as mentioned before, there was more to come from my friend regarding sauce. Here it is and it is quite interesting. Lots of things to ponder now.
Here it is directly.......
<i>1) Dad did not cook his sauce for pizza at the restaurant and he didn't use fresh herbs all the time. Too expensive. They did have a pizza that used fresh basil as a topping. He says I must have gotten confused with when he made it from his home grown tomatoes...my cousin said he would have cooked that...reducing it down as it can be quite watery otherwise, and probably used fresh herbs when making it at home. As I grow my own herbs I'll probably continue to cook my sauce first, although I may try making a batch raw and one cooked to see which makes me remember dad's sauce more.
2) Garlic...dad only used that when he was making a garlic pizza not in his regular sauce. In other words he would scoop out X amount of sauce and add fresh crushed garlic to it. Of course considering dad's love of garlic he may have added it to all his home pizzas.
3) Dad used both Crushed Tomatoes and Canned Tomato Sauce. I said I didn't remember the canned tomato sauce being in dad's, but he said it was. <Shrug> I know I was just a kid when dad sold the shop, but I sat and watched him make it at home until I was a teenager and I can remember him pouring the crushed tomatoes and mixing herbs and setting the sauce aside, while he made the dough, but I just can't picture him adding any canned tomato sauce. Again, maybe he made it a little different at home...I just don't know.
My cousin offered the recipe he uses nowadays, which has grown out of my dad's recipe. As I mentioned to you, my cousin has owned two pizza shops of his own and worked at several others. However he is now retired from the working world. He said that times have changed and he actually uses canned pizza sauce as a start for his sauce as it saves a bit of time...kind of made me sad to hear that. He also said if you want you can start with crushed tomatoes instead of the canned pizza sauce, which is what our parents did. Of course if you use the crushed tomatoes instead of pizza sauce you may want to add a bbit more herbs.
Oh and the reason mom had to buy the crushed tomatoes special when Dad was making pizza...he insisted it be Italian crushed Tomatoes, and mom usually bought American for making pasta sauce. Now if you were interested in an awesome pasta sauce I know that one by heart.
However here is the modified recipe from my cousin.
1 -28 oz can tomato sauce
1- 28 oz can pizza sauce or crushed tomatoes
2 oz olive oil
1/3 cup basil
1/2 cup parsley
1/3 cup oregano
1/3 cup parmaesean cheese (grated0
salt and pepper to taste
mix both cans of tomatoes and oil - then add all dry ingredients and mix well
Now that I have seen this recipe I think it is the parmesan cheese that I need to add to my recipe that I have been playing with. My cousin siad the above herbs are dried herbs and make sure the sauce is mixed and set aside for at least one hour before making the pizza.