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

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

[tall sarah]

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:

salt
pepper
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.

[coconutz]

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.

[cheri]

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

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.

http://www.foodnetwork.com/food/cat_c...
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--

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.

[laurendlewis]

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.

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.