Ingredients
12
12 servings
- •0.25 cup warm water (100 to 110 degrees)
- •1 teaspoon active dry yeast
- •1 teaspoon white sugar
- •4 cups bread flour
- •2 tablespoons Italian-style seasoning
- •1 teaspoon salt, divided
- •1.25 cups flat beer
- •1 tablespoon olive oil
- •2 tablespoons olive oil
- •0.33333298563957 cup chopped onion
- •2 tablespoons chopped garlic
- •1 (28 ounce) can roma tomatoes, with juice
- •2 (6 ounce) cans tomato paste
- •1 tablespoon chopped fresh basil
- •1 tablespoon chopped fresh parsley
- •1 teaspoon chopped fresh oregano
- •0.5 teaspoon black pepper
Instructions
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 84
- Carbohydrate: 10g
- Fat: 4g
- Fiber: 2g
- Protein: 2g
- Sugar: 6g
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