Tonys Pizza Sauce Recipes

TONY'S PIZZA SAUCE

Tony's Pizza Sauce image

Make and share this Tony's Pizza Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories Sauces

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

4 (6 ounce) cans tomato paste
3/4 cup water
1 1/2 tablespoons extra virgin olive oil
2 tablespoons sugar
1 -2 teaspoon kosher salt (add to taste)
1 tablespoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
4 large fresh basil leaves, chopped

Steps:

In a big bowl, using a wire whisk, combine the tomato paste, water, and olive oil.
Add in the sugar, salt, oregano, dried basil, and garlic powder; whisk to combine.
Stir in the fresh basil.
Use immediately or store for up to 5 days in the refrigerator; may freeze for up to 2 months.
Bring to room temperature before using.

Nutrition Facts : Calories 285.2, Fat 8, SaturatedFat 1.2, Sodium 2388.8, Carbohydrate 52.8, Fiber 11, Sugar 36.4, Protein 10.1

TONY'S PIZZA DOUGH

Tony's Pizza Dough image

From Tony Gemignani of Pyzano's in Northern California. Use with any California-style pizza. Makes enough for two 14-inch pizzas.

Provided by ratherbeswimmin

Categories Yeast Breads

Time 10h45m

Yield 2 fourteen inch pizzas

Number Of Ingredients 8

Ingredients

2 1/2 teaspoons active dry yeast (1 package)
1 cup lukewarm water (90 to 100 degrees)
1 cup ice-cold water
1 tablespoon sugar
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
5 1/4-5 1/2 cups unbleached bread flour, plus more
unbleached bread flour, for dusting

Steps:

In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside until the yeast dissolves; about 5 minutes.
In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve the sugar and salt.
To make the dough using a stand mixer: fit a heavy-duty stand mixer with the dough hook attachment.
Place 5 ¼ cups flour in the mixer bowl.
Add the yeast mixture along with the cold water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
Let rest 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup flour of additional flour, if necessary.
Cut the dough in half to form even portions, each weighing 22 ounces.
With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight smooth ball; pinch to seal.
Repeat with the second portion; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
Refrigerate for at least 10 hours or up to 2 days.
Remove from refrigerator 1 hour before using to allow dough to come to room temperature; proceed with any California-style pizza.

Nutrition Facts : Calories 1456.7, Fat 19.7, SaturatedFat 2.8, Sodium 5247, Carbohydrate 269, Fiber 9.7, Sugar 7.4, Protein 45

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