Cookbook:Basic Pizza Sauce
(Redirected from Cookbook:Pizza Sauce)
| Basic Pizza Sauce | |
|---|---|
| Category | Sauce recipes |
| Time | 5 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauce
It's hard to believe that pizza originally did not contain tomatoes, but tomatoes originated from the Americas—they didn't reach Italy until the mid-1500s, and they didn't get popular until the late 1800s because people thought they were poisonous. Now, however, tomato-based pizza sauce is considered an essential part of most types of pizza. Want to make it at home? Here's the way to get that great "pizzeria" taste in your sauce, with all the "what"s and "how"s.
This recipe is for those who want a quick yet improved pizza sauce, using tomato sauce and sugar.
Ingredients
editProcedure
edit- After rolling out dough, ladle on sauce as directed by the pizza recipe.
- Grab a handful of sugar, and sprinkle it over the sauce until the surface of the sauce becomes white but you can see the crystals dissolving.
- Drizzle with olive oil if desired.
Notes, tips, and variations
edit- The amounts of ingredients must be calculated proportionately with the pizza. As such, measurements cannot be determined without a "hands-on" calculation made during procedure.
- The sugar covers the taste of the acidity and vegetal character of the sauce. Sugar is the secret to a pizza that tastes like one from many American fast-food franchise pizza outlets like Domino's and Pizza Hut.
- A common modification is to drizzle high-quality extra virgin olive oil onto sauce on pizza, or to pre-brush the dough with oil before adding the sauce.