Pizza on the River

Hello Eggers!
If you are reading this, hopefully we met you on August 2 at the Eggs on the River Eggfest in Guerneville, CA. If not,  you will have missed a fun time. here are some recipes for Pizza Dough and Pizza Sauce that we have been using for many years. Enjoy!

The BBQ Pro No-Fail Pizza Dough

Makes enough for 3 12″ pizzas or 2 15″ Pizzas
Can be doubled or tripled.


1 package active dry yeast

1 teaspoon sugar or honey

1 cup warm water

1 tablespoon kosher salt

2 Tbsp extra-virgin olive oil

3 cups bread flour, plus more for dusting


In a bowl, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Add the salt and 2 tablespoons of olive oil and mix. Add the flour, a little at a time, mixing  until all the flour has been incorporated.  Mix until the dough gathers into a ball,this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic (about 8–10 minutes.) Form the dough into a round and place in a lightly oiled bowl, then turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with cornmeal and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors.


Follow directions through rising. Wrap and chill in refrigerator or freeze. Bring to room temp before using.


Our Favorite White Sauce

Mexican Crema or Whipping Cream


Spoon Pesto over fresh pizza dough and spread to within 1″ of the crust. Drizzle crema or whipping cream over lightly so it stays within crust. Add toppings and you’re done! This is rich but very light.


Traditional Pizza Sauce


1 Tbsp Olive Oil

1/2 Red Onion, diced small

4 Cloves of Garlic, minced

6 Fresh Basil leaves, chopped

1 Tbsp chopped fresh Oregano

3 Tbsp Red Wine

1 (28-ounce) can Whole Plum Tomatoes or 5 to 6 Roma Tomatoes

½ Tsp Kosher Salt

½ Tsp Black Pepper


Heat the oil in a pot over medium heat. Add the onion and cook for about 5 to 7 minutes, until onions are soft and translucent. Add the garlic, basil leaves and oregano and cook for 3–4 minutes more. Season with salt and pepper to taste. Add tomatoes and red wine. Bring to a boil, then simmer for about 20 to 25 minutes. Purée if desired.

Cool the sauce before using it to make pizza. In fact, it’s best if made the day before so that the flavors blend.

Yield: about 3 cups

Using fresh tomatoes:

Substitute the can of tomatoes with 6–8 medium fresh tomatoes. Peel (dip briefly in boiling water and pull skin away) and core, then chop.

You may also want to add 1 Tbsp canned tomato paste to the fresh tomatoes.

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