Pizza Sauce Recipes, Tips & Quick questions

quintwins

i make a big batch of sauce and use it for pasta aswell

2 big onions chopped
2 cloves garlic

fry these in a big pan til soft

then tip in 2 tins of tomatoes
some herbs- just whatever i have to hand
salt and pepper
table spoon full of honey

let simmer for about 20mins and your all set i freeze this in portions and think it's fab so do my kids

JulieGeorgiana

This one works for us every time... lots of flavour...

[FONT=&quot]http://cook.dannemann.org.uk/mains/pizza/?persons=4&units=Metric[/FONT]

quintwins

oh and i make my own base aswell soooo cheap why would anyone ever buy them lol, i add ham and frozen sweetcorn to my pizzas it works out so cheap it's unreal when u think of how much half decent bought ones cost or how bland £1 iceland ones are

nickyhutch

Passata and fresh basil - simples :-)

savingtime_2

ooh i haven't had pizza for ages, this thread is making me want to get to the shops tomorrow morning for some mozzarella cheese!

PasturesNew

I make up an instant sauce by getting a small dish and squirting into it: big blob of Jalapeno/Chilli Branston Relish; squirt of tomato puree; small splash of oil (olive/whatever); teaspoon of nearest herbs; tiny tiny pinch of salt; ½ teaspoon of garlic salt/similar if I have it; tablespoon of boiling water. Then stir that round and bung it in the fridge. Then it's time to start making the dough for the bases. By the time the bases are ready, the sauce has marinated for 1-2 hours and chilled.

Dead easy, no mess, no cooking, only make "enough" for the 1-2 pizzas I'm making.

To spread it, I use a big spoon, spoon it on and use the back of the spoon to spread it all about.

Kevie192

I use very simple recipes for my pizza sauce and base.

Paraphrasing a little but for about 3-4 10" pizzas I fry a sliced clove of garlic in 2tbsp olive oil, add a tin of tomatoes, some herbs, about a tsp sugar and some salt and pepper. Simmer for about 20mins until slightly reduced then whizz with a blender until smooth. Freezes well.

For the bases I make them the night before I need them. I use 230g strong white flour, a 7g pk yeast, 1tsp sugar, 1/2tsp salt, 1tbsp olive oil and about 120ml water. I shove it in the bread maker for the 1.5hr dough cycle but you could knead and leave to rise. After that, I knock it back or knead it an extra little bit then pop it in a (non-airtight!) container in the fridge until the next night when I make the pizzas. Much better flavour and easier to work with if you make it the night before.

To cook, I use a metal tray with holes in especially for pizza which I find just as good as a pizza stone. Preheat your oven to it's hottest temperature then roll your base out, put it onto the oiled tray and stretch to make it fit the whole tray. Put it in the oven for 2mins and it should puff up a little (stops soggy bottoms). Spread the sauce on the pizza then back in the oven for another 3 mins. Take it out then add your toppings. Too much cheddar cheese will make it greasy so I tend to use some cheddar but mostly mozzarella (the hard, grated one and NOT the ball in brine - too watery). Make sure you put the cheese on FIRST then put your toppings on. Back into the oven for about 10-12 mins or until the toppings are cooked and the cheese is bubbly.

Delicious!!! I like to make them up then freeze them after the base has been in the oven with the sauce on and I've put the toppings/cheese on. You can cook from frozen this way on a slightly lower heat for a longer time, though I prefer to let them defrost (doesn't take long) then put them in the really hot oven again.

HTH

Kevin x

CH27

wherediditallgothen wrote: »

Does anyone have any ideas about making your own pizza bases? Or are shop bought ones just as good?

I bought some Pizza base flour from Aldi yesterday.
99p for 1kg which makes 6 largeish pizza bases.

I made some last night & it worked well. It says cook on a baking tray but I found it was still a bit soggy after the reccomended time & put them directly onto the oven shelf & that crisped them up.

M.E.

I regularly make batches of the sauce and freeze it. I lived in Italy for a year and my employer showed me her recipe. Always delicious.

In a large pan or frying pan or wok, heat a generous amount (half a cup) of olive oil or other oil.
Add chopped vegetables - onion, garlic, stick of celery, carrot. Cook until translucent, stir frequently so nothing burns.
The mixture should be quite "oily" not dry. Add more oil if necessary.
Add tomatoes... fresh or tinned. Again the quantity doesn't matter too much.
When just bubbling add two teaspoons of sugar. This is important as it really enhances the flavour of the tomatoes.
Add whatever spices you fancy... pepper/dried oregano, basil, marjoram or even. chilli or curry.
Cook on a simmer for about two hours or in the slow cooker. Stir to prevent sticking or burning.
If using fresh herbs these should be added near the end of the cooking time.
The sauce should have thickened.
Taste the sauce and add salt/pepper and chopped basil/celery leaves.
Absolutely delicious and freezes well.
The oil gives a lustre and allows the pasta to "move" in the sauce. Without the oil the sauce clogs up the pasta making it stick to the fork.
Enjoy

chelly78

I don't bother using yeast at all - 150-200g self raising flour, a couple of tablespoons of olive oil and then enough water to make it into a soft dough then knead and roll out as usual and add toppings - this makes one large thin crust. It rises pretty well if you cook it at 200 degrees for about 20 minutes