What's your favorite pizza sauce?

Garyclaw · 09-03-2010, 09:32 AM

Thinking mostly store bought right now. Have tried a few different brands and so far it has not done it for me. If you want to throw in a SIMPLE homemade idea, go ahead. I know it will probably be better than store bought.

Sledneck · 09-03-2010, 09:36 AM

San marzano whole peeled tomatoes from the can crushed with your hands.

hockeyfox · 09-03-2010, 09:38 AM

Dei Fratteli is my favorite. Nice hint of fennel and holds up quite well...not too runny. My go to when I don't have home made on hand.

bluetang · 09-03-2010, 09:38 AM

Cento

Moose · 09-03-2010, 09:53 AM

For traditional style pizza, this is what I use. It's a breeze to make and tastes great:

Moose’s Pizza Sauce Recipe:

2 Large Cans Whole Plum Tomatoes ( San Marzanos are best, but TJ’s Plum Tomatoes are also good.)
½ white onion, quartered
6 large garlic cloves
1 TBSP crushed oregano leaves
1tsp fresh ground pepper
Salt to taste

Open tomato cans, and push top down on contents of can and strain. Add all ingredients to blender, then blend until all ingredients are fully liquefied, about 2 minutes. Place sauce in saucepan, and cook over low heat for 10-30 minutes, stirring frequently. The longer you cook the sauce, the thicker it will be, so adjust the cook time to your thickness preference. Let sauce cool before topping on pizza.

Makes enough sauce for 3 14 inch pizzas.

WineMaster · 09-03-2010, 10:10 AM

Garyclaw · 09-03-2010, 10:17 AM

Thanks all and thanks for the recipe Moose. That sounds simple enough. Canned plum tomatos are scarce around here but I'll look at the fancy supermarket today.

dataz722 · 09-03-2010, 10:23 AM

If you can find them 6-1 canned crushed tomatoes are great for pizza. Just add some oregano, basil, thyme, and maybe some red pepper flake and garlic.

Moose · 09-03-2010, 10:28 AM

Gary,

You could always try Progresso canned plum tomatoes, which should be in most markets...not as good as San Marzanos, but they'll do...I see you're about what? 40 miles from Cleveland? There's two Trader Joe's near Cleveland, so next time you're in the area, you could stock up. Last I checked, they were $1.99 a large can, which is a great price.

Quote:

Originally Posted by Garyclaw

Thanks all and thanks for the recipe Moose. That sounds simple enough. Canned plum tomatos are scarce around here but I'll look at the fancy supermarket today.

Saiko · 09-03-2010, 10:38 AM

For me, simple is the best for pizza, you want to taste tomato. I puree San Marzano tomatoes, add and salt and pepper to taste, and just a touch of tomato paste to help bind it. You could also run the San Marzanos through a food mill if you don't want seeds.

Carbon · 09-03-2010, 11:16 AM

Lately I've been doing white pizza, simply using thinly sliced tomatoes from the garden for flavor.

embo500 · 09-03-2010, 11:23 AM

Quote:

Originally Posted by hockeyfox

Dei Fratteli is my favorite. Nice hint of fennel and holds up quite well...not too runny. My go to when I don't have home made on hand.

Second this. Good stuff.

leanza · 09-03-2010, 11:36 AM

Quote:

Originally Posted by dataz722

If you can find them 6-1 canned crushed tomatoes are great for pizza. Just add some oregano, basil, thyme, and maybe some red pepper flake and garlic.

6-1, Escalon tomatoes are my go to brand. Consistantly outstanding. I get them by the case at about $2.10 a can. I use them to make my pasta and pizza sauce.
http://www.escalon.net/6in1.aspx

Ive seen them at RD in a rather large can.

Cahusky · 09-03-2010, 11:42 AM

Quote:

Originally Posted by Moose

For traditional style pizza, this is what I use. It's a breeze to make and tastes great:

Moose’s Pizza Sauce Recipe:

2 Large Cans Whole Plum Tomatoes ( San Marzanos are best, but TJ’s Plum Tomatoes are also good.)
½ white onion, quartered
6 large garlic cloves
1 TBSP crushed oregano leaves
1tsp fresh ground pepper
Salt to taste

Open tomato cans, and push top down on contents of can and strain. Add all ingredients to blender, then blend until all ingredients are fully liquefied, about 2 minutes. Place sauce in saucepan, and cook over low heat for 10-30 minutes, stirring frequently. The longer you cook the sauce, the thicker it will be, so adjust the cook time to your thickness preference. Let sauce cool before topping on pizza.

Makes enough sauce for 3 14 inch pizzas.

I do basically the same thing but I sautee onions and garlic and red pepper flakes in about a little olive oil for a few minutes before adding the San Marzanos, etc. Instead of putting stuff in the blender i use an immersion blender at the end if i want it smooth. If you like it chuncky just leave it as is. Makes and absolutely amazing sauce for pasta or for pizza

platys · 09-03-2010, 07:57 PM

I really like Trader Joe's pizza sauce - I only just started seeing it, so I think its new. Very tomatoey.

Before that, I used this recipe - super easy:

http://www.epicurious.com/recipes/fo...za-Sauce-14647

I'd freeze the extra in little snack sized glad containers.

09-03-2010, 09:32 AM	#1
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	What's your favorite pizza sauce? Thinking mostly store bought right now. Have tried a few different brands and so far it has not done it for me. If you want to throw in a SIMPLE homemade idea, go ahead. I know it will probably be better than store bought. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

09-03-2010, 09:36 AM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	San marzano whole peeled tomatoes from the can crushed with your hands. __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

09-03-2010, 09:38 AM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Cento __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

09-03-2010, 09:53 AM	#5
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	For traditional style pizza, this is what I use. It's a breeze to make and tastes great: Moose’s Pizza Sauce Recipe: 2 Large Cans Whole Plum Tomatoes ( San Marzanos are best, but TJ’s Plum Tomatoes are also good.) ½ white onion, quartered 6 large garlic cloves 1 TBSP crushed oregano leaves 1tsp fresh ground pepper Salt to taste Open tomato cans, and push top down on contents of can and strain. Add all ingredients to blender, then blend until all ingredients are fully liquefied, about 2 minutes. Place sauce in saucepan, and cook over low heat for 10-30 minutes, stirring frequently. The longer you cook the sauce, the thicker it will be, so adjust the cook time to your thickness preference. Let sauce cool before topping on pizza. Makes enough sauce for 3 14 inch pizzas. __________________ 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

09-03-2010, 10:10 AM	#6
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Ragu __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

09-03-2010, 09:38 AM	#3
hockeyfox Knows what a fatty is. Join Date: 04-14-09 Location: Eden Prairie MN	Dei Fratteli is my favorite. Nice hint of fennel and holds up quite well...not too runny. My go to when I don't have home made on hand.

09-03-2010, 10:17 AM	#7
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Thanks all and thanks for the recipe Moose. That sounds simple enough. Canned plum tomatos are scarce around here but I'll look at the fancy supermarket today. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

09-03-2010, 10:23 AM	#8
dataz722 Full Fledged Farker Join Date: 03-20-10 Location: Newark, De.	If you can find them 6-1 canned crushed tomatoes are great for pizza. Just add some oregano, basil, thyme, and maybe some red pepper flake and garlic.

09-03-2010, 10:38 AM	#10
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	For me, simple is the best for pizza, you want to taste tomato. I puree San Marzano tomatoes, add and salt and pepper to taste, and just a touch of tomato paste to help bind it. You could also run the San Marzanos through a food mill if you don't want seeds. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

09-03-2010, 11:16 AM	#11
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	Lately I've been doing white pizza, simply using thinly sliced tomatoes from the garden for flavor. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

09-03-2010, 07:57 PM	#15
platys Knows what a fatty is. Join Date: 12-24-09 Location: Naperville, IL	I really like Trader Joe's pizza sauce - I only just started seeing it, so I think its new. Very tomatoey. Before that, I used this recipe - super easy: http://www.epicurious.com/recipes/fo...za-Sauce-14647 I'd freeze the extra in little snack sized glad containers. __________________ Weber Q 320 (Husbands, I steal it), random items around the house crammed in it.

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