The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vermont Sourdough pizza

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kneading's picture

Vermont Sourdough pizza

I made the Vermont Sourdough bread recipe yesterday and placed the dough in the refrigerator for  pizza tonight. My family thought it was my best pizza ( and sauce) yet. I didn't take any pictures and it's all history now. Kathy

wassisname's picture

Love the sourdough pizza crust!  I'm a total convert.  Is it even possible to get pizza pics with a hungry family nearby? =)  I have yet to pull off that feat!

jdurkin's picture

How did you make your sauce?  I'm trying to make a better pizza sauce.     Thx- Jim

Faith in Virginia's picture
Faith in Virginia

I like this one and don't skip the anchovy paste.  I also found it is a bit thick for my liking so I thin it out with tomato sauce

I have been making that  vermont sourdough pizza crust for a long time now and I really like it.  I do add 4.9% olive oil and a day in the fridge



kneading's picture



 pizza sauce
1  med onion chopped and sauteed in olive oil, 
1 garlic clove ( we like garlic and use 2)
2 cans Italian stewed tomatoes,
1 can 6 oz tomato paste
 1 tsp dried basil ( I usually use fresh)
1 tsp Italian spice
1/2 tsp oregano
salt and pepper to taste
 2 T parsley
1/2 c water or wine.. ( I use water)
recipe calls for 2 T sugar but I don't use this..
bring this to a boil, then simmer for 30 minutes  
cool and place in blender  


jackie9999's picture

Kneading, I'd like to try your pizza sauce but have a couple of questions. What is Italian spice and how does this sauce store? I use perhaps a cup on my 14x15 pizza..rather than freezing/storing would you recommend just reducing the recipe?


kneading's picture

it's Italian seasoning. The sauce is not spicy or hot so my grandchildren like it.

You could taste it and add whatever you want . The original recipe doesn't say to

put the sauce in a blender and if you like it chunky don't do that step. We like a

very thin layer of sauce and heavy with toppings so that's why I started to put it in

a blender. For us, this recipe makes a lot and I freeze the leftovers.