Author Topic: Pizza Marinara . . need sauce help  (Read 1614 times)

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Offline ndg

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Pizza Marinara . . need sauce help
« on: April 10, 2015, 11:05:33 AM »

I am looking for an awesome Marinara Recipe for making a tasty Pizza Marinara.  Also, do you suggest a light dust of aged cheese of just sauce?  Can anyone help? 

We do Margs all the time . .  but our "sauce" is just use great tomatoes, drained and run through hand mixer.  Never made a true Pizza Marinara because not confident about making great sauce . . it has to be the star!

I got craigs dough in bulk ferment now, and will be fired on my Blackstone this Sunday  . thanks!


Offline Obsauced

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Re: Pizza Marinara . . need sauce help
« Reply #1 on: April 10, 2015, 11:14:59 AM »
I simply use tomatoes with some grana, oregano and some garlic. the high heat of the BS will cook your sauce so no need to cook it twice
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Offline ndg

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Re: Pizza Marinara . . need sauce help
« Reply #2 on: April 10, 2015, 01:16:17 PM »
@obsauced . . ok sounds easy enough.  So you mix it all togehter (including cheese), spread on dough and bake?  Add a swirl of EVOO before bake too?

Online TXCraig1

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Re: Pizza Marinara . . need sauce help
« Reply #3 on: April 10, 2015, 02:01:00 PM »
I would suggest just good whole peeled tomatoes, run through a food mill or gently pureed, with only a bit of salt. The sauce on a marinara is no more important than on a Margherita.  On either, it's about the tomato not the "sauce."

I top a marianra with sauce, thinly sliced fresh garlic, fresh oregano, a tiny pinch of sea salt, and good evoo - maybe a leaf or two of basil - maybe a tiny pinch of dry oregano - maybe a pinch of red pepper flakes. I don't like any cheese on mine at all, but you might. Recently Willard (2stone) turned me onto using a lot more garlic and oregano than I did previously. It's kind of out of balance, but it's a good pie. A little swirl of Calabrian chili oil post bake is very good too.

My "typical" marinara:
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Re: Pizza Marinara . . need sauce help
« Reply #4 on: April 10, 2015, 02:01:38 PM »
Here is an example of a heavy garlic and oregano pie. This was not SD or baked in the WFO. 64% HR Caputo Pizzeria, 2.8% salt, 0.025% IDY, 32 hours at 58-65F. 8 hours bulk and the balance in balls. Baked in the Blackstone at ~ 1:20 +/- 05
« Last Edit: April 10, 2015, 02:03:34 PM by TXCraig1 »
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Offline ndg

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Re: Pizza Marinara . . need sauce help
« Reply #5 on: April 10, 2015, 02:48:12 PM »
 :drool: YES . . . perfect, thanks Craig - those small tips are exactly what I was looking for.  I am a garlic lover to the extreme, and I have calabrian chili oil ready to go . . .  so shooting to duplicate the second pie! 

I will post my pics after my cook on Sunday - thanks!

Offline schold

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Re: Pizza Marinara . . need sauce help
« Reply #6 on: April 10, 2015, 03:05:38 PM »
"Pizza Napoletana Marinara:

Using a spoon place 80g of pressed, peeled tomatoes in to the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;

Using a spiraling motion, add salt on the surface of the tomato sauce;

In the same manner, scatter a pinch of oregano;

Chop a thin slice of peeled garlic, and add it to the tomato;

Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil."

I personally like to also add basil if I got it, but that is frowned upon by my more purist wife...

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Online TXCraig1

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Re: Pizza Marinara . . need sauce help
« Reply #7 on: April 10, 2015, 04:05:38 PM »
Pizza is not bread. Craig's Neapolitan Garage

Offline ndg

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Re: Pizza Marinara . . need sauce help
« Reply #8 on: April 10, 2015, 04:32:18 PM »
Me?  I go 65%


Online TXCraig1

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Re: Pizza Marinara . . need sauce help
« Reply #9 on: April 10, 2015, 04:38:07 PM »
Me?  I go 65%

No, schold. I was curious how strict he is the the standard he citred.
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Offline 2stone

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Re: Pizza Marinara . . need sauce help
« Reply #10 on: April 10, 2015, 05:10:18 PM »
I'm pragmatic....If you have a good sauce stick with it. In production, the more stuff you have, the more you have to keep track of.

I use a combination of lots of thinly sliced garlic, and fresh and dried herbs. A real generous drizzle of EVO before the bake and another drizzle
of pepper oil after the bake. If you get the whole thing right, it can easily become a favorite of your customers. If you use no grated cheese, it qualifies as vegan. There is a surprising number of vegans out there, and when they find something good, they are loyal and tell their friends.

One of my favorite pies.
« Last Edit: April 10, 2015, 05:12:57 PM by 2stone »

Offline Iowamcnabb

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Re: Pizza Marinara . . need sauce help
« Reply #11 on: April 10, 2015, 11:16:06 PM »
Although not traditional,  I actually prefer diced garlic on my marinara.   Sometimes I think marinara is my fav pie.

Offline Don Luigi

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Re: Pizza Marinara . . need sauce help
« Reply #12 on: April 11, 2015, 04:28:05 AM »
I cut the garlic in very thin slices so it kinda melts into the oil/sauce (yeah, I watched GoodFellas too often). I use two big tablespoons of sauce, dried oregano and every now and then Basil Leaves as well. Lots of EVOO - very important. No salt. Among me and my kids Marinara is the fave Pizza, closely followed by a Margherita.
This is my typical Marinara
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Online TXCraig1

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Re: Pizza Marinara . . need sauce help
« Reply #13 on: April 11, 2015, 11:04:04 AM »
I use a truffle slicer and shave garlic straight onto the pizza.
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Offline Iowamcnabb

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Re: Pizza Marinara . . need sauce help
« Reply #14 on: April 11, 2015, 06:57:02 PM »
I'm sure getting a nice thin garlic slice would make all the difference.  I've never owned a quality knife....might be time to invest.

Offline schold

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Re: Pizza Marinara . . need sauce help
« Reply #15 on: April 11, 2015, 07:37:47 PM »
This is my typical Marinara

It's perfect.

I'm sure getting a nice thin garlic slice would make all the difference.  I've never owned a quality knife....might be time to invest.

Yes, absolutely. When I moved from home some ten years ago, one of the first things I bought were these two very affordable, good quality Victorinox knives - one Chef's knife and one small knife which I use for all sorts of things. I'm not overly sentimental, but I do got some feelings for these two. They are sharpened often and used everyday.

My son has always liked to help out in the kitchen, and so I bought him this Mac knife. Despite its looks, it is the real deal, and I've lost count of how many times he cut himself in the beginning. When it happened, I credited him for being a real Chef, told him that his friends were all using butter knives and then finally to suck it up and get back to work...  :D

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Offline Black Tie

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Re: Pizza Marinara . . need sauce help
« Reply #16 on: April 12, 2015, 02:54:47 AM »
I use a truffle slicer and shave garlic straight onto the pizza.
Craig, what are you using to hold the garlic glove when using the truffle shaver?
Thanks,
BT


Online TXCraig1

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Re: Pizza Marinara . . need sauce help
« Reply #17 on: April 12, 2015, 08:44:45 AM »
Craig, what are you using to hold the garlic glove when using the truffle shaver?
Thanks,
BT

My fingers.
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Offline jamieg

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Re: Pizza Marinara . . need sauce help
« Reply #18 on: April 13, 2015, 10:42:34 AM »
I pre-cook the garlic until it is slightly caramelized...

Then add basil and chili oil post bake.

I guess this is NY Marinara :-)

Offline jamieg

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Re: Pizza Marinara . . need sauce help
« Reply #19 on: April 13, 2015, 10:44:24 AM »
all this time i thought the name was... Marinana.... oops

Offline ndg

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Re: Pizza Marinara . . need sauce help
« Reply #20 on: April 20, 2015, 05:22:07 PM »
Wow, just taking a look back at this thread .  . . . some beautiful pies!  My sauce was excellent, but not happy at all with my dough, very flat, not sure what I messed up . . . but no pics this time.  Thanks for the advie and a great BOOKMARK for future marinara pies

Offline Neopolitan

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Re: Pizza Marinara . . need sauce help
« Reply #21 on: April 25, 2015, 01:57:53 AM »
I'm sure getting a nice thin garlic slice would make all the difference.  I've never owned a quality knife....might be time to invest.

With knives I do prefer Japanese handmade or Windmhule Solingen Germany also handcrafted since centuries.

Or when You really are a perfectionist You might use thie french artisinal beauty :chef: down bellow after shave!
« Last Edit: April 25, 2015, 02:07:33 AM by Neopolitan »

Offline HBolte

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Re: Pizza Marinara . . need sauce help
« Reply #22 on: April 25, 2015, 10:40:22 AM »
Great sauce recipe.
« Last Edit: April 25, 2015, 10:53:47 AM by HBolte »
Hans

Online TXCraig1

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Re: Pizza Marinara . . need sauce help
« Reply #23 on: April 25, 2015, 10:52:21 AM »
If anyone ever wonders how a thread gets derailed...
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Offline Neopolitan

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Re: Pizza Marinara . . need sauce help
« Reply #24 on: April 30, 2015, 12:46:53 PM »
Oh About the sauce...

Just elongated pomodori filets,
Squashed by hand with Trappani sea Salt.
Ad this Pummarol more generously Then on a Margherita for instance.

Ad,
Shaved ;) garlic slices, Oregano picked from a  mountain in France Italy or Greece let the whole plants dry upside down and pluk just before use.

I drizzle a little EVO from Italy or Greece before and A bit aft bake....Enjoy