Pizza Sauce at Home by Chef Leo Spizzirri
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- This simple and delicious pizza sauce will have you and your guests asking for more pizza. It does not require any cooking and has a fresh taste. See below for the recipe and links to how to make the dough and bake the pizza.
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Please check out Chef Leo's website and social media.
leospizzirri.com
Leo's new TH-cam channel: The Pizza Garage with Leo Spizzirri
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Ingredients
28 ounce can of whole peeled tomatoes (called “pelati” in Italian) or 24-ounce bottle of tomato puree with or without chunk tomatoes
1 teaspoon fine sea salt (about 7 grams)
1 tablespoon extra virgin olive oil (about 14 grams)
1-2 leaves basil (depending on size and how much you like basil), hand torn
1 clove garlic
Hint: If you want to add other herbs such as oregano, try adding those directly on the topped pizza so that you can use this sauce as a base for various toppings.
STEPS
1. If using whole peeled tomatoes, you want to remove some of the water that is inside the tomato. Take each tomato one at a time and squeeze to allow the water to drip out into a bowl where it will be discarded. Hold the tomato close to the bowl so you don’t get water sprayed on your clothes. When done, place the tomato into a bowl where you will mix it later. Repeat this with all the tomatoes.
2. Next you want to remove the “stringy bit” in each tomato and discard it. This is at the top of the tomato where it attached to the stem. These can be bitter and you don’t want them in your sauce.
3. Pour the remaining puree from the can into the bowl with the tomatoes. Then hand crush the tomatoes. They don’t need to be pulverized but just broken up into smaller pieces.
4. Add fine sea salt. This is an important ingredient to keep track of and adjust according to your tastes or those you are making pizza for. If people say “this is too salty” or “this is bland” then you want to be able to adjust the quantity next time.
5. Add the extra virgin olive oil.
6. Add the garlic. There are several ways to do this and it depends on how much you like garlic and how soon you plan to use the sauce.
If you like garlic and are using the sauce today, you can cut it very finely and add it directly to the sauce. In the video, you can see the method that Chef Leo recommends. First cut the garlic in half and remove the “germ” in the middle. This is where the garlic has begun to sprout and this piece is bitter. If your garlic is “young” this is not as important but if the garlic is older, it’s good to remove this center piece.
If you want just a light amount of garlic OR if you won’t be using the sauce for 1-2 days, then another approach is to simply flatten the garlic clove with the palm of your hand and put the entire piece in the sauce. The garlic will intensify the longer it is in the sauce, so if you are making sauce for tomorrow, you might want to hold off on adding the garlic until you are ready to use the sauce. You can also just remove the garlic clove after 8-10 hours.
7. Our last ingredient is the fresh basil. Take the basil leaves and squeeze them in your hand. This will release the oils more readily into the sauce. Then hand tear them into the bowl. Cutting with a knife can cause the basil leaves to turn black, so you don’t want to do that.
8. Mix the sauce with a spoon so that it is well mixed. You can tell when this is mixed enough because you won’t see streaks of olive oil and the salt will be dissolved.
If you are using the sauce today, you can just let it rest on the counter, covered. Stir it occasionally. Otherwise, put the sauce in the refrigerator.
I recommend letting the sauce rest for 8-10 hours, up to 24 hours maximum.
Good luck and if you post your pizzas on social media, please tag me #AskChefLeo so I can see your work! Ciao amici!
Audio soundtrack: Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
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Artist: incompetech.com/
Chef Leo you were born to teach! Thanks for sharing your knowledge.
Great video Chef. I will definitely try these recipes.
Thank you Eduardo. Please check out my new TH-cam channel "The Pizza Garage with Leo Spizzirri." Tomorrow I am publishing a Master Class on Chicago Stuffed Pizza. Many of my recipes are already on my website, LeoSpizzirri.com. I hope you will check it out. Thank you for your comments.
The sauce is the boss.
Leo, A question from a gardener: I have grown Thai and Genovese basils, and now want to grow the best basil(s) for making Pizzas. To my delight and confusion, there are now basil seeds available from all over the world. Jonny's Seeds alone offers forty varieties of basil, with descriptions of their growth habits and leaf colors, but not much on their flavors, except for a few that have anis, cinnamon flavors or "aromas with hints of coffee and chocolate". Do you have favorite basil(s) that you could suggest ? Thank you!
Leo, for same day NY style, which flour do you recommend? i.e. prepare the dough in the morning and bake pizza in the afternoon. Also any changes in pizza dough formula?
I use canned crushed tomatoes for my sauce and was wondering is it possible to make the sauce and then put it into mason jars for long term storage? ive only ever seen people put fresh items into them and wondering if the canning process will interfere with further storage.
Hello Ken, my parents jar their own marinara sauce every year. I’ve never seen them having an issue. We actually pack the jar with fresh basil then pour the hot tomato sauce on top then finally seal with lids. I’ve seen people actually use whole cloves of garlic in their jars too along with salt and oregano. Everyone has their own tricks and secrets when it comes to canning. Let me know how it works out for you! Thanks for watching!
Chef how come i cant find the video for the artichoke style pizza with your new your style pizza dough crust anywhere on the internet? i would make it all the time and now i cant find it.
Hi Daniel, that video was on an older channel and it was removed from TH-cam. But, I just started a new channel
called "The Pizza Garage with Leo Spizzirri." Tomorrow I am publishing a Master Class on Chicago Stuffed Pizza. I also plan to redo the NYC pizza recipes. Some of these recipes are already on my website, LeoSpizzirri.com and more are on the way. I hope you will check it out. Thank you for your comments.