Easy Homemade Pizza Dough & Fresh Tomato Sauce

If you’re in love with the idea of crafting pizza entirely from scratch, you’ll absolutely adore this recipe featuring 2 lbs tomatoes as the star of your homemade sauce! There’s something so satisfying about kneading your own pizza dough and roasting fresh tomatoes until they’re perfectly sweet and jammy, then blending it all together for a sauce that’ll beat anything out of a jar. Whether you like a thick, chewy crust or super-thin, crisp slices, this guide will walk you step-by-step to pizza night perfection in your own kitchen.

Ingredients You’ll Need

The beauty of this recipe is how approachable the ingredients are — nothing fancy, but each piece brings essential flavor, texture, or pop of color to your final pizza masterpiece. From 2 lbs tomatoes that make the sauce naturally sweet to that bit of cornmeal for extra crunch, every detail matters!

• 2 lbs tomatoes: Roasting these brings out their natural sweetness, making your sauce vibrant and fresh.
• 4-6 garlic cloves: Roasts alongside the tomatoes to mellow out and infuse deep flavor.
• 2 tbsp olive oil: Helps both the sauce and dough achieve perfect richness and texture.
• 1 tsp salt (for sauce), 1/2 tsp salt (for dough): Balances and deepens all the flavors.
• 1 tsp dried basil + 1/2 tsp dried oregano: Bring in those classic Italian herb notes that scream “pizzeria.”
• 1/2 tsp onion powder: Savory, aromatic, and ties the sauce together.
• 1 tsp sugar: Helps bloom the yeast and gives your dough just a touch of sweetness.
• 1 tsp yeast: Gives your pizza dough that lovely rise and chewy texture.
• 3/4 cup warm water: Activates the yeast and hydrates the dough.
• 2 cups flour: The backbone of pizza dough — all-purpose is a classic go-to!
• 2 tablespoons corn meal: For dusting and flavor, plus an irresistible crunch on the crust.

How to Make 2 lbs tomatoes Pizza

Step 1: Bloom the Yeast

Start by pouring your warm water into a large mixing bowl, then sprinkle in the sugar and yeast. Give it a quick stir and let it sit until it gets nice and frothy. This step is crucial because it ensures your dough will be light and airy, with that classic risen pizza texture everyone craves.

Step 2: Make the Dough

Add the flour, salt, and oil to your bowl with activated yeast. Mix everything together until you get a shaggy dough, then knead it for a few minutes until it feels smooth and elastic. This is where your hands get involved! Work the dough until it’s supple and no longer sticky.

Step 3: First Rise

Shape the dough into a ball, cover the bowl with a cloth, and let it rest in a warm spot. Over the next hour or so, it will double in size, becoming even more pillowy as the yeast works its magic.

Step 4: Prepare the Sauce

While the dough is rising, turn your attention to those 2 lbs tomatoes. Wash and slice them in half, then lay them cut-side up on a baking sheet. Tuck your garlic cloves in among them, sprinkle with salt, basil, oregano, and onion powder, then drizzle with olive oil. Slide everything into a 375 F oven to roast for about 40 minutes. This helps concentrate the flavor and gives the sauce an irresistible sweetness.

Step 5: Peel and Blend the Sauce

Let the roasted 2 lbs tomatoes and garlic cool enough to handle, then slip off and discard the tomato skins. Everything goes into a food processor — pulse until you reach your preferred sauce consistency, smooth or slightly chunky. That’s it! You just made pizza sauce fresher than anything from a jar.

Step 6: Roll and Shape the Dough

Punch down the risen dough to release any built-up air, then sprinkle your work surface with two tablespoons of cornmeal. Roll out your dough as thick or thin as you like and shape it into a 12-inch round. For extra flavor and crispy edges, brush a little oil around the crust.

Step 7: Assemble and Bake

Spread a generous spoonful of your fresh sauce made from 2 lbs tomatoes over the dough’s surface, add your favorite toppings and cheese, and bake on the oven’s bottom rack at 425 F for 15 to 18 minutes. The result: a pizza that’s golden, bubbling, and absolutely mouthwatering.

How to Serve 2 lbs tomatoes Pizza

Garnishes

Once your pizza is hot out of the oven, sprinkle it with fresh basil ribbons, an extra drizzle of olive oil, or a light finish of flaky sea salt. These little touches elevate the brightness and make the natural sweetness of your 2 lbs tomatoes sauce stand out even more.

Side Dishes

This pizza pairs perfectly with a crisp green salad dressed simply with lemon and olive oil or a platter of marinated olives and roasted peppers. Sometimes, a bowl of creamy burrata set in the center of the table makes for an irresistibly indulgent Italian feast alongside your homemade creation.

Creative Ways to Present

If you’re hosting, pre-cut the pizza into squares or rustic strips for sharing, or let guests customize little “personal” pizzas by cutting your dough into smaller rounds. Use your extra 2 lbs tomatoes sauce for dipping crusts — people will fight over every last drop!

Make Ahead and Storage

Storing Leftovers

Put any leftover pizza slices into an airtight container and refrigerate. Your sauce made from 2 lbs tomatoes will keep for up to a week in the fridge, so feel free to stash a jar for easy weeknight pasta or more pizza fun.

Freezing

Both the unbaked dough and the sauce (thanks to those 2 lbs tomatoes) freeze beautifully! Wrap the dough tightly in plastic and stash it in a freezer bag; it’ll keep for up to three months. The sauce can be portioned into smaller containers and frozen the same way — just thaw in the fridge overnight before you need them.

Reheating

For the best results, reheat slices in a hot oven or skillet to restore the crispy crust! The sauce can go straight from the fridge onto fresh dough or pasta, or even be gently rewarmed in a saucepan. It tastes just as vibrant as the day you made it.

FAQs

What type of tomatoes should I use for the 2 lbs tomatoes sauce?

Roma, plum, or even beefsteak tomatoes — as long as you have 2 lbs tomatoes worth, you’re good to go! The key is fresh, ripe fruit to get the deepest flavor after roasting.

Can I make the dough a day ahead?

Absolutely! Make and proof the dough, then store it (covered) in the refrigerator overnight. The slow fermentation gives extra flavor, and you can shape and bake straight from the fridge.

Is cornmeal necessary for dusting?

No, but if you skip it, you’ll miss out on that delicious extra crunch and color. If you don’t have cornmeal, a little extra flour works in a pinch!

Can I double the pizza dough recipe?

Yes, if you’re feeding a crowd, doubling is easy. Just make sure you have a big enough bowl for both the dough’s first rise and enough surface for rolling out!

How long can I keep the 2 lbs tomatoes sauce in the fridge?

The sauce keeps well for up to seven days in the refrigerator. For longer storage, follow the freezing instructions and you’ll have fresh-tasting sauce ready whenever pizza night strikes.

Final Thoughts

There’s nothing quite like a homemade pizza where 2 lbs tomatoes shine in every bite. Mixing and kneading your own dough, then topping it with a sauce you roasted and blended yourself — it’s simply rewarding, delicious fun. Give this recipe a try and watch your kitchen transform into your favourite neighbourhood pizzeria!

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