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

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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

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  1. 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. 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

        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. 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--

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