Author Topic: Sauce ingredient possibilities??  (Read 11712 times)

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Offline Redhawk

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Re: Sauce ingredient possibilities??
« Reply #25 on: April 10, 2005, 12:55:17 PM »
I'm new around here, but have been reading up on other good "ideas".  I've been attempting to make a good pizza for a few years now and have found a sauce I really like (my crust still has a ways to go).

My sauce is really quite simple.  I just use canned whole tomatoes, remove the seeds, a can of tomato paste, salt, thyme (or oregeno if desired), white wine (Chardonnay usually), and a hint of balsamic vinegar (which intensifies the tomato flavor).  Mix it in a blender, package and put it in the fridge overnight. 

If I want a stronger sauce for pepperoni pizza, I use Tony Chachere's instead of salt.

I have to try better tomatos now, normally I just use the major store brands, but from what I have been reading so far, it seems there are far better ones to be had. 

Offline davtrent

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Re:Spice advice
« Reply #26 on: May 05, 2005, 01:29:49 PM »
If you're looking for a very good recipe to use as a base that you can later modify to fit your taste preference, I'd recommend  Escalon's Neapolitan Blend Pizza Sauce recipe
(,  or a very similar recipe from  Encyclopizza(  whose Neapolitan  Pizza Sauce recipe is said to have the "flavor many people associate with basic thin-crust, round pizza".

Note that these two recipes both contain ground fennel seed, which I find adds a very important, yet subtle taste note.  

You can save yourself a bundle buy buying your spices (that you choose not to grow yourself ) from the bulk section of your local health food market or co-op--- in my area, Whole Foods.  You can buy the amount you need at a fraction of the price of the bottled McCormick brand spices.  An ounce of ground fennel seed from Whole Foods bulk cost me sixty cents.  An ounce of McCormick brand fennel sells for $3.59--- nearly six times as much!

A few other Spice Price comparisons of bulk vs. bottled:

An ounce of bulk Mediterranian Oregano is sixty-two cents vs.  $3.99 bottled.
An ounce of bulk Marjarom is fourty-four cents vs. $4.55 bottled.
An ounce of bulk granulated garlic is fifty cents vs. $3.15 bottled.
An ounce of bulk Basil is $1.50 vs. $4.29 bottled.

Dried spices degrade more rapidly than most people would guess.  I buy in amounts that won't be sitting on my shelf for a year or more.


EDIT (2/1/2013): For an alternative Correll link, see

« Last Edit: February 01, 2013, 01:31:31 PM by Pete-zza »

Offline lilbuddypizza

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Re: Sauce ingredient possibilities??
« Reply #27 on: May 23, 2005, 11:03:44 PM »
I found that after years of "standard" sauces, the following add a little zip:
Cheese(romano,parmesan, etc.--the finely grated "can" variety)
Cardomam(very little)
Anise(very little)
Instant coffee(again, VERY little)
Beef fat (from stock skimming)
Powdered Bay Leaf (Penzey's Spices has a great catalog)
Onion flakes( I toast them in the oven and then grind them in my spice(coffee) grinder.)

Of course, I do not use all of these at the same time, but 1 or 2 offer a little variety.
I also prefer dried spices, but if you can grow and dry, great. Keep the leaves whole until using. Or buy quality dried spices and do not keep for more than a year. In my opinion, fresh spices have no place on pizza. Save it for marinara/spaghetti sauce.

Offline Madmax

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Re: Sauce ingredient possibilities??
« Reply #28 on: May 24, 2005, 09:09:14 AM »
If you're making a large batch of sauce, instead of a sweetner like sugar, try using Peach puree.  Don't over do it.  Just a wee bit to sweeten and thicken your tomato sauce.  I know it sounds weird, but here in South Carolina we use peaches in a lot of dishes as a substitute for sweetners.  You absolutely must make sure the peaches are at the peak of ripeness.  I'm not sure where you're located, but if you can buy peaches at the end of the summer that are grown in South Carolina or Georgia, they will be the sweetest and juiciest you'll find.

Peach, cilantro, and jalapeno salsa is great too!


Offline 007bond-jb

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Re: Sauce ingredient possibilities??
« Reply #29 on: May 26, 2005, 12:34:08 PM »
My 1st reply add red wine, Italian wine.. go to  Its a pretty good sauce I add a little sugar too.

Offline Sour_Jax

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Re: Sauce ingredient possibilities??
« Reply #30 on: June 22, 2005, 08:40:36 AM »
I'm new and just getting to some of these topics, so I revive this one a little.

Try a little liquid smoke.
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Give a man a pizza, he'll be happy for a day.
Teach him to make pizza, he'll be happy for a lifetime.


Offline pierce652

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Re: Sauce ingredient possibilities??
« Reply #31 on: February 02, 2007, 11:20:38 PM »
Re baking soda--try just a pinch at a time, and taste as you go along. As I recall, it makes a mini-explosion as it hits the acid! Very cool to do anyway!

I use this trick when making pasta sauce...cuts down on the simmer time by hours.  But is definately cheating.
BBQ, Pizza, Flyfishing

Offline pizzaman73

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Re: Sauce ingredient possibilities??
« Reply #32 on: February 03, 2007, 03:36:42 PM »
I have tried both complex sauces and very simply sauces. My experience has been the simpler the sauce, the better tasting pizza you get. I learned last weekend that if you use a little bit of olive oil in the sauce it seems to fry though the other ingrediants to the top creating an incredible flavor in the process. Previously, I had added olive oil to the top prior to baking and it was good, but did not yeild this same effect I learned last weekend.

Next weekend, I am going to try again, but I think I am going to order to better quality tomatoes and use just tomatoes, fresh garlic, premium olive oil, oregeno and maybe a little cayenne pepper to see what happens.


Offline November

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Re: Sauce ingredient possibilities??
« Reply #33 on: November 25, 2008, 02:10:32 PM »
I'm a big fan of dried seasonings because of their convenience, shelf life, and flavor concentration (adjustable with hydration); so I was very excited to see that McCormick now sells Diced Jalapeņo Pepper in a bottled, dried form.  In addition to a sauce ingredient possibility, I think it works really well as a "garnish" topping just as crushed red pepper traditionally does.

- red.november