Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: MikeRocksTheRed on February 27, 2016, 08:47:26 AM
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What is everyone using for pizza sauce? I started off using canned sauce by Ragu, but have moved on to what most of the wood fired pizza restaurants around here use. I get San Marzano tomatoes usually from Walmart since my Safeway doesn't have them. I put a colander in a bowl, pour the can into the colander then work the tomatoes to break them up into small peices. It makes really good pizza sauce. I had a friend who is the executive chef at an Italian restaurant here in Pheonix show me this. I was sure he was going to have me add salt, pepper, or garlic to it, but that wasn't the case, just the San Marzano from the can, crished up, then onto the dough. Since I've been doing my sauce this way I've noticed it tastes the same as all of the good pizza places around here, so I'm pretty sure this is the same thing most of them are using.
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I have always used canned crushed tomatoes. I usually add a teaspoon of crushed garlic to it and then spread it all around.
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I have always used canned crushed tomatoes. I usually add a teaspoon of crushed garlic to it and then spread it all around.
Try the San Marzano's. I think they are grape tomatoes and usually have a little bit of basil in each can.
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I use a medium size can of sauce. Find a decent brand. Get two or three cloves of garlic and crush them in a garlic press. Put some evo in a deep dish skillet an saute garlic on med heat untill garlic just turns a little bit golden. Be careful not to over cook or you can burn the garlic or it will have a bitter taste. The moment you garlic turns add the can of sauce. Stir and add a generous amount of italian seasoning. Next add some tomato paste till you get your desired thickness. Taste and adjust. It's simple and good. Sometimes I will fry Italian sausage first and make the sauce with some of the drippings. Great stuff!
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Lately I have been using strained San Marzano tomatoes with nothing added. In the past store bought pizza sauce was used around here but I like fresh taste of the nice Italian tomatoes better. I have a recipe for a meat sauce that includes 4 or 5 different cuts of pork, beef and lamb and takes a few hours to make but that stuff is killer on pies.
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We like a flavorful sauce at my house, and I've learned to make it by feel each week. I use a jar of pre-made Marinara sauce (something organic, but not too fancy) and then I add a small can of tomato paste (to thicken it) as well as a generous dose of fresh ground fennel seed, basil, and oregano. I let that simmer/reduce while I'm prepping everything else, usually for about an hour. Reduce it till it's a nice thick sauce that will be a little bit difficult to spread (but which won't make your crust soggy). If I remember, I add a little red wine at the beginning, and a little red wine vinegar at the very end.
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Trader Joes from the small jar. Surprisingly good and does a good job of not distracting from the flavor of the pizza (I personally don't like a sauce that is too strong on its own for pizza). I might have to try the just San Marzano crushed though.
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My favorite tomato sauce when good tomatos are available is...tomatos. Put slices right on the grill until softened, then add them to the pizza along with mozzarella, basil, salt and pepper.
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When I don't but premade sauce from the store, I crush San marzanos and simmer with tomato paste, basil and oregano.
I also usually make some garlic oil too. This is just minced garlic added to some olive oil the day before I make pizza, then I drizzle it over the pizza when it comes out of the oven.
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What is everyone using for pizza sauce? I started off using canned sauce by Ragu, but have moved on to what most of the wood fired pizza restaurants around here use. I get San Marzano tomatoes usually from Walmart since my Safeway doesn't have them. I put a colander in a bowl, pour the can into the colander then work the tomatoes to break them up into small peices. It makes really good pizza sauce. I had a friend who is the executive chef at an Italian restaurant here in Pheonix show me this. I was sure he was going to have me add salt, pepper, or garlic to it, but that wasn't the case, just the San Marzano from the can, crished up, then onto the dough. Since I've been doing my sauce this way I've noticed it tastes the same as all of the good pizza places around here, so I'm pretty sure this is the same thing most of them are using.
I've been using Classico pizza sauce but will definitely give the San Marzano tomatoes a try. Thanks for the tip!
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I have always used canned crushed tomatoes. I usually add a teaspoon of crushed garlic to it and then spread it all around.
Try the San Marzano's. I think they are grape tomatoes and usually have a little bit of basil in each can.
Mike, like these tomatoes?
(http://uploads.tapatalk-cdn.com/20160312/4822c674067e40e29b6855f2577f09a9.jpg)
Sent from my iPhone using Tapatalk
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I have always used canned crushed tomatoes. I usually add a teaspoon of crushed garlic to it and then spread it all around.
Try the San Marzano's. I think they are grape tomatoes and usually have a little bit of basil in each can.
Mike, like these tomatoes?
(http://uploads.tapatalk-cdn.com/20160312/4822c674067e40e29b6855f2577f09a9.jpg)
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I use the San Marzano in the yellow can, but what you have looks the same description wise and maybe fancier. Let me know how it works out for you.
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Anything in the yellow can (Cento brand) is very good... Pricey but good.
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Plus one on Cento - whole peeled San Marzanos.
I'd put them through a food mill to make a puree, then I'd strain the puree to get rid of excess water, rather than cook it down. I made a tutorial some years back, and still have pictures of the process:
(http://i218.photobucket.com/albums/cc24/Beeconk/Pizza/DSCF4041.jpg)
I put them through a food mill to strain out the skins and seeds..
(http://i218.photobucket.com/albums/cc24/Beeconk/Pizza/DSCF3823.jpg)
I leave them to sit in a fine mesh sieve over a saucepan for 20 minutes or so till the puree can form peaks like this
(http://i218.photobucket.com/albums/cc24/Beeconk/Pizza/DSCF3869.jpg)
This picture shows how much water comes out - excess water on the left, puree on the right. I'd use the water for soups (sometimes).
(http://i218.photobucket.com/albums/cc24/Beeconk/Pizza/DSCF3829.jpg)
I cook Neapolitan style pizzas over very high heat (750°F - 900°F) which will bake a pizza in less than 3 minutes, so I need to get excess moisture out so the top will cook. For the same reason, I have to monitor how much I use in the way of toppings. That strained puree is enough for 4, 12" pies.
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@Swamp Yankee I like your style....a lot.
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@Swamp Yankee That's a nice tutorial you have for the sauce. I'm glad you saved it for so long and posted it here, thanks!
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Thanks guys. I was looking for a way to avoid cooking the tomatoes any more than was necessary to can them. The sieve works like a charm!
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I like to make my own sauce, but to be honest if I am using a jarred sauce it is Delgrosso New York Style Pizza Sauce. I think that it has a great spice balance and the best flavor that I have found out of a pre made sauce.
(http://ecx.images-amazon.com/images/I/514d0kbhcUL._AC_UL320_SR168,320_.jpg)
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We make our own pizza sauce, but the sauce I've made for the past few pies is: a can of whole san marzano's strained and crushed, mixed with a half a can of tomato paste, a little garlic powder, red pepper flakes, kosher salt, black pepper, oregano. Mix it up and put it on the pie.
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Plus 10 on the Cento San Marzanos!! The wife makes a chicken scallopine with fontina using those and it is AMAAAAZING!!!! however, I still use the traditional Ragu pizza sauce when I make a pie. I've just always like the taste.
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Pizza sauce
Cans of plum tomatoes
Salt
Pepper
Oregano
Garlic
Sugar
Tomato puree or paste
Squirt of lemon juice
Blend
Cook till bubbling for a few minutes.
Let cool.
Use as you wish.
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@Swamp Yankee I like your style....a lot.
I agree...skills
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Hello. And Bye.
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Hello. And Bye.
Huh? :o
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This for the most part:
https://www.youtube.com/watch?v=9Ikknmv3DYg
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I do about the same as above, in Thomas’ post, but I don’t cook it, blend in blender for a couple of minutes and its ready.
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Crushed or puréed San Marzano’s or plum tomato’s with a little sea salt is all I use.
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Good to see you got away from Ragu!
If anyone wants the best jarred sauce on the planet, use Rao’s. Next best is the house brand from Aldi, and it is inexpensive, Specially Selected Premium Marinara.
Next best is White Linen from Costco.
Any of the above will satisfy the most discriminating pizza lover!
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I’ve tried cooked and uncooked pizza sauce. For my money, I’d rather have a simple uncooked sauce. I prefer the food milled and sieved method mentioned above. If I’m lazy, I like the house pizza sauce from a local Italian market.
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I like to make my own sauce, but to be honest if I am using a jarred sauce it is Delgrosso New York Style Pizza Sauce. I think that it has a great spice balance and the best flavor that I have found out of a pre made sauce.
(http://ecx.images-amazon.com/images/I/514d0kbhcUL._AC_UL320_SR168,320_.jpg)
Sounds like an awesome sauce...
Love NY pizza...
Looked online, but to buy 12 jars and not like it sounds like a bit of a risk...
Vinny
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The wife makes a great bechamel (white sauce) that we use for some of our pizzas. (https://uploads.tapatalk-cdn.com/20190102/fa5035a5d3366bace86445381cf6d7ee.jpg)
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I use Stanislaus 7/11 canned tomatoes. It's what my local pizzeria uses (saw the delivery getting dropped off) and it is my far my favorite sauce. You have to buy a big can but I just portion it into freezer bags and thaw it when needed.
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I use Stanislaus 7/11 canned tomatoes. It's what my local pizzeria uses (saw the delivery getting dropped off) and it is my far my favorite sauce. You have to buy a big can but I just portion it into freezer bags and thaw it when needed.
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Todd, snap a pic of the label if you get a chance. I'm curious.
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Ask and receive!
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Mine is almost the same as Swamp Yankees method:
- Cento San Marzano (Cento is real, don't pay extra for fakes).
- 1/4 cup of olive oil
- 1-2 teaspoons of red pepper flakes
- 1 tablespoon of dried oregano
I drain the tomatoes whole (give em a squeeze though to burst them) in a seize over the sink for a bit. Maybe 20 minutes. You really want the moisture low without losing tomato.
The into the food processor with everything else and pulse.
I've tried fresh oregano, honestly think the dried is better here.