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Help...Need a good pizza sauce recipe

Hi everyone, I am kinda new to Chow and I absolutely love to read all the threads. I have gotten quite a bit information and tidbits to help me out in my kitchen. Lately I have been baking bread by the dozens and just giving it away for others to enjoy. I made homemade pizza yesterday with a homemade sauce recipe I found online and it just didn't taste authentic. I have a pizza stone and a pizza peel so I had no trouble getting the pizza in and out of the oven. I preheated my oven for 45 minutes to an hour also. The pizza was beautiful looking but the taste was no where near what I expect pizza to taste like. I do so enjoy the baking part and saving all kinds of money buy making my own but the taste just isn't there. I am hoping you will share yours?

For my sauce I slow simmered for 2 hours:

1 can crushed tomato
1 can tomato paste
1/4 red wine
1 tbs minced onion
1 tsp brown sugar
1/2 tsp parsley flakes
1/4 tsp garlic powder

Am I missing something? It just tasted bland to me and not like pizza sauce.

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  1. I made homemade pizza for years when the kids were young and got a lot of raves from friends who were always welcome!

    I never used cooked sauce. I used Pastene "Kitchen Ready" canned tomatoes, and would ladle it on the dough in a circular motion from the center to near the edge. I would use about 1 & 1/2 large ladlefuls, to make a large pizza. I never covered every speck with sauce, keeping it a bit of the dough showing. After that I would sprinkle with good parmesean reggiano, then very good mozzarella. Add S & P, and a drizzle of good olive oil. Good luck, have fun!

    1 Reply
    1. re: mcel215

      2nd that, I also use a raw plum tomatoes that I crush and some fresh oregano.

    2. I have had really good results using Peter Reinhardt's recipes. You can find the one I love here--it is the first one listed
      http://www.tenspeedpress.com/page.php...

      1. For my pizza sauce, I tend to go a much lighter much quicker sauce. Basically sautee up some crushed garlic and crushed red pepper for a minute or two, then add a 28oz can of whole peeled tomatoes, a big pinch of salt and pepper and some whole fresh herbs (parsley/thyme/basil) and break up the tomatoes and cook for maybe 15-25 minutes until the tomatoes have fallen apart and the sauce thickened. If you want thicker, sautee some tomato paste in the garlic/crushed red pepper oil for a minute or two before adding the can of tomatoes.

        One other thing I've noticed while making my pizza, is the dough recipe I use was not nearly salty enough, so once i started adding more salt, it really moved from good to great. Also, I agree with mcel215, that you should add some olive oil to the pizza just prior to putting into the oven.

        1 Reply
        1. re: ESNY

          I also drizzle oil on top before putting it into the oven.
          I also infuse some oil with smashed garlic on the stove and then brush it on the crust before adding the sauce. Got this tip from chow.

        2. Not a recipe or home made, but works for us.

          Every Friday we have homemade pizza for dinner. I work and do not have time to make the sauce from scratch. But I do make fresh dough each week.

          For our sauce I use a small tin of tomato paste, I add half a tin of water, dried basil, oregano, garlic (fresh), rosemary (fresh) and a bit of heat (varies between tabasco, chipotle, cayenne etc). in the summer when I have fresh herbs in the garden I use them instead of dried.

          Mixed up this makes enough robust tasting sauce for three large pizzas.

          1 Reply
          1. re: mlgagnon

            I also use a small can of tomato paste as a base. However, I am very lazy so use granulated garlic and onion (no salt), basil, oregano, chili flake, olive oil, black pepper, salt and any other herbs that I am in the mood for. There is only my husband and I so I use part of it for one pizza then freeze the rest for another time. Quick, easy and cheap!

          2. I think the best pizza sauce is the simplest. Start with a can of San Marzano tomatoes (a variety of plum tomato). Heat up a little of your best olive oil. Throw in 3 whole garlic cloves, that you have cut in half, and let them simmer until they nearly go a little golden. Throw in about 6 fresh basil leaves and let those go until they are a gorgeous dark, translucent green. Turn off the heat. Squish the tomatoes with your hand. Add them to the pan with a pinch of salt. Turn the heat back on to medium. Let it come to a simmer, and then turn down to low for about fifteen minutes. Add a drizzle of your best olive oil, off the heat. Done. fayefood.com

            1 Reply
            1. re: fayehess

              Me like. I add a bay leaf or two to the tomatoes. Trick is not to overcook. Also, after spreading the sauce on the pizza dough I sprinkle the pizza with a healthy pinch of Italian oregano (more pungent than the usual Mexican variety) before adding toppings.