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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-06-2009, 02:42 PM | #16 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Here's what I've been using of late:
Pizza Sauce Ingredients
Over medium heat, heat oil in a saucepan until hot. Saute garlic until done, then add all ingredients, cover and bring to a boil. Uncover, lower heat and allow to simmer for 30 minutes. Let cool before you apply to pizza dough. This is a good full flavored sauce for traditional type pizza, but not Chicago style pies. For that, I use something similar to IronStomach's. You can also use whole canned San Marzanos and puree them in the blender before you cook the sauce.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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11-06-2009, 02:57 PM | #17 | |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Quote:
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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11-06-2009, 03:15 PM | #18 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
Shaved carrots or vidalias just take out the bitterness without adding sweetness or chaging flavor. Its more like a neutralizer. i have found(and as vinny eluded too) that different brands have different levels of acidity. There are some brands that I avoid all together(red pack for instance) becase the tromatoes are very bitter compared to others. Rienzi, Centos, Luigi Vitelli, Nina, and the D.O.P san marzanos will yield a sweeter sauce than most store brands or domestic. Also, if you break the sauce by allowing it to come to a rapid boil will also make it bitter. I have started liking the precrushed tomatoes lately.. i like the consistancy for a pizza sauce. if I want it to be chunkier, i will add one can of whole tomato crushed by hand and drained to the alredy crushed can, or do like diFara does and add a few hand crushed tomato right on top of the pie. Also since I add a can of paste, that may also negate the need for adding sugar(or carrot). I find whe i add the paste it gives it a deeper flavor and without the paste, you have a lighter sauce.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-06-2009, 03:19 PM | #19 |
is one Smokin' Farker
Join Date: 10-14-07
Location: Arlington, Nebraska
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Maybe I can get the pilots to over-fly Denver by 1700 miles (not infeasible these days)....and Ill see you at 7
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Char Corduroy Pillows are Making Headlines Operation BBQ for our Troops- Midwest Division www.operationbbqmw.org |
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11-06-2009, 03:21 PM | #20 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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That depends. But making a traditional thin crust NY sytle I would say 3 or 4 22 inch pies.
Sometimes I go thin crust, light on the sauce where its almost translucent and you can see the dough, and other times when im making sicilian style thick crust, I go heavy on the sauce where the dough is completed covered with a layer of sauce.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-06-2009, 03:36 PM | #21 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I used the one from Varasano's, and I like it a lot:
http://slice.seriouseats.com/jvpizza/
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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11-06-2009, 03:43 PM | #22 | |
Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
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Quote:
Since I don't actually sauce the tomatoes, I'm not sure carrots or vidalias would work, though it's a good idea, if I ever make a non-Chicago style pie I'll give it a try, thanks! I hear you on the variety of the tomatoes, this was the first year for the garden for my wife and I and our tomatoes... well... the heirlooms kick butt, but the romas, not so much. Super incredibly bitter when canned. Ah well.
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James. I use a Char-Griller: the gateway smoker. |
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11-06-2009, 05:21 PM | #23 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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There are a couple of ways to deal with acidity. Get a certian kind of tomato, like the San Marzano DOP which can be four or five dollars a can.
Or you can try a secret my Nana taught me. She was a chef and ran restraunts for many, many years. You take a pinch of baking soda and drop it in. It reduces acidity.
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Tom |
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11-06-2009, 05:32 PM | #24 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
opps.. your right.. My brains thinking tomato sauce in general, not pizza sauce. I can see a small amount(sugar) in pizza sauce not doing any harm. I like my pizza sauce to tastw like nothing more than fresh tomatos. Try the shreadded carrot once.. just run a knife down the sides of a carrot to get some pulp and add it to a sauce that went bitter.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-06-2009, 05:40 PM | #25 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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fyi folks.. regarding the San marzano tomatoes. These are tomatoes that are grown in the San Marzano region in Italy, which is supposed to have some perfect volcanic soil for growing tomatos... The D.O.P certification on the can guarantees that the tomaotes are grown in the San Marzano region.
There is a brand called San Marzzano, which are grown in california. They are not the same. LIARS!!! marketing ploy.. The D.O.P certified cans are much richer, sweeter and darker than other tomatos. Also, when buying the cans.. Shake them. The ones that feel very watery will be so and the contents will be more acidic. If the contents feel thicker(puree like), they will be better, darker and sweeter.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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11-06-2009, 06:39 PM | #26 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Here's what we ended up with...
Thanks for everyone's input - here is what I did tonight, with what I had...
Diced up 4 cloves of garlic and threw it in some olie oil - put that in the Egg to warm it all up. Took come diced tomatoes, added some of the garlic/oil mix, oregano, basil, salt and pepper. 1st pizza got this sauce topped it with some fresh mozzarella, shredded mozzarella, and some parmesan. Into the Egg at 500 degrees for about 8 minutes. The tomatos were a little chunky and rich. Very tasty. The second pizza was a white pizza - took some of the garlic/oil mix as a base, added the same cheese mix and some extra pepper - into the Egg for 8 minutes.... It didn't suck....
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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11-06-2009, 06:43 PM | #27 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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I usually start with a Yankee chili recipe and leave out the beans.
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Wannabe BBQ Illuminati |
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11-06-2009, 06:44 PM | #28 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Sorry, I was thinking spaghetti sauce.
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Wannabe BBQ Illuminati |
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11-06-2009, 06:45 PM | #29 |
is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
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Nice Pie!
I LIKE PIE!
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The beatings will continue until morale improves! |
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11-06-2009, 09:48 PM | #30 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I've found that with pizza sauce, less is more. Like MilitantSquatter, I keep my sauce for pizza very simple: I puree San Marzano tomatoes and a little tomato paste in a food processor, and add salt and pepper. After tasting, I may add a little sugar if the sweetness just isn't there. That's it.
Now my base tomato sauce for pasta is more complex, but for pizza I just want the tomato to stand out. You can also run the tomatoes through a food mill if you want to filter out the seeds and leftover skin, that is what most restaurants do. I'm too lazy and don't mind the rustic look of seeds in my sauce.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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Tags |
Pizza, Pizza BGE, pizza sauce |
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