#41  
Old 12-24-2010, 06:50 AM
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Join Date: Oct 2005
Location: Gilbert, AZ
Posts: 423
Default Re: Pizza Sauce Recipes

I started making this sauce during college in the 80's and have adapted it to the larger demands of having a wife and 3 mouths in the house - it is taboo not to have ANY sauce in the freezer, so I make up a batch every 2 weeks on average. Plus, if I am not making sour dough for Christmas gifts, it is dough balls and sauce.


Chris' Industrial Red Sauce


1 #10 can (large) of tomato sauce (Costco or Sam's Club) - Do Not use CATSUP!
3-6" sprigs of rosemary - fresh
1 handful each - thyme, oregano and basil (dried)
4 tablespoons of chopped garlic
4 tablespoons EVOO
3 tablespoons of turbinato sugar (cuts acidity)
1 tablespoon red pepper flakes
1 bay leaf - optional
Black pepper to taste
Red wine (i prefer merlot) until cooks attitude has changed for the better. Oh yeah, about 1/2 a cup in the sauce as well (optional)

Simmer on low for several hours - it is done when the sauce has large, infrequent bubbles. At the beginning, the sauce has lost of little bubbles due to a lack of viscosity.

Storing, I use the glad ware with screw on lids - be sure to leave about 3/4 inch or 2 cm head space if freezing. If in a pinch, put sauce in zip top freezer bags (1 quart) and lay flat on the shelf so the bags thickness is about 1 inch/2.5 cm. this way it thaws quickly. Also, remove sauce from bag prior to thawing - see caution below.

Note of caution: When storing sauce in the freezer in bags, be really careful as you may get pin hole leaks due to kids/spouses putting stuff on top of the bags. What happens is that the thawing causes the sauce to dribble all over the counter.

May the Sauce be with you!
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Last edited by C5dad; 12-24-2010 at 06:59 AM. Reason: added missing ingredients
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  #42  
Old 01-06-2011, 03:56 PM
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Join Date: Jan 2011
Location: Los Angeles
Posts: 1
Default Re: Pizza Sauce Recipes

I was out of pizza sauce & didn't feel like making a new batch when I remembered I had some leftover huevos rancheros salsa & decided to try it as pizza sauce.

(It's cumin seed/onion/chile/garlic sauteed, add chopped canned tomatoes, ground cumin, S & P, simmer till thickened, stir in chopped cilantro. I think I'd used chipotle fort the chile in this batch.)

It was excellent.
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  #43  
Old 01-20-2012, 05:42 PM
Peasant
 
Join Date: Dec 2010
Location: Redondo Beach, CA
Posts: 28
Default Re: Pizza Sauce Recipes

My best sauce to date was simply hand crushed tomatoes. I started with some of the best - the Bianco Dinapoli Organic Canned tomatoes. Unbelievable. I'm cooking in a home oven too.

I do fine without having to cook the sauce/tomatoes down with water levels in my home oven. If I'm using a burrata that can become too runny in the lower temps. I guess I'll just have to hurry up and get in the WFO club.

Peter's crushed tomato sauce is one of my favorites and it is not cooked and turns out great in my oven/cooking 6-10 minutes or so.
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  #44  
Old 09-24-2012, 03:12 PM
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Join Date: May 2012
Location: Washington State
Posts: 76
Default Re: Pizza Sauce Recipes

If pizza sauce is like any of the putinesca or other pasta sauce I make, I usually do a large batch and freeze it in yogurt containers. Months later it tastes better than the night it was cooked (or I'm just real hungry). Anyway I will try this for the sauce, that way if the family says let's cook pizza this weekend I can say how many? and take enough out to the property were the oven is and it's ready to go by the next day. It also keeps the wine and beer cool in the cooler while it thaws.
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  #45  
Old 09-24-2012, 04:52 PM
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Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,871
Thumbs up Re: Pizza Sauce Recipes

I make a sauce and chutney every year which is used by the other half for her general and specialised cooking and the thicker chunkier chutneys (which are really slight variations on sauce recipes anyway) are used on the pizza bases. The recipes vary from year to year depending on the supply of ingredient but I always use the same tomatoes. Here is one batch that was done and still have some stock which I and my guests find ideal, (the other half is pretty fussy, doesn't like a alot of spices/additives) and uses a simple tomatoe paste)

http://www.fornobravo.com/forum/f25/...uce-15345.html (Tomato and fruit chutney/sauce)

We use a couple of jars per bake but as you can see from the preserving pan, there's plenty to get through.

Neill
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  #46  
Old 09-24-2012, 11:19 PM
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Join Date: Dec 2011
Location: Qld
Posts: 342
Default Re: Pizza Sauce Recipes

I use passata/sugo
its just crushed tomatoes and salt slightly cooked and jarred and add oregano to the pizza.

to me its perfect just like in Naples
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  #47  
Old 09-25-2012, 09:37 PM
Peasant
 
Join Date: Sep 2012
Location: Denver
Posts: 25
Default Re: Pizza Sauce Recipes

as a chef it seems that you have more going on than a typical pallete can handle. not to say i dont like your recipie it just wont work at wfo temps. loose the sugars ie honey and or brown sugar they will not tolerate the wfo temps especially honey. rock candy is made at 375 with sugars. anything beyond that produces very bitter flavors in sugar. vinegar also becomes bitter after about 2 min at 400 so refrain from the acid. tomatoes have plenty stable acidic compounds. when adding tomatoe paste to anything it has to be cooked first in a saute pan on high heat. the nature of paste is a reduction via slow evaporation in a factory. realistically it looks cooked but is really just raw tomatoe sludge, cook it fist then add to mix. try 'browning' it in a nonstick for a couple minutes then use it. flavor wil be more tomatoey and richer. no need though. try this...1 can san marzano 1 small clove garlic mashed 1/4 cup basil salt pepper in a food proccessor 2 minutes spoon souppy like sauce thin on dough the top with mozz. water in sauce steams off in oven cooking top of dough and bottom is crispy. simpler is always best. the kitchen sink aproach is great for chillies and stews but not sauces.
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  #48  
Old 09-26-2012, 01:21 PM
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Join Date: Jan 2010
Location: brisbane australia
Posts: 2,344
Default Re: Pizza Sauce Recipes

Gudday All
Yes I'm the same.... keep it simple.. tomatoe, sugar, salt fresh bassil at the last min.
One thing I did notice when the sieve disappeared for a while in the depths of the tupperware drawer is the importance of sieving out those seeds. It was a little bitter.. not much so but you did notice the difference

Regards Dave
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  #49  
Old 10-20-2012, 10:49 AM
Peasant
 
Join Date: Dec 2010
Location: Redondo Beach, CA
Posts: 28
Default Re: Pizza Sauce Recipes

I posted this recipe that I got from a small Pizzeria/Italian Market in NJ called Mossuto's. It is a fantastic sauce for a variety of pizza.

Here's the link to the sauce/pizza I made:

Mossuto's Fat Lip Pizza

I also recently adapted this sauce for a desert inspired pizza using pickled cactus instead of the peppers and it turned out amazing!

Link for the Hwy 15 Pizza:
The Hwy 15 Pizza

I'd love to see if anyone comes up with any more variations, or does something similar. The sauce is good as a drizzle after cooking as well.

Brad English
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  #50  
Old 09-02-2013, 09:16 AM
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Join Date: Mar 2013
Location: USA
Posts: 5
Default Re: Pizza Sauce Recipes

I've been baking pizza for a few years, and completed my Pompei WFO build recently--two firings so far for pizza.
Regarding sauce, here's my experience:
When I first began, it was recommended to me to use Cento San Marzano Passata. It worked fine, right out of the bottle.
Now, I grow my own San Marzanos. I began (when using my indoor oven) to freeze my sauce. First, I run the tomatoes thru a sauce machine, the screw type, such as a "Squeezo" brand.
I'm not one for slaving hours over sauce to reduce it, so I add wine. Alcohol absorbs water, then it cooks off, leaving a great flavor behind. I add 1 cup of Chablis to a large skillet of tomatoes, and some freshly ground oregano. It reduces in less than an hour. I imagine almost any wine would work and contriburte flavor, but I haven't personally tried it. Then I freeze it in plastic containers. Once frozen, I transfer to vacuum bags for longer term storage. Before defrosting, I transfer back in to plastic containers.

Now that my WFO is online, I simply sauce the fresh tomatoes and freeze in containers, and transfer to vacuum bags once frozen. I don't add the wine and I don't cook it. In my experience, the water tends to rise to the top when the sauce is frozen. So, before thawing, I run the sauce under tap water to eliminate the frozen water on top, and then defrost it. Works great, applied raw to the dough.

In season, I simply crush fresh tomatoes with a potato masher, having first removed the skins. But the sauce machine has the advantage of removing skins and also seeds.

Along the way, I tried adding wine to the passata, and then reducing it. Great flavor, great way to punch up passata!
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