The dough was perfect. Any suggestions for richer uncooked tomato sauce ?
The dough was perfect. Any suggestions for richer uncooked tomato sauce ?
by brkpizza
19 Comments
Illegal_Ghost_Bikes
Care to share the dough recipe?
I like 7/11 with salt & oregano, but I’ve been trying cooked sauces lately with success. Just can’t reduce too much because they’ll start to taste like pasta sauce.
beerasap
Really looking for a richer uncooked sauce as well! Would be a game changer with my current setup.
bogeyman_g
28oz can of *whole* italian-style tomatoes… Hand crush the tomatoes (or use paring knife for less splash) into a large sieve and allow to drain under their own weight for 10-15 mins (you might be surprised by how much “tomatoes water” they release)… Add 1-2 Tbsp of tomatoes paste… Add 1 tsp each of salt, sugar, dried oregano, dried basil… Add 1/2 tsp of onion powder and 1/4 tsp of garlic powder… Use potato masher to mix (results in a slight chunky texture and does not break the seeds like a machine would)… Adjust seasoning to your preferences (maybe add some pepper flakes, etc)… Enjoy.
meat_sweats_2000
I compromise because I like the taste more. Thin slices of garlic in olive oil for a min. Then add tomato sauce (whole tomatoes blended with immersion blender). Pinch of salt, pepper, and oregano. Simmer for 10 min. Makes a much more rich, but still fresh sauce that doesn’t get to the consistency of a 2 hour, grandma’s spaghetti sauce
suprfreek19
I like mine with out garlic and onion. I use crushed tomatoes and a little paste, then add very small amounts of salt pepper rosemary and olive oil. Try to keep the tomato flavor.
photophunk
Sauce
1 28oz can of Cento Crushed Tomatoes
2-3 tbs Oregano
1 tbs Kosher salt
1 tsp Sugar
2 Garlic Cloves
Use immersion blender until smooth, add water until at desired thickness
mizary1
Adding some tomato paste makes the sauce thicker and richer. Sugar and oil should help too, if that is your thing. And just adding more spices can also make it richer. Just depends on what you are going for.
Size14-OrangeDiver
A richer uncooked sauce? Well, that kinda comes from a slow cook process. Sure you could add some good Olive Oil maybe, possibly some tomato paste to punch it up. But a cooked suce is gonna have the richness you’re looking for. Of course, when in doubt, add more salt and some MSG!
smellymangothe5th
Bianco Di Napoli crushed tomatoes. If you prefer, add a bit of EVOO, salt, oregano, and crushed garlic. I prefer mine with just EVOO and salt – no better sauce out there.
Smurfballers
I usually cook my sauce for an hour or so. Sauté some thin sliced garlic. Add some fish sauce or anchovies, oregano, salt, little sugar, fresh basil. May be pasta sauce at that point but on a pizza it slaps.
nycago
Cooked sauce is a sin on pizza, I commend you. The cold pot on no burner is one of the secrets of New York pizza. I like to drain a can of tomatoes , throw in blender with a teaspoon of sugar , a jort of good olive oil , maybe a basil leaf, maybe a clove of garlic. The olive oil really will elevate the tomatoes.
in1gom0ntoya
using skin on tomatoes will add a lot to it, so definitely go for crushed or whole tomatoes.
giveMeAllYourPizza
I’ve been just using passata from a bottle with some oregano, sometimes a little sugar and basil. I go pretty light on sauce on my pizzas though.
DenialNode
What’s the dough recipe
CaseyGasStationPizza
Around here they use watered down tomato paste. Add seasoning. Can be pretty thick. I like doing it because I can buy a tube of it and don’t have waste if I make only 1 pie as I can reseal the tube
Muppet83
Richer but you want it to still be uncooked? Try adding some concentrated tomato paste. Lots of deep, rich flavour in that stuff. Maybe a little Worcestershire sauce too. (Pronounced “wuss-derr-sherr” for my American friends).
I’d highly recommend cooking the sauce for anything other than Neapolitan though. The lower, slower temp used for other styles of pizza doesn’t really lend itself well to most other styles. But that’s just my opinion.
Charlie Anderson has done extensive research on how to make the best tomato sauce for pizza. Highly recommend giving him a squiz on YouTube.
white94rx
Cook the sauce
Brave-Competition-77
Honor quality ingredients. San Marzano tomatoes, a little kosher salt, fresh basil leaves. Hand crush is the norm, but if you want a smoother consistency then blend it into a puree.
nowwithaddedsnark
What do you do for sauce now?
I use Mutti polpa, stir in salt, olive oil and Greek wild oregano. Sometimes I add garlic powder – just a touch. Very low effort with good, rich flavour.
19 Comments
Care to share the dough recipe?
I like 7/11 with salt & oregano, but I’ve been trying cooked sauces lately with success. Just can’t reduce too much because they’ll start to taste like pasta sauce.
Really looking for a richer uncooked sauce as well! Would be a game changer with my current setup.
28oz can of *whole* italian-style tomatoes… Hand crush the tomatoes (or use paring knife for less splash) into a large sieve and allow to drain under their own weight for 10-15 mins (you might be surprised by how much “tomatoes water” they release)… Add 1-2 Tbsp of tomatoes paste… Add 1 tsp each of salt, sugar, dried oregano, dried basil… Add 1/2 tsp of onion powder and 1/4 tsp of garlic powder… Use potato masher to mix (results in a slight chunky texture and does not break the seeds like a machine would)… Adjust seasoning to your preferences (maybe add some pepper flakes, etc)… Enjoy.
I compromise because I like the taste more. Thin slices of garlic in olive oil for a min. Then add tomato sauce (whole tomatoes blended with immersion blender). Pinch of salt, pepper, and oregano. Simmer for 10 min. Makes a much more rich, but still fresh sauce that doesn’t get to the consistency of a 2 hour, grandma’s spaghetti sauce
I like mine with out garlic and onion. I use crushed tomatoes and a little paste, then add very small amounts of salt pepper rosemary and olive oil. Try to keep the tomato flavor.
Sauce
1 28oz can of Cento Crushed Tomatoes
2-3 tbs Oregano
1 tbs Kosher salt
1 tsp Sugar
2 Garlic Cloves
Use immersion blender until smooth, add water until at desired thickness
Adding some tomato paste makes the sauce thicker and richer. Sugar and oil should help too, if that is your thing. And just adding more spices can also make it richer. Just depends on what you are going for.
A richer uncooked sauce? Well, that kinda comes from a slow cook process. Sure you could add some good Olive Oil maybe, possibly some tomato paste to punch it up. But a cooked suce is gonna have the richness you’re looking for. Of course, when in doubt, add more salt and some MSG!
Bianco Di Napoli crushed tomatoes. If you prefer, add a bit of EVOO, salt, oregano, and crushed garlic.
I prefer mine with just EVOO and salt – no better sauce out there.
I usually cook my sauce for an hour or so. Sauté some thin sliced garlic. Add some fish sauce or anchovies, oregano, salt, little sugar, fresh basil. May be pasta sauce at that point but on a pizza it slaps.
Cooked sauce is a sin on pizza, I commend you. The cold pot on no burner is one of the secrets of New York pizza. I like to drain a can of tomatoes , throw in blender with a teaspoon of sugar , a jort of good olive oil , maybe a basil leaf, maybe a clove of garlic. The olive oil really will elevate the tomatoes.
using skin on tomatoes will add a lot to it, so definitely go for crushed or whole tomatoes.
I’ve been just using passata from a bottle with some oregano, sometimes a little sugar and basil. I go pretty light on sauce on my pizzas though.
What’s the dough recipe
Around here they use watered down tomato paste. Add seasoning. Can be pretty thick. I like doing it because I can buy a tube of it and don’t have waste if I make only 1 pie as I can reseal the tube
Richer but you want it to still be uncooked? Try adding some concentrated tomato paste. Lots of deep, rich flavour in that stuff. Maybe a little Worcestershire sauce too. (Pronounced “wuss-derr-sherr” for my American friends).
I’d highly recommend cooking the sauce for anything other than Neapolitan though. The lower, slower temp used for other styles of pizza doesn’t really lend itself well to most other styles. But that’s just my opinion.
Charlie Anderson has done extensive research on how to make the best tomato sauce for pizza. Highly recommend giving him a squiz on YouTube.
Cook the sauce
Honor quality ingredients. San Marzano tomatoes, a little kosher salt, fresh basil leaves. Hand crush is the norm, but if you want a smoother consistency then blend it into a puree.
What do you do for sauce now?
I use Mutti polpa, stir in salt, olive oil and Greek wild oregano. Sometimes I add garlic powder – just a touch. Very low effort with good, rich flavour.