Recipe

Pizza dough and basic tomato sauce

Once you've made your own pizza dough you'll never go back to ready-made bases. When looking for a warm place to rest your dough, opt for a sunny spot or on the open door of the oven set on the lowest temperature.

Feb 28, 2007 1:00pm
  • 1 hr cooking
  • Makes 2 Item
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Ingredients

Pizza Dough
  • 2 teaspoon (7g) dry yeast
  • 1/2 teaspoon caster sugar
  • 3/4 cup (180ml) warm water
  • 2 cup (300g) plain flour
  • 1 teaspoon salt
  • 2 tablespoon olive oil
Basic tomato sauce
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 clove garlic, crushed
  • 410 gram canned crushed tomatoes
  • 1/4 cup (70g) tomato paste
  • 1 teaspoon caster sugar
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • salt and pepper

Method

Pizza dough
  • 1
    Combine yeast, sugar and water in a small bowl; cover. Stand in a warm place about 10 minutes, or until frothy.
  • 2
    Sift the flour and salt into a large bowl. Stir in the yeast mixture and olive oil; mix to a soft dough. Bring the dough together with your hands. Add a little extra water, if necessary, to make sure all ingredients are incorporated.
  • 3
    Knead dough on a lightly floured surface for 10 minutes, or until smooth and elastic. Push the dough with the heel of your hand, and give it a quarter turn each time. Place the dough in a lightly oiled large bowl; cover. Stand in a warm place about 1 hour, or until doubled in size.
  • 4
    "Punch" the dough down with your fist, then knead on a lightly floured surface until smooth. Roll out as desired.
Basic tomato sauce
  • 5
    Heat olive oil in a medium pan; add onion and garlic. Cook, stirring, until onion is soft.
  • 6
    Add tomatoes, tomato paste, caster sugar and oregano; simmer, uncovered, stirring occasionally, 25 minutes or until the mixture is very thick.
  • 7
    Stir in basil; season to taste.

Notes

Makes one thick-crust or 2-3 thin-crust pizza bases. For a thick-crust pizza, use the whole quantity of dough or, for thinner crusts, make two or three pizzas from the one quantity of dough. Dough can be made several hours ahead; store in an oiled bowl, covered with plastic wrap, in the refrigerator. (Refrigeration will slow down the rising of the dough.) Dough and sauce suitable to freeze.

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