just discovered your channel and im hooked! ive been on a pizza journey myself without using any guidance, but your channel is answering all the questions ive been thinking about! keep it up
I loved how simple this sauce was and shockingly cheap! I normally pay $3 for a tiny 6 oz jar of pizza sauce and most of them don’t taste good. I made this tonight for your New York style recipe by doing a combo of hand squeezing first then just a few seconds around the bowl with a submersion blender. At first when I tasted it, it tasted under salted (I used the 1/2 tsp for 400g) but the finished pizza was just right in saltiness from the mozzarella cheese and mild Italian sausage I topped it with. Thank you! 🍕
I only ever bought some once, because I felt ripped off with the amount given and that the overriding taste was just sweetness. I started to make my own but the additions to it left it tasting like bolognese - the only thing I add now is salt and some fresh basil, I`m going to have to find these San Marzano tomatoes though...
Made this today and was a bit dubious as to the simplicity of it. But by far - THE BEST SAUCE EVER!!!!!! Really made the pizza 10/10 and I’ve been practicing practicing practicing for ages!!!! Thank you!!
This channel is going to blow up! I love these vids...great tips and techniques and very fun to watch. I just got my ooni fyra and these vids are a lifesaver. No more unplanned Calzones!
Second year growing San Marzanos in Southern California and they love the weather, some of the best tasting tomatoes ever. Finally making a pizza myself this year, last season I gave them all away to everyone's enjoyment.
Great video. Personally I don't like to buy the expensive cans of tomato, becuase where I live it is about 3 or 4 times the cost of a cheaper one, and it does not taste 3 or 4 times better than the cheaper one. Occasionally when I buy an expensive san marzano, I only add salt. But usually if I make the sauce with the cheap one (btw also whole peeled tomato can), I add a tiny bit of sugar, about 2-3 grams, salt, a tiny bit of pepper (a lot of authentic italian pizzerias add pepper too) and a bit of olive oil. I get a super delicious sauce like that, but it still only tastes like tomatoes, so it's perfect.
This has made my morning coffee break! Firstly for the authentically simple Italian sauce method, secondly because you made me laugh, and finally because I am in love with you because you brought woodfired pizza and other yummies to my back garden with your Stadler Oven 2.0 I make an awesome butterflied leg of lamb which just about squeezes into the oven in a foil covered pyrex dish for about 25 mins with 5-10 mins uncovered for beautifully pink and tender lamb with perfect charring on the outside. I LOVE YOU MR STADLER! (Is that too much... OK, I'll get my coat). ; )
So do you use all the liquid in the can with the whole tomatoes? In my cam it is tomato purée and some basil leaves with them. Should I strain the really liquid part out and then crush tomatoes?
@@sandrowsmaybe try cooking it a tiny bit then to match the level of cookedness in canned tomatoes. Or just try it without cooking and see how you like it and go from there
Very nice 👍🏻 Thanks a lot …. For the first time I will try make a Italian pizza … And using your recipe… I am a Brazilian normal person that’s love pizza. ✨ and the secret about yeast and salt was awesome 👏🏻
@@pieterstadler3485 I have had those issues to on copyright.but I only use BenSound and put them at the end in my drop arrow and so I challenge RUclips that it was royalty free.. Once the check it out. They apologized and all was okay.. Cheers Famo59
great videos. would love to see the video with fresh tomatoes. i see it’s on the way. we live in bali and don’t have san m. tomatoes but will follow your process with local produce.
Wow, thank you! I was looking to make a pizza and I had the dough and the cheese but all of the sauces had, spices, herbs, tomato sauce, tomato paste, cook it, leave it for a day, you know the drill, this was so simple, that you!
I would love to see how you make sauce from fresh San Marzano tomatoes not from a can. Can you make this video? I know it would be very popular. Thank you
Ah chef where you go to school bc everyone knows basil and tomatoes were meant to be think you need to go back to school or Italy not to be rude but common sense
Hey nice to see someone point that out, I too was wondering that exact same thing when I was crafting my first neo, at that time I used my local tomatoes. See the game is when you use raw or even ripe fresh tomatoes, they still tend to have a little tangy tinch and that tomato-ish aftertaste. When u use canned tomatoes (which u can make at home if not willing to buy outside ones ) they do not posses that tangy-ness , if of course you buy the right one or make them properly yourself . And that my friend is the key to the authentic taste of the new sauce . I hope that helps , if any more questions then please feel free to ask😊
I grow San Marzano’s in my garden. They’re great!
Great vid - small advice don't use a blender - the cutting up the seeds it makes your sauce a little bitter.
He used a mill which shouldn’t cut up the seeds.
just discovered your channel and im hooked! ive been on a pizza journey myself without using any guidance, but your channel is answering all the questions ive been thinking about! keep it up
Finally a real pizza sauce! Yt is full of people making elaborate pasta sauces and then using them on pizza. It ruins the pizza completely.
Dhsjdhjshwh3wu😢😢syeud
Opposite is true
Me too
Ikr how dare people add more flavour
@@Foxtrotalex fr, how dare they make an ACTUAL tomato sauce?
I loved how simple this sauce was and shockingly cheap! I normally pay $3 for a tiny 6 oz jar of pizza sauce and most of them don’t taste good. I made this tonight for your New York style recipe by doing a combo of hand squeezing first then just a few seconds around the bowl with a submersion blender. At first when I tasted it, it tasted under salted (I used the 1/2 tsp for 400g) but the finished pizza was just right in saltiness from the mozzarella cheese and mild Italian sausage I topped it with. Thank you! 🍕
I only ever bought some once, because I felt ripped off with the amount given and that the overriding taste was just sweetness. I started to make my own but the additions to it left it tasting like bolognese - the only thing I add now is salt and some fresh basil, I`m going to have to find these San Marzano tomatoes though...
Made this today and was a bit dubious as to the simplicity of it. But by far - THE BEST SAUCE EVER!!!!!! Really made the pizza 10/10 and I’ve been practicing practicing practicing for ages!!!! Thank you!!
This channel is going to blow up! I love these vids...great tips and techniques and very fun to watch. I just got my ooni fyra and these vids are a lifesaver. No more unplanned Calzones!
Second year growing San Marzanos in Southern California and they love the weather, some of the best tasting tomatoes ever. Finally making a pizza myself this year, last season I gave them all away to everyone's enjoyment.
Great video. Personally I don't like to buy the expensive cans of tomato, becuase where I live it is about 3 or 4 times the cost of a cheaper one, and it does not taste 3 or 4 times better than the cheaper one. Occasionally when I buy an expensive san marzano, I only add salt. But usually if I make the sauce with the cheap one (btw also whole peeled tomato can), I add a tiny bit of sugar, about 2-3 grams, salt, a tiny bit of pepper (a lot of authentic italian pizzerias add pepper too) and a bit of olive oil. I get a super delicious sauce like that, but it still only tastes like tomatoes, so it's perfect.
You can’t beat a great pizza sauce!
I grow my own tomatoes, ive been making sauce since i could walk. I didnt need help making pasta sauce. I needed this, thank you.
This has made my morning coffee break! Firstly for the authentically simple Italian sauce method, secondly because you made me laugh, and finally because I am in love with you because you brought woodfired pizza and other yummies to my back garden with your Stadler Oven 2.0 I make an awesome butterflied leg of lamb which just about squeezes into the oven in a foil covered pyrex dish for about 25 mins with 5-10 mins uncovered for beautifully pink and tender lamb with perfect charring on the outside. I LOVE YOU MR STADLER! (Is that too much... OK, I'll get my coat). ; )
haha its never to much thanks for all the love !!! and that lamb sounds amazing I will try your way of cooking it thanks !!!
wlow nice. you are very detail in your instruction. appreciated that
Lovely! I like your teachings!
Has been awhile since I’ve watched your channel…great content as always.👍👍
how about making the sauce from local farm fresh tomatoes?
Great pizza sauce recipe! Thank you very much for sharing. 👍👍👍
Love it thank you
So do you use all the liquid in the can with the whole tomatoes? In my cam it is tomato purée and some basil leaves with them. Should I strain the really liquid part out and then crush tomatoes?
Can you show us how to make the sauce from scratch? Because canned tomatoes are par-cooked
That's what's used in Italy (canned Marzano)
Yep, I know, but in my country we don't have it. So, it will be nice if we can make it at home from fresh tomatoes.
@@sandrowsmaybe try cooking it a tiny bit then to match the level of cookedness in canned tomatoes. Or just try it without cooking and see how you like it and go from there
Is the dough okay to go in the refrigerator after the 6 hour rest? I will be using the dough the next day
You are the best on the internet
Very nice 👍🏻 Thanks a lot …. For the first time I will try make a Italian pizza … And using your recipe… I am a Brazilian normal person that’s love pizza. ✨ and the secret about yeast and salt was awesome 👏🏻
The romantic shot to camera with all the lovehearts cracks me up. Keep it up, Dude!
This is how I was taught to make sauce as well. Great video, thank you 😉
you hade a great teacher ;)
Amazing brother
Finally, just waited for this recipe THX :)
Underrated video!
Very interesting, thanks!
Thanks! And adorable video.
That's how I like the pizza sauce you are absolutely right
Which brand works better for the sauce, Cirio or Orlotti? Thank you!
Hi Mate.
You uploaded this video clip before..
Any way..Well done ✔️.
Cheers Famo59 👍🍻
yess in the video I used music whit copyrights on it. and that gave me some problems so now its has a different tune. :) new video coming soon
@@pieterstadler3485
I have had those issues to on copyright.but I only use BenSound and put them at the end in my drop arrow and so I challenge RUclips that it was royalty free..
Once the check it out. They apologized and all was okay..
Cheers Famo59
is it possible to make pizza sauce with fresh tomatoes?
can I make the tomatoes myself? by boiling and peeling them?
This was great! I learned how to make a proper pizza sauce (I've made all those mistakes) and had a laugh at the same time!
I do have a Question: Can i put the sauce in glasses and store them for some time?
some people add olive oli, is it a good or bad thing?
Bedankt voor de video! Vond met je handen de saus maken maar vies. Dus nu een passeerzeef gekocht door deze video 😊
Can i make pizza sauce with fresh boiled tomatoes?
I did not know it was this easy to make a Neapolitan style pizza sauce !!! GREAT VIDEO
to eazy ;)
You did and made it thanks a lot
no problemo :)
thank youu somuch sir!🤩
3:29 why is the music so loud and then it suddenly stops lol
great videos. would love to see the video with fresh tomatoes. i see it’s on the way. we live in bali and don’t have san m. tomatoes but will follow your process with local produce.
Can I make sauce from fresh tomatoes? Not caned
Wow, thank you! I was looking to make a pizza and I had the dough and the cheese but all of the sauces had, spices, herbs, tomato sauce, tomato paste, cook it, leave it for a day, you know the drill, this was so simple, that you!
thank
Sir how much amount of chili flakes would be added?thank you
What about making the sauce from fresh tomatoes instead of canned?
Generally it's not recommended restaurants always use canned ones
Okay, so sauce is just opening a can of San Marzano tomatoes, squish it, add salt, done?! That's easier than I thought.
What food mill and settings do you recommend
Is it possible to make a good pizza with a toaster oven?
Where is oregano?
Absolutely don’t use a blender, cuts the seeds and that’s start a oxidation and adds bitterness.
Thanks for this info!!
Why you left the channel?
Subscribed
I heard if u mill the whole tomatoes it get sour by the seeds of the tomatos because u crush the seeds
Question for you. What about making sauce from fresh tomatoes? Do you cook it or what?
Yes - since canned tomatoes have been cooked, you would need to cook your fresh tomatoes.
my own tomatoes ae almost ready when they are I will make a video :)
I would love to see how you make sauce from fresh San Marzano tomatoes not from a can. Can you make this video? I know it would be very popular. Thank you
coming soon my san Marzano's are almost ready :)
Thank you for doing this Pieter! I can’t wait to watch this amazing video, which I know you’ll make and then to share it with everyone
Pieter, didn’t you upload this video 3 weeks ago?
yess in the video I used music whit copyrights on it. and that gave me some problems so now its has a different tune. :) new video coming soon
Pieter Städler Can’t wait!😁
Only Number 1 ❤ 🌾🌾🌾🍝🍕🥰😋😋
Ik ben fan!
That why I love Napoli style pizza.. Less is More.
wooooowwwwwww woooowww tnxxxxx
Soon video about how to make mozzarella 😉?
Do you keep all the sauce that comes in the can, or discard it? Thanks.
Keep the liquid :)
Depends on whether the contents of the can are very watery or not. You may need to discard some of the thin liquid at the top.
When the music comes in its dominates too hard
Welcome back 😄🌹
thanks Mohammed
add olive oil
Ich feier Dich!!
Це ж було вже
canned tomatoes is cooked.
Cooked in can, which is sealed, no evaporation. Why canned tomatoes are watery.
thank you, Dear.
I'm ready for My Foccacia
I have a mill, but it takes forever and makes a mess
All indian must watch this
You make me laugh,
dont you ever QA the audio before you uplaod it ?
But it's not a real pizza sauce its missing a lot. Please share your secrets i know you are hiding it all chefs hiding gold
The only thing missing is basil leaves.
:D
Ah chef where you go to school bc everyone knows basil and tomatoes were meant to be think you need to go back to school or Italy not to be rude but common sense
meh
Why doesn't anyone use fresh tomatoes
Hey nice to see someone point that out, I too was wondering that exact same thing when I was crafting my first neo, at that time I used my local tomatoes. See the game is when you use raw or even ripe fresh tomatoes, they still tend to have a little tangy tinch and that tomato-ish aftertaste. When u use canned tomatoes (which u can make at home if not willing to buy outside ones ) they do not posses that tangy-ness , if of course you buy the right one or make them properly yourself . And that my friend is the key to the authentic taste of the new sauce . I hope that helps , if any more questions then please feel free to ask😊