Homemade Pizza Dough and Sauce
Crispy pizza dough, sweet and tangy marinara sauce, and toppings of your choice!
Ingredients
Pizza Dough
- 1 1/3 Cups Warm Water
- 2 1/4 tsp Instant Yeast
- 1 Tbsp Honey
- 4 Tbsp Olive Oil
- 1 tsp Salt
- 3 1/2 Cups All Purpose Flour
- 2 Tbsp Cornmeal
Marinara Sauce
- 1-28 oz Can of Crushed or Petite Tomatoes
- 2 Tbsp Olive Oil
- 1/2 White Onion Diced
- 6 Garlic Cloves Chopped
- 1 Tbsp Tomato Paste
- 2 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Basil, Dried
- 1/2 tsp Oregano, Dried
Instructions
Pizza Dough
- In the bowl of a standard mixer with the J hook, add warm water, yeast, and honey. Mix and let the yeast bloom for five minutes.
- After five minutes, add 2 Tbsp olive oil. Turn mixer to low, add salt and flour slowly. Let the mixer knead the dough for 5 minutes. After 5 minutes, remove the j hook and the bowl from the mixer. Cover the dough with 2 Tbsp of olive oil. Turning the dough so all sides are covered. Cover the bowl with plastic wrap and let it sit at room temperature for 90 minutes or until it is double its size. You can create a warm environment if it's cold in your house by turning the oven on low (150 degrees). Let it warm up. Once it comes to temperature, turn the oven off and place the dough in the oven. Start working on the marinara sauce.See overnight instructions in the notes*
- Turn your oven to 450 degrees. If you have a pizza stone place it in the oven at this time. After the dough has doubled in size, divide the dough into two. Roll the dough out to a 12-inch pizza. Use flour to help the dough not stick to the rolling pin or surface. Roll and pinch your edges to create a lip.
- Sprinkle 1 Tbsp of cornmeal onto parchment paper or your baking sheet or pizza peel. Place the dough onto the cornmeal. Top with marinara and favorite toppings.
- Transfer to pizza stone or baking sheet. Bake for 12-15 minutes until your crust is crispy and your cheese is melted.
Marinara Sauce
- To a pot over medium heat, add 2 tablespoons of olive oil. Cook onions for 3-5 minutes or until they are soft. Add garlic cloves and cook for another minute.
- Add tomato paste and cook for 2 minutes. Add canned tomatoes, sugar, salt, pepper, basil, and oregano. Stir and let it simmer for 10 minutes. Taste and adjust seasoning. The longer the sauce simmers, the deeper the flavor will get. It will be ready in 20 minutes if you are in a rush.
Notes
After you cover your dough to rise, you can place in the refrigerator overnight. Pull it out 20 minutes before rolling.
You can also freeze the dough. Divide and place in Ziplock bag and freeze for up to 3 months.
If you have a pizza stone like this one, https://amzn.to/3mYVKVD, but don’t have pizza peel, you can transfer the pizza with parchment paper.
If you like a smooth sauce, use crushed tomatoes. If you like your sauce to have some texture, more of a rustic sauce, use petite tomatoes. It will taste like you have diced tomatoes on your pizza.