Pizza Sauce and Dough

By McCarleyRHLAC

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 249
** Calories from Fat: 41

** Total Fat:4.5g
** Saturated Fat:0.7g
** Cholesterol:< 1mg
** Sodium:520mg
** Potassium:487mg
** Total Carbohydrates:43.5g
** Dietary Fiber:3.1g
** Protein:7.7g
** Sugars:5.7g

Ingredients

• PIZZA DOUGH:
• Pizza Sauce and Dough
• 1/4 cupwarm water (100 to 110 degrees)
• 1 teaspoonactive dry yeast
• 1 teaspoonwhite sugar
• 4 cupsbread flour
• 2 tablespoonsItalian-style seasoning
• 1 teaspoonsalt, divided
• 1 1/4 cupsflat beer
• 1 tablespoonolive oil
• PIZZA SAUCE:
• 2 tablespoonsolive oil
• 1/3 cupchopped onion
• 2 tablespoonschopped garlic
• 1 (28 ounce) canroma tomatoes, with juice
• 2 (6 ounce) canstomato paste
• 1 tablespoonchopped fresh basil
• 1 tablespoonchopped fresh parsley
• 1 teaspoonchopped fresh oregano
• 1/2 teaspoonblack pepper

Details

Adapted from allrecipes.com

Preparation

Step 1

1.In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2.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.
3.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.