Pizza Crust and Sauce

February 13, 2006
Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

Pizza Dough:


  • 2½ teaspoons (1 envelope) dry yeast
  • ½ teaspoon sugar
  • ¾ cup lukewarm water
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 Tablespoons olive oil


  1. Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a bowl and let proof for 10 minutes. Mixture should look frothy.
  2. Add remaining flour, salt and olive oil and mix well. Turn out onto a lightly floured work surface and knead for 8-10 minutes or until dough is elastic and smooth. Alternately you can do this with the dough hook in a heavy duty mixer. Dough should feel moist and tender. If it’s too stiff, add a bit more water.
  3. Place dough in an oiled bowl and turn to coat it evenly.
  4. Cover and let rise in a warm spot in kitchen (at least 75 degrees) for 1-2 hours

Yield: 1 large rectangular pizza

For the Sauce:


  • 10¾ oz. tomato puree
  • 6 oz. tomato paste
  • ¾ Tablespoon dehydrated onion (or saute 1/2 of a chopped onion)
  • 1 teaspoon Italian seasoning
  • 1½ teaspoon oregano seasoning
  • 1 teaspoon rosemary (optional) (grind in hand)
  • ½ teaspoon basil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper


  1. Add ingredients to saucepan and cook on a low flame.
  2. Add water to meet desired consistency.

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.