Tuesday, October 23, 2007

Pizza Dough and Sauce Recipe


Makes 2 pizzas (about 30cm diameter).

Pizza Dough
7g (1 sachet) dry yeast
2 teaspoons (8g) sugar
180ml (2/3 cup plus 3 teaspoons) lukewarm water
40ml (2 tablespoons) oil
350g (2 1/3 cups) strong flour (pizza/bread flour)
1 1/2 teaspoons salt

Stir yeast, sugar and 2 tablespoons (40ml) of the water together in a small bowl until combined. Set mixture aside in a warm place for about 20 minutes. Bubbles will form on the surface of the mixture. If bubbles do not form, this means that the yeast is not active and you will need to start again.

Add oil and remaining water to the bowl with the yeast mixture and stir together.

Stir flour and salt together in a large bowl until well combined. Make a well in the centre and pour in the yeast mixture. Combine using a spoon then use your hands to bring the dough together.

Knead dough on a lightly floured bench for 5 minutes (dough should become smooth and elastic).

Place dough in a large oiled bowl and turn dough to coat with oil. Cover bowl with plastic wrap then a clean tea towel. Put bowl in a warm place until dough has doubled in size, about 1 to 1 1/2 hours.

Make the pizza sauce (see directions below) while the dough is rising.

Preheat oven to 250 degrees Celsius (not fan-forced). Place an oven rack in the lowest position in the oven. If you have a fan-forced oven and are unable to turn the fan off, preheat your oven to 230 degrees Celsius.

Lightly brush two baking trays with oil. © exclusivelyfood.com.au

Divide dough into two equal pieces. Shape each piece into a round disc. Pushing from the centre of the disc, press the dough out to form a circle with a diameter of about 30cm. If the dough springs back, let it rest for a few seconds, then continue to shape the circle. The base should be an even thickness without holes.

Top with pizza sauce and toppings of your choice.

We cook the pizzas one at a time so both pizzas can spend their entire cooking time on the lowest oven shelf near the bottom element. This helps to produce crisp bases. If you are cooking the pizzas in a fan-forced oven, it shouldn't make any difference if you cook them both at the same time. Cook pizzas for about 12-15 minutes, or until cheese is melted and golden and base is crisp.

Pizza Sauce

Yields enough sauce for four 30cm pizzas.

1 small onion, peeled and finely diced
1 tablespoon (20ml) oil
1 large garlic clove, peeled and crushed
400g can crushed tomatoes
2 tablespoons (50g) tomato paste
1 teaspoon (4g) brown sugar
1/2 teaspoon dried oregano
Salt and pepper

In a medium saucepan, cook the onion in the oil over low heat, stirring occasionally. Cook until onion has softened but not browned.

Add the garlic and cook, stirring, for another minute without browning.

Add the remaining ingredients, increase heat, and bring to the boil. Reduce heat to low and simmer, stirring occasionally, until sauce has thickened to a paste-like consistency (about 40-50 minutes).

The sauce could be blended or pushed through a sieve at this stage if you prefer a smooth consistency.

If desired, the sauce can be made ahead and frozen.
© www.exclusivelyfood.com.au


24 Comments:

Blogger Claire said...

Wow! Perfect Pizza!!
My daughters and i made this base and sauce yesterday. It all worked perfectly.
It will now be a weekly thing in our house. No more supermarket bases and sauce for us!!
Thankyou for the awesome recipe!

25/3/08 9:20 am  
Anonymous Anonymous said...

Thank you Thank you Thank you!!!!!!!!!!!!!!Finally an easy yummy Pizza Dough. Highly Recommended. Thanks Kellie

6/4/08 9:08 pm  
Anonymous shereed said...

could i use this recipe to make mini, bite size pizzas?

13/8/08 8:19 pm  
Blogger Amanda and Debbie said...

Hi Shereed

Yes, you could use this recipe to make mini pizzas.

13/8/08 8:24 pm  
Blogger nandy said...

i'd lik to use fresh tomatoes instead of canned for the sauce.. will i need to alter anything els in the recipe ??

19/8/08 8:49 pm  
Blogger Amanda and Debbie said...

Hi Nandy,

If you replace the canned tomatoes with the same quantity of fresh tomatoes, you will not need to alter the other quantities in the recipe.

22/8/08 9:36 am  
Anonymous Anonymous said...

I made these pizzas and sauce on the weekend and found the tomato paste a little too much. I will reduce to 1tbsp next time. The bases worked perfectly in the breadmaker. Thanks.

2/9/08 10:20 am  
Anonymous Anonymous said...

Hi,

I was wondering if both of you knew what type of meat is on the "Supreme Pizza" is it mince meat? And if it is Mince meat how would i prepare it, so then i could sprinkle it over the pizza so i can bake it??

And for the pizza sauce i just buy the actual sauce that says on it "PIZZA SAUCE" from Woolies and it suprisingly tastes like it was bought from a Pizza Shop because it already has the perfect herbs/spices and its got the right consistency but when i make it this time i will use your version of the Pizza Sauce.

11/12/08 2:04 am  
Blogger Amanda and Debbie said...

Minced beef is often used on supreme pizza. We would pan-fry the beef before adding it to the pizza.

15/12/08 8:23 pm  
Anonymous Anonymous said...

Hi, can i use plain flour instead? thank you :)

23/4/09 5:50 pm  
Blogger Amanda and Debbie said...

We recommend that you use strong (high protein) flour if available. However, if you use plain flour, you might still get a good result.

8/5/09 7:44 pm  
Anonymous yaya said...

Hi Amanda & Debbie,
i read the comment about using fresh tomatoes, does that mean that i can just put them in straight away or do i have to boil them first(to remove the skin & deseed them)?

thank you very much! :)

22/6/09 2:42 am  
Blogger Poppy said...

Thanks so much! It worked out great. The base was really soft and the sauce was just right. Can the pizza dough recipe also double for a bread recipe? If not, can you please post a bread recipe? Thanks :)

16/7/09 10:51 pm  
Anonymous Lauren said...

Do you think I could freeze half of the dough for use later, as we would only need one pizza at a time? Thanks for the tasty and easy to follow recipes.

1/8/09 7:41 pm  
Anonymous Mandy said...

Yumo. This is great and easier than I thought! I always used Lebanese bread for pizza base - not any more!
Thanks Amanda and Debbie

6/4/10 3:18 pm  
Anonymous Abbey said...

I really love this pizza base. I add half white flour and half wholemeal flour, and it turns out very well. I use it to make one very thick base and cook it for slightly longer than recommended. Wonderful recipe!

10/4/10 5:10 pm  
Blogger axel said...

Go to a tile shop and ask for a lge unglazed terracotta tile and use this as an oven/pizza stone that costs you nothing/couple of bucks.place in oven 1/2 hour before cooking and turn your oven up to 250/280 c.you can cook directly(as i do)on the tile or use pizza trays.you can get pizza peels from house or such shops for $20 but they are not that good or go to chefs hat or similar and buy a real peel for about $40.if cooking direct i recommend you use semolina under you pizza base so it wont stick!

27/5/10 10:49 pm  
Anonymous Anonymous said...

Dear Amanda & Debbie,
After such a long time of not knowing how to make a yummy and beautiful Pizza Sauce, I am forever grateful for your post, I will be making the Dough very soon as I wasn't impressed with the Dough I bought from the supermarkets, thank you and many thanks,
John

16/7/10 7:00 pm  
Anonymous Anonymous said...

Honestly...everything on this site tastes great! If I am after any recipe I come to exclusively food first :P

23/8/10 8:51 pm  
Anonymous Caroline said...

Have always been too scared to make home made pizza from scratch but this was unbelievably easy and even my fussy three year old LOVES it. Definitely a major hit in my house.

24/10/10 4:03 pm  
Anonymous Anonymous said...

i made the dough using plain all purpose flour and it worked very well. i used olive oil which is essential if u wanna make a real italian pizza. i didnt like the taste of the sauce i guess ill keep looking for another tomatoe sauce recipe :-(

28/12/10 4:29 am  
Anonymous Anonymous said...

Decided to make pizza for lunch when a friend came over, before we went out. Made it the night before, and the base was quite easy to do. The following day when I heated it up, it was delicious! Thanks for such a great recipe!

11/9/11 9:56 pm  
Anonymous Michelle said...

Hi, do you know if it would be possible to make the pizza dough, leave it overnight and then roll out and bake the next day? Thanks

27/7/12 11:42 pm  
Anonymous Anonymous said...

Not ok to leave it over night art room temp. The dough would be over'fermented' by yeast. But maybe you can try leave it in fridge for use next day.

11/10/12 12:45 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home