Looking for an Amazing Surefire Pizza Sauce Yet Fast and Simple

[BrianGSDTexoma]

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 .

I think I'm ready to give this a go. I always seem to add more water to all my bread recipes. I guess it to late in the day to start today but will get going tomorrow for Sunday.

 

[chopsaw]

I always seem to add more water to all my bread recipes.

Yeah , don't do that with this . Already on the wet side .
Don't go by what it looks like coming out of the mixer . It hydrates after it sits .

I guess it to late in the day to start today but will get going tomorrow for Sunday.

Plenty of time if you have 20 minutes or so .
Add the water to the mixer . Sprinkle yeast and let it bloom .
Add flour then salt .
Mix it up , and put it in the fridge .

 

[BrianGSDTexoma]

Yeah , don't do that with this . Already on the wet side .
Don't go by what it looks like coming out of the mixer . It hydrates after it sits .

Plenty of time if you have 20 minutes or so .
Add the water to the mixer . Sprinkle yeast and let it bloom .
Add flour then salt .
Mix it up , and put it in the fridge .

I dont need to let rise and knock it down before putting in fridge?

 

[chopsaw]

I dont need to let rise and knock it down before putting in fridge?

No . Don't even need to heat the water , but I usually do .

 

[chopsaw]

BrianGSDTexoma
I mix it up ahead of time , and put it in Tupperware , and go straight to the fridge .
This is how it comes out . Double in size in the fridge .
Get it out 3 to 4 hours before use . Punch it down and roll it into a ball
and let it warm up , rise .

 

[sawhorseray]

FOR SAUCE I USE CLASSICO TOMATO-BASIL RIGHT OUT OF THE JAR. PIZZA DOUGH?

1 teaspoon sugar

1 tablespoon active dry yeast

2 tablespoons extra-virgin olive oil, plus more for the bowl

1 teaspoon fine sea salt

2 1/2 cups all-purpose flour, plus more for dusting

I LET THE DOUGH FERMENT IN THE FRIDGE FOR 3-4 DAYS A LA chopsaw RICH. EVERYTHING IS FAST AND EASY, COMES OUT PERFECT EVERY TIME. IF YOU CAN MAKE A BETTER ONE GO FOR IT. RAY

 

[speedmetal]

Here is the sauce recipe I have always used since I came across it on the pizzamaking.com forums. Credit is due to user November:

The two greatest concerns with cold sauce preparation are: 1) enzyme activation of pectin 2) full flavor extraction from seasonings. Both of these problems can be be solved so simply, you're probably going to wonder why you haven't been doing this all along. When preparing the sauce from a tomato paste base, add all the seasonings to the water portion in a microwave safe measuring cup. Microwave the water-seasoning mixture at 30% power for 2 minutes. There are a few things going on here that are very important. First, the enzyme commonly found in Allium bulbs (e.g. onion, garlic) breaks down and no longer poses a threat of reacting with the pectin in tomato. Second, microwaves (the energy, not the machine) superheat the cytoplasm causing the cell walls to rupture and release the alkaloids and resins (the flavor molecules you're after). Believe it or not, a lot of academic research has gone into microwave-based alkaloid extractions. This is a really good application of science developed in industries not related to food. All one has to do next is allow the water-seasoning mixture to cool to room temperature before adding it to the paste. Refrigerate immediately and for at least 6 hours before using.

I wanted to also make clear one of the main reasons cold sauce preparation is considered superior by a lot of restauranteurs. Commercial tomato product processing plants evaporate tomato puree under a vacuum and temperatures no higher than 140 F. Unless you have a vacuum distillation apparatus at home, you will never be able to achieve the same concentration as canned tomato paste without sacrificing some of the flavor.

I decided to finally release my #2 pizza sauce into the wild, and figured I would put it here since the instructions for handling the herbs and spices in the microwave are already in this thread. First the ingredients, then a few notes, then a few instructions, and finally a few more notes.

Red November Sauce (#2)
28 oz 11.3 NTSS (1.053 g/cc) tomato puree
14 g sucrose
7 g salt
3.5 g herbs & spices (see below)
3.5 g garlic powder
3.5 g onion powder

herbs & spices (dried & crushed)
earthy component
4 vu oregano
2 vu marjoram
1 vu parsley
sweet component
4 vu basil
2 vu tarragon
1 vu fennel seed
savory component
2 vu rosemary
2 vu thyme
spicy component
1 vu paprika
1 vu black pepper

Notes:
"vu" stands for volume unit since the measurements are expressed in ratios. If measured accurately and the herbs are crushed sufficiently, the total mass should be 3.5g when 1 vu = 1/8 tsp.
Instructions:
Add the sucrose (table sugar) and salt to the sauce first and whisk. In a separate sealable container measure and mix all the herbs and spices as well as the garlic and onion powders. I recommend choosing a volume unit that allows you to match your quantity of puree exactly. Trying to divide the herbs and spices after mixing will lead to uneven distribution. Seal the container and shake well. Pour the mixture into a microwaveable container such as a small Pyrex measuring cup. Add just enough filtered water to the mixture so that it is completely moist, but not suspended in water. Follow the microwave instructions in my two previous posts. Add the herbs and spices to the puree. Whisk and place in refrigerator to chill for at least 6 hours before using.
Notes:
As you might be able to tell, the herbs and spices are deliberately matched according to a specific flavor profile. There's a lot I could say about the reasoning behind the seasoning, as it took a long time to investigate each herb and spice in order to give it a profile component value, but it all still comes down to how each person thinks it tastes. The more experienced on this site should already know this, but be sure the puree has no added substances (e.g. salt, citric acid, seasonings) if you buy it canned. I hope I covered everything.

 

[Steve H]

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

Jarred spag sauces are not a cheat. Been doing that forever. I love Puttanesca sauce on mine. This is another brand I like.

 

[Steve H]

FOR SAUCE I USE CLASSICO TOMATO-BASIL RIGHT OUT OF THE JAR. PIZZA DOUGH?

1 teaspoon sugar

1 tablespoon active dry yeast

2 tablespoons extra-virgin olive oil, plus more for the bowl

1 teaspoon fine sea salt

2 1/2 cups all-purpose flour, plus more for dusting

I LET THE DOUGH FERMENT IN THE FRIDGE FOR 3-4 DAYS A LA chopsaw RICH. EVERYTHING IS FAST AND EASY, COMES OUT PERFECT EVERY TIME. IF YOU CAN MAKE A BETTER ONE GO FOR IT. RAY

View attachment 714278

Is that a typo Ray? You said 1 tablespoon of yeast.

 

[okie sawbones]

You cannot beat Rao's pizza sauce when in a hurry. Pomi is a close second.

 

[chopsaw]

You cannot beat Rao's pizza sauce

Yup . Same with the pasta sauce . When it's on sale I grab several jars .

 

[jcam222]

Yup . Same with the pasta sauce . When it's on sale I grab several jars .

Haxe you tried Victoria's ? I like Rao but the Victoria is next level. It's like you slaved all day making it.

 

[Ishi]

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

Made this sauce for pizza today. It’s not bad and as good as most.

I’ve tried my different pizza sauces and really I don’t have a favorite.

 

[chopsaw]

Victoria is next level.

I'll look for it , and certainly try it if I find it . I'm pretty much good quality whole peeled canned , hand smashed . No seasoning . Fermented dough and quality cheese makes the pizza for me .
That and 90 seconds at 800 degrees .

 

[okie sawbones]

Haxe you tried Victoria's ? I like Rao but the Victoria is next level. It's like you slaved all day making it.

Never seen it. I just read a review comparing Rao's and Victoria. Victoria was cheaper, and tasted more intense to the reviewer. I'll have to look for it. Thanks.

 

[jcam222]

Never seen it. I just read a review comparing Rao's and Victoria. Victoria was cheaper, and tasted more intense to the reviewer. I'll have to look for it. Thanks.

Their pizza sauce is pretty good, their pasta sauces are insanely good