Pizza Dough and Sauce

"I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce. Since we only eat one pizza for a meal, I have included two methods for freezing the second one, or you can freeze both for OAMC. NOTE: prep time does NOT include rise time."
Pizza Dough and Sauce created by CandyTX
Ready In:



  • In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
  • Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
  • Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
  • Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
  • Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
  • Makes enough for two 12- or14-inch pizzas or one thick 16-inch pizza.
  • Top with meats, cheese and other toppings.
  • To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400°F for about 22 minutes.
  • Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.
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  1. aormond66
    What type of oil
  2. Dr. Jenny
    We made the crust part of this recipe (not the sauce). I thought it was good, but my hubby did not care for the half white/half wheat idea, which is what we made. I will try and review again using all white flour and also after making the sauce.
  3. Lucky in Bayview
    Mmmmmm...5 stars for both the sauce and the crust! I used 1 cup WW flour and 3 cups of white flour. My DH was able to get the crust real thin and it held up to the toppings without being limp or soggy. He cooked it on the grill and it only took about 10 mins. The sauce was very flavorful and thick. I used about a 1/4 t. of garlic powder and red wine and it made the sauce kind of tangy, which we really enjoyed. Thanks for the keeper recipe.
  4. Julie Childers
    This is for the sauce only as I haven't tried the crust recipe. This is the absolute best sauce I have ever had for pizza. It is so good I have deleted all other sauce recipes and my family has even asked that we just keep this one. I followed the directions exactly and even added the garlic powder like suggest great! Haven't tried the crust yet because my family likes really thin crust, but this sauce is awesome!
  5. Tys Kitchen
    Yummy. Followed recipe almost but added lots of toppings (salami, peppers, onions, and mushrooms). Used 1/2 whole wheat.

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