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/ck/ - Food & Cooking

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17639352 No.17639352 [Reply] [Original]

Give me your best pizza sauce recipe /ck/. I have some dough in the fridge that has been cold fermenting for the last 4 days, whole milk low moisture mozzarella, but no sauce. I've been dreaming of this dough all week at work and don't want to get lazy and buy a jar of premade.

>> No.17639497

Crushed San Marzano, salt. Pur raw on pizza

That's it. If you want a better sauce use better tomatoes

>> No.17641140

>>17639352
Saucepot on medium low heat, mince and toast a few cloves of garlic in olive oil, turn heat off to let it cool a bit, throw in quartered san marzano tomatoes, bring the heat back up and smash the tomatoes as they boil and reduce to a better saucelike consistency (add tomato paste if you're a cheater, it won't taste as good but it's much faster). Once the consistency is how you want it, add salt until you have a good base flavor, then let the sauce cool off. After the sauce cools, add oregano, thyme, and basil to taste. If you want a bit if a kick to it, add some crushed red pepper flakes. Make it in big batches and can it for long term storage.

Oh, and don't listen to pretentious faggots like this nerd >>17639497, they hate actually cooking with their ingredients and think it makes them cool

>> No.17641253

the secret iingredient is hungarian sweet paprika. you're welcome <img class="xae" data-xae width="27" height="32" src="https://s.4cdn.org/image/emotes/1d3f2a13_happycat.png">

>> No.17641260

Whatever you do, do NOT add oregano.

>> No.17641827

Whatever you do, BE SURE to add oregano.

>> No.17641856

Oh good, a pizza sauce thread. I'm going to make a pizza tomorrow. Would it be better to make a sauce now and let it cool in the fridge overnight, or just do it tomorrow before making the pizza?

And the OP, do you notice a difference with a multiple-day fermenting? I've done some basic pizza doughs and let them proof for a few hours at room temp and done some overnight in the fridge and haven't noticed a difference between the two. They aren't bad at all either way, just not wowing me in the way I feel they should.

>> No.17641863

>>17639352
It involves a bag of tomatoes and a sledge hammer

>> No.17641901
File: 1.84 MB, 4032x3024, 20220401_205212.jpg [View same] [iqdb] [saucenao] [google]
17641901

Reject tomatoes, embrace pesto

>> No.17641945

>>17639352
The secret is sugar and red wine for body.

>> No.17642031

>>17641856
Not OP, but I find that making the sauce at least a day in advance makes a good 'za.

I've only ever let a dough ferment in the fridge once. I had it going for days, and when I made pizza with it, it was sour and tasted a tad bit like alcohol. Very strong flavor that my family said they enjoyed (they may have just been being nice, I didn't like it as much), but it took the dough almost a week to get it to that point.

>> No.17642050

>>17641140
> going through all that shit just to make wrong sauce

>> No.17642054

>>17641901
The trouble with pesto bases is how to avoid cooking it? Basil sucks if you bake it at high heat for too long.

>> No.17642069

>>17639352
I do this
https://youtu.be/HXAW2GseICs?t=158

>> No.17642094

>>17639497
gay and cringe redditfag, I can tell by your post that you are no stranger to taking it up the ass regularly

>> No.17642107

>>17642031
I think I'm going make a sauce tonight and chill it in the fridge for use tomorrow. I think I'm going to make two smaller pizzas. I'll do a dough tonight and let it go overnight in the fridge and I'll do a dough tomorrow and just let it rise at room temp, then see if there's a difference.

>> No.17642147

>>17642094
There is nothing wrong with being gay, visiting Reddit, or taking it up the ass.

>> No.17642155

>>17642147
This would be true except for the part about being gay, visiting Reddit, and taking it up the ass.

>> No.17642162

>>17642050
Oh, shit, man, I'm sorry, I didn't mean to post about cooking on the restaurants and groceries board.

>> No.17642167

>>17642107
Everyone lets the sauce sit overnight, usually it's to macerate fresh basil leaves. If you've got leaves, bruise them then dunk in the sauce. May as well cook the stems though, just remember to pluck those out.

>> No.17642183

>>17642054
That's why pesto zza is great, ideally you bake at really high temp for less than 2 minutes

>> No.17642214
File: 85 KB, 576x1024, 1634725695516.jpg [View same] [iqdb] [saucenao] [google]
17642214

>>17642147
there is a whole lot wrong with being gay. It's one of the most destructive lifestyle choices a person could make, you might as well start doing hard drugs

>> No.17642216

>>17642094
Everyone would choose a a dick if that would avoid eating your vile sauce

>> No.17642222

>>17642147
Based and freedompilled