Pizza cheese

Pizza Dough and Sauce Recipe

DIY Pizza!

Recipe by MB

My son has argued that pizza is the ultimate breakfast food, providing something from each of the 5 food groups. Grains = crust, vegetables = tomato sauce or other veggie toppings, fruit = pineapple (and yes, it DOES belong on pizza), protein = meat or meat substitute, dairy = cheese or cheese substitute. Whether you choose to eat it for breakfast or another meal, why not try making your pizza from scratch? It’s easy and delicious!

Pizza Sauce (from canned tomatoes)

Ingredients:

  • ¼ cup white wine (optional; water can be substituted)
  • 1 16 ounce can pureed tomato (or crushed tomato, if you prefer little chunks)
  • 1 6 ounce can tomato paste
  • 2-3 cloves (or 1 Tablespoon), minced garlic
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried basil
  • 1 teaspoon crushed red pepper (or more if you like spicy food)
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon sugar (or honey)

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Directions for Sauce:

  1. In a saucepan, over medium-high heat, pour wine (or water), and add minced garlic. Saute until garlic is soft (about 2-3 minutes).
  2. Add the remaining ingredients, and stir, making sure to thoroughly mix the contents. Cook for about 5 minutes, then reduce heat to low, cover, and simmer for around 15-20 minutes. Turn heat off, and ladle on stretched pizza dough.
  3. The remaining sauce is also very good as a marinara for pasta!

Dough (recipe for two crusts)

*Note – I usually double the recipe, just in case. Extra dough can always be kept for a day in the refrigerator, or frozen

Ingredients:

  • 3 Cups all-purpose flour (plus extra for kneading)
  • 1 packet (or 2 ¼ teaspoons) yeast
  • 1 Tablespoon sugar (or honey)
  • 1 cup warm water
  • 1/2 tsp salt
  • Olive oil for the bowl

Directions for Dough/Crust:

1. Heat water to around 110 degrees Fahrenheit. Water can be warmed in the microwave for around 30 seconds, or heated up on the stove (You want warm but not hot). In a glass or ceramic (not metal) bowl, combine warm water, sugar, and yeast. Let sit in a warm place for around 10 minutes, or until yeast begins to foam.

2. Add flour, a little at a time, mixing the yeasty water and flour, until you have a slightly sticky dough.

3. Transfer dough onto a floured surface and knead, adding a little flour if the dough is too sticky, or a little water if the dough is too dry. You should only knead for around a minute; kneading is done when the dough looks smooth.

4. Place dough in an oiled bowl, cover with a clean towel, and set in a warm place to rise until doubled (usually around 30 minutes).

5. While the dough is rising, preheat the oven to 450 degrees Fahrenheit.

6. When the dough is doubled, remove the towel, and gently punch dough down. Remove dough to a pizza pan, and gently stretch on the pan. You can use a little oil or cornmeal on the pan to prevent sticking, but be sure to not use too much, as that will keep the dough from being able to fully stretch.

7. Top stretched dough with sauce (see recipe below), then bake for around 10 minutes, or until the bottom of the crust is solid.

8. Remove from stove and place on a heat-proof surface. Top with cheese and other toppings if desired, then return to stove and cook for another 7-10 minutes, or until cheese is melted.

Nutritional Information for Pizza Sauce: Serving size: 1/6 of recipe | Servings per recipe: 6 | Per Serving: 72 k Cal, 0.4 g fat, 0 g saturated fat, 0 g trans fat. | 15.3 g carbohydrates, 3.5 g fiber, 8.4 g sugar | 3 g protein

Nutritional Information for Pizza Dough: Serving size: 1/2 of recipe | Servings per recipe: 2 crusts | Per Serving: 718k Cal, 2 g fat, 0.3 g saturated fat, 0 g trans fat. | 151 g carbohydrates, 6.7 g fiber, 6.7 g sugar | 21 g protein

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020