What's your favorite pizza sauce?

[MilitantSquatter]

Gary... a few other things to try that I learned from Jeff Varasano's process and have been experimenting with...

consider de-seeding the tomatoes

strain your tomatoes before you crush.. this will help drain some of the bitter water and still keep the red puree.

with seeds removed the immersion blender can work but key is for a very short pulsing... this will crush them a little better than by hand without turning it into total puree.

Pizza sauce and pasta sauce are not the same thing. so consider to not cook the sauce prior to applying on dough... It will cook once the actual pizza is cooking and keep it fresher in flavor.

 

[Garyclaw]

Thanks Vinny! I think I did see a can of 6-1 seeded tomatoes at the store yesterday. I will try the no-cook method. Does this pruduce a less thick (watery) product?

 

[MilitantSquatter]

Thanks Vinny! I think I did see a can of 6-1 seeded tomatoes at the store yesterday. I will try the no-cook method. Does this pruduce a less thick (watery) product?

If you strain it first, it will not be watery. The no cook method is how most pizza is made... Here's a pic of the last pizza I made earlier this week.. I strained the can and did not pre-cook the tomatoes... just some salt and a few fresh basil leaves that had a chance to sit together for a while at room temp...you can see the sauce it not watery.

http://www.bbq-brethren.com/forum/showpost.php?p=1387034&postcount=9


I don't follow everything Jeff Varasano does with his process but he does give really good insight into the do's & don't between great and crappy pizza. Check out his section on sauce..

http://www.varasanos.com/PizzaRecipe.htm