Pizza sauce


Anybody have some sauce advice. I use the New Yorker recipe in the pizza bible but It never seems right. Just curious what you all do! Thanks!

Ryan W.
posted over 3 years ago

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Hi Ryan, you're not giving us lots of info to work with here about what you might have tried so far and what's off about the sauce. The tomatoes you use make a HUGE difference. I tend to use Bianco DiNapoli brand crushed and whole (for hand crushing). I try to use the best extra virgin olive oil I can get my hands on. I also make the sauce a day in advance to let the flavors meld. I use an immersion blender when mixing the crushed tomatoes and paste with the fine sea salt, oregano, and olive oil, but hand stir in the hand crushed tomatoes. Don't use regular iodine table salt. It will give it a chemically flavor.

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Paul S.
posted over 3 years ago


Paul basically nailed it. Let's start with the tomatoes. What kind are you using?

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Raj Irukulla admin
posted over 3 years ago


I've been using San Marzanos whole tomatoes and crushed. The sauce just always seems to be a little bland to me. The tomato flavor doesn't seem to be there. Maybe I'll try the Bianco dinapoli brand and see if it makes a difference.

Ryan W.
posted over 3 years ago


I had tried San Marzano tomatoes on a number of occasions and was just NOT impressed by their flavor. Yeah, yeah. I know they are the 'standard', but honestly, rather bland.
I just make my own sauce using tomato paste, honey, a little red wine, grated parmesan, basil, oregano, parsley, and a little garlic powder.

Tory Glenn
posted over 3 years ago


Ryan and Tory,

A couple of things to keep in mind about San Marzanos:

First, ymmv -- Your mileage might vary. That is, it can be a bit of a crapshoot. Don't buy "San Marzano Brand", those aren't even San Marzanos. I've had good results with Strianese and Cento, but it varies by year because of harvest.

Second, this type of tomato is good for very simple sauces. Basically you run it through a food mill add some sea salt, and then add to a Neapolitan pie. For most other styles like New York, Chicago, you want something that's a bit heavier in substance and flavor. The San Marzano's are light and clean. Try 6 in 1 if you can find it at a supermarket. Or Stanislaus 7/11. It'll be a better choice for the New Yorker and most styles of pizza.

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Raj Irukulla admin
posted over 3 years ago


I have not much to add to Raj's suggestions regarding tomato choices but would like to suggest the Heinz Bell' Orto brand as well. Those tomatoes should be available at Cash & Carry and Smart & Final stores. They taste phenomenal right out of the can.

No hint of a metallic aftertaste only fresh tomato flavor with a hint of sweetness. Very pleased with them so far.

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Mike K.
posted over 3 years ago


Thanks everybody good stuff here!

Ryan W.
posted over 3 years ago


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