Thanks for all the kind words. Having a couple of crusts in the freezer is a real shortcut for making a quick pizza. Depending on prep time for toppings you can have a pizza going into the oven in less than a half hour.
Pizza Sauce
Inspired from Healthy Canning Article using the tomato passata option and not fresh tomatoes, and using 1/2 pint wide mouth jars.
This yielded six 1/2 pint jars
Ingredients
2 - 24oz. bottles of tomato passata (2 x 700 ml bottles)
84 ml (grams) lemon juice
2 teaspoons dried oregano
1 teaspoon black pepper
1/3 teaspoon salt
2 teaspoons roasted garlic powder
1 teaspoon Italian Herb Seasoning
Instructions
In a large pot, bring passata to a boil in a large pot, Add ingredients, reduce to a simmer and reduce (uncovered) until the sauce has the consistency of ketchup, about 12 to 15 minutes stirring frequently.
Remove pot from stove, allow sauce to cool 5 minutes, then ladle sauce into heated jars, leaving 1/2" of head space. De-bubble, adjust head space, clean rims + thread area + inside area, add lids & rims.
Water Bath Canner: Process jars for 35 minutes; increase time as needed for your altitude.
NOTE: There are also recipes for using a Pressure Canner for tomato sauces if you do not want to add lemon juice to make sure the acid level is in the correct range. Some claim that without lemon juice, a tomato sauce is a little more robust. The processing times for the the recipes I reviewed were in the 25 minute range, adjusted for altitude. So, at my altitude I could add lemon juice and use the water bath method with a 45 minute processing time. Or use my pressure canner, and omit the lemon juice and process for 25 minutes.
Yes. The brand is 'saf-instant' and the package is red and white with a cartoon baker at work.Looks fantastic - just to be sure the yeast is instant yeast?
Sure, here is the one I use.They all look awesome! I like all different types of pizza but the thin crust is really good! We started par baking then freezing crusts also... really like the way they turn out. Care to share your sauce recipe?
Ryan
Pizza Sauce
Inspired from Healthy Canning Article using the tomato passata option and not fresh tomatoes, and using 1/2 pint wide mouth jars.
This yielded six 1/2 pint jars
Ingredients
2 - 24oz. bottles of tomato passata (2 x 700 ml bottles)
84 ml (grams) lemon juice
2 teaspoons dried oregano
1 teaspoon black pepper
1/3 teaspoon salt
2 teaspoons roasted garlic powder
1 teaspoon Italian Herb Seasoning
Instructions
In a large pot, bring passata to a boil in a large pot, Add ingredients, reduce to a simmer and reduce (uncovered) until the sauce has the consistency of ketchup, about 12 to 15 minutes stirring frequently.
Remove pot from stove, allow sauce to cool 5 minutes, then ladle sauce into heated jars, leaving 1/2" of head space. De-bubble, adjust head space, clean rims + thread area + inside area, add lids & rims.
Water Bath Canner: Process jars for 35 minutes; increase time as needed for your altitude.
NOTE: There are also recipes for using a Pressure Canner for tomato sauces if you do not want to add lemon juice to make sure the acid level is in the correct range. Some claim that without lemon juice, a tomato sauce is a little more robust. The processing times for the the recipes I reviewed were in the 25 minute range, adjusted for altitude. So, at my altitude I could add lemon juice and use the water bath method with a 45 minute processing time. Or use my pressure canner, and omit the lemon juice and process for 25 minutes.
The only rise time is the 5 minutes the dough is covered before rolling out. Maybe our altitude has something to do with it, but longer rise times (like 15 minutes) make the crust tougher, and not as crispy. We have not tried omitting the yeast.Like!
We've been doing pizzas for many years. The recipe traces back to my mom, who patterned her recipe after the thin-crust pies in the Chicagoland area. My wife has tweaked the crust and sauce recipes since.
Question: I see you use yeast in the crust recipe, but I didn't see where you let the dough rise. Did I miss that? My mom used yeast and she didn't set the aside to rise before she cooked the pie. My wife just deletes the yeast from the recipe to get a paper-thin but crunchy crust.