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Homemade Pizza- Sauce recommendations
Posted on 5/29/20 at 12:28 pm
Posted on 5/29/20 at 12:28 pm
I am planning on trying my hand at doing pizzas from scratch on the Big Joe kamado. I think I have settled on the Lahey no-knead dough recipe that has been recommended in prevoous threads. Now I need to decide on a sauce. What do the pizza pro’s recommend for a red sauce?
11
Posted on 5/29/20 at 12:42 pm to Whatafrekinchessiebr
I made THIS one last week and it's pretty good. I used more garlic than it called for.
Posted on 5/29/20 at 12:45 pm to Whatafrekinchessiebr
Get you a few cans of some crushed or whole San Marazano tomatoes and do this. On medium low heat, add a good bit of minced garlic to a generous amount of olive oil. Toss in a pinch of red pepper flakes. After about 10 minutes, start squeezing the tomatoes one by one into your pot. Toss in some fresh or dried basil. Simmer uncovered for two hours stirring frequently. Blend with a stick blender and season to taste.
I use lots of garlic.
I use lots of garlic.
Posted on 5/29/20 at 1:16 pm to Whatafrekinchessiebr
Posted on 5/29/20 at 1:26 pm to Whatafrekinchessiebr
I like a Lahey style sauce: just puréed cannned tomatoes, a pinch of salt, some olive oil. That’s it. No need to cook it, as canned tomatoes are already cooked.
Posted on 5/29/20 at 2:24 pm to hungryone
Lahey’s dough recipe calls for active yeast but every store I have checked has been wiped clean. Any ideas on where I can find some or maybe alternates that way work?
Posted on 5/29/20 at 3:02 pm to Whatafrekinchessiebr
Check your local Sams, it’s sold in 1 lb bricks (two pack). Also at Restaurant Depot. Look for bread machine yeast, which is just concentrated/instant yeast. Ethnic grocery stores haven’t been as pillaged by hoarding as the chains and big boxes. Also try buying some from your local bakery.
If you want to do a sourdough pizza crust, you need a starter. Will take you about a week To 10 days of feeding a starter before it is lively enough to raise a loaf of bread/pizza dough.
If you want to do a sourdough pizza crust, you need a starter. Will take you about a week To 10 days of feeding a starter before it is lively enough to raise a loaf of bread/pizza dough.
Posted on 5/29/20 at 4:02 pm to Whatafrekinchessiebr
It won't happen this weekend, but I typically buy a few #10 cans of Stanislaus full red sauce from PennMac, and freeze what I don't use in mason jars. It's what my favorite local pizzeria uses and it's pretty darn cheap.
LINK
LINK
Posted on 5/29/20 at 5:38 pm to Whatafrekinchessiebr
LINK
We used the Bon Appetit sauce recipe the other night and it was fantastic. Very simple as well.
We used the Bon Appetit sauce recipe the other night and it was fantastic. Very simple as well.
Posted on 5/29/20 at 5:49 pm to Whatafrekinchessiebr
A little goes a long way. Small can of tomato sauce, crush a clove or two of garlic, a good pinch of oregano, and a sprinkle of crushed red pepper.
This post was edited on 5/29/20 at 7:26 pm
Posted on 5/29/20 at 6:35 pm to Whatafrekinchessiebr
Pureed San Marzanos & salt
Posted on 5/29/20 at 6:46 pm to Whatafrekinchessiebr
quote:
Lahey’s dough recipe calls for active yeast but every store I have checked has been wiped clean. Any ideas on where I can find some or maybe alternates that way work?
RD in NOLA has 1lb bricks of IDY
Posted on 5/29/20 at 6:57 pm to Whatafrekinchessiebr
Look up Chris Bianco on YouTube
Da goat
Da goat
Posted on 5/29/20 at 7:03 pm to NOFOX
I put this in a blender and pulse a few times, my amounts are mostly guesstimates as I just do things by sight and taste.
Big can of San Marzano whole peeled tomatoes, chuck the sauce they come in, just the whole tomatoes in the can
Around a tablespoon of tomato paste
pinch of sugar or so
pinch or two of salt
glug of olive oil
oregano, I guess a teaspoon or two
a few cranks of fresh ground pepper or red pepper flakes
Anyone else removed the safety latch from their oven, so you can cook in self cleaning mode to get proper high temps for pizza baking?
Gives me great crust for home cooking.
Big can of San Marzano whole peeled tomatoes, chuck the sauce they come in, just the whole tomatoes in the can
Around a tablespoon of tomato paste
pinch of sugar or so
pinch or two of salt
glug of olive oil
oregano, I guess a teaspoon or two
a few cranks of fresh ground pepper or red pepper flakes
Anyone else removed the safety latch from their oven, so you can cook in self cleaning mode to get proper high temps for pizza baking?
Gives me great crust for home cooking.This post was edited on 5/29/20 at 11:03 pm
Posted on 5/29/20 at 7:09 pm to Louie T
Calabrian chiles are a nice addition to your puree if you want a bit of heat. I find this a lot nicer than traditional red pepper flakes.
Posted on 5/29/20 at 8:33 pm to Whatafrekinchessiebr
1 28 oz can, plus 8 grams of salt. You don’t cook it before it goes on the pizza.
This post was edited on 5/29/20 at 8:34 pm
Posted on 5/29/20 at 10:49 pm to Whatafrekinchessiebr
Can of San Marzano tomatoes
1 tsp salt
1 tsp sugar
1/2 tsp minced garlic
Pinch of red pepper flakes
TBSP of EVOO
A dash or two of good balsamic vinegar
Purée in processor. Do not cook.
You’re welcome
1 tsp salt
1 tsp sugar
1/2 tsp minced garlic
Pinch of red pepper flakes
TBSP of EVOO
A dash or two of good balsamic vinegar
Purée in processor. Do not cook.
You’re welcome
Posted on 5/30/20 at 10:32 am to hungryone
quote:
Restaurant Depot.
Thanks they had it. That place is awesome.
Is Instant yeast (Fleischmann) and Active Dry (Redstar) the same thing? I bought both, but wasn’t sure if one would work better for this dough.
This post was edited on 5/30/20 at 11:17 am
Posted on 5/30/20 at 11:42 am to Whatafrekinchessiebr
quote:
Is Instant yeast (Fleischmann) and Active Dry (Redstar) the same thing?
No, active dry needs to bloom in water. Instant yeast just mixes with the flour no need to bloom. I prefer instant; however, you won’t know if instant yeast is dead before you make your dough. Active yeast allows you to know if the yeast is alive prior to making the dough. Hasn’t been a issue for me so I find instant easier to use.
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