Pizza Sauce
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After playing around with many different pizza sauces over the years this is the one that I came settled on as my favourite. It is an uncooked sauce with lots of flavour.
1 28 oz can quality Italian Tomatoes
2 cloves of garlic
fennel seed
oregano
Basil
2 to 3 Tablespoons olive oil
salt and pepper
Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together.
NOTE: I use a stick blender and blend all of these ingredients right in the can.
I'm a pizza lover from way back. I've followed your suggestion of letting the dough ferment a couple of days in the fridge and loved the crust that resulted. Maybe I should make my dough for my weekend pizza fix today!!
ReplyDeleteGorgeous pizza, Ann.
Ann, sometimes it pays to be patient [G] as proven in your delicious picture.
ReplyDeleteI also ferment my pizza dough; but I leave mine at room temperature, anywhere from 24 to 36 hours. I will store the dough in the fridge if I think I may not use it within 36 hours.
In any case, the patience involved in this process makes a remarkable difference in the taste and texture of the crust. So here is another vote from me.
buonissima la pizza salsiccia e olive e se metti un formaggio affumicato (tipo scamorza affumicata)è ancora più saporita! ciao!
ReplyDeleteI will probably sound like a complete goof ball, but sometimes it is so easy to find your recipes and like now, I cannot find your recipe file. I am looking for your pizza crust recipe from Sept. Am I making this too difficult for myself? Thanks.
ReplyDeleteSusan, is this what you are looking for:
ReplyDeletehttp://www.thibeaultstable.com/2009/04/potato-leek-soup-and-sour-dough-french.html
Lori, good idea to make your dough now. You make the best pizzas.
Thanks Sol and Federica.
It looks so delicious!!
ReplyDeletethanks for sharing it!!
I wish I were as disciplined as you are about making breads. I could eat a big wedge of your pizza right now, for BREAKFAST!!
ReplyDeleteA gorgeous pizza, Ann. Sausage and olive are my favorite toppings. I'm salivating just looking at the picture. Guess I better go mix up some dough.
ReplyDeleteAnn, now that is food porn at it's finest if you ask me. *grin* Of course I feel that way about all of your food and photos.
ReplyDeleteYour crust is incredible ~ and next time I'm making your uncooked sauce, it sounds delicious.
xo
I am table-hopping ... from La Table de Nana to Thibeault's Table ;) I wish I could have some of your mouthwatering pizza with Monique's beautiful soup! Wonderful blog you have! Cheers!
ReplyDeleteWhat is the quantity of Basil, Oregano and Fennel? Just to taste? Thanks
ReplyDeleteCurtis, yes, just make the sauce to taste. For me, a pizza sauce is heavier on oregano, then basil and then the fennel. Go light on the fennel or skip it all together if you don't care for it. You can also add a little rosemary if that appeals to you.
ReplyDeleteAnn