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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??

            1. 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. 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.