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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 12 |
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You can add any topping to this sauce! Ingredients:
4 cups warm water (100 to 110 degrees) |
1 teaspoon active dry yeast |
1 teaspoon white sugar |
4 cups bread flour |
2 tablespoons italian seasoning |
1 teaspoon salt (divided) |
14 cups beer (flat) |
1 tablespoon olive oil |
2 tablespoons olive oil |
13 cups onions (chopped) |
2 tablespoons chopped garlic |
28 ounces roma tomatoes (with juice) |
12 ounces tomato paste |
1 tablespoon fresh basil (chopped) |
1 tablespoon fresh parsley (chopped) |
1 teaspoon fresh oregano (chopped) |
12 teaspoons black pepper |
Directions:
1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
3. 3 To make the sauce: Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.
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