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.
Here is what we prefer. It is a no cook sauce and very good.
Simple No Cook Marinara or Pizza Sauce
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/4 tsp Garlic salt
Combine and let sit for 1 hour while the dough rises.
For Each Pizza:
Preheat oven to 420-450F. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute a few handfuls of shredded mozzarella cheese (I used a little cheddar, too) on sauce, then add whatever other toppings you want.
I do a can each of crushed tomato and tomato puree, and let them strain for an hour or so til almost dry. Then cook for about a half hour til no water left at all (test by spooning a little on a plate and tipping it). I don't think you need any wine, but definitely salt and pepper (without that, can't help it being bland!) And basil is a main ingredient to me.
Of course there's a million variations but this is what we have been using for years with good success. Unlike some others, I just think adding sugar removes a nice little tomato bite that I like.
• 1 – 28 oz can of crushed tomatoes;
• ½ a small can of tomato paste;
• ½ small onion, fine dice;
• dried oregano and basil to taste, a tsp or so of each;
• olive oil for sautéing.
Sauté the onions in a little bit of olive oil to soften. When softened, add the balance of ingredients and let it simmer, stirring occasionally. You want it to be fairly thick so it won’t turn the dough into mush.
My concotion which is the only pizza sauce I like, not snobby, but its the one thing Im most passionate about that I make at home doesnt use many measurements but usually goes off a base that I change up time to time. I use many of the items you have listed but:
I usually add in either ground turkey/chicken or tempeh
use several bulbs of roasted garlic
chopped jalapeno sauteed in olive oil and a good hoppy beer that cooks down (I use this for the sweetness when the malts cook down rather than sugar)
dollop of anchovy paste
fresh chopped basil
Ive tried new things here and there but thats the base. best of luck and the most fun way to try these things out is to taste them.
I forgot to mention I did use oregano. I made some more pizza dough today and I am gonna make a few mini pizzas with different sauces. I took everyones advice and I also found a recipe for a sweeter sauce. I will let you all know how they come out and thanks for replying so fast with great ideas!
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
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.
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!
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.
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!