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OT - Pizza sauce

anyone got a recipe for neopolitan pizza sauce. 
I have the San Marzano tomatoes, oregano, olive oil, garlic. 

Just don’t know measurements and/or looking for tips. 

Thanks!
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Comments

  • TEXASBGE2018TEXASBGE2018 Posts: 1,673
    edited October 10
    gasman79 said:
    anyone got a recipe for neopolitan pizza sauce. 
    I have the San Marzano tomatoes, oregano, olive oil, garlic. 

    Just don’t know measurements and/or looking for tips. 

    Thanks!
    This is for me rough estimates of what I do.

    1 large can San Marzano tomatoes
    3-4 garlic cloves
    1tsp oregano or Italian seasoning
    2 tablespoons olive oil.
    1-2 tsp of kosher salt.
    1/2 tsp ground black pepper (optional)

    Heat the olive oil, garlic, and oregano in a skillet. Once fragrant turn the burner off and let cool.
    Once cool combine in a blender with tomatoes and salt and blend until smooth. Alternately you could smash the tomatoes with a masher or use a immersion blender until smooth. Once smooth store in canning jars or air tight container.
    the other key to me is to let it sit for a few days if you can. This helps the seasonings to really impart flavor into the sauce.

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • Photo EggPhoto Egg Posts: 8,482
    Cool...A bicycle!
    Thank you,
    Darian

    Galveston Texas
  • Carolina QCarolina Q Posts: 13,522
    edited October 10
    Simple. No cooking required. Run the San Marzanos through a food mill. Then, drizzle a little evoo on the dough, followed by some pepper. Next, ladle the tomatoes (sparingly, 2-3 small ladles... less is more) onto the dough. Maybe this much...
    Related image
    Then, a pinch of salt, a light dusting of dried oregano and another of garlic powder. Top as desired. Maybe a little more oregano after the toppings.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • HeavyGHeavyG Posts: 5,578
    Gozney (maker of Roccbox) has a 5 part series on making Neapolitan pies:


    Camped out in the (757/804)
  • calikingcaliking Posts: 11,848
    Simple. No cooking required. Run the San Marzanos through a food mill. Then, drizzle a little evoo on the dough, followed by some pepper. 

    ...

    Then, a pinch of salt, a light dusting of dried oregano and another of garlic powder. Top as desired. Maybe a little more oregano after the toppings.
    This. I’ve been playing with pizza this week, and crushed San Marzano tomatoes is all it takes. Garlic, EVOO, salt, etc end up on the pie anyways, so seasoning or cooking the sauce seems redundant. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,848
    And you’re going to have a hella good time with your new toy!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Simple. No cooking required. Run the San Marzanos through a food mill. Then, drizzle a little evoo on the dough, followed by some pepper. Next, ladle the tomatoes (sparingly, 2-3 small ladles... less is more) onto the dough. Maybe this much...
    Related image
    Then, a pinch of salt, a light dusting of dried oregano and another of garlic powder. Top as desired. Maybe a little more oregano after the toppings.
    This, but simplier. 

    1. Hand-crush or food mill the San Marzano tomatos (San Marzano is a must).  
    2. Spread on pizza (less is more).

    You're welcome. =)
    DFW - 1 LGBE & Happy to Adopt More...
  • Now, when you want to make an appetizer of garlic knots, my sauce recipe would be substantially different.  But for a traditional margarita pizza, that's all you need.
    DFW - 1 LGBE & Happy to Adopt More...
  • Photo EggPhoto Egg Posts: 8,482
    When I can’t find a good can of tomatoes my local store always has a jar of this ready made sauce. It’s pretty good.


    Thank you,
    Darian

    Galveston Texas
  • bgebrentbgebrent Posts: 17,565
    caliking said:
    Simple. No cooking required. Run the San Marzanos through a food mill. Then, drizzle a little evoo on the dough, followed by some pepper. 

    ...

    Then, a pinch of salt, a light dusting of dried oregano and another of garlic powder. Top as desired. Maybe a little more oregano after the toppings.
    This. I’ve been playing with pizza this week, and crushed San Marzano tomatoes is all it takes. Garlic, EVOO, salt, etc end up on the pie anyways, so seasoning or cooking the sauce seems redundant. 
    I agree.  I’d add some marjoram too.
    Sandy Springs & Dawsonville Ga
  • JohnInCarolinaJohnInCarolina Posts: 13,094
    gasman79 said:
    Because this just arrived....
    OH HELL YES!!!
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • nolaeggheadnolaegghead Posts: 28,382
    like others have said, if you are going for neopolitan, don't add any other ingredients.  
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • gasman79gasman79 Posts: 53
    like others have said, if you are going for neopolitan, don't add any other ingredients.  

  • Nice looking pie!  
    DFW - 1 LGBE & Happy to Adopt More...
  • YEMTreyYEMTrey Posts: 6,157
    Enjoy the new toy!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • Grillin_beersGrillin_beers Posts: 1,319
    Does it hook up to a propane tank or do you need a natural gas line? 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
  • nolaeggheadnolaegghead Posts: 28,382
    Does it hook up to a propane tank or do you need a natural gas line? 
    Propane or actual wood
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • bgebrentbgebrent Posts: 17,565
    Does it hook up to a propane tank or do you need a natural gas line? 
    Its propane.
    Sandy Springs & Dawsonville Ga
  • Grillin_beersGrillin_beers Posts: 1,319
    This is going to be a hard toy to pass on.  
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
  • nolaeggheadnolaegghead Posts: 28,382
    I couldn't resist.  5 months later...no regrets.   Unlike this guy


    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Grillin_beersGrillin_beers Posts: 1,319
    I couldn't resist.  5 months later...no regrets.   Unlike this guy


    Scotty P doesn’t even regret a single letter.  
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
  • Carolina QCarolina Q Posts: 13,522
    Nice looking pie! What did you end up with for sauce?

    FYI, the official VPN "condiments" for pizza Napoletana from the
    Associazione Verace Pizza Napoletana are...




    So, the ingredients I listed above are semi-okay, at least for a Marinara pizza. I add a little pepper and use garlic powder instead of fresh. That's probably akin to putting beans and tomatoes in chili at a Texas chili contest!  DISQUALIFIED! =)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • EggcelsiorEggcelsior Posts: 14,134
    I hand-crush 1 can of San Marzanos with a tsp of kosher salt for napoletana-style pizza. 
  • gasman79gasman79 Posts: 53
    Nice looking pie! What did you end up with for sauce?

    FYI, the official VPN "condiments" for pizza Napoletana from the
    Associazione Verace Pizza Napoletana are...




    So, the ingredients I listed above are semi-okay, at least for a Marinara pizza. I add a little pepper and use garlic powder instead of fresh. That's probably akin to putting beans and tomatoes in chili at a Texas chili contest!  DISQUALIFIED! =)

    So i ended up with a 28oz can San Marzano then i heated up 6 cloves garlic, 2 Tbl evoo 1 tsp oregano 1 tsp salt and 1/2 tsp pepper. 

    Sat at it in fridge overnight then pulled it out. 

    I actually ate the white pizza so i didn’t taste the sauce. 

    Kids (8,6,4) had the pepperoni and a classic cheese one and they loved it so it must have been relatively mild since they are kids...lol

    next time I’ll try some. Gonna make pizza again on Sunday. 

    Largest issue i found is turning the pizza with the turning peel. I bout a 6inch peel from GI metals and am questioning if i should have gotten the 8 inch peel now. 
  • posterposter Posts: 575
    Now, when you want to make an appetizer of garlic knots, my sauce recipe would be substantially different.  But for a traditional margarita pizza, that's all you need.

    Do you have a recipe for these so called garlic knots? sounds like something I could like
  • calikingcaliking Posts: 11,848
    Trolling your thread a bit with a Neapolitan style pie baked in the Big Clock indoors :smiley:


    Experimenting with different dough variations, and this was pretty damn good. But back to the sauce- crushed San Marzano tomatoes, light sprinkle of sea salt, drizzle of garlic oil that I made, and slivers of garlic as the last topping. 

    The sauce tasted bright, and the garlic caramelized nicely. All the flavors came together nicely, without pre-cooking the sauce. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • gasman79gasman79 Posts: 53
    I like it!

    yeah i didn’t cook the sauce, just the Evoo, oregano, garlic part
  • Grillin_beersGrillin_beers Posts: 1,319
    This might be a really stupid comment, but could you do deep dish or Detroit style pizza in one of these?  
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
  • EggcelsiorEggcelsior Posts: 14,134
    edited October 12
    This might be a really stupid comment, but could you do deep dish or Detroit style pizza in one of these?  
    Don’t see why not. Just cook at a lower temp than a napoletana-style pizza.
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