Learn how to make a Pizza Sauce Recipe! – Visit http://foodwishes.blogspot.com/2012/02/pizza-sauce-lets-play-hide-little-fish.html for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Pizza Sauce Recipe!
[Music] hello this is chef john from foodwishes.com with pizza sauce yes we’ve showed this before but this is the new and improved version and by noon approved i mean old in secret but anyway i feel like you guys are ready for this now and here is the top secret formula so i’m gonna start my prep here with a little bit of fresh oregano oregano is the signature herb of pizza sauce so i have some fresh oregano i’m gonna pull the leaves off the stem and once those are picked i’m gonna go ahead and chop that up and that is ready to go all right in a saucepan i got some olive oil a good amount and a good quality olive oil i’m gonna put that on medium low heat and i’m gonna throw in two anchovy fillets that’s right there’s anchovy in my pizza sauce but not enough where people will be able to identify it alright so as soon as the anchovy starts sizzling like that i’m gonna throw in my minced garlic very very finely chopped garlic and i’m just gonna cook that for about 60 seconds i do not want to brown the garlic after we sizzle the garlic for about a minute we’re going to toss in our fresh oregano at this point we’re going to turn the heat down as low as it goes i’m going to stir in that oregano and we’re going to cook that in the oil for a couple minutes i’m gonna throw in some red chili flakes i like my pizza sauce a little spicy and then we’re gonna put in some dry oregano now i know we got fresh but we’re also gonna use dry because dry herbs and fresh herbs do not have the exact same flavor all right so depending on the recipe sometimes we use one or the other here we’re going to use both okay so at this point we want to add our tomatoes and we’re using these san marzano tomatoes from italy the world’s best sauce tomato without a doubt san marzano all right make sure they’re the real ones from italy some will just say san marzano style they’re actually from new jersey and don’t get me wrong i love new jersey i think they should actually make it like a real state so while i love new jersey the san marzano tomatoes from italy far superior all right to prep those we’re simply going to throw those in a bowl and use our bare hand to crush them all right keep crushing until you have a puree and if you’re thinking oh he’s touching the sauce with his bare hands i don’t want to eat that pizza what do you think we’re using to make the pizza dough with that’s right our bare hands so relax all right you have an immune system use it all right once the tomatoes are crushed we’re going to add that to our saucepan if the heat’s still on low turn it up to medium give it a stir and we’re going to bring that up to a simmer and while we wait for that to happen we’re going to add some seasoning some salt a little bit of sugar and some black pepper we’re going to stir that in and we’re going to simmer this now there’s a big controversy on how long you should cook pizza sauce some people say not at all it should be a raw sauce it just cooks on the pizza other people say you should simmer for hours and hours me i’m neutral like a swiss pizzeria all right i think you should cook it some but it doesn’t need to be cooked for hours i simmer mine for about 35-40 minutes which i think is just about perfect and by the way sometimes we skim oil off the tapas sauces not in this case that olive oil is part of the sauce so stir it right in do not skim it very important to the final product now there’s one last top secret trick that i learned from my grandparents where you take a very very tiny pinch of baking soda and you stir that in and what it does theoretically is that soda neutralizes some of the acid so you can kind of see it foaming up there a little bit and that’s supposed to mellow out the sauce a little bit make it a little less acidic and also possibly prevent heartburn does it really work who knows and who cares my grandma did it so i do it okay you’re gonna taste and adjust for seasoning and then it’s done so easy so incredibly delicious so next time you’re making homemade pizza with our homemade pizza dough recipe you might as well make some pizza sauce too it’s just a really really tasty all-purpose pizza sauce recipe a little bit spicy a little garlicky we have that fresh oregano flavor and a little bit of the dry oregano flavor which is a little deeper a little smokier all right don’t use too much of course pizzas get ruined if there’s too much sauce on it anyway there you go my top secret pizza sauce recipe finally revealed i hope you give that a try head over to food wishes.com for all the ingredient amounts and more information as usual and as always enjoy [Music]
22 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/234536/How-to-Make-Homemade-Pizza-Sauce/
no basil?
I like the flavor of a little ground fennel seed in mine
Going to try this minus the dead fish 😅
Forget it just mix fresh Brazil salt and peeled tomatoes best pizza sauce no cooking
At 37 seconds after the anchovies were added to the oil, was that a bug included too 🤣
That's what the immune system is working for 😂
Baking soda works quit telling works you don't need sugar
Whoever is following this recipe with changes, please take the advice from @TheWhiteleather in the comments. I was using normal fresh tomatoes, fresh Italian basil(generous handful for 2.2lbs), dried oregano, a little bit of sugar. The only deviation is that I love some heat, so I doubled down on the chili flakes, skipped the anchovies and added chopped bell pepper. I did not blend the tomatoes for puree; instead, I crushed them with bare hands the second time. This actually makes a difference in the texture: water doesn’t separate out, and the taste doesn’t change because the seeds are still intact. I simmered it for 35 minutes, and I did add baking soda the second time around, I didn't notice much difference in taste but doesn't hurt either.
Throw an alka seltzer tab in the sauce, no need to wake up at 3 am and put one in a glass of water👍
Organic tastes better tho
if you're too cowardly to use anchovies, then you should just buy pizza sauce in a squeeze bottle. it's already chock full of sugar and salt (way more salt than if you'd have just used anchovies in the first place), and then you can pretend you're better than those of us who make real sauce
Just finished making a batch…waiting on Chef’s pizza dough recipe to rise and I’ll try this out…gonna keep it simple, pepperoni & mozzarella.
Thanks ❤
Oy John….San Marzano tomatoes are just plain ole plum tomatoes from italy😂😂😂
Yes!!! This looks perfect! I am going to make a pan cooked stuffed Flatbread like you did with the cheese and potatoes but make it in a pizza flavor way and dip it in this sause!!!
Sir what you put that .that is look like feather..I replied 3 time but I can not understand. 😊
I'm surprised no one has commented about seeing the bug/critter at 37 seconds 😮
If you're worried about the baking soda, put a carrot in the sauce and it will mellow out the sauce instead
If you are using real San Marzano tomatoes then you do not need any sugar whatever because the tomatoes are sweet enough and definitely avoid any kind of baking soda because it will cause your sauce to change color. San Marzano's are not that acidic where you need to neutralize anything.
An amazing alternative to get rid of the acidity is a bit milk!! Great video
When you simmer for hours, it's marinara sauce, not pizza sauce.
"You have an immune system, use it!" 😂😂😂
Its the bug that landed in there where all the flavor came from