Recipe

Pizza dough and basic tomato sauce

Once you've made your own pizza dough you'll never go back to ready-made bases.

  • 1 hr cooking
  • Makes 2 Item
  • Print
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This simple dough and pizza sauce combo will have you well on your way to dinner with any toppings you want.
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.
For extra inspiration visit our collection of pizzas at make at home.

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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