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No need to ever cook your pizza sauce. There are many schools of though here, however, pizza sauce is not pasta sauce. They are spiced differently and meant to compliment a vast array of toppings. Your typical Margherita pizza uses a very simple tomato sauce, usually plum tomatoes crushed by hand with most of the watery juice drained off. Our family was in the pizza businees for many years and I have my family recipe which we like and I think it is a good sauce. Since I only make small batches now I have improvised it somewhat while maintaining the original taste. We used a canned tomato product not available to the general public called Bonta. It is a very thick sauce with citric acid and a little salt added. It had to be watered down because of the concentration. Over the years I have experimented and found a good mix that almost duplicates the recipe. I use one 28 oz canned of crushed tomatoes,
At my local Italian deli they carry a brand called 6-in-1 crushed tomatoes in 28 oz cans. This brand is a commercial grade and also comes in #10 cans which are about 1 gallon size. This is a good start for anyone who wants to add their own spices to taste.
1 - 28 oz can crushed tomatoes
1 - 14 oz can tomato paste
Add enough water to get the consistency you like, sometimes I will add some red wine to it.
1 Tsp sea salt
1 Tsp black pepper
2 Tsp paprika
1/2 to 1 Tsp garlic powder
2 - 3 Tsp dried parsley or fresh if in season
2 - 3 Tsp dried oregano
Mix in whatever else you like, however, keep it simple and you will be amazed at the results.
Mix it and taste for saltiness and then let it sit for several hours before tasting again. I always make my sauce a day in advance so all the flavors marinate and the sauce will thicken as well. San Marzano tomatoes are a myth. The only true San Marzano tomatoes come from the Naples area of Italy and are grown in the rich volcanic soil near Mt Vesuvius. I pay anywhere from $1.89 to $2.69 for a 28 oz can of 6-in-1 tomatoes which are grown in Escondito California. Escalon has a factory near the tomato farms and the tomatoes are picked and put into the canning process the same day with no artificial ingredients.
The understanding of how a sharp edge is formed is confusing for some. Learning how to align the burr on the edge is the key no matter what system you use. Learning how to hone an edge is the most important part of the process. If you have good quality blades you only need to use you steel or hone device to quickly resharpen an edge. About once a year I grab all my blades and touch them up on my Japanese water stones which are the best sharpening stones around. A good knife should never be abused and I do most of my cutting and chopping on a Boos wooden board. My wife and children never touch my knives because I have asked them not to because they are very sharp and they are not skilled enough to use such sharp blades. I have provided them with knives to use that I keep sharp enough to cut up apple and veggies with. About 10 years ago my wife almost took off the tip of her index finger with one of my knives. There is a lot of info on the web regarding sharpening knives. Use your common sense and stay away from fancy machines or gadgets. Simple is always better,