Pizza Sauce and Dough

Ingredients

• 1 teaspoon active yeast dry
• 1.3 cups flat beer 
• 0.5 teaspoon pepper black
• 4 cups bread flour 
• 28 ounce canned tomatoes with juice canned
• 1 tablespoon basil fresh chopped
• 1 tablespoon parsley fresh chopped
• 2 tablespoons garlic chopped
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 0.3 cup onion chopped
• 1 teaspoon oregano fresh chopped
• 1 teaspoon salt divided
• 2 tablespoons penzey's southwest seasoning italian-style
• 12 ounce tomato paste canned
• 0.3 cup warm water 100 to 110 degrees
• 1 teaspoon sugar white

Equipment

• food processor
• bowl
• sauce pan
• plastic wrap

Directions

1. In a small bowl, dissolve yeast and sugar in warm water.
2. Let stand until creamy, about 10 minutes.
3. In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed.
4. 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.
5. 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.
6. Heat olive oil in a saucepan over medium heat.
7. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan.
8. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.