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/ck/ - Food & Cooking

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12009453 No.12009453 [Reply] [Original]

I love Making Pizza
Need to up my pizza sauce to the next level

Tip? Tricks?

>> No.12009464

>>12009453
low and slow, lots of garlic, couple pinches of red pepper flake

>> No.12009465

>>12009453
Kinda hard to give you advice when I don't know your current sauce recipe.

>> No.12009468
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12009468

>>12009453
Cum will add that tangy zing you're looking for

>> No.12009470

>>12009453
garlic alfredo sauce or bust

>> No.12009475 [DELETED] 

>>12009470
White pizza = white supremacy
Get that shit out of here Nazi

>> No.12009478

Use anchovy fillets in the sauce if you're not already. Whatever else you're doing, you can't skip this.

>> No.12009482

>>12009465
tomato paste
chopped garlic
crushed tomatoes
red pepper flakes
sugar
salt
oregano
small amount of fine chopped onions
olive oil

I know I should use real tomatoes I have yet to try.

Also I am starting to grow fresh herbs to use instead of dry.

>> No.12009510

>>12009478
Sweet thanks.
Just saw chef john do this, I imagine I need to cut down on salt if I do this.

>> No.12009537

>>12009482
You don't need to use real fresh tomatoes but you might want to try whole canned plum tomatoes (San Marzanos if you buy into that meme, ymmv). Any kind of whole tomato will probably be an improvement over pre-crushed or pre-pureed tomatoes.

I wouldn't worry about fresh oregano versus dry. Dry oregano is really excellent in dishes or sauces that simmer for a while. Fresh basil is key though.

https://www.youtube.com/watch?v=RkDmqLauXXw

And you should really try using some anchovies. Add them when you're sweating the garlic and chili flakes in oil, and break them up a bit with a spoon so they dissolve into the sauce.

>> No.12009636

>>12009482
Do you like spicy at all? I use some smoked chilies in my pizza sauce sometimes.

>> No.12009689

>>12009453
pretty much just a reduced marinara with more red chili flake

>> No.12009696

squeeze in half a lemon
you'll find it adds something great without being very present

>> No.12009744

>>12009478
this
>>12009464
this
>>12009537
this
When you've finished making the pizza sauce, cut it 2:1 pizza sauce:sour cream. Then add it to your pizza and add cheese and toppings as normal. It makes it tangy and delicious - you'll thank me later.

>> No.12009799

>>12009453
Bbq sauce pizza base is cool op

>> No.12009860
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12009860

This is all great info thanks guys. how long do you usually cook yours for?

>> No.12009879

>>12009860
The pizza or the sauce?

>> No.12009959

>>12009744
That sounds unconventional but in a good way.

>> No.12010218

I have made some pretty tasty pizzas using no tomato sauce at all but Ajvar (from the Balkans. No I'm not a Slav) instead. Roasted pureed peppers with pureed eggplant.

>> No.12010275

>>12010218
sounds interesting. what kind of toppings, anon?

>> No.12011687

>>12010275
Oh pretty much anything I happened to have on hand. Tomato slices (with the jelly removed, it contains too much moisture and can turn the pizza soggy), sliced ham, sweated off onion rings, mozzarella cheese.

>> No.12011864

>>12011687
>Tomato slices (with the jelly removed, it contains too much moisture and can turn the pizza soggy)
See this is exactly the same way I prep them for burgers, but people think I'm being fucking weird for it.

>> No.12011910

>>12009482
dried herbs are perfect for sauce. because you leave it on for a bit longer the flavour can be extracted. if you use fresh herbs it might be a bit strong.

Fresh herbs are great for baking.

>> No.12013039

>>12009482
How long do you simmer your sauce?