Does anyone have a really great recipe for homemade pizza sauce and/or crust?

Question

I know I could Google it, but I want a recipe that someone has tried and swears by.

Thanks.

Answer 1

Yes, I don't like a cooked sauce for my pizza.
I take a 15oz can od diced tomatoes and put it in a blender.
Add 1-tbl spoon of chopped garlic
a good sized handful of basil leaves
1 tsb salt
2 tbl parm cheese.
I love this taste and I bet you will too. It does make it simple and good.

Answer 2

This pizza crust is super simple and yummy.
I love when my hubby makes this.
Pete's Chicago Style Pizza Crust

1/4 oz dry yeast
1 cup warm water
3 1/2 cups all purpose flour
2/3 cup olive oil
1 tea spoon suger
1/2 tea spoon salt

Mix yeast with water then mix in all other ingredients and let rise for an hour.
Brush pan with olive oil. Cut in half and spread out in a pan add your own sauce and toppings and bake for 30 min at
400 to 425 degrees.

Answer 3

I use this pizza dough recipe all the time and have for years!
1 pkg active dry yeast (1 Tablespoon if you use bulk yeast)
3/4 cup plus 1Tablespoon warm water(105-115 degrees F) (Warm to the inside of your arm but not hot or cold.) Mix the yeast in the water and set aside.
2 cups flour (I use high gluten flour or bread flour)
1 teaspoon salt
2 Tablespoons vegtable shortening or lard (I use the shortening).
Mix the flour and salt with your hand. Drop in the shortening and then mix it with your hands into the flour until it is like crumby, small pea size bits. Then make a well and mix up the yeast water again and add. I again, mix with my hands. It will make a sticky dough ball. Put on a lightly floured surface and knead it about 5-10 times, NOT MINUTES! Just until the dough ball is no longer sticky. Put about a tablespoon of oil in the bowl (I use canola oil) and put the dough ball in. Turn it over to coat both sides. Cover with plastic wrap, leaving a small vent for air. I put mine in the microwave so no draft gets to it. In about 45 minutes, your dough is ready. Put shortening on 2 baking sheets or one deep dish pizza pan and spread the dough out after punching it down so the air is out. (You can use oil on the pan but it's hard to spread the dough that way.)
I use Ragu sweet italian sausage and cheese sauce and add some Little Italy's pizza seasoning I get from the spice store. Add your favorite toppings and bake at 400 degrees for 20-25 minutes. (For deep dish, I go to 425 degrees and my gas oven takes about 23 minutes to bake.) This recipe is from the Martha White Southern Sampler cook book we purchased at a Cracker Barrel in 1990. I have been using the recipe since. It's homemade but pretty simple.

Answer 4

A friend gave me this recipe for pizza dough. It is quick, easy and delicious

Pizza Dough

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
DIRECTIONS
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Easy Pizza Sauce


INGREDIENTS
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1 1/2 teaspoons dried minced garlic
1 teaspoon ground paprika
DIRECTIONS
In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.

Pizza Sauce and Dough

INGREDIENTS
PIZZA DOUGH:
1/4 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 1/4 cups flat beer
1 tablespoon olive oil

PIZZA SAUCE:
2 tablespoons olive oil
1/3 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
1/2 teaspoon black pepper
DIRECTIONS
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.
Notes

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-crust portions. Important: Thaw in the refrigerator.

Answer 5

not so much a recipie for the crust but if you cook it on a grill it tastes so much better

Answer 6

Pizza Dough 4-Ways

1 3/8 cups lukewarm water (105 to 115*F / 40 to 45*C)
3 tablespoons olive or vegetable oil
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 teaspoon kosher or coarse salt
4 cups all-purpose flour
Directions Using Bread Machine:

Place ingredients in bread machine pan in the order recommended by manufacturer. Select the Dough Cycle and Press Start. During the cycle's first kneading, use a spatula to scrape down the sides of the pan, if necessary, to help incorporate all the ingredients.
Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe.
Directions Using Food Processor:

Place water, oil, yeast and salt in bowl of food processor and pulse to dissolve yeast. Add the flour and process until a soft ball forms.
Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.
Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe.
Directions Using Dough hook:

Place water, oil, yeast and salt in bowl of mixer and stir on low speed to dissolve yeast. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes.
Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.
Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe.
Directions By Hand:

Place water, oil, yeast and salt in bowl and stir to dissolve yeast. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes.
Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume.
Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe.
Directions To Bake:

Preheat oven to 425*F (220*C). If using a pizza stone, place it in oven to heat.
Pat dough into an oiled 12 x 15-inch jelly roll pan, 2 (10 to 12-inch) pizza pans, or 1 (14 to 16-inch) pizza pan.
Brush the top of the pizza dough with olive oil; top with your desired sauce and toppings.
Bake for 15 to 18 minutes or until crust is golden. For a crispier bottom crust, carefully slide pizza off pan (not the jelly roll pan) onto the oven's rack or pizza stone, if using, after about the first 12 minutes and finish baking. (While pizza is continuing to bake, sprinkle the empty pizza pan()s with a little cornmeal--this helps absorb any moisture later that can cause the crust to become soggy).
Allow pizza to sit 2 to 3 minutes for easier slicing.
Makes 16 servings, or 2 medium-sized pizzas, or 1 large pizza.

Cook's Note: The dough can be made ahead of time, place it in an oiled plastic bag, seal and refrigerate for up to two days