Pizza Sauce and Dough recipe

2 servings

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

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.