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 1 year ago

New Jersey Style pizza sauce

I was lucky enough to find an acquaintance who has an account at Restaurant Depot. I was able to get my hands on a can of Stanislaus 7/11 and Big Red paste. I'm planning to use the entire can for a p... (more)

Ed C.
posted over 1 year ago

Last night's Detroit style pie, and a question about sauce

Last night, I made a Detroit style for the second time. I was very pleased with the results. It was still a little thicker than I wanted it to be, but that's easily fixed.

I used a Muenster che... (more)

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Raj Irukulla admin
posted over 2 years ago

Tomato Sauce Storing


Would it be possible to store the tomato sause in the freezer for using later?

Vasilis E.
posted almost 2 years ago

SALUTE to the P-Unit!

Big Congrats to Tony and team on another successful Pizza Expo in Vegas!

Matt with the big WIN! Bringing home another trophy to Capos.

Another pizza night well done i think.

Made Master... (more)

posted over 1 year ago

NY sauce combinations

I had a good question emailed to me about a true NY / East Coast sauce recipe, and about my sauce recipes in the book.

You'll get a better New York or New Jersey-style sauce by using Saporito or ... (more)

Tony Gemignani admin
posted over 2 years ago

Food Mill Adventure

Purchased basic manual food mill and gave it try. My hope was to make sauce for Neapolitan pizza.

Want to hear from the rest of the folks how you use it and your experience producing sauce with i... (more)

Roman K.
posted about 2 years ago

Is it better to use fresh tomatoes or canned tomatoes for pizza sauce?

I've been trying to perfect my sauce and have recently started using fresh tomatoes instead of canned. The results haven't been too promising. Surprisingly, my sauce with canned tomatoes is meaning... (more)

David Burke
posted almost 3 years ago

Sclafani Crushed Tomatoes

Just throwing a quick question out here...

Has anyone any experience with the Sclafani brand of crushed tomatoes? I've heard the name thrown around numerous times but never had the chance to use t... (more)

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Mike K.
posted over 2 years ago

Is there a difference between Tomato Puree and Tomato Sauce?

So I was shopping for crushed tomatoes at my local market when I found Cento Tomato Puree. Looks to me like tomato sauce in the photo in front of the can.

Is there a difference between tomato sau... (more)

Nicolas Rodriguez
posted over 2 years ago

What's your favorite brand of tomatoes?

What is your favorite brand of tomatoes? I've only tried 2 or 3 brands of tomatoes and am looking to try more. I'd be interested to know which brands you prefer and why.

I've had great luck with... (more)

Adam Thompson
posted almost 3 years ago

Tomatoes: amount of pulp versus liquid

For geeks in the crowd, I opened a can of Bianco di Napoli crushed tomatoes and a can of Escalon 6-in-1 ground tomatoes and drained each to have less fluid in my sauce. The Bianco di Napoli yielded ... (more)

Ken K.
posted over 2 years ago

Metallic Taste in NY-NJ Tomato Sauce

So I made the New York-New Jersey Tomato Sauce a day and a half ago to make a pizza today and I found my sauce to be really irony. I followed all the directions perfectly and even took out the veins ... (more)

Nicolas Rodriguez
posted over 2 years ago

immersion blenders with canned tomato

Hi, I'm considering buying an immersion blender, but before I do, I have a question about using it in canned tomatoes.

I've been told that the seeds in canned tomatoes can be broken open when usin... (more)

Tory Glenn
posted 4 months ago

Saporito Super Heavy Pizza Sauce

I've been looking all over on the internet, and I can only find Saporito Super Heavy Pizza Sauce in a #10 (6lb, 11oz) can. Is there any place that sells this in smaller quantities? It would take fore... (more)

Dean T.
posted over 2 years ago

Thoughts on sauce

Last weekend I had a slice at Joe's near the Santa Monica pier. It was like a Neapolitan Margherita met a NY pizza. It was a NY style slice, crispy yet foldable with sauce, fresh mozzarella and basi... (more)

Chuck W.
posted over 2 years ago

Didn't turn out too bad

Made three pizzas today. One Margherita using the simple sauce from Alta Cucine tomatoes that I asked about earlier, a NY style plain and a pepperoni. The dough was made from All Trumps using a start... (more)

Chuck W.
posted over 2 years ago

Pizza Bible - Neapolitan Dough Procedure

Hello Fellow Pizzamakers!

I switched from Jeff Varasano's dough preparation method to Tony G's about 10 weeks ago.

I followed Jeff's method pretty faithfully, but used a preferment (as per Tony... (more)

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Carlo Showalter
posted about 2 years ago