My wife and I moved to Florida from the Jersey shore over 25 years ago. One of the first things we noticed was the inability to find good pizza, however things have gotten better in the last few years.

A few years after moving to Florid I bought my first pizza stone and would bake my own pizza either in my oven or on my BBQ grill. The local food store made some really good pizza dough and I would buy pizza sauce and the dough from the store, however after a while I lost interest.

Fast forward to a few weeks ago. My local Bjs wholesale club had a table top pizza oven on sale so I thought why not buy it and try it. It avoids me having to heat up the whole house to make pizza and so far so good.

I found several good pizza dough recipes I could make in my bread machine but finding the right sauce is still something I am trying to figure out, so is there anyone who would like to share their pizza sauce recipes.

Thanks

Cento San Marzano whole tomatoes in puree. Crush up by hand, add some olive oil, fresh basil, red pepper flakes, and salt and pepper to taste. Simmer until the flavors meld.

Simple is the best IMO.

15 ounces tomato sauce
6 ounces tomato paste
2x Tablespoons Italian seasoning
Tablespoon dried oregano
Teaspoon red pepper flakes
Teaspoon salt
Teaspoon garlic powder
Half teaspoon onion powder
Half teaspoon black pepper
Splash of olive oil

Mix sauce and paste until smooth, then mix in all the other ingredients.

Sadly, since going low carb I don't eat Pizza much anymore but I did prior and the one thing I think I perfected was Pizza and Pasta Sauce.

Recipe:

It starts with a soffritto base.
* half white onion
* stalk of celery (1)
* med carrot (1)
* garlic clove (2~3)
> Chop up or I put in food processor to finely chop

Put in pan with some olive oil 1/4 cup or so
> heat until translucent and all the veggies soften

> add some tomato paste (2) tablespoons
> mix

> add Tomato Puree (1) cup ~ I prefer Mutti brand

> Blend with emulsion blender until smooth

> add fresh oregano (1/3 cup chopped) If using dried oregano (1) tablespoon
> add fresh basil (3~4 leaves chopped) If dried (1) teaspoon
> add black pepper (1) teaspoon
> add salt (1) teaspoon

>> heat on medium for 5 min

>> turn off heat, let cool for a few minutes

> add 28 oz can San Marzano Tomatoes (whole)
> rough mash with hand masher (more if want smother or use emulsion blender)

>> Do not heat anymore

> add more oregano, salt, pepper to taste (no more basil)

Note: to make a Pasta Sauce:

>> reduce Oregano by half and triple basil
>> then simmer for half hour to hour or more
>> some may add a tablespoon of sugar (I don't ~ low carb thing)

Summary

Pizza Sauce has an Oregano predominant flavor and more raw Tomato taste since it gets cooked again with the Pizza ~ you want to tomato flavor to show through and why I prefer a rougher rather than smoother,

Pasta Sauce has a Basil predominant flavor and simmered over time with the cooked in flavors blending.

To make a great Ragu >> brown half Italian Sausage and Ground Beef then simmer in Pasta Sauce for an hour or more.


Enjoy.

quote:

Originally posted by smschulz:
>> some may add a tablespoon of sugar (I don't ~ low carb thing)

Good San Marzanos are sweet enough IMO.

Thank you everyone.
These look like some great ideas.

Try this New York Pizza sauce recipe:

2 Tbsp olive oil
1 Tbsp butter
1 lg garlic clove, crushed
1 ea bay leaf
1 tsp basil, dried
½ tsp oregano, dried
1 tsp marjoram
¾ tsp savory
¼ tsp crushed red pepper flakes (optional)
1 Tbsp onion, finely minced or grated
1 Tbsp anchovy paste
2+ Tbsp red wine
1 28-oz can tomato purée or crushed tomatoes

Place a medium sauté pan on a burner over medium heat. Add the butter & olive oil; swirl to coat the bottom.

Add the bay leaf & garlic clove; tip the pan on the heat & cook them for 1 minute to season the oil & butter. Add the basil, oregano, marjoram, savory, pepper flakes & onion; cook one minute. Add the anchovy paste & red wine; cook one minute to reduce liquid. Add the tomatoes & stir to combine.

Reduce the heat & slowly simmer for about 30 minutes. Remove the bay leaf & the garlic clove remnants before using or storing/freezing.

quote:

Originally posted by smschulz:

Pizza Sauce has an Oregano predominant flavor and more raw Tomato taste since it gets cooked again with the Pizza ~ you want to tomato flavor to show through and why I prefer a rougher rather than smoother,

Pasta Sauce has a Basil predominant flavor and simmered over time with the cooked in flavors blending.

I can attest that this is true. My great-grandmother, who arrived from Italy before 1900, would always say. "Oregano is for PIZZA sauce ONLY!".

Most in my family are not into sweetened tomato sauces. Add very little sugar. Only of your tomatoes are not sweet on their own. Like salt, you can always add a bit more to taste, but can't remove it!

If you look in old Italian recipes, you often see "qb".
This means "quanto basta" to indicate that an ingredient should be added to taste, or just enough.

Rao’s and it’s a lot quicker to prepare!!

quote:

Originally posted by Bentonville:
Rao’s and it’s a lot quicker to prepare!!

There are a bazilian plus one commercial versions out there, some not too bad but there is something special about a true labor of love in making fresh.

quote:

Originally posted by Gustofer:
Cento San Marzano whole tomatoes in puree. Crush up by hand, add some olive oil, fresh basil, red pepper flakes, and salt and pepper to taste. Simmer until the flavors meld.

Simple is the best IMO.

^^^

quote:

Originally posted by dsiets:

quote:

Originally posted by Gustofer:
Cento San Marzano whole tomatoes in puree. Crush up by hand, add some olive oil, fresh basil, red pepper flakes, and salt and pepper to taste. Simmer until the flavors meld.

Simple is the best IMO.

^^^

Except Pizza Sauce should not be cooked (except for the base).
Perfect for Pasta Sause though.

quote:

Originally posted by smschulz:
Except Pizza Sauce should not be cooked (except for the base).
Perfect for Pasta Sause though.

I agree, but I like the way the flavor profile opens up with a little heat.

quote:

Originally posted by Gustofer:

quote:

Originally posted by smschulz:
Except Pizza Sauce should not be cooked (except for the base).
Perfect for Pasta Sause though.

I agree, but I like the way the flavor profile opens up with a little heat.

I was focused too much on the ingredients. I would not heat unless, well, what goes on in your kitchen is your business.

I use Stanislaus Full Red Concentrated Crushed Tomatoes from Restaurant Depot in a #10 can that costs about $8, add water to thin to desired consitency while still retaining tomato flavor, add a little salt and sugar, and then basil, oregeno, garlic if desired based on style of pie. There are virtually no seeds or skin so no need to even run through food mill. Also use for spaghetti sauce base.