My next experiment in making pizza will be this: mix all the ingredients of pizza sauce and put it directly on the pizza without cooking the sauce. This should be interesting. It will be a variation of Margherita pizza (dougarita?).
Doug
In the spirit of finding the best pizza sauce I tried adding a Rotel tomato look-alike to the sauce. The results were not as good as I expected. The extra heat was pleasant but the pizza-like taste was thrown off. Oh well, it took Edison a long time of experimentation to create the light bulb.
Doug
Having a lot of V8 juice sitting around, I added 1/2 cup to the already great tasting pizza sauce recipe. The V8 juice added a nice dimension to the sauce. This addition is worth pursuing.
Doug
I started to put together the dougthecook homemade pizza sauce when it came to me. The sauce is slightly tangy so I added 1/4 of a carrot, minced. The improvement was pleasant indeed. The carrot adds a slight sweetness but does not have any carrot taste whatsoever. Secret ingredient?
dtc
I have decided to make a web area dedicated to pizza. You will find everything you need to know about making pizza at home. No pizza stone will be left unturned.
dtc
This pizza sauce below was started with Emeril Lagasse in a Chicago-style deep dish pizza. The sauce turned out great and has an important improvement in making sauce: instead of adding spices after putting the tomatoes et al in the pan, add the spices to the hot oil for about several seconds. This brings out the fragrance and robustness of the spices. I have to say it made the sauce very smooth tasting.
2 TBL olive oil
1 TBL chopped fresh garlic (2 cloves)
1 tsp dried basil (2 tsp fresh)
1/2 tsp dried oregano (1 tsp fresh)
1/4 tsp fennel seeds
1/2 tsp salt (I use sea salt)
1/4 tsp freshly ground black pepper
1/4 tsp red pepper
1 28-oz can plum (Roma) tomatoes petite diced (or 2 cups fresh)
1 TBL dry red wine
1 tsp sugar
Heat oil on medium. Add garlic and cook, stirring often for 15 seconds. Add herbs, seeds, salt, and peppers to the oil and cook for 30 seconds, stirring often. Add tomatoes, wine, and sugar and bring to boil. Lower heat and simmer, stirring occasionally, until thickened (20 to 30 minutes). Let cool before using. Tastes better the second day.
Doug
This pizza sauce is easy to make and tastes good - a great combination!
1/2 onion, finely chopped
1 garlic clove, minced
1/2 tsp salt
2 TBL olive oil
1 can (16 oz) tomato sauce - use a good brand. I used Hunt’s
2 tsp sugar
1 1/2 TBL fresh basil, finely chopped (or 1 1/2 tsp dried)
1 1/2 tsp dried oregano
1/2 tsp dried parsley
Cook onion and garlic in olive oil until onion is translucent (but not brown, so stir frequently. Takes about 5 minutes). Add tomato sauce then rest of ingredients. Stir well and simmer for 20 minutes, covered (or else it will spatter).
I have replace the garlic clove and salt with 1/2 tsp of garlic salt with good success; and it’s even faster to make!
Many times pizza sauces call for tomato paste - presumably to thicken them up. The brands I have tried have a tinny taste to them. And I found out they are not crucial for a good pizza sauce.
Pizza Sauce Recipe #4
16 ounce (2 cups) petite diced tomatoes
1 T sugar
1 1/2 T dried oregano (or 2 T fresh, chopped)
2 tsp parsley flakes (or 4 teaspoons fresh, chopped)
1 1/2 tsp basil (or 1 T fresh, chopped)
1/2 tsp crushed dried rosemary
1/2 teaspoon garlic salt
1/8 teaspoon crushed red pepper
Combine pizza sauce ingredients and simmer 15 minutes, stirring occasionally.
This recipe has no tomato paste which is why it taste better thank recipe #3. The canned tomato paste added a slightly offensive taste. This recipe is very fresh tasting. I cannot wait to try it with garden fresh Romas in July.
Doug
I made this last night: whoa. Delicious. I used pizza dough from part IX and cooked it in an iron skillet in the oven at 400 degrees F. The sauce is pretty thick.
Pizza Sauce Recipe #3
16 ounce (2 cups) petite diced tomatoes
3 ounce tomato paste (1/2 of normal 6oz tomato paste can)
1 T sugar
1 1/2 T dried oregano (or 2 T fresh, chopped)
2 tsp parsley flakes (or 4 teaspoons fresh, chopped)
1 1/2 tsp basil (or 1 T fresh, chopped)
1/2 tsp crushed dried rosemary
1/2 teaspoon garlic salt
1/8 teaspoon crushed red pepper
Combine pizza sauce ingredients and simmer 15 minutes. I reduced it until the sauce was as thick as molasses. The sauce was pretty chunky, which I like. If a thinner sauce is wanted, puree the entire finished product in a blender. Better taste is attained if left to sit overnight in the refrigerator.
Doug
Here is a pizza sauce I have used several times.
1 medium onion, chopped
2 TBL olive oil
1 28-oz can Italian tomatoes
1 garlic clove, minced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. rosemary
1 bay leaf
Ground pepper, to taste
1/4 Red pepper, chopped
Sauté onion in oil over medium heat. Add tomatoes to sautéed onions.
Add garlic and seasonings and bring to simmer. Cook, uncovered, for 20 minutes.
Doug
