About this recipe: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!
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
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
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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 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.
For pizza 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 puree, basil, parsley and oregano. Simmer for 10 minutes. Remove from heat and store in the fridge till needed.
To make pizzas:
Preheat oven to 200 C / Gas 6.
Stretch and roll one portion of dough into a 30cm (12 in) round circle. Repeat with second portion of dough. Let stand 10 minutes.
Spread pizza sauce evenly over both pizza bases. Sprinkle toppings over sauce (such as basil and mozzarella for a simple margherita pizza).
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.
The dough can be frozen in plastic freezer bags in one-base portions. Be sure to thaw in the fridge, not at room temperature.