Alright cu/ck/s I want to try making pizza from scratch, what is a good pizza sauce recipe?
I'm a flyover so if any New Yorkers can give some tips thanks senpai
You can use pretty much any tomato sauce, you just want to puree it.
There's a million ways to make one. I usually sautee some minced onion and garlic, then add in a large can of crushed tomatoes, a good helping of tomato paste, a splash of red wine and season with red pepper, black pepper, basil, oregano and thyme. It's pretty hard to fuck up and you can add other vegetables or seasonings to your preference. Since you're going to spread it on a pizza, you want it on the thinner side.
Simmer for a while, let it cool and then take a stick blender to it.
it's more to do with the chemical composition of the water that makes specific doughs unique. NYC's water come from the Hudson Valley and The Catskill region, which is really just Glacier fed run-off from further up North in Canada.
On its way down to the Hudson Valley and the Catskill regions it picks up elements very unique to the area, hence... the flavor, texture, and consistency cannot be matched. Ever.
I've heard of restaurants shipping water from the area across the continent just to have an "authentic" tasting pie in California.
The water and brand of yeast you use will greatly affect the end results with the product you're using.
I like all styles of pizza, I am from NYC, good food is good food.
Also, cheese... the cheese is super important. I've never once seen a pizza place use marinara to make a pie, tomatoes, salt, pepper... that's pizza sauce.
Tomato sauce > crushed tomato > tomato paste > Italian herbs/onion & garlic powder/salt & pepper
Use these proportions to your liking, and season to your taste. Really hard to fuck it up.
Don't use pre-shredded cheese.
Please explain? I really would like to know more.
Sauce is easy, anon.
Straight up Neopolitan pizza is simply peeled and crushed San Marzano tomatoes with some salt....and that's it.
Pic related is a pretty popular brand you might be able to find in a store, and all you do is pull out the tomatoes and simply crush them with your hand until they are the consistency of your liking. They need to be thin enough to spread easy, but thick enough not to make your pizza soupy. Can't find those, than just buy some tomato puree in a can and use that.
I use it straight from the can after crushing, spoon it on my dough, and simply sprinkle it with salt, and any other spices I might be in the mood for at the moment. I don't even measure, but just take a pinch of say, oregano, and sprinkle it over the sauce, and it comes out delicious. Of course, you could premix it in a bowl, too. If you want spices, go with salt, oregano, dried basil, black pepper, and rosemary can add a great touch. Of course there's always garlic too, but I just slice up close and put them right on the pizza as is....
Regardless, the hard part about a pizza is the dough, but you can use any all purpose flour and come out with a great dough if you experiment with your recipe, ratios, and fermentation times.
Best of luck.
>Sauce is easy, anon.
>Straight up Neopolitan pizza is simply peeled and crushed San Marzano tomatoes with some salt....and that's it.
>The most basic sauce tastes the best!
Fuck off, retard.
Don't be mad that you can't get good quality food
The reason flyovers insist on meat lovers supreme abominations is that complexity covers up the shit taste of the fourth-rate processed garbage
Why would I lie about something so fucking stupid.
It's the water that makes NYC pizza superior to all others, including Italian pizza.
I don't see people shipping water all over the planet to try to replicate anything from where you live though... so... there's all of that.
Shit, even the World's BEST Culinary School is in New York, Chef of the Century Paul Bocuse adores their methods so much he sent his son their to refine his culinary prowess.
ITT: flyover rage.
Thats literally all you need. The tastyness of the pizza comes from the toppings. Mushroom, olives, capsicum, red onion, salami, mozzarella, etc. The pizza sauce can be simple as fuck.
I generally use a ketchup base, and it still manages to come out tasting good.
>The tastyness of the pizza comes from the toppings.
The tastiness of the pizza comes from all parts of it, just like every other dish.
If you've got shit crust, or shit sauce, but think "oh, well, the toppings are good" you might as well just eat the toppings instead of wasting time making a shit pizza.
Listen to these anons.
Focus on your dough until your pizza is great with just some mozarella and a simple sauce, then branch out from there.
Cold rise is key but the ratios need to be adjusted depending on your baking method.
If you have a wood fired oven or a BGE style BBQ you can just copy professional recipes, if you need to bake your pizza for 10 minutes instead of 2-3 that won't work.
>Using a spoon place 80g of pressed, peeled tomatoes into the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce;
>Using a spiraling motion, add salt on the surface of the tomato sauce;
>In the same manner, scatter a pinch of oregano;
>Chop a thin slice of peeled garlic, and add it to the tomato;
>Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil.
But yeah, what do Italians know about Pizza
They cut corners, have shitty dough, don't work it right. They use pans instead of stones or steel, ingredients are shit etc.
If you want to make Neapolitan style Pizza the exact method is published in some EU pdf.
If you want NY style or some other American variant check out https://www.pizzamaking.com
I always make my crust from scratch but use pizza sauce out of a bottle. It costs a dollar and its good for four or five pizzas.
Going to try this >>7037445
the next time I make one I guess.
1 28 oz can of crushed tomatoes (or Puree, or Whole Peeled you mush-up yourself).
That's all you need. More would be
A little salt
A little pepper
A little oregano
A little evoo
Sugar or honey
Red wine or balsamic vinegar
For NY style I don't care for San Marzanos. They have no tangy acidity to them.
Also: Pizza Sauce does not need to be cooked. It's not marinara.
>It's the water that makes NYC pizza superior to all others, including Italian pizza.
NYC pizza dough tastes, and feels, like you're chewing on rubber.
The fuck out of here with that bullshit.
First, because most places don't use fresh tomatoes, they use a pre-mixed concoction based from tomato paste, water, and a bunch of bullshit preservatives.
Second, their dough is ass, and comes out soft and rubbery.
Lastly, they use processed ingredients for toppings.
Hence, pizza that is ass, because they use cheap ingredients.
>pizza parlor that ships water to California is in San Diego
>San Diego is in Los Angeles
Kek, out of the mouths of babes.
I bought these tomatos. Made a sauce with just these and salt and it was shit. After fucking around with more salt, sugar, oregano, black and red pepper it tastes more like a pizzeria sauce.