The BBQ BRETHREN FORUMS. - View Single Post

MilitantSquatter · 11-06-2009, 01:27 PM

Mine is close to Phil's but I don't use the fresh garlic & I don't add tomato paste

olive oil and and fresh basil applied after pizza is cooked only..

uncooked DOP certified San Marzano tomatoes (strained) .. very gently pulsed in blender for about 5-10 seconds at most.. I crushed by hand too in the past but I prefer less chunky (but still textured) for pizza sauce. I then add a small pinch of salt, pepper, garlic powder & oregano..

11-06-2009, 01:27 PM	#10
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Mine is close to Phil's but I don't use the fresh garlic & I don't add tomato paste olive oil and and fresh basil applied after pizza is cooked only.. uncooked DOP certified San Marzano tomatoes (strained) .. very gently pulsed in blender for about 5-10 seconds at most.. I crushed by hand too in the past but I prefer less chunky (but still textured) for pizza sauce. I then add a small pinch of salt, pepper, garlic powder & oregano.. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's Last edited by MilitantSquatter; 01-02-2010 at 07:52 PM..