Author Topic: Sauce Recipes for Chicago Thin Crust (Read 42809 times)

Chicago Bob · « **Reply #60 on:** January 29, 2014, 03:33:16 PM »

Quote from: dmckean44 on January 29, 2014, 03:29:09 PM

Escalon's site proves that sauce recipes on their own are just as annoying as dough recipes without any mention of sauce. I want to know what style of pizza uses a sauce with celery seed and beef soup base:

http://www.escalon.net/recipes/Pizza_Sauces/rich-n-hearty-pizza-sauce

Why...a "Rich-n-Hearty Pizza" of course!

Bob

cc2323 · « **Reply #61 on:** February 01, 2014, 07:04:38 PM »

I have a "house red" that I do as my default workhorse sauce. I make a pretty big batch - freeze 2/3 - and bring out as needed for pizza, garlic bread dipping, or pasta entree.

28oz can Crushed Tomatoes
28oz can Puree Tomatoes
1 tbsp Sugar, olive oil
1 tsp Oregano, onion powder
1/2 tsp dried Basil, thyme, rosemary, garlic powder
4 bay leaves
1 dried Thai pepper crumbled w/seeds. 2 if I want it more like a spicy arrabiata

I'm not very brand loyal on the tomatoes, but I do try to use low sodium options, which crushed and puree typically are anyway. Simmer for 2 hours, it's pretty thick. Don't use much sauce on my pies so the batch lasts me almost a month.

Chicago Bob · « **Reply #62 on:** February 01, 2014, 10:02:01 PM »

Quote from: cc2323 on February 01, 2014, 07:04:38 PM

I have a "house red" that I do as my default workhorse sauce. I make a pretty big batch - freeze 2/3 - and bring out as needed for pizza, garlic bread dipping, or pasta entree.

28oz can Crushed Tomatoes
28oz can Puree Tomatoes
1 tbsp Sugar, olive oil
1 tsp Oregano, onion powder
1/2 tsp dried Basil, thyme, rosemary, garlic powder
4 bay leaves
1 dried Thai pepper crumbled w/seeds. 2 if I want it more like a spicy arrabiata

I'm not very brand loyal on the tomatoes, but I do try to use low sodium options, which crushed and puree typically are anyway. Simmer for 2 hours, it's pretty thick. Don't use much sauce on my pies so the batch lasts me almost a month.

I got hesitant when I saw bay leaves...became apprehensive when I saw "not very brand loyal"....the "simmer for 2 hours" was the icing on the cake.

You must eat a lot of pasta dishes, right cc?

Bob

Garvey · « **Reply #63 on:** February 02, 2014, 12:03:20 AM »

I think that sauce would work for thin. I'm not a fan of cooking sauces, because that's too much work for me. But I'm usually a paste guy, which *is* cooked already. So I could see how taking crushed and purée and then cooking could lead to a similar flavor profile. The only ingredient I would not like is rosemary. Too piney for pizza (for me).

Thanks for posting this. I bet it's delicious. Even with the rosemary, perhaps.

Cheers,
Garvey

Chicago Bob · « **Reply #64 on:** February 02, 2014, 12:37:49 AM »

Bay leaf is for Bolognese .

Bob

dmckean44 · « **Reply #65 on:** February 02, 2014, 12:45:12 AM »

Cooked sauces have their place, I know a lot of full Italian restaurants use a cooked marinara sauce for pizza. This is true even in New York where cooked sauces are otherwise not often done.

Chicago Bob · « **Reply #66 on:** February 02, 2014, 12:48:56 AM »

Quote from: dmckean44 on February 02, 2014, 12:45:12 AM

Cooked sauces have their place, I know a lot of full Italian restaurants use a cooked marinara sauce for pizza. This is true even in New York where cooked sauces are otherwise not often done.

That is lazy mans pizza and you tell me just one b
ig league pizzeria player that uses cooked sauce....just one man.

Jackitup · « **Reply #67 on:** February 02, 2014, 01:40:48 AM »

Different strokes brother, just keep the ideas coming!!

jon

Pete-zza · « **Reply #68 on:** February 02, 2014, 01:57:14 PM »

Quote from: Chicago Bob on February 02, 2014, 12:48:56 AM

That is lazy mans pizza and you tell me just one b
ig league pizzeria player that uses cooked sauce....just one man.

Bob,

Dom DeMarco, for his Sicilian style pizzas. Now, back to sauces for thin Chicago.

Peter

Jackitup · « **Reply #69 on:** February 07, 2014, 12:21:02 AM »

A new twist on Garvey's Pizza Factory sauce. Why you ask??? Because I always have to eff around with stuff like the rest of you

And so far it tastes pretty damned good!

1 28oz can of Cento crushed tomatoes
1 12oz can of Contadina tomato paste
2 5.5 cans of Sacramento tomato juice
1/4 cup of Garvey's seasoning mix from the bulk recipe I converted with a couple tweaks
1/8+ cup of wild flower honey
1 tsp of Aji Panca chili powder
a little extra S&P to taste

This was all combined with a whisk an hour ago and will adjust tomorrow after the dry spices bloom overnite, the honey was nuked for a few seconds to warm for a better mix and not set in a glob. Warden Rosie thought it needed more of the seasoning blend but we agreed to wait and taste tomorrow. Will post any adjustments. It will go on a 00/hi gluten hybrid crust I've been playing with. Kind of a NY/Chicago/NP mix if you will. If it's worth posting I will toss that in also

jon

Garvey · « **Reply #70 on:** February 07, 2014, 08:03:52 AM »

Jon:

That sounds interesting. What is the ratio normally for you? I know you posted earlier that it is "1 to 2 Tbs per 12 oz can of paste," but the latter is a full 100% more than the former. What is your personal "sweet spot"? If it's closer to 2 Tbs, then this mix you posted sounds comparable, spice-wise. I wonder how the crushed toms will be.

Cheers,
Garvey

Jackitup · « **Reply #71 on:** February 07, 2014, 08:33:00 AM »

Well with the tomatoes and juice it totals up to 50+ ozs of sauce so I added a bit more, Just tasted it a few minutes ago and it tastes perfect, bloomed out nicely overnite. Maybe just a bit of parm and should be great tonite!!

jon

Jackitup · « **Reply #72 on:** February 07, 2014, 08:47:15 AM »

I added a heaping 1/2 cup of fresh grated parm....perfect. Boss says don't mess with it too!

joo

Jackitup · « **Reply #73 on:** February 07, 2014, 09:03:13 AM »

Garvey, also these Cento crushed tomatoes are more like a pulpy, thick sauce, not in the least bit watery! When mixed with the tomato paste it VERY much needed those 2 cans of juice, could have easily took a 3rd can, we'll see later tonite after the fresh shredding of parm thickens things up

jon

Garvey · « **Reply #74 on:** February 07, 2014, 11:43:48 AM »

Paste is funny that way. It is very spongelike. The herbs will suck up a lot of liquid, too. I never make Pizza Factory Sauce ahead of time, because it'll need to be thinned out before using.

CDNpielover · « **Reply #75 on:** February 07, 2014, 02:26:58 PM »

hrm lots of recipes here. I've tried Garvey's Pizza Factory but none of the others. has anyone tried more than one? I'm making sauce this evening for some pies tomorrow - any suggestion for which one I should try?

CDNpielover · « **Reply #76 on:** February 07, 2014, 07:19:41 PM »

Quote from: Garvey on January 22, 2014, 01:03:08 PM

Aurelio's Sauce
28 oz Classico purée (or peeled ground if not available)
1/2 Tbs salt
1/2 tsp pepper
1 Tbs sugar
1/2 tsp oregano
1/2 tsp basil

Just made this sauce, will try it tomorrow and report back!

Garvey · « **Reply #77 on:** February 07, 2014, 10:53:22 PM »

Southside sweet sauce! Enjoy!

dmckean44 · « **Reply #78 on:** February 08, 2014, 12:27:06 AM »

Quote from: CDNpielover on February 07, 2014, 07:19:41 PM

Just made this sauce, will try it tomorrow and report back!

It's awesome, I eat it with a spoon when I'm not putting it on pizza!

CDNpielover · « **Reply #79 on:** February 09, 2014, 10:14:44 AM »

Hey Garvey, I made a saucy pie last night using your Aurelio's clone sauce, pepperoni, mushrooms, green peppers, and a %$# ton of whole milk mozzarella. The sauce really hit the spot, thanks for the recipe. I usually make sauces similar to November's red sauce #2 or Peter's PJ clone, but this one works especially great on midwestern-style thin. I've never had Aurelio's, but this pie was just like you would find in MN/Wisconsin!