Is there anything better than homemade pizza?  Not really!  I have been making my own sauce and dough for the past few years and haven't really turned back.  I love using our pizza stone but any pizza pan or baking tray would work too. 


Reposted from

One batch of this sauce is good for 2 pizzas and I often have some left over that I put in a tupperware and freeze.  I often double the batch and freeze it in individual containers for a later time. 


  • 1 (6 ounce) can tomato paste
  • 6 fluid ounces warm water (110 degrees F/45 degrees C)
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 1 teaspoon anchovy paste (optional)
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried red pepper flakes
  • salt to taste
  1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
  2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.




  • 1 1/2 tsp salt
  • 2 tsp instant yeast (I have used regular yeast too and it worked fine)
  • 2 tbsp honey
  • 1 cup warm water
  • 1 tbsp olive oil
  • 2 1/4 cup flour (I usually do 1 cup whole wheat flour and 1 1/4 cup regular flour.  I have also used Cup 4 Cup GF flour and it turned out great!)


Combine salt, yeast, honey and warm water in the bowl of a stand mixer fitted with the bread hook (you can also hand mix the dough with a spatula).  Give the mixture a quick stir and let it sit for 5 minutes until the yeast becomes bubbly. 

Add the olive oil and then the flour, 1/2 cup at a time, mixing until completely incorporated and it turns into a ball of dough.  Kneed dough on a floured surface for one minute, form into a ball and place in a bowl.  Cover with a towel or saran wrap and keep in a warm area to rise for about 1 hour (you will know it has risen enough when it has just about doubled in size and when you poke it with your finger the indentations remain).

Once risen, kneed for another minute or so on a floured surface and then roll out with a rolling pin until dough is about 1/4" thick, or however thick you prefer your dough. 

Preheat oven to 400° F.  If using a pizza stone, place stone in the oven while it is preheating.  Remove stone, sprinkle with corn meal (optional, just prevents it from sticking), place rolled out dough on tray or stone.  Brush dough with olive oil (I like to use some of my fancy flavored olive oils for this) and bake the dough for 8 minutes. 

Remove dough, top with sauce, fresh mozzarella, and other toppings (Sautéed mushrooms, red onion, bell peppers, fresh basil, cooked and crumbled bacon are some of my favorites) and bake for 15 minutes or until crust is golden brown and cheese becomes bubbly and browned.