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.

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.

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. 

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.

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.

gasman79 said:

Because this just arrived....

OH HELL YES!!!

Enjoy the new toy!

Grillin_beers said:

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

Propane or actual wood

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

nolaegghead said:

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

Scotty P doesn’t even regret a single letter.  

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

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

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.