Pizza Sauce and Dough

Name: Pizza Sauce and Dough
Cuisine: pizza dough
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

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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

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Instructions

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.

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Pizza Sauce and Dough

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