Greenspan is such a great teacher; I enjoy all books written by her and I'm always learning something. I have to agree that pizza is the perfect food! Funny, I was just watching a show where the question of what food you'd pick to eat for the rest of your life came up. And your pizza from crust to sauce to topping is so thoroughly made and looks delicious.
Cheri Savory Spoon says
June 3, 2014 at 1:17 amHi Tricia, this looks like a wonderful recipe, I have been craving something like this fiercely. Pinned.
Kari Lindsay says
June 3, 2014 at 12:11 amI might love pizza as much as you do, we eat it at least once a week! This crust looks perfect and soft, and I bet it smells amazing while the dough is rising!
TLady says
June 2, 2014 at 11:37 pmOh my! I have been wanting a good pizza sauce recipe! Thank you Tricia! WHO doesn't love PIZZA? 🙂
Big Dude says
June 2, 2014 at 11:15 pmYour pizza look delicious, the sauce and crust will be saved for our use and it's hard to disagree with your desert island food choice. Now I'm hungry for pizza.
Sue/the view from great island says
June 2, 2014 at 6:56 pmI've been itching to make my own pizza dough for a while now, and yours looks fabulous! When I get back from Massachusetts this is first on my agenda!