Author Topic: "my sauce just doesn't cut it"  (Read 12066 times)

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Offline DomeZone

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Re: "my sauce just doesn't cut it"
« Reply #25 on: December 27, 2007, 04:30:12 PM »

The local favorite NY pizza shop's sauce is what I'm trying to replicate but I can't figure out what to add to get there.  I know it's not a lot to go on, but all I can describe is that their sauce has a bit of tanginess to it which makes it stand out.

Man, I also am looking for this flavor. I wrote you in a msg. I don't know how that works, if it tells you ,you have a msg. or you just have to check. under "my messages" on top of page.

Mike


Offline petef

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Re: "my sauce just doesn't cut it"
« Reply #26 on: December 28, 2007, 05:58:20 PM »
Update/change:
In my Reply#24 of this thread I sprinkle Bertolli Extra Virgin Olive Oil over the cheese before baking.
I recently changed the oil to Bertolli Classico and I think it helps to achive the taste that ManChicken
is trying to get.

Give my recipe in this thread a try and let me know how close it comes
to the the taste you are trying to achieve. If you can't find Rosa Pizza
sauce then try some other prepared sauce to begin with. Eventually I'd
like to adjust the ingredients to eliminate the Rosa sause, but this is a
good starting point for now that others here can try to duplicate.

---pete---



Offline snowdy

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Re: "my sauce just doesn't cut it"
« Reply #27 on: December 28, 2007, 06:08:59 PM »
I have found both of these to be bullet proof.

1) 6 in 1 escalon can, mix in 1tsp of penzey's (or more to taste)
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspizzaseas.html
The stuff is amazing, havent fed one person yet that didnt love it.

2) Any DOP brand san marazano's, then just cut the top where the pit is and squeeze it right on top of the pizza so the juice and flesh is all over the pie. Simple, and tastes great. I just sprinkle some oregano and basil over it, or the penzey's italian herb mix:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysitalianherb.html



Offline 2stone

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Re: "my sauce just doesn't cut it"
« Reply #28 on: May 12, 2008, 01:25:10 PM »
It's been a while since any one posted here,
but thanks so much to everyone for all the great insights
posted here on what makes a good tomato sauce. I've been working
on it all along and have finally come up with a pretty decent sauce. (I think anyway)

I still call it "A work in progress sauce"

here is a link to it on a 2stone site I have been working on
for a while: http://2stone.ning.com/profiles/blog/show?id=2092473%3ABlogPost%3A190

regards,
willard

Offline Mad_Ernie

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Re: "my sauce just doesn't cut it"
« Reply #29 on: May 12, 2008, 01:58:48 PM »
Nice, Willard, thanks!   :D

Definitely looks worth trying out.  I have been experimenting with different sauces, too.  Always looking for new recipes. :chef:
Let them eat pizza.


 

pizzapan