I always use chorizo with my pizza pie 👍🏻 I know it might sound weird but try using two anchovy fillets in your sauce before you add the tomatoes let it cook n break down in that garlic and oil n herbs . It’s a game changer lol
A slow cooked sauce will bring out the natural sugars of the tomatoes. That's why my Italian and Greek family started their tomatoes at 0700 for serving at 3pm on a Sunday with zero sugar. The gravy was saved for pizza which had all of those delicious meat drippings in it. The meats were Italian sausage, meatballs, pork ribs, and braciole that were 1/2 pan seared and thrown into the tomato gravy to finish cooking.
As a pizzaiolo - that was hard to watch. I appreciate that you're trying out other stuff too though. If you want to get thin crust, you need to make a dough with a high hydration. And - you never roll out your pizza dough. That is something for your Christmas cookies. My friend Vito Iacopelli has all the tips and trick you could possibly need to make a great neapolitana here on his youtube channel. I'm sure if you invite him over, he would even show you in person how to make a good Italian pizza.
I've probably made 10000 pizzas and how you slap the dough out doesn't make it taste any better. Some of the most famous pizzaiolos roll their dough out. A real pizzaiolo would share their passion with the less experienced instead of shaming them. Food made with love tastes better so if you're this hateful about pizza I wouldn't want to try yours...
@@mg-by7uu Haha - man, you must have gotten up on the wrong foot today if you managed to read anything hateful or shaming in my comment. I wish you all the best. Take care of yourself.
Love you guys it's videos this was a great idea because it really does make a difference chef Nate CJ you guys are awesome thank you for the live reaction and judging !❤❤
Sometimes you have to break the tarte out of your tomato sauce molasses or brown sugar and parmesan cheese mixed in seems to do good job. Every time I make a pizza it's always different and I never seem to get sick of it😊
The uncooked sauce sounds like it'd be super good. I use Betty's sauce recipe its pretty tasty though. You should have done a jarred sauce too. 🙂 thanks for the testing Nate 👏🧡🧡🧡🧡🖤🧡
Well of course you cooked the tomato flavor out. You had extra ingredients in it. The uncooked was basically the canned tomatoes and spices you threw in. You cooked half an onion and some fresh herbs for the cooked sauce. The balance was gonna be off.
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I always use chorizo with my pizza pie 👍🏻 I know it might sound weird but try using two anchovy fillets in your sauce before you add the tomatoes let it cook n break down in that garlic and oil n herbs . It’s a game changer lol
A slow cooked sauce will bring out the natural sugars of the tomatoes. That's why my Italian and Greek family started their tomatoes at 0700 for serving at 3pm on a Sunday with zero sugar. The gravy was saved for pizza which had all of those delicious meat drippings in it. The meats were Italian sausage, meatballs, pork ribs, and braciole that were 1/2 pan seared and thrown into the tomato gravy to finish cooking.
As a pizzaiolo - that was hard to watch. I appreciate that you're trying out other stuff too though.
If you want to get thin crust, you need to make a dough with a high hydration. And - you never roll out your pizza dough. That is something for your Christmas cookies. My friend Vito Iacopelli has all the tips and trick you could possibly need to make a great neapolitana here on his youtube channel. I'm sure if you invite him over, he would even show you in person how to make a good Italian pizza.
I've probably made 10000 pizzas and how you slap the dough out doesn't make it taste any better. Some of the most famous pizzaiolos roll their dough out. A real pizzaiolo would share their passion with the less experienced instead of shaming them. Food made with love tastes better so if you're this hateful about pizza I wouldn't want to try yours...
@@mg-by7uu Haha - man, you must have gotten up on the wrong foot today if you managed to read anything hateful or shaming in my comment. I wish you all the best. Take care of yourself.
Love you guys it's videos this was a great idea because it really does make a difference chef Nate CJ you guys are awesome thank you for the live reaction and judging !❤❤
Slow simmered sauce for two hours and well seasoned will always be the best. So rich in flavor and depth.
I think that when using a home oven, not a pizza oven, then it is better to pre-cook the pizza sauce
Sometimes you have to break the tarte out of your tomato sauce molasses or brown sugar and parmesan cheese mixed in seems to do good job. Every time I make a pizza it's always different and I never seem to get sick of it😊
Thanks for the "raw" truth Nate! - Those BOTH looked awesome! - Cheers!
I want to see a pizza dough recipe comparison
My dough always fails!!!
ya but I would have liked to see the cooked one not put in the food processor. Then maybe you would keep a little more of that freshness?
The uncooked sauce sounds like it'd be super good. I use Betty's sauce recipe its pretty tasty though. You should have done a jarred sauce too. 🙂 thanks for the testing Nate 👏🧡🧡🧡🧡🖤🧡
Straight from the van Nate! Enjoyed the video Cheers and enjoy the new oven 🍻
Raw Buddy
I've been on the sauce for years 😂
Well of course you cooked the tomato flavor out. You had extra ingredients in it. The uncooked was basically the canned tomatoes and spices you threw in. You cooked half an onion and some fresh herbs for the cooked sauce. The balance was gonna be off.
Deteoit style, sauce cooked down until its thiccc