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

flynnbob
flynnbob Posts: 669
in EggHead Forum
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





Milton, GA.
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,675
    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.

    I would rather light a candle than curse your darkness.

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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    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. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • RRP
    RRP Posts: 26,455
    edited April 2022
    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.
    Re-gasketing the USA one yard at a time 
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  • flynnbob
    flynnbob Posts: 669
    @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.
    Milton, GA.
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  • RRP
    RRP Posts: 26,455
    edited April 2022
    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.
    Re-gasketing the USA one yard at a time 
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  • HeavyG
    HeavyG Posts: 10,380
    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.


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • RRP
    RRP Posts: 26,455
    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! 
    Re-gasketing the USA one yard at a time 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    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

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

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • RRP
    RRP Posts: 26,455
    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!
    Re-gasketing the USA one yard at a time 
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  • HeavyG
    HeavyG Posts: 10,380
    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:


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

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • RRP
    RRP Posts: 26,455
    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:


    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.
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,455
    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! 
    Re-gasketing the USA one yard at a time 
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  • fishlessman
    fishlessman Posts: 34,589
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • wps456
    wps456 Posts: 107
    I use Rao's, sorry I'm lazy some times.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    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.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • fishlessman
    fishlessman Posts: 34,589
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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