Hi everyone, sorry for the late reply I've been extremely busy lately.
My cheese is Rio Briati low-moisture full-fat mozzarella, freshly grated for the pie.
While the sauce looks decent, I think it's missing something that's preventing my pies from tasting 100%. I followed the general structure from this site http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
The only differences are that I use
- Hunt's crushed tomatoes
- Salted butter
- Sea salt
- No fresh basil (but I just found a place that sells it as well as fresh oregano, so I plan on using them regularly from here on out)
I haven't experimented too far from this current setup...
• 28 oz. crushed tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, split in half
• 1 teaspoon sugar
...following the instructions on the website provided. Any advice would be great! I'm still working toward a pie as close to tasting like NY as possible. Thanks!