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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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07-30-2011, 12:41 PM
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#1 |
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Got Wood.
Join Date: 06-20-11
Location: st louis, missouri
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Slow cook pizza sauce
I am wanting to try my first pizza on the grill, but I want to do it right. I am looking to do a slow cook pizza sauce to really get the flavors going. Anyone have a fantastic recipe to try out? I want to top with fresh buffalo milk mozzarella and fresh basil. Here's a recipe I have used in the past with success but I always love suggestions!
Also, if anyone has a great pizza dough recipe they wouldn't mind sharing, I would really appreciate it! Thin crust and flaky is what I am after. |
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07-30-2011, 12:52 PM
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#2 |
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Babbling Farker
  Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I stick with crushed tomatoes that I hit with a stick blender, clean and simple.
__________________
Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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07-30-2011, 12:53 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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http://www.bbq-brethren.com/forum/sh...d.php?t=105101
http://www.bbq-brethren.com/forum/sh...ad.php?t=65202 http://www.bbq-brethren.com/forum/sh...ht=pizza+dough Above are some dough links, I particularly recommend the third one. As for sauce, what I do is not a long cooked sauce, I really prefer the flavor and acidity of uncooked sauces. I would saute those aromatics, let them cool then add them to pureed vine ripe tomatoes, no cooking until it hits the heat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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| Thanks from:---> |
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07-30-2011, 01:20 PM
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#4 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I would also make the sauce a day ahead. That will give it time to blend together.
Sent from my iPhone using Tapatalk
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-30-2011, 02:25 PM
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#5 | |
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Got Wood.
Join Date: 06-20-11
Location: st louis, missouri
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Quote:
Thanks!! |
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07-30-2011, 02:26 PM
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#6 | |
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Got Wood.
Join Date: 06-20-11
Location: st louis, missouri
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Quote:
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11-07-2011, 12:57 AM
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#7 |
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Full Fledged Farker
Join Date: 06-21-10
Location: Hendersonville, TN
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the pizza sauce should be simple. just crushed tomatoes and fresh basil. check out this forum for some help.
http://www.pizzamaking.com/forum/ind...d2c&board=26.0 |
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11-07-2011, 01:31 AM
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#8 | |
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Got Wood.
Join Date: 06-20-11
Location: st louis, missouri
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Looks like a great site. Thanks for the link!
Quote:
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11-07-2011, 11:04 AM
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#9 |
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somebody shut me the fark up.
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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When I make authentic Neapolitan pies, I don't cook the sauce, but for American style pies, I use a cooked sauce that can be found here:
www.bbq-brethren.com/forum/showthread.php?t=102712
__________________
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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11-07-2011, 11:37 AM
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#10 |
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is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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For my pizza sauce, I cut a bunch of tomatoes in half, drizzle EVO on them, salt and pepper, dried oregano and basil and then bake in the oven for about 30-40 minutes at about 350. Throw into a blender and boom baby, sauce.
I've also grilled them to add a bit of a smokiness to the sauce.
__________________
I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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11-07-2011, 12:04 PM
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#11 | |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
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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11-07-2011, 02:21 PM
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#12 |
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Full Fledged Farker
Join Date: 07-16-11
Location: Trinity, NC
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Not meaning to hijack this thread, but if I wanted to cook a pizza on my uds, then what temp should I cook at and for how long?
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11-08-2011, 02:28 AM
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#13 |
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Full Fledged Farker
Join Date: 06-21-10
Location: Hendersonville, TN
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as hot as you can get it. how long depends on how hot you can get it. 900 degrees would be the target. 60-90 seconds cook time.
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