Looking for a really good pizza sauce, from scrach
I love homemade pizza, and I like to serve it at parties because it's something that everybody will eat.
I'm really happy with the dough--I use Nick Malgieri's recipe from "How to Bake."
The problem is the sauce. I'm looking for a sauce that is smooth and full of flavor. It also needs to be completely vegetarian because many of my guests don't eat meat. It also needs to be not-too-spicy, otherwise, children won't eat it.
I make spaghetti sauce all the time for my family, and my preference is for a long-cooked, rich sauce made with beef short ribs (which is then de-greased after it has cooled). Obviously, if I weren't worried about the vegetarian aspect, I'd simply use my homemade spaghetti sauce.
I've thought about doing a pizza sauce using roasted garlic, or carmelized onions, and using some butter to smooth it out and cut the acidity of the tomatoes. I've also thought about using some sort of a mushroom-base to give it flavor. But I'm driving myself crazy because there are a thousand variables, and I don't want to spend years experimenting to find the perfect pizza sauce.
Yes, I know there are jar sauces I could use, and I have done that, but I'd really like to master the pizza sauce once and for all.
Any help or suggestions would be so appreciated :)!
I like to make my own pasta sauce from scratch and have never found any sauce in a jar that was even slightly tolerable. But for pizza I found a canned sauce that's quite good, Don Pepino. It's not too easy to find. I get it at Gourmet Garage in NYC and I've also found it at Pathmark in the burbs. You can contact them at the URL below to find if it is available in your area. If the "scratch recipes" you get use canned ingredients, this is worth a try.
I guess I am in the minority here, but I do cook my pizza sauce and it's totally vegetarian. I basically use the same theory as my quick pasta sauces (which are also vegetarian usually). I sautee some finely-chopped garlic and onions. Once everything is cooking along nicely, I dump in a big can of crushed tomatoes (28 oz, I think) and a couple of tablespoons of tomato paste. Then, I grew up with pasta sauce meaning basil and pizza sauce meaning oregano - both herbs were used in both, those were just the predominant flavors. So I add a bit of basil and a liberal amount of oregano. Then I taste it. If I am feeling like a sweeter sauce day (or if the tomatoes are too acidic), I'll add some sugar (about 1 tbsp to cut the acid or up to maybe 1/4 cup for a sweeter sauce). Alternately, if you add just a pinch of baking soda, that will really cut the acid as well. Anyway, I just basically make it up as I go along, but those are the basics. Good luck!
I was always looking for a good sauce as well. Living in the Chicago area, homemade pizza sauce is hard to get as good as out pizza sauces. A few weeks ago, we had a homemade pizza birthday party. I found a very easy recipe for sauce on food network.com. I just went to the recipe search and typed in pizza sauce. Chef Cat had one--I'd never made any of her recipes, but thought I'd try it. You don't cook it, can add a few of your own touches to it if you like--it has to sit for at least an hour to let the flavors develop. It was a very good sauce! I added more herbs and a bit of really good quality olive oil to it, but that's about it. If your really in doubt, you mite want to make it just for yourself first, to see if it's to your liking. I will say that when I tasted it right after it was made I wasn't impressed, but letting it sit and develop completely changed the flavor. I hope this helps you.
try this recipe. the trick to pizza sauce its that it's raw sauce, you don't cook it beforehand. Also paste is important b/c if your sauce is too watery your pizza will get soggy.
As for toppings, I like carmelized red onions and fresh mushrooms, both are good sauteed in balsamic vinegar.