Most people like pizza. It has been popular since World War II when soldiers returning form Italy brought back their acquired taste for this flat-bread that is baked with cheese and pizza sauce on it. Demand spread very quickly and in the fifties a number of pizzerias and chain stores went into business.
It is interesting to watch how the dough is hand spun. The dough is kneaded into a flattened shape and then tossed in the air. It is tossed and spun until it is the right shape and size for the baking pan. The cook then spreads sauces, cheese, olive oil and oregano on the pie before baking it on baking stones or in the oven.
Almost all pizzas have sauce as a major ingredient. Depending on the style of the pizzas, there may be a thin or thick layer of sauce, but it is one of the major components of the pizza pie.
Basic tomato sauces work best for pizzas. You want a lot of good tomato flavor without too much spiciness or herbal accents. The success of this dish is based on the exchange, and interaction, of the flavors of tomato, cheese and crust.
All sauces begin with tomato paste and either fresh, or canned, tomatoes. Look for cans of tomatoes that are chopped and packed in puree, rather than juice. The puree gives richness to your sauces.
Finely chop a clove of garlic and a small onion. Heat olive oil in a heavy saucepan and saute the vegetables until they look golden and transparent. Then add two small cans of tomato paste and the two large cans of tomatoes in puree.
Pour water into the two large cans and add that to the pot. You should stir until the paste is dissolved into the rest of the mixture. A good basic spice component is made with one teaspoon each of sugar, salt, oregano and a quarter spoon of black pepper.
It will look very thin at first, and not at all like sauces you are used to. Lower the flame underneath the pot, and let it simmer for several hours. Stir it occasionally and make sure the bottom of the pot is not scorching or burning. A very low flame will prevent burns. It will be done when it is thick, and tastes rich. It is that easy to make a perfect pizza sauce.
It is interesting to watch how the dough is hand spun. The dough is kneaded into a flattened shape and then tossed in the air. It is tossed and spun until it is the right shape and size for the baking pan. The cook then spreads sauces, cheese, olive oil and oregano on the pie before baking it on baking stones or in the oven.
Almost all pizzas have sauce as a major ingredient. Depending on the style of the pizzas, there may be a thin or thick layer of sauce, but it is one of the major components of the pizza pie.
Basic tomato sauces work best for pizzas. You want a lot of good tomato flavor without too much spiciness or herbal accents. The success of this dish is based on the exchange, and interaction, of the flavors of tomato, cheese and crust.
All sauces begin with tomato paste and either fresh, or canned, tomatoes. Look for cans of tomatoes that are chopped and packed in puree, rather than juice. The puree gives richness to your sauces.
Finely chop a clove of garlic and a small onion. Heat olive oil in a heavy saucepan and saute the vegetables until they look golden and transparent. Then add two small cans of tomato paste and the two large cans of tomatoes in puree.
Pour water into the two large cans and add that to the pot. You should stir until the paste is dissolved into the rest of the mixture. A good basic spice component is made with one teaspoon each of sugar, salt, oregano and a quarter spoon of black pepper.
It will look very thin at first, and not at all like sauces you are used to. Lower the flame underneath the pot, and let it simmer for several hours. Stir it occasionally and make sure the bottom of the pot is not scorching or burning. A very low flame will prevent burns. It will be done when it is thick, and tastes rich. It is that easy to make a perfect pizza sauce.
About the Author:
The large paddles known as pizza peels are great for handling very large items. Removing and putting them in is a cinch because the long handle puts distance between you and the heat.