• 2servings
  • 20minutes
  • 249calories

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Ingredients Jump to Instructions ↓


  2. 1/4 cup warm water (100 to 110 degrees)

  3. 1 teaspoon active dry yeast

  4. 1 teaspoon white sugar

  5. 4 cups bread flour

  6. 2 tablespoons Italian-style seasoning

  7. 1 teaspoon salt, divided

  8. 1 1/4 cups flat beer

  9. 1 tablespoon olive oil


  11. 2 tablespoons olive oil

  12. 1/3 cup chopped onion

  13. 2 tablespoons chopped garlic

  14. 1 (28 ounce) can roma tomatoes, with juice

  15. 2 (6 ounce) cans tomato paste

  16. 1 tablespoon chopped fresh basil

  17. 1 tablespoon chopped fresh parsley

  18. 1 teaspoon chopped fresh oregano

  19. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. 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.


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