name brand sauce
Domino's Pizza Sauce
2 cups Hunt's Angela−Mia pizza sauce (You can find this
at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.
Lower heat, cover, and cook 20−25 minutes, stirring occasionally.
Cool to room temperature. Store in an airtight container, refrigerated,
until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store
remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,
or fridge until you make the next batch.
Little Caesar's Pizza Sauce
1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)
Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40
minutes, stirring occasionally.
Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.
(4 − 12" pizzas)
It's Time To Be Nice To People
One thing I'd say about the previous two sauces, is that one should cook the dry spice mix in some olive oil--before the addition of water...Briefly sauteing dried spices really invigorates their essential oils. You'll know this as the room blooms with that great smell. After well under a minute of moving them around in the oil, then add you paste/water mix. Do not let the herbs/powders burn, but 10-20 seconds sauteing makes a lot of difference.
You can do that in a dry pan too. A little heat reinvigorates the spices, which tend to be stale after sitting in a jar for years on end. The dry pan technique (usually done on something called a comal) is popular in Mexican cooking.
Originally Posted by drcustom
I spent a few weeks in Italy a couple years ago. The place I stayed at had a book on Pizza. Long story short they use a real simple sauce.
I just pick up some good quality tinned whole tomatoes. The Italian kind. I usually need to get them at a specialty store.
Squeeze the tomatoes over the pizza and pour some of the juice from the can. Add a little salt if you need it and basil if you like it.
It has a real fresh taste and it does not get any easier.
The other thing I do is brush the edges of the pizza (crust) with olive oil before I put it in the oven.
That sounds like a good idea.
Originally Posted by cousteau
Brushing the edges of the crust with Olive Oil helps it get crispy and brown.
One of my favorite pizzas (I worked in an Italian Restaurant in college) was a Pizza Blanca (White Pizza). Brush the crust with extra virgin olive oil (gotta love them virgins, the more flavor the better), spread on some minced garlic (the stuff in the little jar works well, this is the only time I use that instead of fresh), and cover with mozzarella. Grilled chicken on top is a nice addition for this one. Personally I don't really care for using Alfredo Sauce to make a white pizza.
I use the pre-packaged "Jiffy" pizza crust mix for $1.09. Throw a 1/2 cup warm water on it, let it rise for 5 minutes. Roll it out on a floured board, and viola!
Well here we have recipes for pizza sauce and pizza dough has anyone put the two together on a grill. We get together on weekends with several families and have a community meal and I was thinking about doing personal pizzas where every one can build there own pizza I think the kids would get a kick out of it. But seeing we are all outside I would like to keep it all outside and use the grill.
im a big thin crust pizza guy.. best recipe i have found so far.. nice and easy
.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt
pizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle.
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
You know who has a great Pizza sauce? Schlotsky's
Get me that recipe and I'll be impressed!
Yes, I have made pizza on the grille. I just put the pizza stone right on the grates. Slide the pizza onto the stone and close the lid. The only problem is that outdoor grilles vary so much in the amount of heat they put out that you have to get the hang of how long it takes for your particular grille.
Originally Posted by Litchmo
Be prepared to burn one or two.
Made pizza for lunch today. Boss liked it. I use the Martha White pizza crust mix. Easy and taste like home made. But I put the sauce on Top of all the cheese and meat. It keeps the crust from getting soggy and if the Boss likes it, it means alot to me.
You don't have to ASK
What I'm Against...
If you know what
There is one of those wood fired oven places up the road and a lot of their pies don't use a tomato sauce. Nice change.
I've started to use half whole wheat flour. Wife says better for me.
Tracers work both ways.