ny pizza sauce

[pdog]

Hi

I normally make neo style pies and looking to start making a street pie.

I feel I have a good handle on the dough but I struggle with finding the right sauce. My neo sauce is only whole tamatoes crushed. It doesn't work on a street pizza.

Any help is appreciated.

P

[Essen1]

P,

I use 6in1's crushed tomatoes, add a little salt, a pinch of oregano, a tsp sugar and run my stick blender (couple of pulses) through it.

That's pretty much it.

[communist]

There seems to be no right sauce, but you should find one that works for you.  The most popular seem to be 6 in 1 tomatoes combined with salt, oregano and other possible additions.  There is a recent thread on 6 in 1 tomatoes started by PapaJon in the sauce thread, with links to excellent discussions in years past.  This is a treasure trove of info.  The other common approach is a good whole tomato, ran through a food mill or food processor, and then drained over a fine mesh strainer.  You lose about one fifth of the liquid and you are left with a rich tomato base.  You can season this just as the 6 in 1's with oregano, salt, etc.  A variation is to saute some onions and garlic in olive oil, allow to cool a bit and add oregano, salt, etc., then add your tomatoes.  The majority seem to avoid cooking the canned sauce in either method, although some get a good sauce by short cook times of 30 minutes or less.  The challenge with adding herbs to tomato sauce is that herb lovers find the sauce tastes better after a day or two of marination.   There are many different approaches to this challenge discussed in the threads I referred to.  Stanislaus 7/11 tomatoes can be substitued for Escalon.  Good luck!  Mark

[chickenparm]

I agree with the others.There is no one sauce I have found either.Just trial and error for yourself.

Also,puree your crushed tomatoes more,or buy some puree in a can.

Puree is a fantastic NY street base to start with that I have learned through experiments the last few months.With cans,I do not use paste and water purees,its gotta be tomato pulp or made straight from tomatoes.Check the label for that.You can use that paste and water type if you like,I just think it doesn't taste right.Its a personal thing.The water and tomato paste mix just lacks the tomatoey flavor I'm looking for in a sauce.

Sometimes I will home puree from whole peeled tomatoes from the can.Gotta watch the watery thinness that can result from it though.Don't want to turn it into tomato soup.A few brief pulses at a time with an hand mixer can help prevent turning into a soupy broth.

In the sauce section,check out the 6in1 sauce recipes topic.They might help inspire ideas for yourself.

Its kinda strange,I'm leaning more and more towards a Nea style sauce theses days then the NY street recipes I have been playing around with.I am still learning here too,so what I say is subjective and personal in opinion thats all.

I will post back a little more later for a recipe I tried and some other info. to share with everyone.
 

[chickenparm]

On this link,I listed below,the sauce I made for that pizza on there.It is one of many.I used a walmarts brand of puree,but I prefer Centos instead If I have any in the cabinets.

http://www.pizzamaking.com/forum/index.php/topic,13754.0.html

[Vesuvi0]

Gave the sauce recipe a try last night....results were fantastic.  I used a combination of Cento Crushed and Cento "San Marzano"

[rcbaughn]

This may be heresy, but I put a cooked sauce that I make on all of my pies no matter the style. I have never cared for a sauce that just comes out of a can and is mixed with spices. I think that the caramelization that you get on the garlic and onions before you cook the sauce down is priceless. Also you don't lose all that tomato goodness from draining away the juice. It just gets reduced and even richer.

The recipe I use is the one for NY style sauce from Seriouseats.com, but I use honey and also a good bit more red pepper flake that I lightly sauté in the butter/olive oil. I do not know how authentic that sauce recipe is for NY pizza, but I sure enjoy the flavor it brings to a pie whether is be American, NY, or Chicago style. Not acidic at all and rounded out flavors.