Anyone have a killer pizza sauce recipe? I've had some good ones at the Tower of Pizza in New Orleans and a few other places but have never been able to reproduce the exact taste. It is an Italian kind of taste in the sauce. I have a good recipe but it lacks something...
Thanks
John
oregano? My wife uses mexican oregano
CRG, does it taste different than regular oregano?
Here (http://suburb.semo.net/jet1024/recipes/pizza-sauce/pizza-sauce.html) is my recipe.
JT
to me it does, stronger taste
CRG,
I'll see if I can find some to see if that makes the difference.
Thanks
John
Quote from: classicrockgriller on October 21, 2009, 04:32:28 PM
to me it does, stronger taste
John, you might check with deb415611 or ArnieM. Some of the best pizza I ever has was in the Danbury CT area while there for work (They both are from that area). If I remember right, Deb has been mentioned quite a few time here for pizzas.
Thanks Hawkeye,
Hope they will catch this and chime in. I have only been to a few places that had killer sauce... most are ok. My quest has been for years... I used to live outside New Orleans and would drive 35 miles one way to eat pizza at the Tower of Pizza (http://www.urbanspoon.com/r/57/622076/restaurant/New-Orleans/Tower-of-Pizza-Metairie) in Metairie La.
Thanks
JT
My pizza sauce is simple. I never measure so I'll try to guestimate on the measurements.....
28 oz can ground tomatoes -- key is good GROUND tomatoes - my fav is 6-1 http://escalon.net/6in1.aspx -- I can't get them locally (except for a case of #10 cans) so I mailorder direct from escalon , if I'm out I will buy Pastene Kitchen Ready Ground Tomatoes
oregano - probably about two teaspoons -- I like greek or turkish oregano for italian based recipes
granulated garlic - probably about a teaspoon
crushed red pepper - maybe 1/2 teaspoon
stir it up and use
JT,
Try to find the escalon 6-1's - it's what some pizza places use.
Deb
Deb,
Thanks for the link that may be the missing ingredient. I'll give that a try.
Thanks
John
Quote from: BigJohnT on October 21, 2009, 04:55:22 PM
Deb,
Thanks for the link that may be the missing ingredient. I'll give that a try.
Thanks
John
There is also a Stanislaus product that is similiar to the 6-1 that is used by pizza makers also -- might be 7/11 or tomato magic. The escalon 6-1's do not have citric acid added to them and I think they have a fresher taste.
I'm going to modify the oregano measurement above. A tablespoon is probably more than I use, it's probably more like 2 tsps.
JT,
Fennel might be the ingredient you are looking for. Penzey's pizza spice has fennel in it & it's good.
Deb
I don't think the fennel is the magic ingredient, the sauce had something I can't pin down. It might be the tomatoes, I use tomato paste which is kinda how do I describe it a funny taste... that without salt tastes funky.
John
I really can't add to the sauce artistry. For 'homemade' I take mine out of the freezer, unwrap 'em, add some EVOO, Italian spice and pepper flakes, then into the oven.
The raccoons got most of the last one I made from scratch. They liked it ;D
I've found the Greek places had some of the best pies when we eat out.
My question to Deb is, how do you know all of this stuff about tomatoes and such?
I think switching from the tomato paste to the canned tomatoes Deb mentioned would make a big difference. I use the same type (different brand) to make spaghetti sauce that comes out pretty good. And I do use some fennel in that.
Arnie,
Pizzamaking.com
It's a great forum on pizzamaking
If you go to this thread and go down to reply #36 you will see some greek pizzas that I made a few years ago. http://www.pizzamaking.com/forum/index.php/topic,691.20.html The key to greek pizza is the cheese - mozzarella & cheddar
Deb
Quote from: HawkeyeSmokes on October 21, 2009, 05:42:42 PM
I think switching from the tomato paste to the canned tomatoes Deb mentioned would make a big difference. I use the same type (different brand) to make spaghetti sauce that comes out pretty good. And I do use some fennel in that.
For spaghetti sauce I use 2 cans of Cento Italian Plum tomatoes (not the DOP san marzano) & 2 cans of the Pastene Kitchen Ready Ground Tomatoes
Saute minced onion & carrot, add minced garlic then the tomatoes (I hand crush the plum tomatoes). Oregano, basil, thyme, rosemary, marjoram, black pepper, cayenne and/or crushed red pepper
That sounds great Deb. Booked marked and saved it so I can try that!
Thanks for the pizza link Deb. I'm going to check that out. I'm not real good with dough. I hope the frozen stuff or getting some from the local pizza place will work.
Quote from: deb415611 on October 21, 2009, 05:53:01 PM
... (I hand crush the plum tomatoes).
I love hand-crushing them. It makes me feel good.
Oregano, basil, thyme, rosemary, marjoram, black pepper, cayenne and/or crushed red pepper
Pasta sauce - The last couple I've made involved putting the onion, garlic and spices into the food processor and turning it into a mush. Then, sweat it in some OO until it's really a mush. Add the spices, pretty much like yours. Finally, add some of those hand-crushed tomatoes. Cook low and slow. I haven't had the need for tomato paste. My wife, who is a good sauce maker, said "That's good. You can do it from now on." I think I screwed up. >:(
Thanks for the link Deb, tons of info over there.
JT
BigJohnT
I have been on a pizza quest for years. Over that time I have had many failures but also turned out quite a few nice pies. My son just graduated form Chicago Law so there was a Chicago style search. My daughter toured Italy so there was a true Italian search. She now lives in New York so there was a New York Quest.
All that said I have come to the conclusion that starting with canned tomatoes is the only way to go. I have tried many varieties and have landed on Cento brand. They have many different styles in their branding. Cento San Marzano (DOP Certified) are the best. They are a little pricey so I use Cento Italian style or Cento San Marzano grown in California also. These are also readily available in my area.
This web site New York Stye pizza is more than you will ever want to know about pizza but it is worth reading and following. He covers a lot of canned tomato brands
http://www.varasanos.com/PizzaRecipe.htm
His dough works for NY style. I do not use his oven technique but arrive at something similar by placing a pizza stone two racks from the top and preheating to 500 degrees. Then turn to broil a few minutes before putting the pizza in the oven. This fellow does not make a sauce. He just uses the canned tomatoes. It works.
That being said, I think the missing ingredient in most cooked sauces is fresh basil, 10 to 12 leaves per can of tomatoes. Other top ingredients are Dash of crushed Red Pepper, 1 stem of leaves of Fresh Oregano, 1 stem of leaves of Fresh Marjoram, Pinch of Italian Seasoning. A splash of red wine is also a good addition. Fresh garlic or caramelized garlic to taste can be the difference. A smidgen of Tarragon can be a missing background flavor.
I have found that in sauce, less can be more and also less sauce on the pizza is certainly more.
Fresh Buffalo Mozzarella is my main cheese unless it is a kids pizza or I am doing Chicago style.
When I use just canned tomatoes (no cooking), I always add fresh basil to the pizza, hidden under meat to keep it from burning or I sprinkle it on just out of the oven.
Lastly, the Super Peel (http://www.superpeel.com/) has changed my frustration level by letting me use wet dough and still be able to get it off the counter. It works as advertised and is worth every penny.
The dream of course is a wood fired pizza oven but I doubt it will ever be justified.
Pachanga
Pachanga,
WOW, that is a bunch of good information.
Thanks
John
BigJohnT,
I wanted to add that I can live with any of the herbs I mentioned being dried except for the Basil and garlic. I would even go with dried granulated garlic but the basil must be fresh. I grow my own and will vacuum pack and freeze a lot of it in 12 leaf bunches and it is as good as fresh.
I know that the web site I mentioned is information overload but spend some time on it and I think your pizza will benefit.
I made two pies just last night and I have several tubs of dough in the fridge ready to go just like the web sight describes. The dough is good for a week at least.
Deb and I seem to be on a similar page from what I read in her post. Our Marinara is nearly the same except for the carrots, I go with bell pepper and basil. I have read many recipes with carrots and now she has inspired me to try them. The 6 -1 tomatoes she mentions are used in a lot of Chicago Style pizzas.
Pachanga
Ok gang it's pizza night here in swamp east Missouri. All I could find locally here in Poplar Bluff was Hunt's crushed tomatoes. Well we had to go to the big city of Cape Girardeau to get my wife's Honda serviced today so we made a trip to Schnuck's to see what we could find... I found some Culinaria San Marzano DOP tomatoes there and a couple of six packs of Weihenstephaner Original Premium. Then we stopped by Sam's Club and filled our basket with goodies. I got a couple of rather large pork loins, can you say Canadian Bacon?
Ok back on the subject of the sauce, I took one can of the San Marzano tomatoes and drained and pulled out most of the seeds and a few other things that didn't look like good eats. Whipped out the stick blender and put a whooping on it for a few seconds. I added some fresh chopped basil, some oregano, some garlic powder, and a little salt. This is SO much better than my paste sauce that I can't believe my taste buds. It's resting at the moment and I wish I had the time to make some real pizza crust... next time.
Thanks for all the suggestions.
John
Way to go John, sounds like your well on the way to being a pizza pro! ;D Going to make the changes to your web page with it?
Just as soon as I get done eating one LOL with my smoked Canadian Bacon. I can't wait for Scott to make his pepperoni cabinet so I can have some fresh home made pepperoni to go with my Canadian Bacon.
I can still taste the sauce from 1/2 hour ago and it is wonderful. I can't wait to cook them here in about an hour.
JT
OH MY this is so much better than what I have done in the past it is unreal... I'm absolutely blown away by the difference. This can only get better from here.
JT
Quote from: BigJohnT on October 24, 2009, 04:08:58 PM
Just as soon as I get done eating one LOL with my smoked Canadian Bacon. I can't wait for Scott to make his pepperoni cabinet so I can have some fresh home made pepperoni to go with my Canadian Bacon.
I can still taste the sauce from 1/2 hour ago and it is wonderful. I can't wait to cook them here in about an hour.
JT
OK I will throw big brother Bradley in the truck on my way down this week (as long as its not raining). I will show you what I am thinking of doing, get your suggestions and get r done. As soon as I get that up and running I will get going on the fridge and get it working. Definitely time to make some pepperoni. I think I'm going to use your idea for regulating the temperature, probably have a lot of questions for Habs also. Only thing I will need is a humidifier. I throw the OBS in there also to do some minor modifications ;D
SIA
Quote from: BigJohnT on October 24, 2009, 05:29:07 PM
OH MY this is so much better than what I have done in the past it is unreal... I'm absolutely blown away by the difference. This can only get better from here.
JT
Glad it worked for you! Nothing better than pizza from your own oven!
Quote from: Pachanga on October 22, 2009, 06:04:20 AM
BigJohnT
This web site New York Stye pizza is more than you will ever want to know about pizza but it is worth reading and following. He covers a lot of canned tomato brands
http://www.varasanos.com/PizzaRecipe.htm
His dough works for NY style. I do not use his oven technique but arrive at something similar by placing a pizza stone two racks from the top and preheating to 500 degrees. Then turn to broil a few minutes before putting the pizza in the oven. This fellow does not make a sauce. He just uses the canned tomatoes. It works.
Lastly, the Super Peel (http://www.superpeel.com/) has changed my frustration level by letting me use wet dough and still be able to get it off the counter. It works as advertised and is worth every penny.
The dream of course is a wood fired pizza oven but I doubt it will ever be justified.
Pachanga
We do seem to be on a similar page :D A wood fired pizza oven is my dream, ultimate dream is to actually have it in my kitchen.
I do not use Varasano's oven technique either - it scares me. He has gone to his ultimate dream now and opened a pizza place in Atlanta - I have seen mixed reviews.
I don't do the top pizza stone any longer, just the bottom & I preheat & cook at 550 degrees. I cook most of the way on the stone then move to the top rack if I need a little more browning on the top.
Quote from: smokeitall on October 24, 2009, 06:04:18 PM
OK I will throw big brother Bradley in the truck on my way down this week (as long as its not raining). I will show you what I am thinking of doing, get your suggestions and get r done. As soon as I get that up and running I will get going on the fridge and get it working. Definitely time to make some pepperoni. I think I'm going to use your idea for regulating the temperature, probably have a lot of questions for Habs also. Only thing I will need is a humidifier. I throw the OBS in there also to do some minor modifications ;D
SIA
Looks like rain all week here so you might only bring the OBS this week. I have a huge pile of rails for 12 rack conversions done as well as a medium pile of JT Pucks.
JT
I actually use crushed tomatoes as pizza sauce. Then I drizzle just a tad bit of olive oil, and some black pepper on it. Then top. (I do at times put some red pepper flakes and a couple of turns of a an italian spice grinder on it as well).
Sounds simple, but its taste is amazing. We've had people over for pizza night, and they thought it was great. (One of their kids saw me at the store a week or so later and asked if I could make him a pizza) ;D
Quote from: JGW on October 25, 2009, 06:43:56 PM
I actually use crushed tomatoes as pizza sauce. Then I drizzle just a tad bit of olive oil, and some black pepper on it. Then top. (I do at times put some red pepper flakes and a couple of turns of a an italian spice grinder on it as well).
Sounds simple, but its taste is amazing. We've had people over for pizza night, and they thought it was great. (One of their kids saw me at the store a week or so later and asked if I could make him a pizza) ;D
Kids are funny that way. You can tell when parents don't do alot of scratch cooking. I once had one of my son's friends ask me if he could sleep over our house again and would I make waffles :D
QuotePosted by: deb415611
QuoteI don't do the top pizza stone any longer, just the bottom & I preheat & cook at 550 degrees. I cook most of the way on the stone then move to the top rack if I need a little more browning on the top.
Deb,
I may not have made myself clear. I place a pizza stone on the second shelf from the top and this is where I place my pizza. The oven preheats to as high as possible (mine is 500F). Turning to broil before putting the pizza in raises the stone temperature even more and then it cooks the top of the pizza quickly. With a wet dough, the hot pizza stone produces a nice tan crusty bottom but the pizza will still fold taco style for eating. The cheese is bubbling, starting to brown and ready in 3 1/2 to 5 minutes kind of like the Varasano web site only a little slower.
I believe the radiant heat of the broiler duplicates the super heat of Vasasano.
Thanks for all of your intelligent and useful posts.
Good luck and fast pizza.
Pachanga
Quote from: deb415611 on October 26, 2009, 04:08:13 AM
Kids are funny that way. You can tell when parents don't do alot of scratch cooking. I once had one of my son's friends ask me if he could sleep over our house again and would I make waffles :D
LOL. Good food doesn't come out of a bag at a drive through....
I still remember the look of disbelief when I gave some of my pastrami to one of my teenaged daughters friends:
Me: "try this pastrami, I made it"
She: "you don't MAKE pastrami, you buy it"
Me: "not around here"
She: "Can I have some more?"
;D
Quote from: Pachanga on October 28, 2009, 09:40:05 AM
QuotePosted by: deb415611
QuoteI don't do the top pizza stone any longer, just the bottom & I preheat & cook at 550 degrees. I cook most of the way on the stone then move to the top rack if I need a little more browning on the top.
Deb,
I may not have made myself clear. I place a pizza stone on the second shelf from the top and this is where I place my pizza. The oven preheats to as high as possible (mine is 500F). Turning to broil before putting the pizza in raises the stone temperature even more and then it cooks the top of the pizza quickly. With a wet dough, the hot pizza stone produces a nice tan crusty bottom but the pizza will still fold taco style for eating. The cheese is bubbling, starting to brown and ready in 3 1/2 to 5 minutes kind of like the Varasano web site only a little slower.
I believe the radiant heat of the broiler duplicates the super heat of Vasasano.
Thanks for all of your intelligent and useful posts.
Good luck and fast pizza.
Pachanga
Wow, apparently I can't read. Somehow I read your post & thought you were using two stones. I haven't moved my stone around in a couple years, I'll have to move it up and try your way next time. I hate to move it though because it's heavy. I have the fibrament that almost covers the entire rack.
(http://i281.photobucket.com/albums/kk234/deb415611/001.jpg)