Bob's Best Pizza Sauce - What's yours?

flynnbob

Friday night is pizza night.  Was whipping together the sauce that I use that you may like. No cook and simple.
15oz tomato sauce
6oz tomato paste
1tsp paprika
1-1/2 tsp garlic powder
1 Tbs dried oregano - you can go heavier on this

I use Bobby Flay's pizza dough recipe.  I pre cook the flat dough for a few minutes then pull and put on sauce and toppings.
Use stone high in the dome direct with parchment paper at 400 and you are good to go. Also found a super kitchen pastry mat on Amazon if you have to roll anything.  It is the absolute bomb.    FB

Thatgrimguy

Looks good!! I’ll try that recipe.  I’ve been using Mids. Made this dough tonight using the biga no stress method from Vito on YouTube.

Ozzie_Isaac

Thatgrimguy said:

Looks good!! I’ll try that recipe.  I’ve been using Mids. Made this dough tonight using the biga no stress method from Vito on YouTube.

Love Vito!  His newer stuff not so much, but his older videos are money.

Thatgrimguy

Ozzie_Isaac said:

Thatgrimguy said:

Looks good!! I’ll try that recipe.  I’ve been using Mids. Made this dough tonight using the biga no stress method from Vito on YouTube.

Love Vito!  His newer stuff not so much, but his older videos are money.

Yeah, he's out of content. He spilled all the secrets and there really isn't that much to add to it once you have the dough, process and sauce. 

RRP

Thank you! 
Over the years I have posted my pizza sauce recipe, but - my recipe takes a lot of time and effort plus I package it to make 14” pizzas.
I have been wanting to make small 8” personal pan pizzas for our lunches using Mission brand soft flour shells, so your sauce recipe is really appreciated.

flynnbob

@RRP This recipe takes less than 5 minutes to pull together and you can always tweak it a bit. It will easily make 2 16" pizzas so I put the other half in a ziplock bag in the freezer for the next time.  I then defrost it in the bag and snip off the corner and just squeeze it on the pizza. Easy Peasey.

RRP

flynnbob said:

@RRP This recipe takes less than 5 minutes to pull together and you can always tweak it a bit. It will easily make 2 16" pizzas so I put the other half in a ziplock bag in the freezer for the next time.  I then defrost it in the bag and snip off the corner and just squeeze it on the pizza. Easy Peasey.

I made your sauce today and then used some large dollops on 8" tortilla wraps to make personal pan pizzas. Your sauce recipe is quite good so I thank you! Then since I plan to use the rest of the sauce the same way I dropped 12 individual large dollops onto a cookie sheet covered with foil and placed in the freezer. Tomorrow I will seal them individually in Food Saver material.

HeavyG

RRP said:

flynnbob said:

@RRP This recipe takes less than 5 minutes to pull together and you can always tweak it a bit. It will easily make 2 16" pizzas so I put the other half in a ziplock bag in the freezer for the next time.  I then defrost it in the bag and snip off the corner and just squeeze it on the pizza. Easy Peasey.

I made your sauce today and then used some large dollops on 8" tortilla wraps to make personal pan pizzas. Your sauce recipe is quite good so I thank you! Then since I plan to use the rest of the sauce the same way I dropped 12 individual large dollops onto a cookie sheet covered with foil and placed in the freezer. Tomorrow I will seal them individually in Food Saver material.

That seems like a lot of effort when you could just use ice cube trays.

I have a few of these in various sizes:

The lids seal tightly enough that I don't worry about air/freezer burn for the few months I might expect one tray of "stuff" to last. They're flexible silicone so a cube will pretty easily pop right out.

RRP

HeavyG said:

That seems like a lot of effort when you could just use ice cube trays.

I have a few of these in various sizes:

The lids seal tightly enough that I don't worry about air/freezer burn for the few months I might expect one tray of "stuff" to last. They're flexible silicone so a cube will pretty easily pop right out.

Thank you! I never heard of them, but trust me I will be ordering some tomorrow! 

JohnInCarolina

1 28 oz can whole peeled San Marzano tomatoes
dash of salt
dash of red chile flakes
dash of oregano
two cloves of garlic
1 TBS EVOO

put in blender, pulse lightly

RRP

RRP said:

HeavyG said:

That seems like a lot of effort when you could just use ice cube trays.

I have a few of these in various sizes:

The lids seal tightly enough that I don't worry about air/freezer burn for the few months I might expect one tray of "stuff" to last. They're flexible silicone so a cube will pretty easily pop right out.

Thank you! I never heard of them, but trust me I will be ordering some tomorrow! 

Just couldn't wait! so they are to be here on Wednesday! 

BTW @HeavyG you were the one who pushed my mind into understanding the value in going to AMAZON Prime and NEVER looking back!

HeavyG

RRP said:

HeavyG said:

That seems like a lot of effort when you could just use ice cube trays.

I have a few of these in various sizes:

The lids seal tightly enough that I don't worry about air/freezer burn for the few months I might expect one tray of "stuff" to last. They're flexible silicone so a cube will pretty easily pop right out.

Thank you! I never heard of them, but trust me I will be ordering some tomorrow! 

Ooops...I should have included a link:

https://smile.amazon.com/Souper-Cubes-Freezing-perfect-portions/dp/B084LTV7KP/ref=pd_day0fbt_sccl_2/140-0737259-0229244?pd_rd_w=Cpx0I&pf_rd_p=bcb8482a-3db5-4b0b-9f15-b86e24acdb00&pf_rd_r=AQ5HKZ99ZSQ94ZQ74W01&pd_rd_r=e1754c3d-9b2d-48a9-bf15-ff927f544cec&pd_rd_wg=08nAb&pd_rd_i=B084LTV7KP&psc=1

Their 1 cup size makes the perfect size block of ice that fits in my RTIC tumbler and lasts all day.

RRP

HeavyG said:

RRP said:

HeavyG said:

That seems like a lot of effort when you could just use ice cube trays.

I have a few of these in various sizes:

The lids seal tightly enough that I don't worry about air/freezer burn for the few months I might expect one tray of "stuff" to last. They're flexible silicone so a cube will pretty easily pop right out.

Thank you! I never heard of them, but trust me I will be ordering some tomorrow! 

Ooops...I should have included a link:

https://smile.amazon.com/Souper-Cubes-Freezing-perfect-portions/dp/B084LTV7KP/ref=pd_day0fbt_sccl_2/140-0737259-0229244?pd_rd_w=Cpx0I&pf_rd_p=bcb8482a-3db5-4b0b-9f15-b86e24acdb00&pf_rd_r=AQ5HKZ99ZSQ94ZQ74W01&pd_rd_r=e1754c3d-9b2d-48a9-bf15-ff927f544cec&pd_rd_wg=08nAb&pd_rd_i=B084LTV7KP&psc=1

Their 1 cup size makes the perfect size block of ice that fits in my RTIC tumbler and lasts all day.

Actually I already have and use 4 similar silicone ice cube trays which make 24 huge cubes. In fact just tonight I emptied out all 24, and of course refilled those trays.

RRP

JohnInCarolina said:

1 28 oz can whole peeled San Marzano tomatoes
dash of salt
dash of red chile flakes
dash of oregano
two cloves of garlic
1 TBS EVOO

put in blender, pulse lightly

Thanks, John, but the nice thing about @flynnbob’s  recipe was no blender to clean up!  

Just a large measuring glass and a whisk! 

fishlessman

RRP said:

JohnInCarolina said:

1 28 oz can whole peeled San Marzano tomatoes
dash of salt
dash of red chile flakes
dash of oregano
two cloves of garlic
1 TBS EVOO

put in blender, pulse lightly

Thanks, John, but the nice thing about @flynnbob’s  recipe was no blender to clean up!  

Just a large measuring glass and a whisk! 

i make it similar to johns but also grind up and add an inch or two of hard pepperoni from a local italian deli to the sauce. then you would have to clean the kitchenaide grinder as well. the ground pepperoni can be added to any sauce, you wont see it, and it adds another layer of flavor. i can my own san marzanos so no idea which store bought one to get. mine are packed with a little lemon juice so i just may be used to that over regular store bought which seem a little off to me

wps456

I use Rao's, sorry I'm lazy some times.

JohnInCarolina

fishlessman said:

RRP said:

JohnInCarolina said:

1 28 oz can whole peeled San Marzano tomatoes
dash of salt
dash of red chile flakes
dash of oregano
two cloves of garlic
1 TBS EVOO

put in blender, pulse lightly

Thanks, John, but the nice thing about @flynnbob’s  recipe was no blender to clean up!  

Just a large measuring glass and a whisk! 

i make it similar to johns but also grind up and add an inch or two of hard pepperoni from a local italian deli to the sauce. then you would have to clean the kitchenaide grinder as well. the ground pepperoni can be added to any sauce, you wont see it, and it adds another layer of flavor. i can my own san marzanos so no idea which store bought one to get. mine are packed with a little lemon juice so i just may be used to that over regular store bought which seem a little off to me

I think I am going to have to try this.  

fishlessman

JohnInCarolina said:

fishlessman said:

RRP said:

JohnInCarolina said:

1 28 oz can whole peeled San Marzano tomatoes
dash of salt
dash of red chile flakes
dash of oregano
two cloves of garlic
1 TBS EVOO

put in blender, pulse lightly

Thanks, John, but the nice thing about @flynnbob’s  recipe was no blender to clean up!  

Just a large measuring glass and a whisk! 

i make it similar to johns but also grind up and add an inch or two of hard pepperoni from a local italian deli to the sauce. then you would have to clean the kitchenaide grinder as well. the ground pepperoni can be added to any sauce, you wont see it, and it adds another layer of flavor. i can my own san marzanos so no idea which store bought one to get. mine are packed with a little lemon juice so i just may be used to that over regular store bought which seem a little off to me

I think I am going to have to try this.  

its my secret ingredient for a vegetarian pizza