Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple

[forktender]

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.

Thanks, T.Z. I've done it that way as well, now I just add it when I combine the flour with the liquid, as I combine everything. So far it has worked for me, I've never had a batch of dough that didn't activate.

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

I got lazy with this heat, it's easy to do.
So I never got around to making you dough, I will give it a try this week, hopefully, if not very soon.

I really appreciate the recipe.

 

[forktender]

BTW , forktender . I scored the other day at Gordon's food service .
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A brand I haven't tried before .
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They also had 6 in 1 and 7/11 crushed .

I live about an hour from Modesto, I used to hunt pheasant and doves out there. The town is ghetto as anything, except the old part of town, which is where a lot of the farmers and ranchers live. There is no way I could live there, it's always 10 to 15 degrees hotter out in the central valley, they don't get the costal breeze that we normally get in the evening that cool us down, which is why the tomatoes grow so well there, apparently.
Stanislaus tomato products are awesome, I really want to try a can of their Sugo DI Dominica. They used to have a recipe section on their website, I just looked for it but couldn't find it, I'll look into it, they had some great recipes on it.

 

[TeeZee]

They used to have a recipe section on their website, I just looked for it but couldn't find it, I'll look into it, they had some great recipes on it.

I was looking on Morton’s Web site recently and couldn't find theirs either.

 

[cptnding]

They used to have a recipe section on their website, I just looked for it but couldn't find it, I'll look into it, they had some great recipes on it.

I was on their web site just the other day. Maybe this link will work:
https://stanislaus.com/inspiration/?filter=all

 

[chopsaw]

I was looking on Morton’s Web site recently and couldn't find theirs either.

It's hard to navigate . What are you looking for ?

 

[forktender]

I was on their web site just the other day. Maybe this link will work:
https://stanislaus.com/inspiration/?filter=all

I hadn't been on their site since covid hit, the old site was much easier.
I looked right past it the first time.
Thank you.
Dan

 

[forktender]

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.

Great post, the first thing that came to mind is the chili bean or no bean debate.

I make my chili both ways, depending on how I feel or who will be eating it.
I laugh at the "real chili doesn't have beans in it" mine does and doesn't at times. But I can assure you that it's still chili with the addition of beans.

Make things how you like to eat them...PERIOD!!!

 

[slipaway]

Here is a simple, easy, quick sauce that can do in a pinch.
Not fancy, but works.

 

[tallbm]

Great post, the first thing that came to mind is the chili bean or no bean debate.

I make my chili both ways, depending on how I feel or who will be eating it.
I laugh at the "real chili doesn't have beans in it" mine does and doesn't at times. But I can assure you that it's still chili with the addition of beans.

Make things how you like to eat them...PERIOD!!!

Thanks!! Yeah do do both but 98% of the time there are beans in my chili and not only beans but 3 different kinds of beans in my big bad chili :D

Here is a simple, easy, quick sauce that can do in a pinch.
Not fancy, but works.

Thanks! That was basically what I landed on with my 1st attempt. I hadn't been back to attempt it much more to try some of the other versions out there :D

 

[robrpb]

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Chopsaw, I too am a fan of Stanislaus Alta Cucina tomaotes. I made pizza last week and all I did was add a little salt and use an immersion blender a little. The pizza was very good.

 

[forktender]

Chopsaw, I too am a fan of Stanislaus Alta Cucina tomaotes. I made pizza last week and all I did was add a little salt and use an immersion blender a little. The pizza was very good.

They are simply the best, the only thing that beats them are homegrown ripe of the vine. I blanch them in salt water, a little beyond blanched really, before you blanch them cut a shallow X on both the vine end and the smooth end. Then I drop them into boiling water for 2-3 min, then straight into ice water for 5-10 minutes, when they come out of the ice water the skins will peel right off.

They freeze really well, don't peel the skins if you are gonna freeze them, I guess it protects the flesh a little.

I don't use a blender, I just squash them in my hand, shake away the seeds then let them drain on a few papper towels or in a colander, whichever is closer. I add a glug of good evoo a pinch of seasalt, and a palm full of fresh basil leafs. I absolutely love fresh basil and a few turns of cracked black in my pizza sauce.


This summer has been WAY too hot to make pizza, but I'm looking forward to getting back into my weekly pizza making. I got away from it when my M.I.L. got sick with pancreatic cancer, and lost my favorite dough recipe in a move, that I worked on 1 too 2 times a week for over a yr and a half. Bummed me out big time. I guess it's time to quit crying about it, and get after it again. I'm sure it will go a lot quicker, this time around because of what I learned the last time around. I had it so dialed in from working on it for such a long time, that I didn't need to measure anything except the flour and H2o. I'm hoping that it comes back to me after messing up a few times.


I could eat pizza twice a week yr round, I love a good pie.

Best of luck.
Dan.

 

[chopsaw]

They are simply the best,

How do you think the canned would freeze ? I really need to break the big cans down into smaller amounts for pizza .

before you blanch them cut a shallow X on both the vine end and the smooth end.

That's a great tip . I used to do just the blossom end . It works great .

 

[zwiller]

How do you think the canned would freeze ? I really need to break the big cans down into smaller amounts for pizza .

Freezes great. I lurked in the pizza making forums and pretty much all do this. You could get really geeky and vac seal containers for best performance. Most used "Full Red" with a few that preferred "7/11". Very few tweaked and if so it was a pinch of this or that. As chopsaw posted, stuff typically in stock at GFS. Pretty cheap too. 7/11 is NOT peeled and a little sweeter. Looking forward to getting back into it again with it cooling down and bought some calabrian oregano which supposedly nails the NY/NJ vibe.

https://stanislaus.com/product/full-red-extra-heavy-tomato-puree/
https://stanislaus.com/product/7-11-ground-unpeeled-tomatoes/

 

[clifish]

We just bought this to try for our spaghetti sauce and meatball cook this weekend.

 

[chopsaw]

Those should be good Cliff .
You grinding the meatballs ?

 

[clifish]

Those should be good Cliff .
You grinding the meatballs ?

did last weekend, kept 3lbs of the beef mix and 5 lbs of the pork aside in bulk for stuff like this.

Tomatoes where like $8 for that 88 oz can at restaurant depot.

 

[chopsaw]

Nice . You got it goin on now .

 

[forktender]

How do you think the canned would freeze ? I really need to break the big cans down into smaller amounts for pizza .

That's a great tip . I used to do just the blossom end . It works great .

I used to vacuum seal portion sized packs out of the #10 cans when I was making pizza weekly, personally I couldn't tell the difference after freezing. When I make lasagna, I make 3-4 and give a few away, then freeze one for later use. I just wrap it tight in plastic wrap then cover with heavy foil, and they taste great even months later. As far as my taste buds go, it freezes fine.

I still haven't made your pizza dough recipe yet, it's been so hot here since June I haven't been cooking like I normally do, I can't wait until it cools off.
It's been in the 100's more so than not this summer. YUCK!!!

 

[chopsaw]

still haven't made your pizza dough recipe yet, it's been so hot here since June I haven't been cooking like I normally do, I can't wait until it cools off.

Been having trouble with it not browning on the bottom . I think because it's so humid here . Cooks through fine , just completely blonde on bottom .
Forget about sliding off the peel . Not gonna happen . You know how it goes with this stuff . Just about need to stay after it . I was doing 2 a week , then got busy with other stuff .

Need to get the cans broke out and frozen . Thanks , I figured as much .

 

[forktender]

Been having trouble with it not browning on the bottom . I think because it's so humid here . Cooks through fine , just completely blonde on bottom .
Forget about sliding off the peel . Not gonna happen . You know how it goes with this stuff . Just about need to stay after it . I was doing 2 a week , then got busy with other stuff .

Need to get the cans broke out and frozen . Thanks , I figured as much .

Have you tried adding a little malt to your dough?
I know that without the malt my old dough recipe was pale as well, and it drove me nuts. (short drive) LOL!!!