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Crusty pizza dough seeks zesty pizza sauce for a fun filled evening

Tracy L. Apr 12, 2006 12:23 AM

I have found a great pizza dough recipe now I need to marry it with a homemade pizza sauce. I'd like to make a big batch of sauce to freeze in small portions so I can use it for grilled pizzas during the summer. Thanks

  1. f
    Funwithfood Apr 12, 2006 10:14 AM

    This is not what you asked for, but I really like TJs Bruscetta sauce (in the bottle) for grilled pizza. It packs a lot of flavor punch with just a bit, which is nice considering the very short cooking time on the grill.

    1. t
      TorontoJo Apr 12, 2006 10:50 AM

      My simple recipe: saute some minced garlic and red pepper flakes in a bit of EVOO, add a can of tomato sauce or tomato puree (even better if you have fresh tomatoes, of course), a tablespoon or two of tomato paste for thickening. Stir in equal amounts of oregano, basil and thyme. I usually use dry, because that's what I have on hand... about 2+ teaspoons of each. Simmer for about 15 minutes to let flavors blend. I know the amount of herbs sounds heavy, but it makes for a great sauce that you can actually taste through all the toppings.

      1 Reply
      1. re: TorontoJo
        laurendlewis Apr 24, 2007 04:34 PM

        I do pretty much this same thing but also add a good amount of s&p as well as a pinch of sugar which I think does a good job of balancing the acidity.
        The tomato paste is a good idea - I'll try that next time.

      2. j
        jackie Apr 12, 2006 02:57 PM

        This is the sauce I use for homemade pizza. Not a frozen sauce, but so fast, easy and good that it's no prob. at all to make it fresh. I suppose you could make a big batch and freeze if you wanted to--

        1. l
          lb Apr 13, 2006 02:39 AM

          In my opinion, if you are making grilled pizzas during the summertime, you should be using a fresh sauce rather than a cooked one.

          Simply combine good canned tomatoes (San Marzano, if not too expensive for you), minced fresh garlic, fresh oregano and a pinch of crushed dried chile. Spread on your pizza, add toppings and drizzle with evoo.

          1. cheri Apr 24, 2007 03:51 PM

            Will you share your recipe for crusty pizza dough with us, please??

            1. c
              coconutz Apr 25, 2007 02:05 AM

              I really love the Pizzaiola sauce (also called onion and garlic sauce for Pizza I think) from the old Time-Life series Food of Italy book. I can't for the life of me put my fingers on it or find it by googling. If anyone has it please post! Great flavor, perfect thickness.

              1. t
                tall sarah Apr 25, 2007 05:27 AM

                Yes, please share your dough recipe! This thread just inspired me to make a sauce at 8am today.

                I have modified Joy of Cooking's basic sauce recipe to suit my taste. I also freeze it in small bags for pizza use later & it tastes great (tho I haven't grilled the pizza).

                Combine in a large saucepan:

                giant can of San Marzano whole tomatoes (Costco sells for a good price)- mash the tomatoes as you put into the pan or chop in the can
                about 1/2 cup olive oil
                about 1/2 cup minced fresh garlic
                about 1/2 cup fresh chopped parsley
                about 1/2 cup fresh chopped basil

                Slow boil/ hard simmer for about 15-20 minutes or longer until thickened. Then add to taste:

                red pepper flakes

                Simmer about 10-15 more minutes for flavors to absorb. Puree if you want a thinner sauce, or just use chunky.

                I prefer a simpler sauce so I use more toppings for flavor on the pizza.

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