 Re: Pizza Sauce Recipes
Hey Jim,
It does seem like a good idea starting a permanent thread on sauce. Dough, cheese and sauce. Sauce is pretty central. :-)
There definitely is a case for using a fresh, uncooked and pretty liquid sauce in a wood-fired oven. The heat of the WFO can cook the tomatoes to where they are done -- right at the moment where the cheese and dough are also done. You can only do this with a hot wood-fired oven.
Give it a try. You can pass a can of good quality tomatoes through a food mill, or hit them with two forks, or potato masher, and that's it.
What are other members doing?
James |