Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple

[tallbm]

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...

Thanks! Oh what I will end up making will not be post worthy. It will literally be sauce on toasted keto bread slices with cheese and peperoni or something like that hahaha. Maybe even toasted low carb wrap/tortilla breads. Just functional and tasty but never good looking :D

 

[TeeZee]

Sime

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.

Somebody mentioned squirrels. Sigh.

Jcam, mine is a slight variation on yours and the best I've come across yet. No-cook, tastes authentic, and is quick to put together; one batch makes four pizzas and the sauce freezes well.

14.5 oz. (411g) canned diced or fire roasted or puréed tomatoes, undrained
6 oz. (170g) tomato paste
1 T. extra virgin olive oil
2 t. granulated sugar (opt.; I use it)
2 t. dried basil
1/2 t. granulated garlic or 1 clove crushed
1 t. finely ground sea salt
3/4 t. dried oregano
1/4 t. ground black pepper, freshly ground
1/4 t. crushed red pepper flakes or dash Tabasco sauce (opt.)

Combine all ingredients in food processor or blender. Pulse until mixture is smooth. If using puréed tomatoes no processor is needed; combine ingredients with a whisk. Use immediately or freeze in an airtight container. Use 1/2 to 1 cup sauce per pizza.

Hope this helps.

 

[tallbm]

So report. I had also asked an Italian friend who is a cooking machine and she got back to me. Her and her family cook from scratch pizza every weekend and have been doing so since she was a child for 40 years now.

Her words:
"Pizza sauce should not have a ton of ingredients, just tomatoes and maybe a little salt and of course a sprinkle of dried oregano and there you have it!!"

She said to just get a good can of tomatoes and preferably use Mutti brand whole peeled or crushed tomatoes. I used a San Marazano "style" can of tomatoes that was $2.99 at the store hahaha.

I did as she instructed BUT added some fresh Basil and no salt. It came out PERFECT!
I used a mozzarella and provolone blend of cheese. Added grated parmesan and red pepper flakes and the topping was turkey pepperoni. There are some decent lower calorie no carb ones I have access too and the did just fine... though nothing can touch a good hardcore pepperoni :D

I still plan to continue with recipes provided here because options are a good thing and this community rarely disappoints.
Just know that the sauce was awesome for my little sandwich wrap/tortilla thing. It's basically like a pizza quesadilla hahhaha.
The only thing I wish was different this round was that the wraps/bread were bigger so I could have added more too it but a couple of half moon shaped pizza quesadilla things hit the spot :D

 

[chopsaw]

just get a good can of tomatoes

Glad it worked out . Sounds familiar . Lol .

 

[TeeZee]

"...like a pizza quesadilla."

Well, why not? Over at 'Recipe Tin Eats' there's a crispy taco-quesadilla thing that you can bake for a crowd--you could make pizzadillas that way too. (I've got chicken in the oven and now I'm hungry for pizza; it never ends around here.)

 

[tallbm]

Well, why not? Over at 'Recipe Tin Eats' there's a crispy taco-quesadilla thing that you can bake for a crowd--you could make pizzadillas that way too. (I've got chicken in the oven and now I'm hungry for pizza; it never ends around here.)

Hahaha yeah I'm down with my little pizzadillas for sure :D
Yep the forum can do that to ya. I am going to buy some boneless skinless chicken breast tomorrow but keep thinking about eating more of these pizzadillas. I won't with the chicken in hand but started thinking about chicken pizzadilla ideas hahahha.
I would just make buffalo or bbq chicken quesadillas in that case... I think.
I did buy some basil pesto sauce and may do a chicken pesto pizzadilla :D

 

[Inscrutable]

FWIW, my lazy everyday go to sauces are Prego … but every one from Rao has been better and worth the $ bump.

 

[tallbm]

FWIW, my lazy everyday go to sauces are Prego … but every one from Rao has been better and worth the $ bump.

I like the Hunt's in a can for my pasta sauce. Of course I doctor it up but it's a pretty good start.
I've never used it for a pizza sauce, though I don't make a lot of pizza or wanna be pizza items.

Thanks for the info on the Rao, i've seen it and every now and again when they switch label designs I have seen it on the clearance rack :D

 

[jcam222]

I make pepperoni or pepperoni anchovy "pizzas" on zero carb tortillas multiple times a week. It's my favorite tv watching snack

 

[tallbm]

I make pepperoni or pepperoni anchovy "pizzas" on zero carb tortillas multiple times a week. It's my favorite tv watching snack

I'm just now coming around to it hahaha. Had thought of it but really got a craving this week :D

 

[forktender]

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 , and remix .
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 .

Awesome, thank you, I'm going to try it this weekend.

 

[chopsaw]

Awesome, thank you, I'm going to try it this weekend.

I edited the post because I forgot the salt . Add that in after mixing in the flour , don't add the salt to the water / yeast mixture .

 

[forktender]

I edited the post because I forgot the salt . Add that in after mixing in the flour , don't add the salt to the water / yeast mixture .

The classes I took, taught everyone to add salt at the end, right before you combine the ingredients into the mixer or bowl. Then the last class Anthony Falco, mixed the salt in with the water and yeast, it still activated. LOL
I see people on TV that do it both ways, I add it at the end just so if it does screw it up I can have one less thing to blame. LOL

 

[BrianGSDTexoma]

The classes I took, taught everyone to add salt at the end, right before you combine the ingredients into the mixer or bowl. Then the last class Anthony Falco, mixed the salt in with the water and yeast, it still activated. LOL
I see people on TV that do it both ways, I add it at the end just so if it does screw it up I can have one less thing to blame. LOL

I could never tell the difference so just started adding in the beginning.

 

[chopsaw]

I could never tell the difference so just started adding in the beginning.

Some believe that the yeast in contact with salt before it becomes active can kill it . That's how I was taught , so that's how I do it .
One reason to put the yeast in water and wait for it to foam is to make sure it's alive .
Probably more important for bread that has more yeast in the mix .
Like said above , if you add the salt at the end , and it doesn't rise , you can rule out the salt as a problem .

 

[forktender]

Some believe that the yeast in contact with salt before it becomes active can kill it . That's how I was taught , so that's how I do it .
One reason to put the yeast in water and wait for it to foam is to make sure it's alive .
Probably more important for bread that has more yeast in the mix .
Like said above , if you add the salt at the end , and it doesn't rise , you can rule out the salt as a problem .

I was taught the same, another thing I was taught was to add a small amount of honey or sugar to the water before you add the yeast. It gives it a little kick start, and it really works great, and it's such a small amount that it doesn't affect the flavor. I add prob less than 1/4 tsp. Do a little test with 1/2 cup warm H2o and 1/4 tsp of yeast in one, and the other do the same with a few drops of honey or sugar H2o. It's amazing how much the yeast reacts to the honey or sugar.

 

[chopsaw]

small amount of honey or sugar to the water before you add the yeast. It gives it a little kick start,

Exactly . I'll use 1/2 tsp of white sugar and put that in the bowl first . Add the water hot enough to dissolve the sugar , and once that cools to around 115 I sprinkle the yeast on top .

I had to omit the sugar using the Pizza oven because it was burning the crust .

Do the same with a starter culture for sausage . Pinch of dextrose in the water with the starter .

 

[TeeZee]

I was taught the same, another thing I was taught was to add a small amount of honey or sugar to the water before you add the yeast. It gives it a little kick start, and it really works great, and it's such a small amount that it doesn't affect the flavor. I add prob less than 1/4 tsp. Do a little test with 1/2 cup warm H2o and 1/4 tsp of yeast in one, and the other do the same with a few drops of honey or sugar H2o. It's amazing how much the yeast reacts to the honey or sugar.

Mix the salt with flour (as a buffer) and you won't have a problem or, as noted above, knead the salt in at the end.

 

[sandyut]

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

I just buy Kroger Pizza Sauce. Cheap and easy.

 

[chopsaw]

BTW , forktender . I scored the other day at Gordon's food service .


A brand I haven't tried before .


They also had 6 in 1 and 7/11 crushed .