PLEASE NOTE in this video he is using the 6 lb can (2.89 kg) of tomato, and NOT the normal supermarket 28 ounce can.... so those looking for a recipe at home using supermarket canned tomato from this video must make the necessary adjustments and use only 1/3 or less of salt ..... otherwise this is an excellent sauce for all pizza
9 oz of salt? What? Where did I say that. And where did I say 1/3 of the can of tomatoes. Can you read? All I am saying is he is using restaurant #10 can or 6 lbs. if you have that can go ahead and follow his recipe. But if you are home with a supermarket 28 oz can, then use less. No one uses nine ounces of salt. Freakin no good deed goes unpunished. Go ahead and pour as much salt as you want. Jeez. But if you ever work in a kitchen you would know what I am talking about
@@joer1757 I have not worked in a kitchen which is why I was viewing this video for help and a guide to make homemade sauce. Your comment helped me as far as more details and direction and to be cautious of the size cans he was using. I got the 9.33 oz of salt from taking your mention of the 1/3 of my store bought can which is 28 oz. So that is 9.33 oz. I was just thinking that is a lot of salt, and would like to be sure that interpretation was right. No intention at all to offend you.
This is how we make our pizza sauce at home - tomatoes and a pinch of salt (28 oz can). The Ken Forkish book "The Elements of Pizza" is our new bible. Couple comments - he's pulsing low and slow to keep it from being too watery. I just touch the blender 2-3 times is all using Rega San Marzano whole peeled tomatoes already canned with basil leaves. And yes they have the "DOP" stamp for customs to show they're from Italia and specifically the Mt Vesuvius area. I make a sauce once a year in the fall from our garden. I have to use lots of paste and or leave the top off the pot to have it reduce down. My point is you can get awesome canned tomatoes nowadays - fresh from the garden are good but inconsistent and ten times more watery. I love the look in the video of the bright red, whole peeled tomatoes! Yum!
As a former chef, I know for a fact that the more ingredients there are in a recipe the more chance there is to screw it up. Additionally, simple recipes are usually just BETTER. Listen to this guy. He knows what he’s doing. I’d been screwing up my pizza and I watched one of his videos. Now, after 1 small adjustment I make better pizza than any restaurant in my town.
@@Blakhawk1703 as he already wrote. dont add too much ingrediences. As a chef, and italian or better barese, like Vito, we usually dont add much ingrediences in our food. but for sure we add a lot of love inside our food.
@@cesareolivieri7228 I was asking about the explicit 1 adjustment in his last sentence. I added a tsp of olive oil and my dough came out funky. I was wondering if he had same result or not.
@@Blakhawk1703 Definitely! do it. I also do it. if u have some olive oil left over, you can make herb olive oil and can add it also in the dough to make it more unique.
so you're a former chef yet still added too many ingredients to your pizza despite apparently knowing that too many ingredients screw up recipes? You're a joke and no wonder you're a "former" chef.
2:20 "One nice scoop of tomato sauce"... while holding a heap teaspoon of salt. Don't worry Vito. Everyone knows what you mean... and you're amazing the way you share your recipes with us!
@@theswashbuckjournal3924 Vito is superb but I think he misspoke. A lot of RUclipsrs edit their videos to include quick corrections but Vito didn't. Go by what he's saying and not holding. I'll be trying his recipes as soon as I buy a Pizza oven.
Vito - Vinny from NY. This was the best tip ever. I have a wood fired pizza oven at home and you added value here big time. The oven cooks the sauce and your not making Sunday gravy for an hour… the difference was fantastico! Ciao
I went in the US Navy in 1965, my first ship was home ported in Napoli and I was there for two years. The pizza was loved by the entire crew and they were only a dollar back then. Apparently Napoli has changed a lot since then. Our pizza and spaghetti was very simple but delicious. They didn't use tomato sauce. Pizza was olive oil, cooked tomato, mozzarella and that was it. The dough was so amazing and it's very hard to find it in America. It was a very chewy dough that had a flavor I can't even describe. The spaghetti was much the same but they put ground romano and parmesan. Thomas
Wenceslao Futanaki tomatoes aren’t in season all year. Canned tomatoes that were grown and picked in season are better than tomatoes that were grown and picked out of season.
Thomas, canned tomatoes are cooked tomatoes. In a large portion of the world, ripe tomatoes are seasonal. Thus, without using canned tomatoes, the "sauce" would be seasonal, as well. Whether it's from fresh tomatoes or canned tomatoes, the thick tomato liquid put on pasta or pizza is a "sauce". Same principle as making gravy, a thick liquid often made with flour usually poured over another foodstuff. Or, perhaps a thinner liquid such as soy "sauce" or Worcestershire "sauce".
I've been watching his videos for days now, learned all the basic rules and today I made the polish and I'll be making the pizza tomorrow I'm so nervous and excited at the same time
Thank you for this. 😍 So its just good tomato+ salt + fresh basil. I was stressing so much bout a good saus and what herbs to use to make it taste like pizza. So i seen the dough and saus and i will try it nedt weekend. Greetings from the netherlands
Yeah me too. Also for basic italian speghetti, its just a 1/4 to 1/2 cup of smashed garlic lightly browned in olive oil, (more like yellowed), then canned tomatoes, whole, crushed by hand and put into the pan to bubble and boil for a minute or two, add sea salt to slight salt taste. Remember salt is hard to undo. It was from a cooking show and its delicious. To get it to stick to pasta, add a 1/4 cup of the used pasta water, pre salted, as you boil it to the thickness you want.
This is great. It's EXACTLY how I've making my tomato sauce since I've been trying to make an outstanding pizza at home during the pandemic. Even the immersion blender! This video is at least 5 years old and as a new viewer to your RUclips videos I've learned a lot! But this video just confirms something I thought I came up with on my own. Hooray! For the comment that said the sauce was too thin: It depends on your can of tomatoes. I generally will pluck the tomatoes from the can and use the canned tomato juice, that the tomatoes were in the can with, after blending. If I don't need the juice to thin my sauce I make myself a Bloody Mary. No waste, all used for savory satisfaction! All vegetables and fruits are unique, and so are their canned counterparts.
ur not supposed to blend the sauce cause it will destroy the seeds and seeds contain water thats why ur sauce gets watery in the italian kitcheb everything is done with the hands and patience
Just amazing! My recipe book full of Vito recipes about dough, biga, poolish! Now i added the Pizza sauce one! Thank you Vito!! All the best! Greeting from Ireland' Piccolo Pizza & Wine Bar! 👍🏼
I love your Videos Vito, I just finished building The wood fired Mattone Barile Grande Brick oven, Your Videos are the best on RUclips. I still need to dry out the oven, but I did try this sauce recipe , I am on a low salt diet and using the CENTO brand tomatoes from Walmart and no added salt it was wonderful @ 20 mg sodium per 1/2 cup per 16" pizza it is the best and so easy with the Kitchenaid hand blender, I subscribed and am learning a lot from your Videos and sharing with all my friends.
This recipe seems so absurdly simple it couldn't possibly be good.. But it is, and it has changed my life!! I bought an immersion blender just to try it, but I used Cento brand instead since that what i can get. Thank you Vito!!
You can even use fresh Roma tomatoes... but there are some things you can do to boost their flavor and improve their texture. Quickly blanch the Roma tomatoes (whole) in rapidly-boiling water, only long enough to loosen the skin. Remove the skins, but set them aside in a small bowl. Slice the peeled tomatoes into quarters. Strain the seeds with a fine-mesh sieve over a bowl to collect the "tomato gel" and any excess tomato juice. At this point, you should only have the Roma tomato flesh. Crush the tomato flesh with your hands or pulse them gently in a blender or food processor..... the consistency should be somewhere between chunky and soupy. Set it aside in a LARGE BOWL with some basil leaves and crushed dry oregano (or fresh oregano, if it is available) and keep it chilled in the refrigerator for the moment. In a sauce pot/pan, add olive oil and the tomato skins..... stir them together first, then turn on the flame (to low~medium heat) to begin cooking them and to break down their tough texture. As the tomato skins begin to shrivel up, bring the flame down to low and add the reserved tomato "gel" and any reserved juices from the tomatoes and either bring them up to temperature or simply cook it until the mixture has been REDUCED (you're making a concentrated tomato reduction). While the mixture is HOT, add everything it to a blender or food processor.... blend it into a smooth puree, collect it into a bowl and let it cool slightly. Bring out the crushed tomato flesh from the fridge. COMBINE THE TWO! Stir them together. You'll end up with a sauce that has both ends of the spectrum: raw/fresh tomato flavor + concentrated/cooked tomato flavor. And the best part of it is that the result won't be as runny or watery. Enjoy!
Sithu Kyaw: Great point Sithu. Canned tomatoes are canned at the peak of ripeness...the tomatoes are allowed to ripen dark red on the vine before picking.
Mine is like this: one can whole peeled tomatoes in sauce a small can pure tomato paste. salt and basil leaves. Mix them all together you get a strong flavored tangy sauce.
I love the passion this guys puts in his videos. He represents his country pretty well IMO. Man, I've met some Italian people trough years, and these guys are awesome. They don't mess with cooking, and they don't mess with food at all. Cooking seems to be more of an art there. It's part of the culture, deeply rooted in the ages and it's a living art. In no other country cooking comes close to be as cultural as it is in Italy. And it seems that cooking is important in all families. I mean I'm French, and I live in France. Food means something here for us for sure, like 1000 times more than in Germany for example. But our dear Italian neighbourghs, they're just the next level of cooking. And Napoli/Southern Italy seems to be the HQ of their Cooking Art
I tried this recipe tonight and it was amazing. Thank you so much Vito! I'm opening a pizza/bbq restaurant and this is going to be my base sauce. I have another sauce I made from this base by just adding ground beef about a 4 parts sauce 1 part beef ratio. It will be killer for my snack size panzerottis.
I guess every cook makes their pizza sauce different. When i make my sauce i dont add any of the water in the can just the tomatoes itself which will result in a thicker bolder flavor. ..along with basil, oregano and EVOO. I learned a lot from Vito, keep up the good work bello.. Gratis! Aldo.
It's packed in water. The tomatoes leach out a brine from being in the water. There is enough moisture in the tomatoes without adding any extra water. Now when I make a pasta sauce I use the water, but not for pizza.
Vito, Great job. Thank you for sharing your passion with us. Nothing more personal and special than sharing how to make a meal or share a dish so we can all sit around the table with our families and experience it. Follow that up with a little Fernet, let the stomach settle and then go back for more of the delicious pizza. Thank you again Vito and keep up the great work. Look forward to you teaching me more on the art of making pizza and other meals.
I do this at work but we use to cook marinara with these dinapoli cans by: Caramelizing fennel garlic onion and deglaze and reduce with balsamic vinegar and red wine. Then we'd put the cans on the pot and add basil thyme and chili flakes. I think it's so much better but my chef says this method is better
Vito, thanks for sharing. I know (from video) that Da Michele in Napoli does the same thing by just blending the whole can of tomatoes. From Tony Gemignani I learnt to remove the juice in the can, the seeds and flower+stem from tomatoes. Without doing this, the sauce is very wet (too thin) and the seeds can make it bitter. This is how I've done it when making my own San Marzarno sauce. It is too much work so I usually make my sauce with other tomatoes which are already chopped to pieces or a base sauce. Question is if Tony and I are crazy going to such detail? :)
Jacob Pedersen You're not crazy; I was removing the seeds and juice from the can. You're right, it's just to wet for pizza sauce. Still using San Marzano's, but chopped, with some seeds. Never a complaint from my family and friends.
MishaTal1 Even when I remove the juice I end up with only about half a liter of sauce from a 5 kg can of DOP San Marzano tomatoes. This sauce is still very wet. Expensive and a lot of work for so little :)
Too much pain is the story of my life :) I'm a perfectionist so I don't just go for good, I strive to make the best pizza, a goal that is of course never achieved. Both by technique and ingredients. I agree that a long rise will be harder to work with than a short rise (not too short but 6-8 hours). Final product is not that different, I use both. Actually short rise of 6-8 hours makes the nicest looking pizzas. I have tried different sour dough starters, but yet to find any that made a huge difference. San Marzano is not my favorite tomato. It's wet from the can and does not taste that good. Perhaps I've just not been lucky with those brands I've tested. I've tried to grow my own San Marzano but not had enough luck to have enough to make a sauce yet. Perhaps next summer. I post some of my experiments with food on Instagram @blezedk. I'd love to know more about your experiments.
@@everythingsawesome put the sauce on low heat, let the water evaporate. For a small 400g can, 30 minutes on low heat is enough to make the sauce much thicker. Cons - tomatoes will not be so red, color will change to orange. Also a pinch of baking soda will reduce acidity.
When I make home made pizza, I use a good quality can of plum tomatoes, I crush them by hand, then add some salt, pepper, garlic powder, oragano, peccorino cheese, and drizzle a little olive oil. Stir and let it sit a while for the flavors to work. That's how my Barese mother did it also. Delicious every time.
well tomatoes are like steak...if you get good ones they have their own flavor...personally I don't use San Marzano "style" grown in the USA...I like the true Italian tomatoes. It's not like it's a huge price difference...if any...Cento / Alessi both make good ones. Pomi is also good as a base sauce.
To get really good Neapolitan pizza sauce you should use Neapolitan canned tomatoes, Costco has them in a green large can called "Nino tomatoes" and they are imported from Italy and make great sauce! It costs about 3.30 for a large can. Check out my pizza oven build if you guys get the chance!!
Ormai faccio la salsa di pomodoro così anch'io, a casa, vista l'impossibilità di trovare una salsa di pomodoro decente, qui in California. L'unico difetto che ho trovato per questo approccio è che tende ad andare a male un po' più in fretta della salsa "normale", ma basta mangiarla prima. ;) Grazie molte per il video e per l'idea! Per me, funziona benissimo. Mi hai salvato dal concentrato di pomodoro da ricostituire a pseudo-salsa di pomodoro del Trader Joe's (brrr...). Le salse di pomodoro al supermercato hanno una lista di ingredienti di una pagina (e non ne esiste una senza cipolla disidratata aggiunta, pare), e la "Pomì" per qualche oscuro motivo qui costa una fortuna. Trovo la Mutti al World's market, ma questa fatta coi pelati (si trovano anche buoni) è meglio, e costa meno. Il che non guasta...
i buy the organic cento san marzano tomatoes whenever they go on sale for $3 a 28oz can, but i dont use the liquid because i was told it was just tomato juice for cheap regular tomatoes. i save the juice for soups and grind the tomatoes slowly in a tomato mill.
Good videos, nice recipes and it's very kind he is sharing his knowledge with everybody. Helped me make the best pizzas i've ever done at home. If this guy would buy a good mic he'd be able to get 1 million + followers!
Vito you are amazing. I am from Sicily and I love the way you make your dough and everything else. I live in Phoenix AZ. I am glad to have found you on RUclips
I worked at Malone's for years and I would mix it is 40 gallon plastic drums but we also added garlic pepper oregano and olive oil used a electric drill with a mixing blade I would dump 35 one gallon cans in and mix
Those are one of the best tomatoes the farmers simply shipped to company the company boiled and peeled the tomatoes do you expect everyone to have a garden of the best tomatoes ?
I have finally found a simple recipe for pizza base sauce. Thanks.Sound quality is poor though - I had to put in earphones and turn volume up so I could understand what that white stuff was.
Chef, thanks so much for the Di Napoli tomato recommendation. I make sauce tonight with Di Napoli and it turned out very well, certainly fine restaurant quality. I usually grow my own tomatoes for sauce, but run out every year at this time. Di Napoli comes pretty close to home grown as the tomatoes are grown near Los Banos and canned there ( I grow tomatoes in in my backyard Santa Clara county .) I need to warn you about the amount of salt your putting in your pizza sauce. Each 102 oz can of Di Napoli has already 220 mg of Salt for every serving, 25.5 servings per large can for a total of 5610mg. It looks like you are adding about a quarter cup of salt per 102 oz can of Di Napoli tomatoes, that is approximately 67,800 mg. The total amount of salt is 73,410 mg per can, divide that by 25.5 servings and that is a whopping 2,879 mg of salt per 4 oz serving! You use at least of cup (8 oz) of sauce on each of your individual pizzas. The maximum amount of salt an individual should have per day is 2400mg before health problems start to appear.
If you can mount that kind of a Can opener somewhere in your Home, iI is by far the Best Can Opened that you can buy good Investment, will last a Lifetime also.
There are simpler and smaller ones, which do not cut the metal inside, the plate, but remove the top cap from can. Investigate what I mean. I think Idea has it. The edges are smooth. It just removes the top element from the can.
Bloody hell, there are some self-proclaimed experts making comments on here; some make sense whilst others speak drivel. I daresay none has actually cooked pizzas in a restaurant but are, rather, enthusiastic amateurs. Anyhow, Vito, thanks for sharing your method of making tomato sauce - a very simple and no-nonsense approach. The San Marzano debate brings to mind the arguments around the quality of "real" champagne versus that produced by "méthode champenoise". There's an interesting article here about a comparison made between canned tomatoes for anyone who might be interested:- www.epicurious.com/expert-advice/best-canned-tomatoes-san-marzano-italian-taste-test-article
Before pouring anything out of a can that's been mechanically opened, I wipe and clean the top can edges to remove any metal filings/residue and that lid. But, to each their own.
Vito, Tu sei Bello!! Una Domanda. My Grandmother was from Abruzzo ( Montelapiano).. She made pizza ( fato a Mano) that made me sooo happy. She could also make pasta of any region that would incorporate any ingredient of the area (when we lived in New Jersey) she would make pasta with Jersey blue shell crabs. Chocolate chip coookies that would blow my mind. Any insight into this region of Italy and of its cooking . Keep in mind this would be the late 70’s. P.S. What are your thoughSt on Dr Anthony Fauci? He is a Hero of mine.
I am Neapolitan and I was taught to use a bit of olive oil in the tomato sauce. Why don't you use it? I am just curious. Thank you for the interesting video!!! :)
Oil in tomato sauce will rise to the top and you have to mix it alot over again in big batches. Also, in his video, he tends to add the oil before and/or after cooking the pizza.
@@gristlevonraben true: but when you add a bit of oil to your sauce (and mix it well so that still stays in emulsion) the sauce will have a brighter color. Pizza is also eaten with the eyes.
@@pizzaiolonapolitain4188 Dude you are not using San Marzano tomatoes. Canned San Marzanos, when grown in the Valle del Sarno (valley of the Sarno) in Italy in compliance with Italian law, can be classified as Pomodoro S. Marzano dell'Agro Sarnese-Nocerino and have the EU "DOP" emblem on the label.
Love love your videos. Last night made your dough. Today I’m going to make a few pizzas on my grill. What do you suggest For my kitchen oven, a pizza steel or a stone?
Vito, thank you for the video. When you use the entire contents of the can which includes the liquid doesn’t it make the sauce too thin and liquidy which makes the sauce cause the pizza soggy and week. I take the tomatoes out of the can and leave the liquid out. You get less sauce for the money you paid for the can. Even if you blend less it gets too watery for me.
@@fredslayton I am just figuring this out! We are cooking on a pizza stone in a gas grill and I think that I either put too much sauce on the pizza or grill isn’t hot enough or both! This time I drained some of the juice and added it to my soup bowl in the freezer and will try spreading sauce a little thinner on the pizzas this time and hopefully it will be just right!
I watched many video. But noone explain everything as clear and sincere as you. I did live in New York 2 years . You are really good.my friend. Your.pizza looks.really good
Hello Vito, thanks for the sauce. I have one question, you said 1 teaspoon of sea salt but I think that you used a tablespoon one. So what is the correct one?
I caught that too. He tastes it at the end and says it's good--I think he must've just misspoke---it's clearly not a teaspoon full and I have a feeling he's made this a few times...
@Brain Davison in their defence he also said 'to make tomato sauce you need tomato sauce' and another time referred to the salt as tomato sauce hahahaha. My Italian sucks though so I'm not talking shit to vito. Just saying.
OK some questions. a) What about the seeds? b) In some videos, people cook the sauce in olive oil. You don't cook the sauce at all or is it already cooked?
You must use a real Italian bleander for authentic, genuine results with this recipe. Use of a North American blender will result in a tomato sauce of the type served at McDonalds.
I am being a bit of a spelling Nazi - In Italy you use a 'bleander'. Or a 'blander'. Bland means boring, plain, uninteresting. In North America we only have 'blender'. Jokes are never funny when explained.
I just think it's funny he uses sea salt and "if you can" organic basil...then uses sham Marzano style California tomatoes ...bwahahaha....pay the extra buck and get real Italian San Marzanos.
San Marzano _'style'_ tomatoes are SUB PAR. Nothing but seeds from San Marzano tomatoes grown in SUB PAR soil here in America. If you want the real deal, you have to buy the one's shipped from San Marzano. _Seems pretty simple._
Americans still think their pizza and pizza sauce is authentic... Come on! This is a perfect, simple tomato sauce for pizza. Will it work for spaghetti? Or course not; that is why it's called pizza sauce; oh, also for calzone if that's your thing...
PLEASE NOTE in this video he is using the 6 lb can (2.89 kg) of tomato, and NOT the normal supermarket 28 ounce can.... so those looking for a recipe at home using supermarket canned tomato from this video must make the necessary adjustments and use only 1/3 or less of salt ..... otherwise this is an excellent sauce for all pizza
Hey thanks for the info. Do you know where I can buy the larger cans online?
So what. You have to taste the sauce if it contains enough salt or not.
A third of the 28 oz can of tomatoes? That would be like 9.33 oz of salt! That is a whole lot of salt
9 oz of salt? What? Where did I say that. And where did I say 1/3 of the can of tomatoes. Can you read? All I am saying is he is using restaurant #10 can or 6 lbs. if you have that can go ahead and follow his recipe. But if you are home with a supermarket 28 oz can, then use less. No one uses nine ounces of salt. Freakin no good deed goes unpunished. Go ahead and pour as much salt as you want. Jeez. But if you ever work in a kitchen you would know what I am talking about
@@joer1757 I have not worked in a kitchen which is why I was viewing this video for help and a guide to make homemade sauce. Your comment helped me as far as more details and direction and to be cautious of the size cans he was using. I got the 9.33 oz of salt from taking your mention of the 1/3 of my store bought can which is 28 oz. So that is 9.33 oz. I was just thinking that is a lot of salt, and would like to be sure that interpretation was right. No intention at all to offend you.
This is how we make our pizza sauce at home - tomatoes and a pinch of salt (28 oz can). The Ken Forkish book "The Elements of Pizza" is our new bible. Couple comments - he's pulsing low and slow to keep it from being too watery. I just touch the blender 2-3 times is all using Rega San Marzano whole peeled tomatoes already canned with basil leaves. And yes they have the "DOP" stamp for customs to show they're from Italia and specifically the Mt Vesuvius area. I make a sauce once a year in the fall from our garden. I have to use lots of paste and or leave the top off the pot to have it reduce down. My point is you can get awesome canned tomatoes nowadays - fresh from the garden are good but inconsistent and ten times more watery. I love the look in the video of the bright red, whole peeled tomatoes! Yum!
As a former chef, I know for a fact that the more ingredients there are in a recipe the more chance there is to screw it up. Additionally, simple recipes are usually just BETTER. Listen to this guy. He knows what he’s doing. I’d been screwing up my pizza and I watched one of his videos. Now, after 1 small adjustment I make better pizza than any restaurant in my town.
what was your adjustment? I been enjoying learning making my own recently.
@@Blakhawk1703 as he already wrote. dont add too much ingrediences.
As a chef, and italian or better barese, like Vito, we usually dont add much ingrediences in our food. but for sure we add a lot of love inside our food.
@@cesareolivieri7228 I was asking about the explicit 1 adjustment in his last sentence. I added a tsp of olive oil and my dough came out funky. I was wondering if he had same result or not.
@@Blakhawk1703 Definitely! do it. I also do it. if u have some olive oil left over, you can make herb olive oil and can add it also in the dough to make it more unique.
so you're a former chef yet still added too many ingredients to your pizza despite apparently knowing that too many ingredients screw up recipes? You're a joke and no wonder you're a "former" chef.
Keep it up vito, i can see in the comments that people are very rude to you by any reasons. Just move on and continue doing your videos. Good luck.
sergio rocco thank you so much
I don't really pay attention is just jealousy
I like the video, but California tomatoes verses Italy grown tomatoes shocked me: REALLY???
CT! I grow San Marzano Tomatos in my yard. I live in Missouri. They are still San Mazano Tomatos. They are heirloom tomatos.
sergio rocco was
sergio rocco we live you rocco and your mother in law
2:20 "One nice scoop of tomato sauce"... while holding a heap teaspoon of salt.
Don't worry Vito. Everyone knows what you mean... and you're amazing the way you share your recipes with us!
i lived in roma 1 year in 2002 , i like the way italians speak english
@copchie specially when they say " pronto " ruclips.net/video/G0FJCsOV7CA/видео.html
Are we sure it’s salt? I thought it might be Parmesan. It’s texture confuses me. I’d like to use his recipe.
@@theswashbuckjournal3924 Vito is superb but I think he misspoke. A lot of RUclipsrs edit their videos to include quick corrections but Vito didn't.
Go by what he's saying and not holding. I'll be trying his recipes as soon as I buy a Pizza oven.
@@abdulmismail Ooni Koda!
Vito - Vinny from NY. This was the best tip ever. I have a wood fired pizza oven at home and you added value here big time. The oven cooks the sauce and your not making Sunday gravy for an hour… the difference was fantastico! Ciao
I went in the US Navy in 1965, my first ship was home ported in Napoli and I was there for two years. The pizza was loved by the entire crew and they were only a dollar back then. Apparently Napoli has changed a lot since then. Our pizza and spaghetti was very simple but delicious. They didn't use tomato sauce. Pizza was olive oil, cooked tomato, mozzarella and that was it. The dough was so amazing and it's very hard to find it in America. It was a very chewy dough that had a flavor I can't even describe. The spaghetti was much the same but they put ground romano and parmesan.
Thomas
sour dough? maybe
Thanks for sharing Thomas
Wenceslao Futanaki tomatoes aren’t in season all year. Canned tomatoes that were grown and picked in season are better than tomatoes that were grown and picked out of season.
I was in Rome in 235 A.C and the seafood was amazing
Thomas, canned tomatoes are cooked tomatoes. In a large portion of the world, ripe tomatoes are seasonal. Thus, without using canned tomatoes, the "sauce" would be seasonal, as well. Whether it's from fresh tomatoes or canned tomatoes, the thick tomato liquid put on pasta or pizza is a "sauce". Same principle as making gravy, a thick liquid often made with flour usually poured over another foodstuff. Or, perhaps a thinner liquid such as soy "sauce" or Worcestershire "sauce".
I've been watching his videos for days now, learned all the basic rules and today I made the polish and I'll be making the pizza tomorrow I'm so nervous and excited at the same time
I used to make tomato sauce so WRONG lol. The simplicity of this recipe is mind boggling. Great video thanks for sharing
Thank you for this. 😍
So its just good tomato+ salt + fresh basil. I was stressing so much bout a good saus and what herbs to use to make it taste like pizza. So i seen the dough and saus and i will try it nedt weekend. Greetings from the netherlands
Yeah me too. Also for basic italian speghetti, its just a 1/4 to 1/2 cup of smashed garlic lightly browned in olive oil, (more like yellowed), then canned tomatoes, whole, crushed by hand and put into the pan to bubble and boil for a minute or two, add sea salt to slight salt taste. Remember salt is hard to undo. It was from a cooking show and its delicious. To get it to stick to pasta, add a 1/4 cup of the used pasta water, pre salted, as you boil it to the thickness you want.
@@gristlevonraben How much canned tomatoes for all that garlic? 😁
This is great. It's EXACTLY how I've making my tomato sauce since I've been trying to make an outstanding pizza at home during the pandemic. Even the immersion blender! This video is at least 5 years old and as a new viewer to your RUclips videos I've learned a lot! But this video just confirms something I thought I came up with on my own. Hooray!
For the comment that said the sauce was too thin: It depends on your can of tomatoes. I generally will pluck the tomatoes from the can and use the canned tomato juice, that the tomatoes were in the can with, after blending. If I don't need the juice to thin my sauce I make myself a Bloody Mary. No waste, all used for savory satisfaction! All vegetables and fruits are unique, and so are their canned counterparts.
I add a bit of olive oil, as I like th flavor and use the sauce as a dipping sauce, too.
ur not supposed to blend the sauce cause it will destroy the seeds and seeds contain water thats why ur sauce gets watery
in the italian kitcheb everything is done with the hands and patience
Put some Paprika, bell pepper, and a bit of garlic into the sauce. Tastes way better.
Love these videos, I am making pizza better than ever!
Vito seems like such a nice guy. Has become my pizza go to expert
the most passionate pizzamaker that i've ever saw
Just amazing! My recipe book full of Vito recipes about dough, biga, poolish! Now i added the Pizza sauce one! Thank you Vito!! All the best! Greeting from Ireland' Piccolo Pizza & Wine Bar! 👍🏼
I love your Videos Vito, I just finished building The wood fired Mattone Barile Grande Brick oven, Your Videos are the best on RUclips. I still need to dry out the oven, but I did try this sauce recipe , I am on a low salt diet and using the CENTO brand tomatoes from Walmart and no added salt it was wonderful @ 20 mg sodium per 1/2 cup per 16" pizza it is the best and so easy with the Kitchenaid hand blender, I subscribed and am learning a lot from your Videos and sharing with all my friends.
Thankyou Vito for showing how to make a great pizza sauce and sharing you secrets with everyone.
Keep the videos coming.
Cheers from Australia !
This recipe seems so absurdly simple it couldn't possibly be good.. But it is, and it has changed my life!! I bought an immersion blender just to try it, but I used Cento brand instead since that what i can get. Thank you Vito!!
I needed this channel years ago.
You can even use fresh Roma tomatoes... but there are some things you can do to boost their flavor and improve their texture. Quickly blanch the Roma tomatoes (whole) in rapidly-boiling water, only long enough to loosen the skin. Remove the skins, but set them aside in a small bowl. Slice the peeled tomatoes into quarters. Strain the seeds with a fine-mesh sieve over a bowl to collect the "tomato gel" and any excess tomato juice. At this point, you should only have the Roma tomato flesh. Crush the tomato flesh with your hands or pulse them gently in a blender or food processor..... the consistency should be somewhere between chunky and soupy. Set it aside in a LARGE BOWL with some basil leaves and crushed dry oregano (or fresh oregano, if it is available) and keep it chilled in the refrigerator for the moment. In a sauce pot/pan, add olive oil and the tomato skins..... stir them together first, then turn on the flame (to low~medium heat) to begin cooking them and to break down their tough texture. As the tomato skins begin to shrivel up, bring the flame down to low and add the reserved tomato "gel" and any reserved juices from the tomatoes and either bring them up to temperature or simply cook it until the mixture has been REDUCED (you're making a concentrated tomato reduction). While the mixture is HOT, add everything it to a blender or food processor.... blend it into a smooth puree, collect it into a bowl and let it cool slightly. Bring out the crushed tomato flesh from the fridge. COMBINE THE TWO! Stir them together. You'll end up with a sauce that has both ends of the spectrum: raw/fresh tomato flavor + concentrated/cooked tomato flavor. And the best part of it is that the result won't be as runny or watery. Enjoy!
rkmugen , Seriously? you feel the need to write all this on a Maestro Pizzaioli's wall? Ego ego! Maybe a poop fell on you?
rkmugen ky oi di ol
I think it's good clear instructions, you can hate on him all you want, this gives you non runny sauce that is worthwhile.
you might be surprised but canned tomatoes taste better. Fresh tomatoes are transported while they are raw.
Sithu Kyaw: Great point Sithu. Canned tomatoes are canned at the peak of ripeness...the tomatoes are allowed to ripen dark red on the vine before picking.
Mine is like this:
one can whole peeled tomatoes in sauce
a small can pure tomato paste.
salt and basil leaves.
Mix them all together you get a strong flavored tangy sauce.
@A B C this is Thailand 😂
tomato paste has no place on pizza
Thanks Vito! Just made a batch for some homemade pizza tonight. Finally feel like I got my dough perfect!
Thanks vito you always make me look like a professional. Keep up the good work.
I love the passion this guys puts in his videos. He represents his country pretty well IMO. Man, I've met some Italian people trough years, and these guys are awesome. They don't mess with cooking, and they don't mess with food at all. Cooking seems to be more of an art there. It's part of the culture, deeply rooted in the ages and it's a living art. In no other country cooking comes close to be as cultural as it is in Italy. And it seems that cooking is important in all families. I mean I'm French, and I live in France. Food means something here for us for sure, like 1000 times more than in Germany for example. But our dear Italian neighbourghs, they're just the next level of cooking. And Napoli/Southern Italy seems to be the HQ of their Cooking Art
I whole heartedly agree. When the French go eat a baguette and cold cuts as a meal, you know Italy has a way better food culture!
Perfect , simplicity is the key , just nice sweet tangy tomatoes and rich salty moz to balance
I tried this recipe tonight and it was amazing. Thank you so much Vito! I'm opening a pizza/bbq restaurant and this is going to be my base sauce. I have another sauce I made from this base by just adding ground beef about a 4 parts sauce 1 part beef ratio. It will be killer for my snack size panzerottis.
That sauce is so good. I want to drink it. Great video!
use a gallon of gin with the leftovers to make a pail of Bloody Mary
Amazing sauce! Everybody loved it. Thank you Vito, your passion is contagious.
I guess every cook makes their pizza sauce different. When i make my sauce i dont add any of the water in the can just the tomatoes itself which will result in a thicker bolder flavor. ..along with basil, oregano and EVOO. I learned a lot from Vito, keep up the good work bello.. Gratis! Aldo.
@Matthew Schellenberg extra virgin olive oil.
You're throwing away tomato juice, there's no water in the can. Just boil it down to thicken it.
@Matthew Schellenberg EVOO is extra virgin olive oil.
It's packed in water. The tomatoes leach out a brine from being in the water. There is enough moisture in the tomatoes without adding any extra water. Now when I make a pasta sauce I use the water, but not for pizza.
Vito,
Great job. Thank you for sharing your passion with us. Nothing more personal and special than sharing how to make a meal or share a dish so we can all sit around the table with our families and experience it. Follow that up with a little Fernet, let the stomach settle and then go back for more of the delicious pizza.
Thank you again Vito and keep up the great work. Look forward to you teaching me more on the art of making pizza and other meals.
Tried the exact recipe, amazing ! Loved it
Did he say salt or sugar
@@christiangalietta6838 Salt
@@christiangalietta6838 i heard him say "Tomato sauce" when he picked up that "salt" LOL
I do this at work but we use to cook marinara with these dinapoli cans by:
Caramelizing fennel garlic onion and deglaze and reduce with balsamic vinegar and red wine. Then we'd put the cans on the pot and add basil thyme and chili flakes. I think it's so much better but my chef says this method is better
Vito, thanks for sharing. I know (from video) that Da Michele in Napoli does the same thing by just blending the whole can of tomatoes. From Tony Gemignani I learnt to remove the juice in the can, the seeds and flower+stem from tomatoes. Without doing this, the sauce is very wet (too thin) and the seeds can make it bitter. This is how I've done it when making my own San Marzarno sauce. It is too much work so I usually make my sauce with other tomatoes which are already chopped to pieces or a base sauce. Question is if Tony and I are crazy going to such detail? :)
Jacob Pedersen You're not crazy; I was removing the seeds and juice from the can. You're right, it's just to wet for pizza sauce. Still using San Marzano's, but chopped, with some seeds. Never a complaint from my family and friends.
MishaTal1 Even when I remove the juice I end up with only about half a liter of sauce from a 5 kg can of DOP San Marzano tomatoes. This sauce is still very wet. Expensive and a lot of work for so little :)
I've been happy with all the Marzano products I've bought. So I just switched to smaller cans of the product.
Too much pain is the story of my life :) I'm a perfectionist so I don't just go for good, I strive to make the best pizza, a goal that is of course never achieved. Both by technique and ingredients. I agree that a long rise will be harder to work with than a short rise (not too short but 6-8 hours). Final product is not that different, I use both. Actually short rise of 6-8 hours makes the nicest looking pizzas.
I have tried different sour dough starters, but yet to find any that made a huge difference.
San Marzano is not my favorite tomato. It's wet from the can and does not taste that good. Perhaps I've just not been lucky with those brands I've tested. I've tried to grow my own San Marzano but not had enough luck to have enough to make a sauce yet. Perhaps next summer.
I post some of my experiments with food on Instagram @blezedk. I'd love to know more about your experiments.
@@everythingsawesome put the sauce on low heat, let the water evaporate. For a small 400g can, 30 minutes on low heat is enough to make the sauce much thicker. Cons - tomatoes will not be so red, color will change to orange. Also a pinch of baking soda will reduce acidity.
When I make home made pizza, I use a good quality can of plum tomatoes, I crush them by hand, then add some salt, pepper, garlic powder, oragano, peccorino cheese, and drizzle a little olive oil. Stir and let it sit a while for the flavors to work. That's how my Barese mother did it also. Delicious every time.
With a name like Vito Iacopelli, you just know the pizza sauce is gonna be good.
I love NaPoali tomato! I always cook mine first with garlic and onion, but will definitely try this. Thanks for the video!
The best thing I've scene in Years!!!!
Seen*
Made like this tonight. Best pizza I ever made. Grazie, Signore 👊
I love this. 3 Ingredients only needed for fantastic taste and awesome texture.
well tomatoes are like steak...if you get good ones they have their own flavor...personally I don't use San Marzano "style" grown in the USA...I like the true Italian tomatoes. It's not like it's a huge price difference...if any...Cento / Alessi both make good ones. Pomi is also good as a base sauce.
BloozeDaddy i go for the local tomatoes
At least they don't stay 45 day i a container getting hot and cold in the ocean
BloozeDaddy f
L, LMAO
Love your videos!!!! ❤️
To get really good Neapolitan pizza sauce you should use Neapolitan canned tomatoes, Costco has them in a green large can called "Nino tomatoes" and they are imported from Italy and make great sauce! It costs about 3.30 for a large can. Check out my pizza oven build if you guys get the chance!!
California tomatoes > Italian Tomatoes
Thank You, I'm going to give it a try. :)
Thanks so much Vito. Really appreciate the simplicity of this. :-)
Ormai faccio la salsa di pomodoro così anch'io, a casa, vista l'impossibilità di trovare una salsa di pomodoro decente, qui in California.
L'unico difetto che ho trovato per questo approccio è che tende ad andare a male un po' più in fretta della salsa "normale", ma basta mangiarla prima. ;)
Grazie molte per il video e per l'idea! Per me, funziona benissimo. Mi hai salvato dal concentrato di pomodoro da ricostituire a pseudo-salsa di pomodoro del Trader Joe's (brrr...). Le salse di pomodoro al supermercato hanno una lista di ingredienti di una pagina (e non ne esiste una senza cipolla disidratata aggiunta, pare), e la "Pomì" per qualche oscuro motivo qui costa una fortuna. Trovo la Mutti al World's market, ma questa fatta coi pelati (si trovano anche buoni) è meglio, e costa meno. Il che non guasta...
I watch this everytime I eat pizza lol :)
Here the same
Eat lasagne atm
kehlani yachty
i buy the organic cento san marzano tomatoes whenever they go on sale for $3 a 28oz can, but i dont use the liquid because i was told it was just tomato juice for cheap regular tomatoes. i save the juice for soups and grind the tomatoes slowly in a tomato mill.
Good videos, nice recipes and it's very kind he is sharing his knowledge with everybody. Helped me make the best pizzas i've ever done at home. If this guy would buy a good mic he'd be able to get 1 million + followers!
Vito you are amazing. I am from Sicily and I love the way you make your dough and everything else.
I live in Phoenix AZ. I am glad to have found you on RUclips
Rosa Harvan we currently live in Sicily! Augusta 😍
@@samariens596 I was born in Ventimiglia near Palermo.. You are lucky to live in such a beautiful island
Wonderful, super simple, no cooking.
Thanks !
I worked at Malone's for years and I would mix it is 40 gallon plastic drums but we also added garlic pepper oregano and olive oil used a electric drill with a mixing blade I would dump 35 one gallon cans in and mix
You worked so hard on that sauce
🤣
The secret its in the dough not in the sauce or topins
Those are one of the best tomatoes the farmers simply shipped to company the company boiled and peeled the tomatoes do you expect everyone to have a garden of the best tomatoes ?
@@maxnovara3407 secret is in the sauce
So awesome and inspiring to have you teach me how to make pizza!! Thanks for taking the time to share...you are awesome.
5:38 F*ck off in the background.. haha.. Awesome video. Thanks for sharing
Long live Vito! Great passion!
I have finally found a simple recipe for pizza base sauce. Thanks.Sound quality is poor though - I had to put in earphones and turn volume up so I could understand what that white stuff was.
What was the white powder?
Chef, thanks so much for the Di Napoli tomato recommendation. I make sauce tonight with Di Napoli and it turned out very well, certainly fine restaurant quality. I usually grow my own tomatoes for sauce, but run out every year at this time. Di Napoli comes pretty close to home grown as the tomatoes are grown near Los Banos and canned there ( I grow tomatoes in in my backyard Santa Clara county .) I need to warn you about the amount of salt your putting in your pizza sauce. Each 102 oz can of Di Napoli has already 220 mg of Salt for every serving, 25.5 servings per large can for a total of 5610mg. It looks like you are adding about a quarter cup of salt per 102 oz can of Di Napoli tomatoes, that is approximately 67,800 mg. The total amount of salt is 73,410 mg per can, divide that by 25.5 servings and that is a whopping 2,879 mg of salt per 4 oz serving! You use at least of cup (8 oz) of sauce on each of your individual pizzas. The maximum amount of salt an individual should have per day is 2400mg before health problems start to appear.
If you can mount that kind of a Can opener somewhere in your Home, iI is by far the Best Can Opened that you can buy good Investment, will last a Lifetime also.
There are simpler and smaller ones, which do not cut the metal inside, the plate, but remove the top cap from can. Investigate what I mean. I think Idea has it. The edges are smooth. It just removes the top element from the can.
Thank you, great video,
Bloody hell, there are some self-proclaimed experts making comments on here; some make sense whilst others speak drivel. I daresay none has actually cooked pizzas in a restaurant but are, rather, enthusiastic amateurs. Anyhow, Vito, thanks for sharing your method of making tomato sauce - a very simple and no-nonsense approach. The San Marzano debate brings to mind the arguments around the quality of "real" champagne versus that produced by "méthode champenoise".
There's an interesting article here about a comparison made between canned tomatoes for anyone who might be interested:-
www.epicurious.com/expert-advice/best-canned-tomatoes-san-marzano-italian-taste-test-article
Before pouring anything out of a can that's been mechanically opened, I wipe and clean the top can edges to remove any metal filings/residue and that lid.
But, to each their own.
Grande Vito!!la ricetta più importante è la passione come dici te!!
Thank you! You rock!
I've seen one recipe where, after they blend the tomatoes a bit, they filter it, and discard the water.
That clear Tomato fluid is a sought after chilled/cold soup/consomme. Don't ever throw it away; it's tomato nectar.
@@grahamdouglas-meyer3630 nice tip
Pl show tomato sauce from scrap
I have seen that some do that too.
It's cool that you mention it's from California. Most San Marzano are not from Italy, but I tasted it, and it's good!
Fair play it take a top chef to open a tin ,and blend it 🤣 . I must be a master in my kitchen 😀
Vito, Tu sei Bello!! Una Domanda. My Grandmother was from Abruzzo ( Montelapiano).. She made pizza ( fato a Mano) that made me sooo happy. She could also make pasta of any region that would incorporate any ingredient of the area (when we lived in New Jersey) she would make pasta with Jersey blue shell crabs.
Chocolate chip coookies that would blow my mind. Any insight into this region of Italy and
of its cooking . Keep in mind this would be the late 70’s. P.S. What are your thoughSt on Dr Anthony
Fauci? He is a Hero of mine.
I am Neapolitan and I was taught to use a bit of olive oil in the tomato sauce. Why don't you use it? I am just curious. Thank you for the interesting video!!! :)
Oil in tomato sauce will rise to the top and you have to mix it alot over again in big batches. Also, in his video, he tends to add the oil before and/or after cooking the pizza.
@@gristlevonraben true: but when you add a bit of oil to your sauce (and mix it well so that still stays in emulsion) the sauce will have a brighter color. Pizza is also eaten with the eyes.
@@netkomm excellent point!
Subscribed, you’re a very friendly and competent man.
that blender sounds like me after a heavy night of drinking
Atsa bigga can opener! 😄 Thanks for this recipe Vito. Will try soon.
Thanks for all the vid now i make pizz at home like evhery week i dont want to buy pizza its better at home need an oven stone 😀🤘🍻
Simple enough and sooo tasty. Thank you 😊
Vito !!!!!!! I remember you when you were at Michael's .keep up the good work buddy. Chao
Simple recipe. I tweaked it with brown sugar (2 to 1 with salt👍), add oregano sometimes. But, simpler is better 😁.
What do you think about mixing only with hands to avoid the acidity in the seeds ? Too much work ?
Yes but san marezano tomatoe is sweet
@@pizzaiolonapolitain4188 San Marzano STYLE. big difference.
@@legacymaiden4209 so not the same name
@@pizzaiolonapolitain4188 Dude you are not using San Marzano tomatoes. Canned San Marzanos, when grown in the Valle del Sarno (valley of the Sarno) in Italy in compliance with Italian law, can be classified as Pomodoro S. Marzano dell'Agro Sarnese-Nocerino and have the EU "DOP" emblem on the label.
Love love your videos. Last night made your dough. Today I’m going to make a few pizzas on my grill. What do you suggest For my kitchen oven, a pizza steel or a stone?
One tsp of salt... Tablespoon!!!
Also note that was the flaky (kosher ) salt and not the fine table salt. Using regular table salt in that amount would make the sauce way too salty.
@@nanoflower1 I was confused as to how much salt to add. It looked like a tablespoon but that would be too salty.
Sei il più forte ! Grazie Vito ! Congratulazione !
Vito, thank you for the video.
When you use the entire contents of the can which includes the liquid doesn’t it make the sauce too thin and liquidy which makes the sauce cause the pizza soggy and week. I take the tomatoes out of the can and leave the liquid out. You get less sauce for the money you paid for the can. Even if you blend less it gets too watery for me.
The idea is that when that sauce gets hit by a 700-900F degree oven, the water immediately steams away. If making at home you may need a thicker sauce
@@fredslayton I am just figuring this out! We are cooking on a pizza stone in a gas grill and I think that I either put too much sauce on the pizza or grill isn’t hot enough or both! This time I drained some of the juice and added it to my soup bowl in the freezer and will try spreading sauce a little thinner on the pizzas this time and hopefully it will be just right!
You are the best .I salute you
I watched many video. But noone explain everything as clear and sincere as you. I did live in New York 2 years . You are really good.my friend. Your.pizza looks.really good
@2:21 one nice scoop of tomato sauce ::DD:D:Dd Sea salt dmmm
You are the best 💐🤩🍕🍕🍕🍕
Thank you. I was wondering what the white powder was.
Nice video, what about if iam using fresh tomatoes?
What was that that you added to the tomato sauce with the spoon? Flour? Sugar, salt???
Salt
He said it was salt , it was even written at the bottom of the screen.
@@maittlen I heard tomato sauce, so I was looking at the comments.
He said sea salt earlier when he was just talking about what was on the table.
YOU HELP ME GET OVER MY FEAR AND FEED MYSELF DURING THIS CORONAVIRUS PANDEMIC
AND I JUST REALIZE THAT NOW. THANK YOU !!♡!!
Hello Vito, thanks for the sauce. I have one question, you said 1 teaspoon of sea salt but I think that you used a tablespoon one. So what is the correct one?
I caught that too. He tastes it at the end and says it's good--I think he must've just misspoke---it's clearly not a teaspoon full and I have a feeling he's made this a few times...
Hello from Greece Vito! Fantastic videos
Was that a scoop of salt or parmesan cheese? you said a scoop of tomatoe sauce. ??
Can't fucken understand this guy
Lukas Lysiak ahahaha come on is easy
Lol
James Reed is salt😆
@Brain Davison in their defence he also said 'to make tomato sauce you need tomato sauce' and another time referred to the salt as tomato sauce hahahaha.
My Italian sucks though so I'm not talking shit to vito. Just saying.
So happy that I found this video and your channel.
OK some questions. a) What about the seeds? b) In some videos, people cook the sauce in olive oil. You don't cook the sauce at all or is it already cooked?
in the can they should already be cooked during the canning process
No cooking needed, it will cooks in the owen
I would cook the sauce a bit to thicken it but it can be used straight from the can. Depends on your preference.
So easy so perfect! Thank you so much!
You must use a real Italian bleander for authentic, genuine results with this recipe.
Use of a North American blender will result in a tomato sauce of the type served at McDonalds.
u just got trolled mongol
Andrew G. Whitaker I hope that you are joking with this because I'm Italian and in Italy everyone uses the same blander
What's the difference?
I am being a bit of a spelling Nazi -
In Italy you use a 'bleander'.
Or a 'blander'. Bland means boring, plain, uninteresting.
In North America we only have 'blender'.
Jokes are never funny when explained.
Andrew G. Whitaker sorry but still don't understand
It needs to be funny in order to be considered a joke. Epic fail Andrew.
Nice job very simple bravo 👏 chef
Teaspoon, my ass. That's a tablespoon, at least.
He said '' A little spoon''
No, he said 1 tea spoon
He said tea spoon. It's more like 15 tea spoons.
Im a little late but i do assume you don't buy huge ass cans like these and if you don't it'd be a Tea Spoon for you.
I just think it's funny he uses sea salt and "if you can" organic basil...then uses sham Marzano style California tomatoes ...bwahahaha....pay the extra buck and get real Italian San Marzanos.
San Marzano _'style'_ tomatoes are SUB PAR. Nothing but seeds from San Marzano tomatoes grown in SUB PAR soil here in America.
If you want the real deal, you have to buy the one's shipped from San Marzano. _Seems pretty simple._
Teaspoon? You must have big teacups. That is a table spoon
Great recipe man! Wife and kids loved it
Love u with all my respect for u
quando hai scritto don't forget passion ho detto: Grande! perche per me fare la pizza non è solo un lavoro, è una vera passione. Grande!
Americans still think their pizza and pizza sauce is authentic... Come on!
This is a perfect, simple tomato sauce for pizza.
Will it work for spaghetti? Or course not; that is why it's called pizza sauce; oh, also for calzone if that's your thing...
My mom is the owner of that type of tomato sauce
Once a month right?
@@Retro.Studio underrated comment