Pizza Sauce and Dough

In a small bowl dissolve yeast and sugar in warm water. Let stand until creamy about 10 minutes.

In a food processor combine flour Italian seasoning and salt. Pulse until mixed. Add yeast mixture flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half and shape into balls. Place dough balls in separate bowls and cover with plastic wrap. Allow to rise at room temperature for about 1 hour then store in the refrigerate overnight.

To make the sauce: Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste basil parsley and oregano. Simmer for 10 minutes.