LET’S GET LOST IN THE SAUCE…
Pizza should be working together as a band to create the perfect song for your taste buds.
The sauce is a lot like the bass guitar, your toppings are playing the drums and your dough is shredding lead guitar and singing through the whole meal. The rhythm section is important so let’s get to it.
IT ALL STARTS WITH A TOMATO
Canned tomatoes are a lot like sports teams. They all do the same thing but, depending on who you’re talking to, some do it better.
Any canned tomatoes will do the trick. I don’t discriminate, but my favorite is Bianco Dinapoli. Here is why…
- They’re organic
- Rob Dinaopoli is an amazing dude
- Chris Bianco is a legend, a huge inspiration, and a badass
I use the blue can, crushed tomatoes. Any 28oz can of your favorite crushed tomatoes is going to work just fine. In my opinion, sauce should be simple.You want your sauce to taste vibrant and fresh, it’s there to accent the other flavors.
It’s important and sets a tone, but it is background music. This might not be a shared opinion, but I don’t really give a shit what other people think and neither should you.
Like every recipe that I post you’re going to need a kitchen scale. ACCUTECK is the one I use at home and in my restaurants.
- 28 oz Crushed tomatoes (I use Dinapoi/Bianco Blue can)
- 8 grams Oregano
- 4 grams Black pepper
- 2 grams Crushed pepper
- 8 grams Salt
- 4 grams Cut Basil Basil
- 12 grams Olive oil
- ½ cup Water
***If you want some bigger flavor, add 4 grams fresh minced garlic (I like to leave garlic out of recipes to be able to add it later if need be)
- Put all ingredients into a bowl and with an immersion blender or food processor give the mix a solid spin around the block, maybe 90 sec blending