Making Homemade Pizza Dough and Sauce

 

pizza

Picture by Ajale – Pixabay

 

Pizza is undoubtedly one of the most popular dishes around the world. A great deal of money is generated by people ordering pizzas at pizza parlors and even more is made from the sales of pre-made frozen pizzas. Pre-made pizza crusts are also sold, as is pizza sauce. The crusts and sauce are sold so people can make their own pizzas. While this isn’t a bad idea, the pizza will nearly always taste better and be healthier if you make your own pizza dough and sauce.

People might think that this is very involved or difficult, but the truth is that it is very easy to make both the dough and the sauce. Start to finish, the dough usually takes less than a half hour to make and the sauce takes even less time.

As a qualifier, let me explain that I managed a busy pizza parlor for some time. We made fresh crusts and sauce daily and this was one of the biggest secrets of our success. The following recipes are authentic pizza parlor recipes, scaled down, with a few touches of my own.

Pizza Pie Dough

Ingredients:

~2 1/2 cups flour
1 cup warm water (120 F / 49 C)
2 tablespoons extra virgin olive oil
2 teaspoons sugar
1 teaspoon salt
1 packet active dry yeast

Instructions:

1. Mix 1 1/2 cups of flour with the sugar, yeast and salt, then add the extra virgin oil and the warm water. Thoroughly blend this together and then add the remaining flour a little at the time, while continuing to mix it, until the dough will just barely form a ball. At this point, the dough should be a bit tacky.

2. Let the dough sit at room temperature for 10 minutes, then roll it out onto a lightly floured surface. Sprinkle the dough ball with a dusting of flour, then knead the dough, pushing down in the center, then pulling the edge into the middle, rotating the flour a quarter turn and repeating. Sprinkle with flour as needed to keep the dough from sticking to the floured surface or to your fingers.

3. The dough is done when it is elastic. It can then be rolled out using a rolling pin or your hands, until it is about 1/4 inch to 1/2 inch thick (depending on whether you want a thin crust or thick crust pizza). If desired, the dough can be cut so it is round or it can be pressed down into the baking or pizza pan you are going to use to cook the pizza.

Note: If you sprinkle the pan with cornmeal prior to putting the dough in the pan, it normally won’t stick as badly.

Pizza Sauce

Ingredients:

2 8-oz can tomato sauce
1 6-oz can tomato paste
1 teaspoon oregano
1 teaspoon basil
1 teaspoon crushed garlic
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon brown or granulated sugar

Instructions:

Thoroughly blend together all the ingredients and let the mixture sit for a few minutes. This amount of pizza sauce should be enough for the pizza dough recipe above it, however if you like extra sauce, this recipe can be easily increased. This sauce also is a good base for spaghetti and other pasta.

Since the best pizza will have a solid foundation of great tasting and fresh dough and sauce, you can make the above and start off right when making pizza. Neither the dough nor the sauce are difficult to make, they don’t take long, they have no preservatives so they are healthier, both are great tasting and they can be less expensive than what can be purchased in the store, even if the store products are on sale (and also keeping in mind that if you purchase the very cheapest pre-made crust or sauce, they will most likely taste like it.)

Ultimately, besides the reasons for making your own that have already been mentioned, by making homemade dough and sauce, you control what goes into it.




  • Comments

    1. Profile photo of Andria Perry
      Andria Perry

      That is easy enough! I did copy and paste this into my “food finds” that I do intend to try, I used to book mark with with the disappearance of sites I lose that recipe.

      Thanks and I will try it.

      I stumbled this article.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        I hear that, about the copy/paste.

        Yes, it is very easy. I have the crust made for pizza and the sauce is sitting in the fridge. The ground beef and sausage is almost done cooking, but we have a church event tonight called Worship in the Park…it is for the whole community and although it is being put on by our church, all the churches in town will participate. I’ll actually cook the pizza when we get back. 🙂 That’ll be around 9-9:30, so we should all be hungry and ready to eat.

    2. Profile photo of Pat Z Anthony
      Pat Z Anthony

      We like to make pizza at home once each week. It can be such a healthy meal if made correctly and it is easy to make these without gluten and without animal products if that is preferred.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        I won’t often make pizza without meat and I consume a lot of meat for health reasons, however people can make vegetarian pizza if they wish. You are also right; the flour can be gluten free. In fact, it doesn’t need to be wheat flour, so diabetics or people who are allergic to wheat can use other flour choices if they wish. Last night’s pizza had fewer toppings than normal, but it turned out extremely good. I purposely made much more than I figured that we’d eat so we could have leftovers. That didn’t work real well…out of two 4 pound pizzas, there is one slice left. LOL

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        I love using my own crust and sauce, regardless of the kind of pizza I make, because it really does taste great. It is also very easy, even for people who have trouble cooking. 🙂

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        It gets me that people often get so used to getting pre-made stuff at the store that they often forget or don’t know how very easy it is to make. The homemade version is so much better that there isn’t any comparison.

    3. Profile photo of Gil Camporazo
      Gil Camporazo

      I love eating pizza. I used to bring my family members to a pizza kiosk in our place. However, lately, my doctor had warned me not to eat pizza for it’s not good for my health. I don’t ask him why. It is one of the foods I have to avoid.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        It doesn’t need to be unhealthy. If you find out what he feels is unhealthy about it, you can adjust the recipe to make it healthy for you. That is an advantage of making it homemade.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        I think they’ll love it and will think that you spent a lot more time and effort making it than you really do. LOL

    4. Profile photo of Lejla
      Lejla

      Just an hour ago I ordered a pizza with tuna and I enjoyed it a lot. Sadly, I am not capable of making a pizza. I really tried several times to make a pizza, but I simply can not make that dough. I used various recipes but in the end the final product was terrible. So I quit making it. I have a friend she makes a perfect pizza.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        That is surprising, considering how easy it is to make. When you say that it was terrible, is that your opinion or is it everyone else’s? Is it possible you are being too self-critical?

    5. Profile photo of Kyla Matton Osborne
      Kyla Matton Osborne

      We don’t make a lot of pizza here, as hubby has made pizza professionally for years and we both agree that our home ovens don’t get hot enough to make the pizza the way we like it. I really need to get a pizza stone and see if that will do the trick! We always make our own tomato sauces and we often make our own bread. So it’s a pretty natural extension that we’d want to make our own pizza.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        My oven gets to 500 F (260 C), which is how hot our parlor’s ovens were set, so that isn’t a difficulty. As many toppings as I usually put on pizza, though, I usually only cook them at 450 F (232 C). I’m thinking that a convection oven might work better, but I haven’t close to enough money to even think of getting one. I usually make pizza at least once a month and totally refuse to buy store pizzas or to go to a parlor to buy one of the way overpriced ones. 🙂

      2. Profile photo of Kyla Matton Osborne
        Kyla Matton Osborne

        Hubby is used to temps of 550 – 600 F in a traditional pizza oven. I believe the one he now uses at work is a convection oven, but it’s made specifically for cooking food from a frozen state. Surprisingly, their pizza is pretty good. And it costs us less than if we were buying our own ingredients, so I don’t fuss too much about the pies having been frozen. It’s not pizzeria pizza but honestly, it’s almost as good. And for the price, it’s pretty awesome.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        Just remember that the dough is basically just flour, water and yeast. Still, the fresher it is, the better it tastes, and it isn’t at all hard to make it fresh.

      1. Profile photo of Rex Trulove
        Rex Trulove Post author

        That is still going on the right track! The homemade is easier (to me), though. The package mix probably contains the same things, plus a few things that don’t need to be there, like preservatives and additives. When you try this recipe, let me know what you think, okay?

    Your email address will not be published. Required fields are marked *