OT - Pizza sauce

gasman79

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!

gasman79

Because this just arrived....

TEXASBGE2018

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.

Photo Egg

Cool...A bicycle!

Carolina Q

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...

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.

HeavyG

Gozney (maker of Roccbox) has a 5 part series on making Neapolitan pies:

https://www.youtube.com/watch?v=UfZ0Q6CN-yc

caliking

Carolina Q 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. 

caliking

And you’re going to have a hella good time with your new toy!

NorthPilot06

Carolina Q 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. Next, ladle the tomatoes (sparingly, 2-3 small ladles... less is more) onto the dough. Maybe this much...

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.

NorthPilot06

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.

Photo Egg

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.

bgebrent

caliking said:

Carolina Q 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.

JohnInCarolina

gasman79 said:

Because this just arrived....

OH HELL YES!!!

nolaegghead

like others have said, if you are going for neopolitan, don't add any other ingredients.  

gasman79

nolaegghead said:

like others have said, if you are going for neopolitan, don't add any other ingredients.  

NorthPilot06

Nice looking pie!  

YEMTrey

Enjoy the new toy!

Grillin_beers

Does it hook up to a propane tank or do you need a natural gas line? 

nolaegghead

Grillin_beers said:

Does it hook up to a propane tank or do you need a natural gas line? 

Propane or actual wood

bgebrent

Grillin_beers said:

Does it hook up to a propane tank or do you need a natural gas line? 

Its propane.

Grillin_beers

This is going to be a hard toy to pass on.  

nolaegghead

I couldn't resist.  5 months later...no regrets.   Unlike this guy

Grillin_beers

nolaegghead said:

I couldn't resist.  5 months later...no regrets.   Unlike this guy

Scotty P doesn’t even regret a single letter.  

Carolina Q

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...

http://www.pizzanapoletana.org/public/pdf/disciplinare 2008 UK.pdf

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!

Eggcelsior

I hand-crush 1 can of San Marzanos with a tsp of kosher salt for napoletana-style pizza. 

gasman79

Carolina Q said:

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...

http://www.pizzanapoletana.org/public/pdf/disciplinare 2008 UK.pdf

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. 

poster

NorthPilot06 said:

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

caliking

Trolling your thread a bit with a Neapolitan style pie baked in the Big Clock indoors


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. 

gasman79

I like it!

yeah i didn’t cook the sauce, just the Evoo, oregano, garlic part

Grillin_beers

This might be a really stupid comment, but could you do deep dish or Detroit style pizza in one of these?  

Eggcelsior

Grillin_beers said:

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.