Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple

[tallbm]

This is by far the best community for getting real and good food info so I'm here asking for some hahaha.

I'm looking for an amazing BUT simple, easy, and even fast (30 in or less maybe?) pizza sauce recipe or even a pasta sauce recipe would work.

My plan? Imagine taking French rolls, cutting in half, buttering and roasting, and then after applying the sauce/cheese/pepperoni and making a little simple French roll pizza thing.

I'm going to do use a different bread BUT it will be 95% the exact same thing I just described.

Let me know what you got and if I'm searching for something that doesn't really exist lol :D

 

[Torch&Tone]

I feel like pizza sauce is incredibly personal (how spicy do you like? how sweet? thoughts on garlic?) and - if you really want to get into the weeds - also depends on the specifics of the toppings (how salty is your cheese? how much pepperoni are you using?), so I'll try to keep things broad and adaptable.

Short version:
1. Puree the tomatoes (preferably canned, whole/peeled, and packed in juice, not puree; optionally, add some cherry or grape tomatoes for extra sweetness) with 1/4 red onion (or a couple shallots). Using a box grater for the onion and a food mill for the tomato is ideal, as that strains out the seeds, but throwing both in a food processor is fine.
2. Saute finely-minced garlic, dried herbs, red pepper flakes, and black pepper in the minimum amount of butter that you can get away with. Keep a CLOSE eye on this process.
3. Just before anything starts to brown, add in the tomato/onion puree and mix thoroughly.
4. There is no real substitute for time. Letting it cook as slow as possible for a few hours develops a whole symphony of richer flavors; shorter time means a fresher, more narrow flavor profile.
5. Stir frequently to avoid scorching and spattering. Add the olive oil and salt to taste and consistency.

Notes:
- Most of the year, and in most places, canned tomatoes are your best, most consistent bet. Look for whole tomatoes (other options often have added water or texture stabilizers), packed in juice (packed in puree tastes... different). Romas or San Marzanos are my go-to's.
- Don't worry about losing anything by using dried herbs. Most pizza herbs, like oregano, rosemary, marjoram, thyme, and sage don't actually lose much in the drying process. This is not true of basil, however, so definitely add a little bit fresh at final assembly if you want that flavor.
- Use both butter & olive oil. Butter helps round out the edges, olive oil gives it a bit more piquancy. Save the olive oil for the end, as high heat often mutes some of its flavor.
- A wide, shallow pan might require more butter but will cook the tomato puree faster. A taller, narrower pot will take longer to cook the tomato to the same point, but can yield a more tomato-forward final result.
- Should keep for a couple of weeks in the fridge.

 

[tallbm]

I feel like pizza sauce is incredibly personal (how spicy do you like? how sweet? thoughts on garlic?) and - if you really want to get into the weeds - also depends on the specifics of the toppings (how salty is your cheese? how much pepperoni are you using?), so I'll try to keep things broad and adaptable.

Short version:
1. Puree the tomatoes (preferably canned, whole/peeled, and packed in juice, not puree; optionally, add some cherry or grape tomatoes for extra sweetness) with 1/4 red onion (or a couple shallots). Using a box grater for the onion and a food mill for the tomato is ideal, as that strains out the seeds, but throwing both in a food processor is fine.
2. Saute finely-minced garlic, dried herbs, red pepper flakes, and black pepper in the minimum amount of butter that you can get away with. Keep a CLOSE eye on this process.
3. Just before anything starts to brown, add in the tomato/onion puree and mix thoroughly.
4. There is no real substitute for time. Letting it cook as slow as possible for a few hours develops a whole symphony of richer flavors; shorter time means a fresher, more narrow flavor profile.
5. Stir frequently to avoid scorching and spattering. Add the olive oil and salt to taste and consistency.

Notes:
- Most of the year, and in most places, canned tomatoes are your best, most consistent bet. Look for whole tomatoes (other options often have added water or texture stabilizers), packed in juice (packed in puree tastes... different). Romas or San Marzanos are my go-to's.
- Don't worry about losing anything by using dried herbs. Most pizza herbs, like oregano, rosemary, marjoram, thyme, and sage don't actually lose much in the drying process. This is not true of basil, however, so definitely add a little bit fresh at final assembly if you want that flavor.
- Use both butter & olive oil. Butter helps round out the edges, olive oil gives it a bit more piquancy. Save the olive oil for the end, as high heat often mutes some of its flavor.
- A wide, shallow pan might require more butter but will cook the tomato puree faster. A taller, narrower pot will take longer to cook the tomato to the same point, but can yield a more tomato-forward final result.
- Should keep for a couple of weeks in the fridge.

Thanks for all this information and the details!!!

I can definitely play around with something like this.

 

[JLinza]

The above sounds like a great start. I add fennel seed to mine too. The Oregno & fennel really make the flavor for me.

 

[tallbm]

The above sounds like a great start. I add fennel seed to mine too. The Oregno & fennel really make the flavor for me.

Thanks, I have both. I wish I had some fresh German Thyme to add with all of that. That stuff is out of this world good! The squirrels killed my plant many years ago though.

 

[JLinza]

wish I had some fresh German Thyme to add with all of that.

Not sure I've had it? Gonna be researching that now. Thanks

 

[gmc2003]

Maybe chopsaw will chime in. He's always making pizza from scratch. I bet he's got a good sauce. Me I cheat and buy the Prego in a jar.

Chris

 

[chopsaw]

Me I cheat and buy the Prego in a jar.

That's not a cheat . The regular Prego pasta sauce is great on pizza . Used it for years .
I do a no cook sauce now . Canned whole peeled 'maters with the profile of California on the label . Got that tip from forktender . Great product .
Buzzed up with fresh home grown basil . Salt , and whatever else you like .

No cook , just right on the pizza . Great sauce .

 

[timray]

That's not a cheat . The regular Prego pasta sauce is great on pizza . Used it for years .
I do a no cook sauce now . Canned whole peeled 'maters with the profile of California on the label . Got that tip from forktender . Great product .
Buzzed up with fresh home grown basil . Salt , and whatever else you like .
View attachment 700614
No cook , just right on the pizza . Great sauce .
View attachment 700615

No-cook sauce is a true pizza sauce. Cooked sauces are for pasta. Pizza sauce gets cooked when the pizza gets cooked.

 

[zwiller]

Yep no cook sauce for pizza. Basically from the Pizza Bible book. Tried lots of variations but family always request I leave it alone. I agree but chopsaw basil should be a nice change.
1 15oz can crushed tomatoes (Kroger is our fave).
1tsp olive oil
pinch oregano
pinch salt

That said sauce for french bread pizza is different to me and I like REALLY bold sauce for that. I I just buy 2 "crazy sauces" from Little Caesar.

 

[forktender]

Man, you guys are making me crave pizza once again.
I've been on a Mexican food kick since summer started, I don't know, there is just something about Mexican food and hot weather for me.

Although I did pull my jar of sourdough starter out of its refrigerator nap 4 days ago. It sprang right back to life on the first feeding, I fed it for four days and put it back in the refer with a heavy feeding. I'm going to have to make up some dough, and pull my new LloydPan Sicilian style pizza pan out. I've only used it a few times, but it cooks up pies exceptionally well.

I lost most of my dough recipes, when we moved,
"I lost" equals, my wife threw them away by mistake.

Time to break out the Pizza Bible, Tony has some great recipes for dough.
Although, I hate how he structured his book. It would've been great if I didn't have to jump from one page to another to figure out his recipes.

Do any of you have a sourdough, or hybrid dough recipe that is simple to follow....I'm horrible with following recipes, it's a dyslexia thing.

I do have a Kitchen Aid mixer, if that helps you decide on a recipe that you may have lying around.

It does not have to be for a Sicilian pie, any good dough recipe would be truly welcome.

Thank you.
Dan.

​

 

[tallbm]

That's not a cheat . The regular Prego pasta sauce is great on pizza . Used it for years .
I do a no cook sauce now . Canned whole peeled 'maters with the profile of California on the label . Got that tip from forktender . Great product .
Buzzed up with fresh home grown basil . Salt , and whatever else you like .
View attachment 700614
No cook , just right on the pizza . Great sauce .
View attachment 700615

Yep no cook sauce for pizza. Basically from the Pizza Bible book. Tried lots of variations but family always request I leave it alone. I agree but chopsaw basil should be a nice change.
1 15oz can crushed tomatoes (Kroger is our fave).
1tsp olive oil
pinch oregano
pinch salt

That said sauce for french bread pizza is different to me and I like REALLY bold sauce for that. I I just buy 2 "crazy sauces" from Little Caesar.

View attachment 700617

Thanks for the input guys! Those are super quick and easy. They will get tried for sure :D

 

[fxsales1959]

I make batches regularly and mama makes 2 cup suck bags for the freezer for things like home made pizza, sandwiches and dipping sauce. Mine isn't "instant" as I let it percolate in the crock pot, but I guess it could be done on the stove top. This is a memory r3cipe as I've never written it down formally.
how I do it. Measurements are approx and easily adapted to taste or volume.
(2) 28 oz cans of Cento Whole peeled San Marzano tomatoes ( mandatory for me.
(1) bunch fresh-ish basil. I can't grow it for shit down here due to iguanas and incessant heat, but our Italian market sells bunches for $1.69. (I cant imagine too much) torn or cut with scissors into small pieces..
6-7 "buds" of whole garlic, peeled and diced and run through a press.
1/2 hand diced Vidalia sweet onion.
1-2 tbls of oregano. I use dried but anything fresh is better.
All ingredients in small crock pot.
Turn on and wait for the wonderful aroma. stirring with a wooden paddle spoon occasionally.
No time set for me. I just let it simmer until it's done.
Depending on your texture tastes I hit it with a couple dips of my hand-held immersion blender.
I'm sure Italians might have a "secret" ingredient or two.
Th tomatoes I se whole and peeled cook down pretty good in a couple hours.
We let it cool and put about 1.5 cups in a suck bag (two big soup ladles).
My vacuum machine doesn't like liquids so mama stands them up in the garage freezer until almost frozen the applies the vacuum and seal.
Sorry so long here, but I am passionate about my sauce as we make pizzas with pre-cooked crusts and pizza bread regularly.

 

[chopsaw]

Do any of you have a sourdough, or hybrid dough recipe that is simple to follow....I'm horrible with following recipes, it's a dyslexia thing.

This is my go to for fermented pizza dough .
275 grams KA double zero flour ( this is a high humidity Missouri day ) You may need to adjust down .
170 grams water
1 1/4 tsp salt
1/4 tsp yeast
sugar - amount varies depending on the cooking method . None to 1 tsp .

Add yeast and " some " sugar to the bowl of a stand mixer
Add warm water . 110 / 115 degrees .
Wait to see it foam a bit , then add the flour and mix .
Scrape down the sides if needed ,

Edit :
After scraping the sides , add the salt on top , and mix until it pulls away from the sides .

Once it pulls away from the sides , stop mixing .
Transfer to a bowl with some olive oil in the bottom , and turn to cover .
Cover bowl and let rise . Punch it down and go to the fridge overnight or up to 7 days .

This is also good done early in the morning , and left out at room temp all day .
It's shaggy to start , but comes together after sitting .

The above is formulated for a high temp pizza oven cook and uses NO sugar .
If I use lower temps of the house oven I add sugar at the rate of 1/2 tsp , to 1 tsp .
Depends on the browning I want .

It can also be done as a cold ferment , so cold water , mixed and straight to the fridge . No room temp rise .

 

[chopsaw]

Thanks for the input guys! Those are super quick and easy. They will get tried for sure

Know your tomatoes for doing this . Makes all the difference in a no cook sauce . Less acid and seeds in good quality .
Not all cans labeled San Marzano are legit .
That's why I buy the California grown products . Muir Glen is one I can get on a regular basis .
I wasn't aware of that until Dan talked about it .
I buy these when they have them . You can see it lists the region grown , and has the D.O.P.
on the label .

 

[mneeley490]

Me I cheat and buy the Prego in a jar.

Chris

So do I. But after reading these posts, I now feel ashamed.

 

[Torch&Tone]

So do I. But after reading these posts, I now feel ashamed.

Meh, there are enthusiasts who would cringe at, I dunno, how I shop for shoes or how I would draw a cat. If jarred tomato sauce fits your time & price point for value, enjoy that pizza/pasta and your bandwidth for other projects.

 

[jcam222]

I make this one often. Nothing fancy but it's a tasty serviceable sauce that can be whipped up in in 5 minutes. Ingredients
6 oz tomato paste
15 oz tomato sauce
1 Tablespoons dried oregano
2 Tablespoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder. 1 teaspoon garlic salt
¼ teaspoon freshly ground black pepper. 1/3 cup water
1 teaspoon Splenda (or sugar) OPTIONAL - 1 Tablespoon red pepper flake. If you store it long it thickens and can just be thinner with more water.

 

[tallbm]

I make batches regularly and mama makes 2 cup suck bags for the freezer for things like home made pizza, sandwiches and dipping sauce. Mine isn't "instant" as I let it percolate in the crock pot, but I guess it could be done on the stove top. This is a memory r3cipe as I've never written it down formally.
how I do it. Measurements are approx and easily adapted to taste or volume.
(2) 28 oz cans of Cento Whole peeled San Marzano tomatoes ( mandatory for me.
(1) bunch fresh-ish basil. I can't grow it for shit down here due to iguanas and incessant heat, but our Italian market sells bunches for $1.69. (I cant imagine too much) torn or cut with scissors into small pieces..
6-7 "buds" of whole garlic, peeled and diced and run through a press.
1/2 hand diced Vidalia sweet onion.
1-2 tbls of oregano. I use dried but anything fresh is better.
All ingredients in small crock pot.
Turn on and wait for the wonderful aroma. stirring with a wooden paddle spoon occasionally.
No time set for me. I just let it simmer until it's done.
Depending on your texture tastes I hit it with a couple dips of my hand-held immersion blender.
I'm sure Italians might have a "secret" ingredient or two.
Th tomatoes I se whole and peeled cook down pretty good in a couple hours.
We let it cool and put about 1.5 cups in a suck bag (two big soup ladles).
My vacuum machine doesn't like liquids so mama stands them up in the garage freezer until almost frozen the applies the vacuum and seal.
Sorry so long here, but I am passionate about my sauce as we make pizzas with pre-cooked crusts and pizza bread regularly.

View attachment 700632


View attachment 700633

I make this one often. Nothing fancy but it's a tasty serviceable sauce that can be whipped up in in 5 minutes. Ingredients
6 oz tomato paste
15 oz tomato sauce
1 Tablespoons dried oregano
2 Tablespoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder. 1 teaspoon garlic salt
¼ teaspoon freshly ground black pepper. 1/3 cup water
1 teaspoon Splenda (or sugar) OPTIONAL - 1 Tablespoon red pepper flake. If you store it long it thickens and can just be thinner with more water.

Thanks for the info guys!

I love having all the options and seeing how they all cross over each other.

 

[JLinza]

I love having all the options and seeing how they all cross over each other.

Some of the best things I've made, have come from taking a few pieces from everyone and kinda making it your own. Hope we see a nice pizza post soon...