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Nutrition Facts
Serving Size 1 (77g) Recipe makes 16 servings
Calories 164
Calories from Fat 34		(21%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 454mg		18%
Potassium 163mg		4%
Total Carbohydrate 27.1g		9%
	Dietary Fiber 1.5g	5%
	Sugars 2.2g
Protein 4.0g		8%
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Pizza Dough and Sauce

Recipe #1005 | 40 min | 20 min prep | add private note

⁽⁹⁰⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Sep 13, 1999

I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce. Since we only eat one pizza for a meal, I have included two methods for freezing the second one, or you can freeze both for OAMC. NOTE: prep time does NOT include rise time.

SERVES 16 (change servings and units)

Ingredients

Pizza Dough

3/4 tablespoon yeast
1 1/2 cups warm water
1 1/2 teaspoons salt
3 tablespoons oil
4 cups flour (we prefer half white, half wheat)

Pizza Sauce

1 (6 ounce) can tomato paste
1/2 cup red wine or water
1 teaspoon oregano
1 teaspoon salt
1 tablespoon sugar
1 tablespoon vegetable oil or olive oil
1-2 tablespoon parmesan cheese

Directions

1
In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
2
Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
3
Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
4
Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
5
Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
6
Makes enough for two 12 inch pizzas or one 16 inch pizza.
7
Top with meats, cheese and other toppings.
8
To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400°F for about 22 minutes.
9
Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.

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Featured Reviews for This Recipe

From: Chef #1376400

On Nov 14, 2009

the review is for the sauce alone. It was pretty good although I made some changes. I used 2 tsp of brown sugar instead of 1 tbsp. Same goes with olive oil. I also added only a little more that 1/4 tsp salt. I tossed in a clove of garlic that I took out when the sauce was done. I sub dried parsley for oregano and that's fine. I like the rich wine flavor in the sauce but may try half wine half broth next time because it takes more time than I'm willing to spend to cook the alcohol down.

0 people found this review helpful

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From: Meghanmoo

On Oct 27, 2009

Phenomenal! I felt like a real pizza chef! The dough was easy to mold into shape- I even picked it up and gave it a toss! I used a bit less oil than indicated. The sauce was amazing with the red wine- so rich and unique, quite a treat

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From: iLuv2cook 2

On Dec 19, 2005

This DOUGH RECIPE deserves 'TEN STARS'!! It was AWESOME! So rich and filling! I used exactly as recipe called for 1/2 wheat and 1/2 A/P flour. The sauce was a too sweet for our taste, so I'll need to make some modifications for our personal preference next time. I added pepperoni and olives ~ YUM! BTW, this was my first time making PIZZA (&DOUGH)! I wish recipe poster mentioned that you need to allow to foam in STEP 1. I had to discard my first dough as it had not risen in 2 hrs, and I was getting too impatient. Also, I took another poster's recommendation and cooked pizza dough for 5 MIN prior to adding sauce in order to avoid a "soggy" pizza. Do this but~~~ PIERCE dough so it can steam. Mine ballooned in oven but then settled down when I immediately pierced once I took out of oven. I then added sauce, cheese, and toppings and cooked for 15 minutes. ENJOY! This is a REAL GOOD ONE OVERALL!!!

40 people found this review helpful

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From: ~Nimz~

On Apr 27, 2005

I love this crust. I made it with 1/2 wheat flour and 1/2 white flour and the texture was better than any I have had out. It was crisp not soggy. I had to make double the batch of sauce because I simmered mine for a while and we kept finding things to dip into it before time to add to the crust. I added a little basil, garlic powder and onion powder to the sauce and it was to die for. I also placed the crust in the oven for about 5 or 6 minutes before adding the sauce. Thanks so much Marg for posting. This was my first home made pizza but it will not be my last.

24 people found this review helpful

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