Pizza Sauce and Dough

We use a different recipe for our crust– but the sauce is our go to every time! The best pizza sauce ever!

I used a different recipe for the crust, but this sauce recipe was excellent!

We only use the crust recipes.

This sauce was fantastic. I can’t wait to see how it tastes when the flavors have a chance to marinate over the next few days. I did add 1t. of sugar to cut some of the acid from the tomatoes. – Just something I normally do. I cannot speak for the dough. I used another recipe from Allrecipes.com ( Grill Dough – which was great). I didn’t use this one because I didn’t want to wait on flat beer, I needed immediate dough.

The Italian seasoning in the dough was overpowering. I also could never get the dough to rise properly even after putting in a much warmer place and adding more yeast. I thought my yeast may have gotten old but that was not the case.

Added more basil and parsley as suggested. Added a teaspoon of brown sugar and is awesome! I won’t try anything else.

This sauce and the crust is the BEST! I don’t care about take out pizza anymore. I made no modifications except one time I used fresh/frozen tomatoes. It is great! I have made this at least 4 times already.

I only made the dough for this, mostly because I wanted bread, not pizza at the time I made this. I used beer and onions I had used to boil smoked sausage and really didn’t want to throw it away, so used it in this. It made for some nice flavor. I had twice as much liquid as called for, so I doubled the recipe and made a loaf of bread, a bunch of rolls, and a cheesy pesto bread that I put bacon on one half. Hubs seemed to enjoy it; I really like the flavor in this dough. It’s pretty easy and basic; all the extra ingredients are just the herbs and spices. Thanks for the recipe!

i did this recepie for disaster i did everthing but the crust was way to hard even to lick i say thumbs down for this recepie

The best tasting pizza crust! I already have a sauce I like, but was still hunting for the best crust recipe. This is it! The others I have tried were ok, but sort of bready/bland. The beer MUST be the key! Dont substitute another liquid. Be sure to cook on a preheated pizza stone at around 500 degrees for a good crust. Crunchy on the outside and chewy on the inside. YUM!

My review is for the pizza sauce only; I used a gluten-free Udi’s pre-made pizza crust. I had to make minor adjustments to the sauce recipe due to lack of available ingredients, but it still turned out fantastic. Although, if I had the fresh ingredients on-hand, they would have been my preference. I used about 1/4 tsp garlic powder, and 1/4 tsp minced garlic, no fresh garlic. My can of tomatoes was only a 14.5 oz can, and then I chopped 1 1/2 large fresh tomatoes with juice. My tomato paste can was an 8 oz., I used only one. I used 1/2 tsp basil seasoning, instead of fresh basil; as well as 1/2 tsp oregano seasoning, instead of fresh oregano. Additionally, I used 1 TBSP of pizza seasoning blend. This made quite a bit of sauce. I have enough left over sauce to make an additional pizza, plus a single serving size of sauce to eat with pasta. *Toppings: Orange bell pepper slices, thin sliced fresh tomato, pepperoni, fresh grated mozzarella, packaged grated cheddar, parmesan cheese, and fresh chopped parsley.

This totally bombed for us 🙁 I almost rated it a two star… something I have never done before! The sauce is better in than the crust, but even still I had to pretty much double the spices and add salt to get it tasting better (I NEVER add salt, I usually try to lower the sodium!) It still was off so I looked at other recipes and noticed they typically had some sugar added so I added maybe 1 Tbl of brown sugar. In the end the sauce was good. The dough. Ughhh. So bad! So dense it was like a brick! I thought it might have been bad yeast, but we did a taste test with another recipe and that raised properly… I don’t know, I followed the recipe and it just never did raise properly.

Really good pizza dough recipe.

I love the bread dough, it was delicious. The sauce wasn’t what I would call awesome but it worked.

I really like the flavor is this fast and easy pizza sauce, but I did not try the dough recipe.

I made the crust last night. Oh my goodness! It smelled so good and tasted just as good. I made a calzone last night and plan to make bread sticks with the left over dough tonight. I can’t wait!

Used the bread maker. Just through it all in. Made the crust and baked the pizza right away. Great texture and taste for the crust. It was crispy on the outside, chewy inside. The bottom got nice and crisp which made it easy to eat by hand without it flopping over. I baked at 450 degrees for 15 min. Just used can pizza sauce to save time. Had leftovers warmed in the toaster oven and was really impressed that crust was still crunchy, even the bottom. As good as restaurant crust.

This is the best I have found so far

I made both the sauce and dough, rolled them out thin, filled and folded into calzones. FANTASTIC!

I only made the sauce and it came out very well! I did enjoy it. Although I would puree the tomatoes next time.

I made only the sauce, and paired it with “Pizza Dough I” submitted by Gudny Bjorg Kjaerbo. I needed something fast. 🙂 Anyway, this recipe made plenty of very nicely seasoned sauce! It spread easily and evenly, and rivaled our favorite pizza parlor’s sauce! It’s a keeper! Maybe next time I’ll have time to try the dough, as well.