I am listing this topic in the sauce section because Artisan Pizza sauce seems so basic, but has anyone tried to make it before?? There is a restaurant in town that advertises that this is the style of pizza that they make. I had to google this to understand what it is. i am providing a paragraph from the article that explains the sauce. Has anyone ate this kind of pizza before and has anyone ever made this kind of sauce??? Thank you.
WHAT IS ARTISAN PIZZA?
The pizza arrives still steaming from the wood burning oven. The crust is super thin, with a black blistered crown, it is chewy and crisp all at once. The aroma of garlic and basil is dreamy. The soft, milky richness of the mozzarella yields to the sweet and sour finish of a fine sauce made from tomatoes, a touch of oregano, marjoram and good olive oil. The sausage is spicy but not too much, sweet but just a little, juicy and full of flavor with a licorice hint of fennel seed. Vibrant sweet peppers play against the bitterness of chopped broccoli rabe. Each bites sings. Each ingredient tastes so much like what it is. The flavors, so well balanced that even the subtle sour of the dough comes through. The textures are a riot of soft, crisp and everything in-between. Even if you didn’t know that the fennel sausage is made from scratch with a Berkshire breed of naturally raised pork. Even if you couldn’t care less that the tomatoes, the herbs, the peppers and the broccoli rabe are all grown locally. Even if I never told you that the dough is made with a biga that ferments for twenty–four hours, you would nevertheless know that what you just ate was marvelously delicious. Just maybe the best pizza you’ve ever had. This, my friends, is Artisan Pizza!
