Pizza dough and sauce

    9 hours

    A basic recipe for foolproof pizza dough and equally easy pizza sauce. The best bit is it makes enough for two pizzas. If you only want one pizza, freeze the other half for another day!

    84 people made this

    Serves: 12 

    • Pizza dough
    • 60ml warm water (45 degrees C)
    • 1 teaspoon active dry yeast
    • 1 teaspoon caster sugar
    • 560g strong white bread flour
    • 2 tablespoons dried Italian herbs
    • 1 teaspoon salt, divided
    • 280ml flat beer
    • 1 tablespoon olive oil
    • Pizza sauce
    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 tablespoons chopped garlic
    • 2 (400g) tins plum tomatoes, with juice
    • 340g tomato puree
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon chopped fresh oregano
    • 1/2 teaspoon black pepper

    Prep:40min  ›  Cook:20min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

      For pizza dough:

    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 herbs 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 cling film. Allow to rise at room temperature for about 1 hour, then store in the fridge overnight.
    3. For pizza sauce:

    4. 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 puree, basil, parsley and oregano. Simmer for 10 minutes. Remove from heat and store in the fridge till needed.
    5. To make pizzas:

    6. Preheat oven to 200 C / Gas 6.
    7. Stretch and roll one portion of dough into a 30cm (12 in) round circle. Repeat with second portion of dough. Let stand 10 minutes.
    8. Spread pizza sauce evenly over both pizza bases. Sprinkle toppings over sauce (such as basil and mozzarella for a simple margherita pizza).
    9. Bake 15 to 20 minutes, or until base is golden brown.

    Bread machine version

    If you have a bread machine, just mix on Dough setting, then remove and let rise after it kneads and rests.

    Freezing tip

    The dough can be frozen in plastic freezer bags in one-base portions. Be sure to thaw in the fridge, not at room temperature.

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    Reviews in English (73)


    I usesd just the sauce with homemade crust (Jay's Pizza Crust, also from this site), and it was THE BOMB!!!! I can not say enough how this absolutely made my pizza delicious rather than just good. The only thing I changed was I tasted the sauce as it was simmering, and I added about another teaspoon of dried parsley, another teaspoon of dried basil, and about a tablespoon just of Italian seasonings blend, otherwise the sauce was too tomato-y. It also made A LOT of sauce-next time I'll probably just use the 28oz can of tomato puree but all the extra seasonings.  -  03 Mar 2005  (Review from Allrecipes US | Canada)


    I already have my own recipe for pizza dough that has never failed me, but yesterday I had no pizza sauce on hand so I found this recipe. Am I ever glad I did - the sauce tastes incredible! It has just the right mix of tomato flavour and sweetness, and using whole tomatoes and chopped onions adds a lot of chunkiness to it. It makes a LOT of sauce too; I'm going to freeze the leftover sauce, and it will probably be enough to last me for the next few months (although I may want to make pizza more often now, so maybe it won't last quite that long!). Thanks very much for an excellent recipe.  -  17 Sep 2006  (Review from Allrecipes US | Canada)


    I gave this no stars b/c I only used the sauce recipe. It turned out just o.k., I think it needed something. I increased the seasonings, like others mentioned and added a teaspoon of sugar to help with the bitterness, but it still wasn't impressive. I will be trying the dough recipe next time though…thanks anyway.  -  07 Nov 2005  (Review from Allrecipes US | Canada)