The good news is that I'm finally getting the hang of a good crust Malnati-type. The bad news is my sauce. I've basically been using a mixture of crushed tomatos, diced tomatoes, garlic, basil, and kosher salt (uncooked).
The problem with this on my cheese pizza: The cheese bubbles up through the sauce layer in places, ruining my whole "sauce on top" thing. I'm guessing that I need more sauce in my sauce layer. But I also need something thicker and harder for cheese to bubble up and penetrate. Should I be mixing some tomato paste in for thickening?
Anybody have a recipe for a Gino's East type sauce?
Thanks for helping out a nube!
Could be a few things, but...most likely you just need a little more sauce.
What size pizza are you baking, how much sauce did you use, what was your baking time and temp?
You could be using too much cheese (I know - no such thing, right?).
You could have an air pocket in your dough that pushes up the cheese and unbalances the sauce on top.
Ingredients under the sauce may have shifted to make the sauce move away from one part of the pizza, exposing the cheese.
The image below shows a deep dish I made a while back that had the sausage patty shrink into an island in the middle of the pizza,
which displaced some of the cheese toward the outer crust, which made the tomatoes 'crack'.
It's not the end of the world. The pizza tasted fantastic!