Pizza Sauce and Dough

Name: Pizza Sauce and Dough
Cuisine: Europian

Features:

Cuisine:

Directions

Ingredients :

¼ cup warm water (100 to 110 degrees)

1 teaspoon active dry yeast

1 teaspoon white sugar

4 cups bread flour

2 tablespoons Italian-style seasoning

1 teaspoon salt

divided

1 ¼ cups flat beer

1 tablespoon olive oil

2 tablespoons olive oil

⅓ cup chopped onion

2 tablespoons chopped garlic

1 (28 ounce) can roma tomatoes

with juice

2 (6 ounce) cans tomato paste

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh oregano

½ teaspoon black pepper

Methods :

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 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.

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.