Freezer organization tip: Label all containers with contents and date. I do this by placing a piece of masking tape on the lip and writing on it with a Sharpie. This makes it easy to find without opening lids and it allows you to see, at a glance, what's been sitting in your freezer way too long. This can be done with freezer bags as well -- though you can see through those, the packaging date is always helpful.
Step 2 of 3: The sauce
You've made the dough, now you need to cover it with the red stuff. Yes, you could always used canned or bottled sauces but why not expend a tiny bit of extra energy and enjoy some delicious sauce that makes enough for six whole pizzas and freezes easily?
- olive oil
- tomato paste (1 small can)
- whole tomatoes (798 mL can)
Preheat a sauce pan over medium heat. Add 3 tbsp olive oil and the onion. Sauté the onion until it softens and begins to brown and then add the garlic and 1 can tomato paste. Sauté for a few more minutes, being careful not to burn the garlic.
Add 1 can of whole tomatoes. Purée the sauce with an immersion blender. Stir in 2 tbsp oregano.
Bring the sauce to a simmer, stirring occasionally. Let the sauce simmer for 30 minutes, uncovered, until slightly thicken.
Divide sauce into three portions. Each portion can top two 9 inch pizzas. Unused portions can be frozen.
(Original source: Chef at Home - Easy Pizza Party - Pizza Parlour Sauce)