I've recently started making my own pizza bases and wonder if anyone has a fantastic recipe for the sauce? I'm just using Pizza Express tinned sauce atm, but I really want to do the whole thing myself. Cheers!
Just use a carton of passata (chopped tomato), then other ingredients to taste; herbs, dried chilli flakes etc then toppings and cheese
I've been doing this for months with the 1970s Kenwood mixer I borrowed off my mum and never gave back. Fry an finely chopped onion on a low heat in lots of olive oil until soft, chuck in a box of pasata, couple of pinches of dried oregano and reduce until thick enough. That's it. Also, only plebs (like my wife) use grated mozzarella instead of a ball chopped up.
For a pizza sauce I’d use passata, some tomato paste, Oregano, basil, rosemary, plenty of garlic, chilli flakes are a good call, a bit of balsamic, season and SUGAR to taste. Low and slow on the job, as low as you can. About half an hour til reduced to right consistency. When making the pizza as I’m sure you know less is more. Don’t overload, you dont want soggy, no one does. Thin dough. Thin layer tomato sauce. Thin toppings that are dryish. Semolina under neath to stop the pizza sticking. Splash of oil over the pizza. Hot as you dare in the oven
Get a bunch of tomatoes (about 20). But in boiling water until skins split. Peel off skins. Chop flesh up. Simmer with a bit of finely chopped onion and garlic until sauce gets reasonably thick. Add some sugar and salt to according to your taste. Tomato preparation takes ages but really nice. Sprinkle oregano on sauce when you cook the pizza. Semolina on bottom as suggested above. All you really need extra for toppings is lumps of mozzarella plus a handful of basil at the end.
Is this the quip too far? Will he be banned? I always use a 50-50 passata/pesto mix with garlic [HERESY]granules[/HERESY] to taste. Also if you haven't one - invest in the biggest pizza stone you can afford and a pizza spatula.
Half a tin of Sainsbury's own puree on a Sainsbury's own pizza base with the cheapest mature chedder cheese, from Sainsbury's, with a dusting of Sainsbury's own mixed herbs.
Hoddly henuff one of the pubs in Canterbury got a pizza oven in its garden and offered "home-made pizzas" cooked using, pretty much, the same recipe...my Italian colleagues used to love 'em (and the deep fried mushrooms in batter on a stick from that the chippy near Donjon).
Excuse my ignorance, but semolina? I thought that was for pudding. Quite amazed at the simplicity of most of these recipes- no red wine or garlic?
