Author Topic: Creating a restaurant worthy pizza sauce from scratch?  (Read 2425 times)

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Offline Auralnauts

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Creating a restaurant worthy pizza sauce from scratch?
« on: July 09, 2013, 12:06:28 PM »
Howdy. In my introduction thread I stated that I needed to find a way to make a pizza sauce from entireely fresh ingredients. I am opening up a restaurant in Colombia and need to use the fresh market to obtain all my materials due to the fact that there isn't a large quantity of canned food items, and plus the ones that are available are small and expensive.

I'm used to working with Stanislaus canned products to create the sauce I use at my work. These won't be available in Colombia, and shipping 5 of these cans come to a grand total of $700. Can someone help me? My dough makes 34 pizzas, so I need a recipe that can make a large container of sauce.
Dough, stretch, sauce, cheese; check.


Online Chicago Bob

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #1 on: July 09, 2013, 12:45:33 PM »
Start peeling.  ;D
 What sort/type of tomato selection do you have available year round to work with?

Also, here is some good reading for you by member " November."  http://www.pizzamaking.com/forum/index.php/topic,3735.msg31879.html#msg31879
« Last Edit: July 09, 2013, 01:13:29 PM by Chicago Bob »
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Offline Auralnauts

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #2 on: July 09, 2013, 12:50:36 PM »
EDIT: Chonto tomatoes, and I believe plum tomatoes. Chonto's are less expensive though.
« Last Edit: July 09, 2013, 12:53:06 PM by Auralnauts »
Dough, stretch, sauce, cheese; check.

Online Chicago Bob

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #3 on: July 09, 2013, 01:14:33 PM »
EDIT: Chonto tomatoes, and I believe plum tomatoes. Chonto's are less expensive though.
How much cost per pound are tomatoes you feel would give good taste?
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Offline Auralnauts

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #4 on: July 09, 2013, 01:29:16 PM »
.50 a pound of any tomatoes. I just called to make sure.
Dough, stretch, sauce, cheese; check.

scott123

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #5 on: July 09, 2013, 02:29:50 PM »
Ripe plum tomatoes. Score the skin with a knife. Plunge into boiling water, wait for the skin to begin to loosen, remove and plunge into a cold water bath. Mill on the coarsest possible setting. Season with salt, and if needed, a little sugar. Depending on the style, you may want to further season with oregano, fresh basil (never dried) and garlic, but that's optional.

« Last Edit: July 09, 2013, 02:35:35 PM by scott123 »

Online Chicago Bob

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #6 on: July 09, 2013, 02:53:33 PM »
.50 a pound of any tomatoes. I just called to make sure.
Ok, it takes 5-7lbs. product to make 1 guart of sauce. If you have tomato paste available this might work to help stretch your volume. Have to try it and taste test I suppose.
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scott123

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #7 on: July 09, 2013, 03:10:37 PM »
If you have tomato paste available this might work to help stretch your volume.

Hold your horses there, Bob  ;D I can't speak for any other style, but, for NY, there's no greater sacrilege than paste (or any kind of cooking, including cooking individual ingredients).

Offline kevinbrown22

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #8 on: July 09, 2013, 03:43:23 PM »
So I was wondering could you run the tomatoes in a food mill with out peeling them? Well you could but would you get an edible product if you did?
Peeling tomatoes even when blanching first is rather time consuming in a production environment.   
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Online Chicago Bob

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #9 on: July 09, 2013, 03:49:31 PM »
Hold your horses there, Bob  ;D I can't speak for any other style, but, for NY, there's no greater sacrilege than paste (or any kind of cooking, including cooking individual ingredients).
Scott, them drug lords down there won't mind. They jus wanna slice...an they want it NOW!!  ;D
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Offline Auralnauts

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #10 on: July 09, 2013, 07:07:00 PM »
After a day of testing, I made a sauce. I let the tomatoes boil for about 15 minutes, I needed them to be very soft. After I added tomatoes, tomato paste, garlic powder, basil, sugar, water, and vinegar. I blended everything together and whala, pizza sauce.
Dough, stretch, sauce, cheese; check.

scott123

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #11 on: July 09, 2013, 07:30:02 PM »
Auralnauts, what style of pizza are you selling?

Offline pythonic

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #12 on: July 09, 2013, 07:43:11 PM »
Scott, them drug lords down there won't mind. They jus wanna slice...an they want it NOW!!  ;D

Lol.  It's my money and I want it now!!!

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Offline Auralnauts

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #13 on: July 09, 2013, 07:59:03 PM »
I'm cooking NY style pizza.
Dough, stretch, sauce, cheese; check.

Online Chicago Bob

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #14 on: July 09, 2013, 09:39:08 PM »
I'm cooking NY style pizza.
Jeeez....you could have told him anything but NY man!!    :-D

Seriously though, why is it you say you needed the tomatoes to be real soft and therefore boiled them for 15 minutes? Thanks.
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Offline Auralnauts

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #15 on: July 09, 2013, 11:29:49 PM »
Jeeez....you could have told him anything but NY man!!    :-D

Seriously though, why is it you say you needed the tomatoes to be real soft and therefore boiled them for 15 minutes? Thanks.

Hahah why? Easier to blend.
Dough, stretch, sauce, cheese; check.

Online Chicago Bob

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #16 on: July 10, 2013, 12:04:54 AM »
Hahah why? Easier to blend.
When it comes to NY pizza on this forum....Scott123 is God.   8)
And God don't like no mater paste.  >:(
You'll see!!   :-D

Hold your horses there, Bob  ;D I can't speak for any other style, but, for NY, there's no greater sacrilege than paste (or any kind of cooking, including cooking individual ingredients).
"Care Free Highway...let me slip away on you"

scott123

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #17 on: July 10, 2013, 01:35:12 AM »
Take it easy, Bob- it's all good. If Auralnauts is happy with his sauce, that's all that matters.

Online Chicago Bob

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Re: Creating a restaurant worthy pizza sauce from scratch?
« Reply #18 on: July 10, 2013, 09:29:19 AM »
Take it easy, Bob- it's all good. If Auralnauts is happy with his sauce, that's all that matters.
Well; as long as he likes it...then I love it.  :chef:

Auralnauts, how soon will you be giving this trial sauce a go...will you post some pics of the pie just after you spread the sauce and then after you bake it please?

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