To make a really epic pizza, you really only have three key ingredients, dough, sauce and cheese.
All other toppings are a matter of personal choice, but if either of these three ingredients are not spot on, it’s never going to be a brilliant pizza.
In a previous post, I’ve shared my recipe for pizza dough. I can’t emphasize enough how much of a difference the cold proof makes. The cold proof creates a vastly superior and tasty dough. http://www.thepasadenachef.com/2016/01/homemake-pizza-dough-real-way.html
Now, I want to share my pizza sauce recipe. It’s not difficult to make, but use the best ingredients you can find and let it simmer very slowly. It smells wonderful.
1- 14.5oz can Diced Organic Tomatoes, Muir Glen are particularly good.
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Sea Salt
Freshly ground Black Pepper
1 tsp Oregano
1/2 tsp Sugar
1 clove of Garlic peeled and lightly crushed with the side of your chef\’s knife.
Combine all ingredients in a saucepan. Bring up to a simmer and simmer gently for 1 1/2 hours. Stirring occasionally.
Remove from heat and allow to cool. Hot pizza sauce makes for a mushy crust, I like it to be room temperature, when I spoon it onto the dough.
This recipe makes enough sauce for two 14 inch pizzas.
Note: If you eschew cheese, then you can always use a non dairy substitute like Daiya. I find it works best to add the Daiya close to the end of the cooking time. It needs a maximum of three minutes to melt.