My pizza sauce recipe is one that the 'family' who got me in the business originated. I followed it exactly and have received many complements about it. I can not share it, as I don't have rights to. I can tell you, at home, to start with a tomato/basil canned pizza sauce, then add spices to taste. I always like to make a large batch ahead of when I need it. Tastes better if you can let it set a couple days, refrigerated. As for dough, I used high gluten flour and veggie oil. Follow directions for making dough. Mix the yeast in luke warm water ahead of time, making sure it dissolves completely, and let it set while you add ingredients to flour mixture. Add everything slowly so you can watch for consistency and proper mix. I prefer, as did my customers, canned mushrooms. They have much more flavor. And, if you can find it, use Margherita brand pepperoni. Use sliced ham. Shred it on the pizza. Whole pieces tend to make topping slide off when you bite into it. If you use bacon, use real crumbles, not bacon bits. And, use it sparingly, unless its the only meat topping. I can take over the flavor of every other topping. If you like jalapenos or salad peppers, add the right as you take the pizza from the oven. Cook them on it and they tend to permeate the taste of the entire pizza. They will get hot and they will still be crunchy.
I really like just a plain old simple cheese pizza. Pepperoni is good, too. There's a few things like chicken parmesan and taco pizza I like, too, but I don't consider them real pizza. Kind of like I really like McDonald's, but when I get it, it's not like I was craving a cheeseburger. I was craving McDonald's.
Best pizza sauce in the world. One 28 oz can of ground peeled tomatoes. Two heaping tablespoons of tomatoe paste. One or two tablespoons of fine chopped garlic. Salt and pepper to taste. A good amount of Italian seasoning or oregano. Simmer on low heat covered for an hour. Use it cold the next day or wait for it to cool. I do a double batch of it and freeze it in containers. It’s so easy and way better than commercial made pizza sauce that is full of sugar and way to smooth like ketchup. Real pizza sauce in best pizza places in the world is chunky not smooth.
Funny you say that. I ate at a Mexican Restaurant in Johnson City Tennessee a few years ago and they served the exact same burger mixed with the Old El Paso pouch you buy at the supermarket. Pretty funny,
One thing I forgot. Add Romano cheese, and a bit of sugar, to your sauce. The amount will vary with the size of the batch. And, as for spices, when I made it for my shops, I had to 'balance' the flavor. Not too spicy and not too sweet. I had to please everyone. At home, we like it a bit spicier, so I add ingredients accordingly. Be real careful with garlic. Taste as you go. You can always add more of anything, but you can't remove it. Keep track of the portions you use so, if you really like it, you can duplicate. At home, we have had good luck using Pillsbury pizza dough, when no able to make from scratch. We have made Stromboli with it several times and it comes out well.
I want to get that pan that an upside down pizza can be cooked in and not stick! No way of the crust being soggy cooking it that way.
In our recipe, it called for a bit of sugar and garlic. Too much of either and it doesn't taste good. It tasted good. But, what do I, or the Italians who came up with the recipe know? We all only did it for a living for years. I have made it at home with no sugar, just spices. I like to 'experiment'. But at my shops, I followed the recipe to the ounce. Had to be consistent.
For a pan pizza, put the sauce on top. None on the bottom. It will bake down. If you put it on the bottom, it'll get into the crust and it will stick. Also, coat the pan well with melted butter.
In the commercial they made a upside down round pizza in a round non-stick pan that came out with no sticking, about 1:07 in;
Sorry Derek, I misunderstood. Never tried an upside down pizza. Now, I may just have to. We did pan pizza where the crust went in the pan with the meat, veggies, cheese and sauce. BTW, we used real Wisconsin mozzarella cheese made with 2% from a local supplier. It had a buttery taste and did not 'puddle' or make the pizza greasy like whole milk cheese. Let me know how you like the granite pan.
I have never had anything with too much garlic. I eat roasted garlic sometimes and it is very good. Many many things have way too much sugar. Many pizza sauces have so much you can’t eat it. Kids like it I guess?
I know what you mean by "too much sugar". I've had sauce where it was more like candy than tomato. On the other hand, garlic is good for you. It also keeps vampires away, or so I heard. I found that if I eat too much of it, it keeps my wife away as well. Last I knew, she's not a vampire. And you guys are making me hungry.
Regina is really good. You are right on about the original in the North End. You are also right about the proper way to make Pizza. That's the way the good restaurants in Rome make it. It goes well with beer, but a glass of wine is a good Pizza companion as well.
Yes, I like it with Chianti. Remember Silence of the Lambs? I had his liver with some fava beans and a nice Chianti.
