Cooked vs Uncooked pizza sauce....

[Thicccpie]

Hope this isn't a cursed question here, but how do you guys handle uncooked sauce with calzones? I recently switched to uncooked using the microwave extraction and definitely see an improvement on my pizzas. However the sauce is too thin for calzones, and the cooked sauce worked much better within them.

Would it be best to perhaps just cook sauce for calzones if I'm making them? Or maybe I'll have to try a lower oven temp and longer cook.

[Pizza_Not_War]

I leave my tomato sauce to drain in a coffee filter basket to get rid of excess water.

[RHawthorne]

Hope this isn't a cursed question here, but how do you guys handle uncooked sauce with calzones? I recently switched to uncooked using the microwave extraction and definitely see an improvement on my pizzas. However the sauce is too thin for calzones, and the cooked sauce worked much better within them.

Would it be best to perhaps just cook sauce for calzones if I'm making them? Or maybe I'll have to try a lower oven temp and longer cook.

What do you mean? Are you putting the sauce inside the calzones, or leaving it on the side?

[Thicccpie]

What do you mean? Are you putting the sauce inside the calzones, or leaving it on the side?

Sauce on the inside of the calzone.

[Chicago Bob]

That's a stromboli.

Just put your cold sauce in a colander, once it's nice and thick go ahead and spice it up. 🍻

The less seasoning... The better. 

[RHawthorne]

Sauce on the inside of the calzone.

I believe the sauce is traditionally served on the side with a calzone, but I guess I have heard of some pizzerias doing it on the inside.

[Chicago Bob]

I believe the sauce is traditionally served on the side with a calzone, but I guess I have heard of some pizzerias doing it on the inside.

.   .   Yeah, calzoni is ham, mozz, ricotta... Sauce on da side.  🍻🤡

[icebob]

I always mix my sauce no cook, but always do like 3 #10 cans at a time so after all done, I pressure can in mason jars, best sauce I ever made...