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4.63 from 8 votes

All-American Pizza and Homemade Pizza Sauce

Cook Time30 mins
Total Time30 mins
Course: Meatless Dinner
Servings: 4 12 inch pizzas
Author: Barbara Schieving



  • 4 ½ - 5 cups bread flour
  • 2 ¼ teaspoons 1 package Red Star Quick Rise yeast*
  • 3 teaspoons salt
  • 2 cup water
  • ¼ cup vegetable oil

Homemade Pizza Sauce

  • 2 garlic cloves minced or pressed
  • 1 tablespoons olive or vegetable oil
  • 1 28 ounce can crushed tomatoes in rich puree
  • 1 teaspoon brown sugar
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes


  • Homemade Pizza Sauce
  • In a small saucepan, sauté garlic in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.
  • Dough
  • In medium mixer bowl, combine 2 cups flour, yeast, and salt; mix well. Combine water and oil; heat to 120° to 130°F; add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
  • By hand, gradually stir in enough remaining flour to make a soft dough. (I used my KitchenAid dough hook attachment.) Knead on floured surface 3 to 5 minutes. Shape the dough into a ball, cover, and allow it to rest for 15 minutes.
  • Divide dough into 4 parts (2 parts if you want larger pizzas). With well-floured or greased fingers, press each half into greased 12- or 14-inch pizza pan.
  • Sprinkle ¼ cup of your favorite shredded cheese over dough to prevent a soggy crust. Spread prepared pizza sauce on each pizza (approximately ¾ cup of sauce per pizza). Add your favorite toppings---mushrooms, onions, olives, green peppers, pepperoni, cooked Italian sausage, anchovies, etc. Cover with shredded cheese of your choice- Mozzarella, Parmesan and Asiago.
  • Bake at 400°F for 25 to 30 minutes until edge is crisp and light golden brown and cheeses are melted. Serve immediately


*Use any of the Red Star instant yeast products for this recipe.