I bought the book "Elements of Pizza" by Ken Forkish. It calls for using only whole canned tomatoes, pureed. (what they use in Italy) He explains that the canned whole tomatoes are the best quality. I tried this and my wife declared it the best pizza I have made.
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Pizza sauce!
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Club Member
- Apr 2016
- 18052
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
If I have tomatoes fresh from the garden, I use them. A potato ricer with the small plate makes a slightly textured sauce.
If I don't have fresh tomatoes, I use Cento brand tomato puree. I chose this product because the ingredient list sez tomatoes - period. No calcium citrate or anything else.
My current recipe is one 28 oz can of tomato puree, (or fresh tomatoes), 8 to 10 cloves of garlic, salt to taste, crushed red peppers to taste. Sometimes I add a little bit of some of these ingredients - depending on how I feel: butter for richness, soy sauce for umami, oregano for flavor. If I add soy sauce, I lighten up on the salt.
The great thing about making your own sauce is that you can make it to suit your taste.
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Club Member
- Aug 2017
- 7556
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Primo XL
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Arteflame 26.75" Insert
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Empava 2 Burner Gas Cooktop
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- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
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I gotta up my pizza game. I have a pizza oven that can hit 900°. I have Ken Forkish's book (haven't finished reading it though). But I'm still buying dough and sauce. I just haven't had the time thus far, but I will make time hopefully soon.
I've switched around a little on the store bought sauce, and have recently been using this stuff from Italy (Ingredients: tomato juice, onion, salt, sugar, oregano, basil, pepper).
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Club Member
- Aug 2017
- 7556
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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I really like my pizza sauce thickened and with herbs and garlic, ala RonB 's OP. Make a big batch and freeze in single use containers.
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Charter Member
- Dec 2014
- 258
- Pittsburgh, PA
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Cookers:
- 2013 18.5" Weber Smokey Mountain'
- 2012 22" Weber One Touch Silver
- 2015 Weber Spirit 210 Gasser
Thermometers:
- Thermoworks Thermopop, white
- Thermoworks DOT, white, with meat probe and air probe
Accessories:
- Grill Grates
- Rotisserie attachment for Kettle
- Weber Rapid Fire Chimney
Beverages:
- Total beer geek
- Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch
I'm in the non-cooked camp and just mix everything up cold and let it sit:
Tomato Sauce 28 oz
Minced Garlic 3 cloves
Kosher Salt 1/2 t
Dried Oregano 3/4 t
Sugar 1/4 t
Olive Oil 1 T
Dried Basil 3/4 t
Onion Powder 1/2 t
Black Pepper 1/4 t
This sauce gets much better after sitting for a day or so.
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