Author Topic: My Pizza Sauce  (Read 1169 times)

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Offline Minolta Rokkor

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My Pizza Sauce
« on: August 20, 2016, 05:31:11 PM »
So over a year of fiddling I found my sauce.
In the beginning  I came from paste and now I only use crushed tomatoes.
I'm very fortunate that my stores now carry regionally grown fresh Herbs from my state of Virginia

Ok here is the recipe
28oz can of Jersey Fresh, Sclafanis, or Diane's Garden crushed tamotoes
7 grams of fresh Oregano
14 grams of fresh basil
7 grams or more of fresh garlic
Add honey and kosher salt to taste

Too me, the use of fresh herbs brings much more flavor. It doesn't get any fresher than this.

Here are some pics of the sauce and harbs

Offline The Dough Doctor

  • Tom Lehmann
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Re: My Pizza Sauce
« Reply #1 on: August 20, 2016, 07:34:33 PM »
M.R.;
I'm with you brother! :)
Tom Lehmann/The Dough Doctor

Offline invertedisdead

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Re: My Pizza Sauce
« Reply #2 on: August 21, 2016, 11:38:24 AM »
Interesting you removed the umami notes you were experimenting with before.
Ryan

Offline Minolta Rokkor

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Re: My Pizza Sauce
« Reply #3 on: August 21, 2016, 01:57:35 PM »
Interesting you removed the umami notes you were experimenting with before.

I found that it got in the way. It made the flavor profile to dark and heavy.
It wasn't bad in the least bit, it wasn't what I was looking for.

Offline csnack

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Re: My Pizza Sauce
« Reply #4 on: August 23, 2016, 01:06:27 PM »
So over a year of fiddling I found my sauce.
In the beginning  I came from paste and now I only use crushed tomatoes.
I'm very fortunate that my stores now carry regionally grown fresh Herbs from my state of Virginia

Ok here is the recipe
28oz can of Jersey Fresh, Sclafanis, or Diane's Garden crushed tamotoes
7 grams of fresh Oregano
14 grams of fresh basil
7 grams or more of fresh garlic
Add honey and kosher salt to taste

Too me, the use of fresh herbs brings much more flavor. It doesn't get any fresher than this.

Here are some pics of the sauce and harbs
That container of sauce with the pile of fresh herb in it.. does that all get blended up by some appliance or how are you otherwise processing it from there?

Offline Minolta Rokkor

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Re: My Pizza Sauce
« Reply #5 on: August 24, 2016, 07:56:39 AM »
That container of sauce with the pile of fresh herb in it.. does that all get blended up by some appliance or how are you otherwise processing it from there?
I chop it fine sometimes, but I decided to chop the basil coarse for big flavor notes, I left the oregano untouched.
I'll do a trial  run of coarse vs fine.
I stir it up with a spoon.

Offline Mindflux

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Re: My Pizza Sauce
« Reply #6 on: September 01, 2016, 10:10:08 AM »
How well does it keep with the fresh garlic? I see warnings about that (due to botulism) from time to time on here?

Offline Minolta Rokkor

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Re: My Pizza Sauce
« Reply #7 on: September 02, 2016, 04:53:56 PM »
How well does it keep with the fresh garlic? I see warnings about that (due to botulism) from time to time on here?
As long as you chop the garlic supper fine, it adds warmth and body to the sauce without overpowering it

I've added paste to sauce and noticed the flavors becomes much more intense.

Never heard of botulism due to fresh garlic

Offline jim baugh

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Re: My Pizza Sauce
« Reply #8 on: September 09, 2016, 12:31:11 PM »
 Sauce, it is my life! I love marinara pie, my fav is a neo pie in WFO with a bit more sauce than usually found on a neo pie.
I have spent my entire life finding the perfect sauce. Here it is.
Hand crushed Cento San Marzano tomatoes
Sea salt
Fresh basil
That’s it. And it is the best. I am a garlic whore, and took much bravery for me to finally not put garlic in my sauce for a neo pie.  Sometimes I will roast garlic and put slices of it on the pie, but never again in the sauce. Why? Simply put, garlic hides the flavor of the tomatoes.
But……I love garlic. Great pizza is about balancing things out. I still am learning this every time I cook.
The only thing I do to kick this sauce up is during the summer when we have fresh roma tomatoes from the garden, I will boil and strain the tomatoes and add them to the san marzanno, or if I have enough will skip the canned and only use the fresh romas.
Anyway, that’s my recipe (actually not mine) but the one I use for my neo pies.
If making a NY pie, I do all sorts of crazy stuff to the sauce and dough, always good stuff, but never as good as the neo version with the sauce recipe above.
If I am doing a down and dirty oven pie using cheap canned tomoatoes, yeah, I will add sugar, all sorts of fresh herbs, garlic, the works. Good stuff.
But the king is
Tomato
Sea Salt
Basil.
Cheers
Jim Baugh
Jim Baugh
Jim Baugh Outdoors TV

Offline carl333

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Re: My Pizza Sauce
« Reply #9 on: September 09, 2016, 12:45:37 PM »
Sauce, it is my life! I love marinara pie, my fav is a neo pie in WFO with a bit more sauce than usually found on a neo pie.
I have spent my entire life finding the perfect sauce. Here it is.
Hand crushed Cento San Marzano tomatoes
Sea salt
Fresh basil
That’s it. And it is the best. I am a garlic whore, and took much bravery for me to finally not put garlic in my sauce for a neo pie.  Sometimes I will roast garlic and put slices of it on the pie, but never again in the sauce. Why? Simply put, garlic hides the flavor of the tomatoes.
But……I love garlic. Great pizza is about balancing things out. I still am learning this every time I cook.
The only thing I do to kick this sauce up is during the summer when we have fresh roma tomatoes from the garden, I will boil and strain the tomatoes and add them to the san marzanno, or if I have enough will skip the canned and only use the fresh romas.
Anyway, that’s my recipe (actually not mine) but the one I use for my neo pies.
If making a NY pie, I do all sorts of crazy stuff to the sauce and dough, always good stuff, but never as good as the neo version with the sauce recipe above.
If I am doing a down and dirty oven pie using cheap canned tomoatoes, yeah, I will add sugar, all sorts of fresh herbs, garlic, the works. Good stuff.
But the king is
Tomato
Sea Salt
Basil.
Cheers
Jim Baugh

When I started to read you post, my heart started to flutter, I removed myself from my slouched position and was dying from the anticipation.  ;D

You got me. Tks for sharing.  Will table salt do??
Carl

Offline jim baugh

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Re: My Pizza Sauce
« Reply #10 on: September 09, 2016, 12:59:46 PM »
NO!
Do not use table salt. Use a Mediterranean sea salt and dissolve in a little water then ad.
It's not expensive and you have to use fresh basil.

Sometimes, but not all, I will crack just a pinch of ground pepper, but I don't do it all the time.

Hardest thing for me was not to use any garlic. Almost chopped off my hand reaching for the garlic powder,
but once I went down that road, that was it. It brings out the tomatoes so much by NOT using it.

Of course this only works with good tomatoes, Cento San Marzanno or hand peeled strained fresh.
This recipe does not work as well with cheap tomatoes, because you have to add so much sugar, seasoning etc
just to reduce the acid flavor, well, you get the idea. Still good but not the same sauce.
Jim Baugh
Jim Baugh Outdoors TV

Offline AndyF

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Re: My Pizza Sauce
« Reply #11 on: September 15, 2016, 09:31:55 AM »
I've found that pickled, finely chopped garlic has a smooth flavour that works well with San Marzano tomoatoes and basil.  I use this stuff in my sauce:
http://www.chantovent.ca/ail_emince.html



Offline Mindflux

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Offline almabts

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Re: My Pizza Sauce
« Reply #13 on: September 23, 2016, 05:30:46 AM »
Here is what ingredients I used: If you're ready to enjoy a more traditional, homemade pizza sauce.

Homemade Pizza Sauce Ingredients:

1 can diced tomatoes, drained or
1 - 1.5 cup large, fresh tomatoes, peeled (see instructions below) and diced
1-3 tablespoons extra virgin olive oil
1 medium onion, diced
3-5 cloves garlic, minced
2 teaspoons oregano
2 teaspoons basil
salt and pepper to taste

Offline The Dough Doctor

  • Tom Lehmann
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Re: My Pizza Sauce
« Reply #14 on: September 23, 2016, 12:34:50 PM »
Mindflux;
Garlic and many other herbs can carry the organism clostridium which can produce the botulinum toxin which is deadly. For this reason it is highly recommended that you make any infused oils daily and discard at the end of the day, or you can freeze it immediately after preparation and remove just enough for your immediate use (keeping the rest frozen). This has always worked well for me (you won't hear from me anymore if it doesn't). To learn more about this just Google (Can clostridium grow in home made garlic infused oil?). There is quite a bit of good information on it there.
Tom Lehmann/The Dough Doctor

Offline Don Cornicone

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Re: My Pizza Sauce
« Reply #15 on: September 26, 2016, 09:32:49 PM »
My sauce is simple.....melted chocolate , I ground up fresh coca leaves for a kick, one cup msg
and a pinch of dash

Offline AndyF

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Re: My Pizza Sauce
« Reply #16 on: September 26, 2016, 09:59:30 PM »
That's why I use pickled garlic.   It softens up the flavour.  Not dying is nice, too. :-)

Offline Minolta Rokkor

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