Author Topic: Pizza sauce and Pizza dough  (Read 11102 times)

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Offline Randy

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Pizza sauce and Pizza dough
« on: November 13, 2004, 09:24:21 AM »
Last night we enjoyed our best American Pizza ever.  During the ravenous consumption, I realized that pizza crust and pizza sauce as the moon to the tides pulled across the oceans of this world.  My American style pizza, which is very sweet, only works with my sauce which is spicy using Penzey’s pizza spice mix with a touch of cayenne.  A mild pizza dough with little or no sugar would probably be better with a basic, less spicy sauce.  To add to my American we use sweet pineapple and very hot sausage, a combination that would be over bearing on a true New York pizza.

I would think when we post a recipe we should suggest a sauce as if it were the wine with a fine meal.

Randy


Offline Navin Johnson

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Re:Pizza sauce and Pizza dough
« Reply #1 on: November 16, 2004, 11:06:29 AM »
I concur.  In my quest to make a perfect pizza (I came pretty close last night with the thin crust) it seems that I sometimes fall short on the sauce or mismatch the sauce somehow.

Eric

Offline Randy

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Re:Pizza sauce and Pizza dough
« Reply #2 on: November 16, 2004, 11:34:25 AM »
Eric I like a lot of sauce on my pizza.  I like taking the big bubbly crust and dipping it into a spilled dollop of sauce slipped from under the cheese.

Have you tried adding a tablespoon or so of olive oil to your sauce?

Randy

Offline DKM

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Re:Pizza sauce and Pizza dough
« Reply #3 on: November 16, 2004, 12:17:32 PM »
Randy was your sauce cooked at all?

DKM
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Offline Randy

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Re:Pizza sauce and Pizza dough
« Reply #4 on: November 16, 2004, 01:18:48 PM »
For a can of 6 in 1 tomatoes, I measure two tablespoons oil into the saucepan and add the dry spices(Penzeys pizza spice).  When I can start to smell the aroma from the oil and spices, I then add the can of tomatoes, then the garlic.  On medium low I let the sauce simmer for fifteen minutes then let it cool.

Letting the spices fuse with the oil helps them meld together I would think.

Next time instead of a teaspoon of sugar, I think I will use a whole peeled carrot.

I have noticed the taste of the sauce before adding it to the pizza is lot difference from the taste of the sauce after it is cooked on the pizza.  Not sure why.

Randy
« Last Edit: November 16, 2004, 04:22:26 PM by Randy »

Offline Navin Johnson

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Re:Pizza sauce and Pizza dough
« Reply #5 on: November 16, 2004, 03:54:43 PM »
Randy, thanks for the tip.  I've not tried adding olive oil to the sauce.  I'll do that with my next pizza.

My biggest problem with the last pizza sauce I made was with the brand of tomato sauce.  I went to the store a bit tired and just didn't pay attention to what I should have been doing.  I ended up picking something that was on sale and which looked vaguely italian in origin (if a can can look to have an origin).  Turns out the sauce was from Toledo (OH, not Spain) and was already seasoned (poorly).  I think it was Dei Fratia or something like that.  I learned my lesson, back to Redpack.

Offline PepesWhiteClam

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Re:Pizza sauce and Pizza dough
« Reply #6 on: December 02, 2004, 01:26:43 PM »
Adding oil to the sauce is key.  I have been making sauce for a while and one time I happened to see Emril making pizza on the food channel and he used some oil.  I knew at that moment what had been missing from my sauces.  He was right.  BAM!

 :o

Cheers!

Offline PepesWhiteClam

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Re:Pizza sauce and Pizza dough
« Reply #7 on: December 03, 2004, 12:49:51 PM »
One thing I wanted to ask since we are talking about sauces, oil, etc...

I think I make a pretty good sauce now (everyone loves it) but my wife thinks it doesn't have that 'Tomato' taste that the most famous pizza place in the world has (which we visit frequently..hence, the name).

She heard a trick is to not cook the sauce in the pan prior to using it but put it directly on the pizza.  

Whatta guys think?  Haven't done that yet.  Any suggestions?

Offline Randy

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Re:Pizza sauce and Pizza dough
« Reply #8 on: December 03, 2004, 01:24:23 PM »
It just so happens I am making a batch now.  I heat my sauce for about 15 min after first mixing the spices and the oil together until the aroma begins.  I heat my sauce on med-low.
By the way the taste of the sauce is completely different after it is cook on the pizza.
Have you tried 6in1 tomatoes.
http://www.escalon.net/home.asp
They can be ordered on line. shipping cost for 3 cans is only 75 cents.
Hope this helps.
Randy

Offline PepesWhiteClam

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Re:Pizza sauce and Pizza dough
« Reply #9 on: December 03, 2004, 02:13:15 PM »
Thanks.  I'll have to try that.

I still wonder if not heating the sauce prior and just putting it on cold turkey may help perserve the tomato flavor.

You mentioned the sauce tastes different after cooking on the pizza. What about just putting the sauce right on the pie and skip the first step of heating.  Might be a good thing to try on a scrap of dough you mentioned you had...

Whatta think?  Ever try that?  That would be interesting...


Offline Randy

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Re:Pizza sauce and Pizza dough
« Reply #10 on: December 03, 2004, 03:35:06 PM »
Yes, Ihave and many otheers on the forum go right to the pizza.  On Chicago pizza it is common to go right from the can.
It will work fine.

Randy

Offline Foccaciaman

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Re:Pizza sauce and Pizza dough
« Reply #11 on: December 03, 2004, 04:49:08 PM »
I, like Randy have cooked my sauces for years, until recently when i started just mixing it right in the bowl then onto the pizza.

there is some marinate time involved to let the sauce blend. i usually give it at least 30 minutes to an hour in the fridge prior to bake time. Or I make it just as I turn on the oven to preheat the stone. Usually about one hour or more.

I have found that the taste without cooking is very good, just as the cooked version is. But like many things it is apples and oranges and cannot be compared to as which is better in my opinion. We all like to have a fast food burger or sandwich now and then, and some are truly delicious (but bad for the body) but a fast food burger is in no way comparable to a homemade grilled burger. they both are great but much too different to say they are in the same group.

So, if you see my point you must decide for yourself which is your favorite. Or more over, it sounds like it will be whatever your wife thinks is best. :)

Try it without cooking on your next pizza and you will see.
Some will argue that it cooks on the pizza anyway so why do it on the stovetop prior.

Another addition to the sauce (that I no longer go without) is grated Romano cheese, about 2 tbls in one 28 oz. sauce just prior to going on the pizza. ;D

jwb
Ahhh, Pizza The Fifth Food Group

Offline itsinthesauce

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Re:Pizza sauce and Pizza dough
« Reply #12 on: December 05, 2004, 10:44:14 AM »
My son's first deep deich attempt. Not bad looking.

Offline Randy

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Re:Pizza sauce and Pizza dough
« Reply #13 on: December 05, 2004, 11:20:32 AM »
Now there is a great lloking slice.  
 8)Randy

Offline Foccaciaman

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Re:Pizza sauce and Pizza dough
« Reply #14 on: December 05, 2004, 11:33:26 AM »
WOW :o

now thats a pizza pie  :o ;D ;D ;D
Ahhh, Pizza The Fifth Food Group

Offline itsinthesauce

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Re:Pizza sauce and Pizza dough
« Reply #15 on: December 05, 2004, 12:32:08 PM »
Now, if I could only spell the word "Dish". He even rolled cheese into the crust, around the edges.

Offline Foccaciaman

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Re:Pizza sauce and Pizza dough
« Reply #16 on: December 05, 2004, 05:00:01 PM »
I thought perhaps that the "deep deich" was a form of German pizza. ;D
Ahhh, Pizza The Fifth Food Group

Offline DKM

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Re:Pizza sauce and Pizza dough
« Reply #17 on: December 05, 2004, 05:52:51 PM »
Now THAT'S Pizza!
« Last Edit: December 05, 2004, 05:53:46 PM by DKM »
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Offline itsinthesauce

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Re:Pizza sauce and Pizza dough
« Reply #18 on: December 06, 2004, 09:20:00 AM »
My attempt to copy my son's deep dish.

Offline Foccaciaman

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Re:Pizza sauce and Pizza dough
« Reply #19 on: December 06, 2004, 12:42:19 PM »
Very nice clone indeed.

I would be happy to share a dinner table with your family any time.
I look forward to teaching my boys pizza making also. but for now i will stick to allowing them to stretch the dough and add the toppings. ;D

JWB
Ahhh, Pizza The Fifth Food Group