Pizza sauce and spices
Note: Avoid Roma tomatoes; look for canned tomatoes imported from Italy--pear shaped or plum tomatoes--or use fresh homegrown tomatoes.
Pizza sauce (makes 8-10 cups for full recipe; modified from printed version we were given; half recipe amounts are included):
2 large cans (28 oz each) of Italian-style pear-shaped or plum whole tomatoes (1 large can)
1/2 cup chopped or torn fresh basil leaves (1/4 cup or 6-8 full leaves)
1 Tbl chopped fresh or 1 tsp dried oregano (1-1/2 tsp fresh or 1/2 tsp dried)
between 1/4 to 1/2 cup grated Romano or Parmesan cheese (1/8 to 1/4 cup)
2 tsp olive oil (1 tsp)
1/2 tsp salt (1/4 tsp)
1/2 tsp pepper (1/4 tsp)
4 cloves garlic (2 cloves)
Spice mixture (full recipe makes about 1 cup; half recipe amounts included):
3/4 cup finely grated parmesan (3/8 cup)
1 tsp each (1/2 tsp): dry basil, oregano, sage, black pepper, garlic salt, thyme, rosemary (optional), anise or fennel seed (optional)
1/2 tsp red pepper flakes (1/4 tsp)
Pizza sauce (makes 8-10 cups for full recipe; modified from printed version we were given; half recipe amounts are included):
2 large cans (28 oz each) of Italian-style pear-shaped or plum whole tomatoes (1 large can)
1/2 cup chopped or torn fresh basil leaves (1/4 cup or 6-8 full leaves)
1 Tbl chopped fresh or 1 tsp dried oregano (1-1/2 tsp fresh or 1/2 tsp dried)
between 1/4 to 1/2 cup grated Romano or Parmesan cheese (1/8 to 1/4 cup)
2 tsp olive oil (1 tsp)
1/2 tsp salt (1/4 tsp)
1/2 tsp pepper (1/4 tsp)
4 cloves garlic (2 cloves)
- Lightly drain the tomatoes.
- Place all ingredients in food processor and process for about 15-20 seconds or until smooth.
Spice mixture (full recipe makes about 1 cup; half recipe amounts included):
3/4 cup finely grated parmesan (3/8 cup)
1 tsp each (1/2 tsp): dry basil, oregano, sage, black pepper, garlic salt, thyme, rosemary (optional), anise or fennel seed (optional)
1/2 tsp red pepper flakes (1/4 tsp)
- Feel free to use a mortar and pestle to crush any dried herbs that are too large for your taste.
- Mix in small bowl while dough is in fridge and set aside.
- Sprinkle on top of pizza when everything is assembled.
Cheese mixture:
2 parts provolone (1/4” cubes) to one part mozzarella (shredded)Assembling the pizza: Work quickly.
1. Spread a thin layer of sauce on the pizza. If there's too much sauce, the crust will be soggy. NOTE: When adding toppings, keep the sauce visible.
2. With wet toppings like fresh mozzarella, use less because the crust will absorb the moisture and too much moisture will make the crust soggy.
3. Place pizza and pizza screen directly on oven rack (pizza stone is optional) and bake at 500 degrees for about 5 minutes. Avoid opening the oven door!
4. When cheese is bubbling and golden brown, remove pizza using pizza peel and slide pizza onto pizza pan (or onto counter, if appropriate) for cutting.
1. Spread a thin layer of sauce on the pizza. If there's too much sauce, the crust will be soggy. NOTE: When adding toppings, keep the sauce visible.
2. With wet toppings like fresh mozzarella, use less because the crust will absorb the moisture and too much moisture will make the crust soggy.
3. Place pizza and pizza screen directly on oven rack (pizza stone is optional) and bake at 500 degrees for about 5 minutes. Avoid opening the oven door!
4. When cheese is bubbling and golden brown, remove pizza using pizza peel and slide pizza onto pizza pan (or onto counter, if appropriate) for cutting.
- NOTE: By removing pizza from the pizza screen, either directly from oven or after screen is placed on counter, you reduce risk of mistakenly grabbing the scorching hot pizza screen when ready to cut the pizza.
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