Did you drain the tomatoes? I add a tbsp of good pesto to my pizza sauce and it adds that extra something.
Did you drain the tomatoes? I add a tbsp of good pesto to my pizza sauce and it adds that extra something.
from what I remember about good NY pies... and good PVD pies... the sauce is somewhat simple. tomatoes, olive oil, garlic, oregano, basil, S&P, tomato paste, and red wine. i use pesto for the basil and add a splash of good balsamic to the simmering sauce and never, ever, ever add any sugar.
If you start with whole or diced canned tomatoes try also straining them for this sauce.... saves you the time of cooking off a ton of water.
I'm not a huge fan of Thyme in red sauce.... it's got ... a flavor... IDK, i like it in other things. try using shallots instead of onions. depending on how powerful your shallots are you may need to back off the garlic.
I would also add hot pepper flakes while sweating the shallots (in fact, i forgot to add them to my sauce overview)
I give Cheesy the nod here and say after the sauce cooks down a bit the garlic and other spices can be adjusted with dry spices, herbs, etc. i tend to tweak my sauce at the very end with granulated garlic/onion.
*nods back*
And not exactly what is being asked here, but raw tomatos sliced thin go on 90% of my pies, seasoned with cavenders or salt pepper garlic etc. NO SAUCE whatsoever. Even my kids eat it and don't realize it isn't sauce
Made whole wheat pasta sheets for Italian Sausage and bell pepper lasagna!!! Turned out GREAT!! (Pics soon, damned phone is factory re-setting as we speak)
You had me right up to the point where you mention green peppers. Such a tease!
Actually red and yellow....you don't like peppers??
I like hot peppers. I can't stand sweet peppers.
I like hot peppers. I can't stand sweet peppers.
I made pizzas last night. My margherita pizza is great (and super simple). For the sauce, I drain and do a quick purre to a can of diced tomatoes.
But my NY-style pizza wasn't so great. I made a marinara sauce from some tomatoes, garlic, onions, etc and it wasn't very good. I'm still looking for a good sauce for a traditional NY style pizza. Anyone with a known good recipe? Thanks.
Where do you guys get your 00 flour? Can't seem to find any at the big name grocery stores.
I am lucky. The local grocery carries some "craft" locally milled flour.
Is it really that much better to pay that much and plus shipping?
I moved last year and left my pizza oven behind. I started using a pizza stone
works pretty good to get the dough done right.
Anyone else here use one?
I can get all these at my local grocery. Time to start experimenting!
http://www.bobsredmill.com/flours-meals/
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