Interesting! I would like to try a recipe with vinegar in pizza sauce. Could you post a recipe?
Title: NJ Pizzeria Style Pizza Sauce by pete
Categories: pizza, Italian
Yield: 4 Pizzas
28 ounces Canned Peeled San Marzano DOP Cert. Tomatoes (Cento)
3 teaspoons Olive Oil (Bertolli Classico)
1/2 teaspoon Salt
1/4 teaspoon Basil
1/8 teaspoon Red Hot Pepper, finely ground
1 teaspoons Balsamic Vinegar (Bellino)
1 teaspoons Red Wine Vinegar (Progresso)
1 teaspoon White Vinegar (Heinz)
3 Teaspoons Honey
* Small Pot
* Stick blender or Potato masher
* Teaspoon measures; 1, 1/2, 1/4
* Wooden spoon
1.) Pour entire can of peeled tomatoes into pot. Use stick blender or potato
masher to break up the tomatoes and begin cooking down by about 25% over
med-low heat for approximately 15 to 20 minutes.
2.) Add Salt, Basil, and Red Hot Pepper. Stir well.
3.) Add the Balsamic Vinegar. Stir well and continue cooking for several minutes.
4.) Taste the sauce for acidity level (sharpness) and add the other Vinegar,
one teaspoon at a time to achieve the desired level of sharpness.
Note: The first time you attempt this recipe it will be difficult to judge
the target acidity level. You may feel it's way too acidic, but the final
taste after adding honey and cooking the pizza is what you have to judge it
by. It takes repeating this recipe & cooking pizza multiple times to acquire
the skill of tasting for "desired" acidity or sharpness.
5.) Add the Honey, one teaspoon at a time to take edge off the acidity
without adding too much sweetness.
6.) Continue cooking down the sauce to the desired consistency.
Total cooking time from step 1 thru step 6 will be 30 to 40 minutes.