Pizza base and sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 542.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 2,070.7 mg
- Total Carbs: 115.1 g
- Dietary Fiber: 4.6 g
- Protein: 16.7 g
View full nutritional breakdown of Pizza base and sauce calories by ingredient
Introduction
Delicious and easy to make pizza base and tomato sauce. Just add you own toppings. Recipe originally seen on Tasty. Delicious and easy to make pizza base and tomato sauce. Just add you own toppings. Recipe originally seen on Tasty.Number of Servings: 6
Ingredients
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Pizza dough
875 g Plain white flour (UK)
3 tsp Salt
1 tsp Active Dry Yeast (by GRTMOMX3)
960 mL Water, tap
Pizza sauce
170 grams Tomato Paste
240 mL Water, boiling
2 tbsp (C) Vinegar, Red Wine
2 tsp Maple Syrup
1 tsp Salt
.5 tsp Pepper, black
3 clove Garlic
.5 tsp Dried Oregano
.5 tsp dried Basil
.5 tsp Marjoram, dried
.25 tsp Pepper, red or cayenne
Tips
Use a baking sheet of you don't have a pizza stone. Original recipe says to rest the dough at least 12 hours at room temperature.
Prep time does not include resting time for dough.
Makes 6 pizzas.
Directions
Rough
1. combine all the dry ingredients in a large bowl.
2. Make a well in the centre, pour in a few tablespoons of the water. Stir with a wooden spoon, gradually adding more water until the dough comes together. You may not use all the water.
3. Use your hands to be sure the dough is well mixed, but don't knead. Doh overwork the dough.
4. Cover with plastic wrap and store at room temperature for a couple hours.
Sauce
1. Combine all of the ingredients in a bowl. Let sit at room temperature until cooked. Refrigerate until needed. Keeps up to 2 weeks in the fridge.
Pizza
1. Transfer the dough onto a floured surface and form into a ball, divide into 6 equal parts and form each into a ball.
2. Cover with a damp towel for about 30 minutes
3. Preheat oven to 500f/260c. Use a pizza stone if you have one.
4. Work each dough ball into a flat disk. Be careful not to rip the dough.
5. Sprinkle a baking sheet with cornmeal, or the pizza stone if using, and carefully place the prepared pizza base on it. Top with sauce and any other desired toppings.
6. Bake 10-15 minutes, until the edges are browned and cheese bubbling.
Serving Size: Makes 6 10 inch pizzas
Number of Servings: 6
Recipe submitted by SparkPeople user NANLTHOMPSON.
1. combine all the dry ingredients in a large bowl.
2. Make a well in the centre, pour in a few tablespoons of the water. Stir with a wooden spoon, gradually adding more water until the dough comes together. You may not use all the water.
3. Use your hands to be sure the dough is well mixed, but don't knead. Doh overwork the dough.
4. Cover with plastic wrap and store at room temperature for a couple hours.
Sauce
1. Combine all of the ingredients in a bowl. Let sit at room temperature until cooked. Refrigerate until needed. Keeps up to 2 weeks in the fridge.
Pizza
1. Transfer the dough onto a floured surface and form into a ball, divide into 6 equal parts and form each into a ball.
2. Cover with a damp towel for about 30 minutes
3. Preheat oven to 500f/260c. Use a pizza stone if you have one.
4. Work each dough ball into a flat disk. Be careful not to rip the dough.
5. Sprinkle a baking sheet with cornmeal, or the pizza stone if using, and carefully place the prepared pizza base on it. Top with sauce and any other desired toppings.
6. Bake 10-15 minutes, until the edges are browned and cheese bubbling.
Serving Size: Makes 6 10 inch pizzas
Number of Servings: 6
Recipe submitted by SparkPeople user NANLTHOMPSON.
Member Ratings For This Recipe
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