Making a "NY-Style" Sauce That's ACTUALLY Authentic
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- Опубликовано: 22 май 2024
- This is Episode 5 of my quest to recreate the ultimate New York pizza slice at home. You can watch the full series here:
• Making a REAL New York...
🍕 WANT TO MAKE BETTER PIZZA? CHECK OUT MY PIZZA DOUGH MASTERY WORKSHOP!
charlie-s-site-1fe4.thinkific...
🍕 MY FINAL NY STYLE PIZZA RECIPE
• How to Make a REAL New...
🔪 EQUIPMENT USED IN THIS VIDEO
Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): bakingsteel.com/products/baki...
Wooden Pizza Peel (mine is 16"x18"x26") : amzn.to/3BgNpkj
King Arthur High-Gluten Flour: amzn.to/3SBr5rN
Original Baking Steel (more affordable alternative to Baking Steel Pro): bakingsteel.com/products/baki...
Pizza Stone (Not as effective as Baking Steel, but significantly cheaper): amzn.to/3eBgizi
16" Pizza Screen (the size I used in this video): amzn.to/3LYLo0m
14" Pizza Screen: amzn.to/3dZlsFr
Cake Pans: amzn.to/3fvB5ov
Biodegradable Dough Covers: challengerbreadware.com/produ...
Dough Whisk: amzn.to/3QR6dMy
Cooling Rack: amzn.to/3PEb2aR
MY OTHER FAVORITE GEAR
🍕 Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): bakingsteel.com/products/baki...
🍳 Field Company Cast Iron Pan: shrsl.com/3qcsn
🔪 Everything Else: amzn.to/3uzyAFT
📘 My Favorite Cooking Books: amzn.to/30ajgkY
🎥 My Video Equipment: amzn.to/3hSKesg
🍅 FINAL SAUCE RECIPES
1️⃣ MAIN SAUCE:
1 28oz Can of Redpack Crushed Tomatoes
2g Salt
12g (0.42oz) Sugar
2 tsp Dried Oregano
1/4 Clove (1/4 tsp) Grated Garlic
14 Small-Medium Basil Leaves
2️⃣ BASIC SAUCE:
1 28oz Can of Redpack Crushed Tomatoes
2g Salt
12g (0.42oz) Sugar
2 tsp Dried Oregano
Instructions: Add all ingredients to a blender and puree thoroughly.
🍅LINKS TO MY FAVORITE TOMATO BRANDS
Redpack (Commercial): redgoldfoodservice.com/produc... (Not available for purchase online)
Redpack (Retail 28oz Cans): www.redgoldtomatoes.com/redpa... (They are very expensive on Amazon, so I'd recommend using the store locator function on the website to purchase them in person.)
7/11: amzn.to/3TzfMSf
Bianco DiNapoli: amzn.to/3TSfDJc
📃 TABLE OF CONTENTS
0:00 - How Do We Make an AUTHENTIC New York-Style Pizza Sauce?
0:55 - What Most Recipes Get Wrong
1:30 - Should the Sauce be Cooked?
2:25 - Is Sugar Necessary?
3:48 - Choosing a Brand of Tomato
7:49 - What is the Proper Consistency?
9:55 - What Ingredients Should be Included?
13:43 - But is the Sauce Authentic?
15:27 - An Exciting Announcement!
OTHER LINKS
💻 My Website: charlieandersoncooking.com/
📸 My Instagram Page: / charlieandersoncooking
📹 My Tik Tok Page: / charlieandersoncooking
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Thanks for watching! To catch up on previous episodes of the series, click here!
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To see the next episode, click here!
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Joe's is 0.7g sugar/oz. How much did you use? 1.3g/oz?
In Buffalo NY, the preferred sauce is Contadina. You should t6ell it out and give a review.
14:11 look at the cancer causing carcinogens on the bottom of that pizza - yes, it might taste good, then you get bowel cancer or other. All that burned marbling on the bottom of the crust will kill you .
The advantage to watering down your sauce by 15% is that it costs 15% cheaper.
@Zombies Eat Jerky if i take 100ml of sauce and add 15 ml of water i now have 115ml of sauce and i didnt really spend any more money.
@J G That’s true but it's actually only about 13% cheaper. To keep the numbers simple, if you increased the original sauce costing 100 units by 25% (adding 25ml water), you'd have 125ml, each 1.25 ml costing 1 unit. You'd have to spend only 80 units (80 units x 1.25ml/unit) to get to 100, a reduction of 20 (not 25) percent.
@@jeff__w But when you add the oil and spit it comes out to 15%.
And it makes slurping sounds when you eat it. Hole heartedly recommended.
Water is cheap, but not free.
Can we all take a minute to appreciate all the trial and error and testing that Charlie went through so that we don't have to? 😃
i think everyone should still try out a semi similar experiment to see if they like something else. although i feel like most people won't care/notice the difference too much
Yes to a degree. I can only appreciate it as a guide or options. I cant taste it threw the screen so I will still cook some to taste the difference. This video did in fact help.
pizza taste good
So does happy
I mean, he’s not wrong
@@Scarcrossedlover via the transitive property of good, pizza is happy... Is that correct?
@@straypacket respectfully, it’s not that deep
Really good point…
The San Marzano Style tomatoes were bitter, because you blended them. You crushed the seeds which release a lot of bitterness. Never do that. Use the food mill for that instead or just squish them with your hands.
Nice tip. I love squishing the San Marzano tomatoes through my fingers. I also like removing the stems I come across from each tomato. He also like the red pack "crushed" tomatoes.
All of the tomatoes were blended so that wasn't specific to the San Marzanos. Personally, I didn't notice any improvement in flavor between the milled tomatoes vs. the blended ones.
But isn’t he saying even if all were blended, the same, San Marzano specifically, their seeds, are more bitter. Not all the seeds in all the tomatoes are bitter. More specifically the San Marzano. I believe that’s what he’s saying.
was looking for this San Marzano style should never be blended haha
Exactly, that's where he lost me tbh
From one regular guy to another who cooks 90% of food for his family...Thank You for the time and effort you invest in your videos. I've never been satisfied with the pizza I make at home so I will absolutely make this very soon and will view your other videos for more delicious stuff. God bless.
Many of Stanislaus's products are concentrated, and it is often expected to add water to get the consistency a particular restuarant wants. This is a business decision for most places, as you can stretch the sauce out further, it gives you room to experiment, and Stanislaus caters directly to businesses. The Stanislaus "Full Red" sauce lineup has like half a dozen options. You chose the Heavy Pureed version, which Stanislaus indicates on their website was designed for Chicago deep dish style pizza. There is also the standard Full Red Pizza sauce, F.R. Saporito Super Heavy pizza sauce (meant to be thinned with water), F.R. Pizza sauce - Fully Prepared (seasoned), and a few others made for specific purposes (Al Dente, Cacciatore, Marinara, etc).
A common choice for NY style pizza is to ground up Stanislaus Alta Cucina (whole tomatoes) with a hand-turned food mill, then season. Another is to use a blend of Full Red Pizza sauces (any of them) along with either 7-11 (unpeeled ground) or Tomato Magic (peeled ground). For example, one recommendation (from Stanislaus's website) for NY style pizza sauce is to use 2 cans of 7/11 ground unpeeled tomatoes to 1 can of Full Red Pizza sauce, plus oil, basil and salt & pepper. Another suggested recipe I've seen elsewhere for NY stile is to use 2 cans of Full Red Pizza sauce to 1 can of 7/11 or Tomato Magic plus 1/2 to one can of water (the result not being unlike the previous recommendation from Stanislaus to simply add 2 cans of 7/11 to the FR Pizza sauce to also thin it out some, as the sauces all come pretty thick). * Please see Stanislaus's website and go to "From our Kitchen" link at top right on the homepage to see other recommended sauce recipes from Stanislaus, depending on pizza style. *
If you are interested on trying other Stanislaus products in order to experiment any further, Restaurant Depot is accessible to non-businesses via either Non-Profit affiliation (Church, etc, as someone designated to handle food services), or by joining KCBS (Kansas City BBQ Society). KCBS is the national BBQ competition circuit, co-sponsored by RD and Sam's Club. Their primary focus is to promote BBQ through competitions. As a member (for 2 Jackson's a year), the principle benefit is to go into an RD at any time, show your KCBS membership card, and get a "day pass" to go around and buy whatever you want (except alcohol and a couple of other controlled items), you just have to pay the regular sales tax where it applies. The "Day Pass" is really just KCBS's member account number to be used at RD's, which the front desk clerk will usually just write down on a piece of paper. You can print your membership card out off the KCBS website and then later write the "day pass" account number on your membership card and present it to the cashier on the way out so she or he can enter that account number and check you out (without having to go through having the front desk clerk look up the account number and write it down on a piece of paper every visit). Every one of the 20k+ members of KCBS use the exact same account number, and it is updated/changed every couple of years or so (if you go and the account number you last used doesn't work, the person at the front desk can lookup the new account number and you can update whatever you last wrote down for the old account number on your membership card for future use).
Keep in mind not every RD carries the exact same stock. Even in my area, where there are a half-dozen RD's, their Stanislaus product offerings differ widely. If I want Piazzolo (another fully prepared sauce), it may be at 1/3 of the stores. FR Pizza sauce - Fully Prepared might be at 1/4 of the stores, etc. If you are looking for a particular formulation of a Stanislaus sauce, you will have to physically call around to each store to see if they carry it in stock. They do not have the ability to check other store's stock online. P.S. RD also often carries Escalon 6-in-1's, and also some other well known brands. Of course there are also good prices on flour, large packages of pre-cooked sausage, pepperoni, and cheese (shredded or blocks). Good luck.
Not gonna lie, probably the best pizza series on RUclips. Can't wait for the final recipe!
It’s kinda crazy how excited I was to see that you finally made a sauce video! I can’t wait til this series is done and I can make an authentic NY style pizza with all your recommendations!
And again, I really hope you’re keeping track of the number of pizzas you’ve cooked in this process!
So glad I found this pizza series. Well done, I love the scientific approach. Can’t wait to try this myself!
How was it?
I absolutely love this series, I hope you make more, honing it more onto your final recipe. I think you could definitely make two more videos, one where you compare with actual NY pizzas and another summing up your findings. Thank you for the great content!
Yes that’s exactly the plan actually! I recently took a trip to NYC to try as many slices as I could, and I’m currently doing some more testing based on my findings there. So that’ll be the next video, and then the last one will be step by step instructions on how to make it!
@@CharlieAndersonCooking That's awesome, I can't wait! Cheers
@@CharlieAndersonCooking There is potentially a series or video from each pizza place. For example I'd like to see Lazzara's, Luigi's, Sally's apizza from New Haven etc reverse engineered or a replica attempt. You could even still dive in to a few different other styles.
@@CharlieAndersonCooking ur a goat tbf
@@CharlieAndersonCooking
I’ve seen a bunch of your videos about Pizza. On this one I think you have a spot on except for one thing. In regards to the garlic. Never use minced garlic. When you’re making your pizza sauce, always use fresh chopped up garlic, but you need to cook it till it is lightly browned in light olive oil so that you get the bitterness out of it, don’t use extra-virgin because it burns easily. Then remove all of the oil and just put the garlic in the sauce. Believe me you’ll thank me. Take it from a Sicilian girl, who was raised by her Sicilian, father, and Sicilian grandparents. Minced garlic just like fresh is not cooked, and it’s not getting enough cooking in the pizza sauce. In the oven, and that’s where the bitterness comes from when you have too much garlic. You can put a lot more garlic when it’s cooked. And that extra garlic flavor is so awesome! I love it!
You're going to blow up on RUclips here shortly, Charlie. Glad to see the work you're putting into this series and your overall video production. Keep the pace you're at and success will come. Keep it up man.
Dude your channel is gonna blow up. Not gonna lie, i think you are gonna be up there with Joshua Weissman, Adam Ragusea, Ethan Chlebowski and the rest of the more technical recipe devloping/cooking technique channels on RUclips. It's clear you put some serious work into these man. Can't wait to see where your channel goes! Merry Christmas and God bless you man🙏
That means a lot, I appreciate it! Merry Christmas!
100%, that’s the exact vibe I get from Charlie’s channel. Love the additional time he spends on the comparisons and research
I agree. You’re going to be killing it. Video quality and research is on point.
As a recipe user & appreciator, I couldn't agree more
Your dedication to making the perfect NY style pizza is unmatched. Love your work!
It’s criminal that I struggle to find your videos from search without including your name. These videos need to blow up, your experiment-based approach is great
Like everyone says here I am carefully following these instructions and look forward to the day I try it myself. This is such a great series.
Was just looking at the current version of the recipe you uploaded as a community post, nice to see another video in this series! I like how scientific this is, with the process of working on each ingredient and part of the pizza until it's just about right.
At difarra, dom demarco added olive oil, fresh snipped basil, and Parmesan cheese-after the pizza came out of the oven. If olive oil is heated much, it loses all its flavor, so try adding it like a condiment, after the pizza has cooled a little.
I'm glad I found this channel, I love New York style pizza so much that I brought a whole pie on a flight back home to share with my friends and family. There's just something about that authentic NY slice that is unmatched.
I really love this series, every update sparks more inspiration for me to improve my pizzas as well.
This video itself was very fun and engaging to watch.
Keep up the great work!
I absolutely love seeing how you incrementally test and develop your recipe. It's something I wish others would show instead of just whipping out the complete recipe. Plus it inspires me to do the same!
I love how you spend the extra time testing more than just 3 or 4 tomatoes and sauce variations. Very professional in everything you do including the added video footage throughout the audio. Congrats on a great video series.
I’m surprised you didn’t test garlic powder as one of the garlic options.
Man I love this series.
Garlic powder is a pretty poor ingredient for pizza sauce. Much better to crush fresh garlic and use it like a topping before baking. My recommendation is to pair it with sliced meatballs.
To be clear, I'm not against garlic powder. I'm against its overuse by people who either don't know how to use it or by those attempting poorly to cover up mistakes or other poor ingredient.
I was surprised that he didn’t at least test it.
Garlic powder might be a bit too strong and can be a bit easy to mess up. And its also a bit unreliable as it solidifies easily
Garlic powder is way overused in American food. Nothing makes you realize that faster than making everything fresh without it for a while and then eating anything in the processed food aisles.
I used to think Ava from Pasta Grammar was being her typical food snob self until I did this test and realized she's right. Garlic powder is a huge, nasty crutch that's in everything. And, like sugar, never needs to be in the extreme quantity used in American food.
I add sugar, salt, garlic powder, oregano and crushed red pepper flakes or cayenne pepper to my raw crushed tomatoes
Thank you so much Charlie for doing these videos. The quality of your videos is unmatched as far as editing and information that I find myself anxiously waiting for the next video to be released. Lol I’ve always been a full Red fan as far as sauce goes as a base, but I will now try the one that you discovered. Thanks again for everything and we will keep watching.😀
This channel is about to explode my guy, you made it! I hope that's the best Christmas gift you could've asked for!
These deep dives are incredibly helpful. Thanks for putting in the work!
Fantastic, well thought out analysis! Thank you for taking the time and expense to present something worth watching and bookmarking. Keep up the great work. I rarely comment on tubes. Your series is worth it!
The thoroughness and curiosity that you brings to your videos are one of a kind. Very entertaining and thought provoking. They are so thought provoking that I did my own test after seeing the omissions you made from a sauce I would typically make. You proved me wrong! Great video!
This is the most in-depth analysis of authentic NY-style pizza I've ever seen. Major props, sir. Bravo.
SO HAPPY I FOUND THIS SERIES. I've been trying so many recipes and techniques (from books primarily) and this is is the best comprehensive series on the subject. Thank you very much.
I have an Ooni and have been stuck with Neapolitan (which is tasty) but other pies come out meh.
Thank you @charlieAndersonCooking for creating this series. I am a huge lover of true NY Pizza and haven't seen a channel dedicate so my much to making NY pizza at home, especially since I live in the south. Please continue!!
I know that this is a sauce video but that crunch every time the knife goes through the crust is making my mouth water.
Charlie, wow! I am new to your channel, having spent the first 8 months or so of my pizza journey focusing on Neapolitan. Now I am retiring the Ooni for the winter and trying my hand at NY. None of the pizza channels I have looked at test and compare the way you do. What a lot of work! I really appreciate your approach. Thanks, subscribed!
GREAT mini series so far! Really enjoy your thoroughness. You keeping a rolling pizza count :)
Great testing and analysis. I worked in a Detroit area pizzaria for years, not a chain but a mom and pop joint owned by an Italian. You illustrate well the complexity of getting a pizza just right from the dough recipe to the sauce to the type of cheese. Couple that with the oven factor... We used Bakers Pride ovens, at 550 degrees. The stone bottom was definitely a difference maker. The worst thing to happen to pizza was the conveyer oven. My owner baught a Middlby Marshal stack and after two months put the Bakers Prides back, cost him $20K for that experiment. Great channel!! I love it!! 🍕👍
Your comment on the stone bottoms, a bit of corn meal are the way to go! Conveyer ovens are so…robotic. Bakers Pride is old school and still the best.
I love your systematic, step by step approach and scientific comparisons of each component of a Ny style pizza. This is what I’ve always wanted to do but never had the time. Would love to see you do the same for other kinds of pizza!
Absolutely loving this series man thanks for doing it
I'm glad to hear it, thanks for watching!
Pretty telling how far he’s come when he prefers his own sauce in a side by side taste test comparison to Joe’s
I use the cento crushed tomatoes, and add a little sugar, salt, red pepper flakes on occasion, and oregano.
sometimes I'll use garlic salt, oregano, on the dough b4 saucing it, and it definitely adds a lot of nice flavor too the crust.
Tuttorosso (Blue Can) They are not only manufactured in the USA (Indiana to be specific), but the tomatoes are grown in the most luscious soil in the USA… Indiana, Ohio and Michigan! Over 50 family farms grow over 14,000 acres of tomatoes for Tuttorosso!! Add paste, olive oil, half oregano half thyme a must. I am Italian born in the Bronx and have been making Pizza sauce dough for a long time.
Thanks Charlie! It’s meaningful work your doing for those of us that love NY pizza!
Thank you, you saved many hours of my life of experiencing and going through on the basic elements what is necessery and how much. This means a lot for me, insomuch i gonna make sauces with your suggestions, and if that is not perfect first time i much closer to get the most delicious taste pizza. Really appreciate it, thank you again!
This is a great video series. Really good work, man!
I'd love a very step-by-step video on how to make these small pizzas with the crunch you've got going on here. I've watched all the other videos, but still not getting the crust right. I really like the idea of creating these small pizzas for family/kids as each person gets the toppings they want on them. Keep up the great content @CharlieAndersonCooking !!
I am really happy I found this channel. Great content my friend!
Great series, good format, nice work work
RedPack is the only brand of canned tomatoes I buy anymore. It costs about 50% more than generic stuff but they taste so much better. I use a slightly modified version of the dough recipe you initially posted and a RedPack based sauce so I'm pretty psyched you use the same. Your vids have helped me make pizza that people have mistaken for local NY style delivery places. Thanks!
The sauce I’ve landed on is whole Bianco’s blended in the can, and then add some herb seasoning and red pepper flakes. I skip the extra sugar honestly. Comes out really good
I rarely comment on videos but you sir do a phenomenal job! the amount of tedious work that you have to put in for some of these tests are ridiculous I think we all very much appreciate how hard you work for your craft thank you.
As somebody who uses (and enjoys using) recipes and who likes to tinker with recipes until I've got them perfect so I can deliver an A+ quality dish whenever I want one, I **REALLY** appreciate the way you are going about this. It's pretty much exactly how I would have done it, and since I've been wanting to make NYC style pizza at home forever, I'm hoping to get a baking steel and get over my fear of making dough very soon!! 😆
If you got just a FEW bucks, I find that for NY style, a pizza screen on the center (or next level down) rack WITHOUT any steel or stone works great. Not quite as brown, but that’s what I use along with KING Arthur bread flour. I DID go a little overboard and bought the KA “Lancelot” brand in bulk along with a countertop flour bin from Webstaurant, online. 25 lbs goes pretty dam fast, really. Shelf life is, like, a YEAR. There are MANY different King Arthur “bread” or high protein flours. Go to their basic website then look for either “bulk sales” or commercial sales. Holy Moly the choices you have
For a very basic “direct” dough (you can eat pizza TONIGHT) check out “Sally’s Baking Addiction”. That’s where I got started, years ago…
I greatly appreciate your NY "STYLE" pizza series. You're doing all of the research for us and we do think that you're doing one heck of a good job. One day, I'll open a pizza joint and put your picture on the wall. ;-)
Have really enjoyed these videos, the quality of editing and content is phenomenal, youre def gonna blow up at some point
Love your curiosity and passion for quality food
I have been obsessively trying to perfect my NY Pizza since 1998. Your videos are extremely helpful and very well done! Thank you!
Loving this series! After perfecting your home oven recipe it'd be cool to see you do the experiment all over again with a pizza oven like an Ooni.
We are both on a home made pizza journey right now. For sauce I’ve settled on Bianco di Napoli with Cento being an interchangeable second. I add 1T of evoo , 1/4t of salt and a pinch of dried oregano. Not cooked, just over night in the fridge. Good for you got trying to get as authentic NY as possible. I’m excited to keep watching.
Great work keep it up you’re going to be the fastest growing channel on RUclips at this rate been following for over a month and with every upload it’s seems like your followers double can’t wait to see how far you go
Redpack for the win. When I was a kid, that’s the brand all my NY Italian friends told me to use and it’s been my fav. For many years. Now that I’m living in Thailand, redoack isn’t available. But I’m very pleased with mutti, which also tastes great. My Italian friends also told me to always get whole, peeled, as opposed to crushed or puréed, because the best tomatoes possibly for looks, are used in the cans of whole peeled, while the rejects for that can be relegated to the cans of crushed.
Loving these pizza videos. Nice job, ty.
The fennel seed crushed and just a few added simulates the flavor of Italian sausage.
I think watering down the sauce helps with saving food costs and also they use higher temperature ovens that crisp up the bottom a lot quicker
This series is great. Love it
Well done! Very informative. Good work! Need one with dough!!
Thank you for these videos!
Thanks for watching!
Great video. I'm glad to see somebody else was the guinea pig for the Red Pack tomatoes. I've never tried them myself, and now that you've recommended them, I ordered a can from my local GFS store.
Well, I did it. I subscribed. The amount of hard work and effort you're putting into this is commendable! Well done.
Again, I'm really enjoying watching this series. It's interesting to see the incremental changes that bring you closer and closer to the perfect NY style pizza.
Glad to see the 7/11 tomatoes close to the top as that's what we used at a pizzeria I worked for many years ago. I'm excited to try the redpack!
With regard to olive oil, sauce thickness (or thinness?), and the fat content of the cheese, I think these all play a role in the consistency of the cheese/sauce mixture of the finished product. I understand going with thick sauce, full fat cheese, and no olive oil, but for reasons I can't put words to, I prefer 50/50 full fat/part skim, a small amount of olive oil, and medium thickness sauce (thinner than yours but thicker than most ny pizzerias). The end product looks great, has a nice melty texture, isn't greasy, and congeals nicely as it cools.
As far as oregano, garlic, and basil - I think you nailed it. These are all sort of preference anyway, and I think it's important to have the tomatoes stand out. Most places have granulated garlic and dried oregano at the counter, so using less in the sauce is fine because people can add more if they like.
The basic sauce is so simple and easy, I will never go back to using store bought sauce. I will try the main sauce recipe soon!
Awesome videos love the series
Keep up the good work loving the videos
the amount of quality this channel brings is crazy for the amount of subs
Exactly the kind of video I was looking for when I typed NYC style pizza sauce recipe. Thank you!
I've had good luck using a #10 can of Alta Cucina whole peeled plum tomatoes. This is also a Stanislaus product and includes basil leaves. I just add salt, sugar, dried basil, oregano, and garlic powder and blend using an immersion blender. I got the recipe from Daddy Jack (RIP).
A place near me uses alta cucina and their sauce is delicious
I'm a home pizzaiola based out of NY.
I went Vegan in 2019 due to stroke.
I live for your videos on NY pizza! Thanks for educating us!!!
I plan on taking what you learn and I learn and making a vegan NY slice that rivals the best NY Vegan slice i've found.
This NY Vegan Slice Rivals a Regular NY slice. I thought it was impossible because Vegan Cheese doesnt melt the same as regular cheese.
This Long Island Chain of Pizzarias has been making NY Pizza since 1965. the one of many locations has a son of the owner running it, that location can make a vegan slice that rivals a regular slice of ny pizza. I only go there when im doing business out east as its about 1hr 15min, or 1 1/2hrs from my house.
Good stuff Charlie. I have been experimenting with trying to produce an authentic slice for years. A couple of things you can also try: put down the sauce… add oregano and a bit of Romano cheese. Also, some pizzerias use tomato paste to balance sweetness and acidity. Keep it up!
This is amazing. Looking forward to the finale.
It comes down to personal preference. I do love your intense research & comparison with brands.
one big ingredient i use personally that has a massive effect in overall complexity and sweetness is good quality tomato paste. if you can get mutti triple conentrato i'd recommend that. i never add sugar to my sauce, and even though tomato paste is cooked tomatoes, the additional complexity added, for me outweighs the benefit of pure sugar.
also, thanks for these insightful videos! the no olive oil tip is especially interesting.
What a great episode, i have chased the magical authentic sauce and have come close but over the years have lost it and you may be onto something. The tomatoes I use and the cooking vice non-cooking. Thanks for all of the research and testing that you did, I am looking forward to the next time I make Pizza so I can test some of your theories,,, GREAT SHOW,,,
Awesome work man, keep it up, you have the potential to go viral
This video is so extensive and well appreciated
I have to say that last year over the summer I started making my own pizzas. every recipe I had found all recommended San Marzano tomatoes for the sauce. the sauce was good but to me just didnt taste right. after watching this video and hearing you recommend US tomatoes I tried a different brand and OMG what a difference. the new sauce I now make to me tastes like what I remember as a kid when we would go get a NY style slice. I wish I had learned earlier how to make my own pizza. its so much easier than you think to make the dough and the sauce from scratch. thanks for the video.
this is a goated series thank you
Since you're at sub-clove amounts of garlic, you might just wanna go with a pinch of powder. Also, if anyone can't find tart enough canned tomatoes, adding a pinch of citric acid will do.
This. I don’t use garlic in my pizza sauce at all, but I never add sugar and always add either vinegar or citric acid. In my mind, any sweetness you get from pizza should come from the dough, NOT the sauce. It really makes me wonder if people are misidentifying the sweetness in the dough for sweetness in the sauce. The sauce should be the one “bright” characteristic in a slice of pizza. It should stand alone as the acid component.
Really enjoying your vids, great stuff! Dang I want Pizza
Your channel is growing on me ! Well done ! Cheers from Quebec !
Awesome videos. Keep it up!
This series is sooo good. Have you tried using oil instead of semola when opening the dough?
Thanks for 5he great recipe 👍💕🙏
This mini series was epic to watch. Not only for what you are doing but i also felt like i was there in your kitchen . It’s 03:00 here i should be asleep hahaha
Great stuff! I’ve really enjoyed your insights. Funny thing is that I’ve done all this myself! For sauce, I will have to try the red pack, but my favorite is actually the Bianco Di Napoli crushed with just a little salt, oregano and low sugar. I’d be curious to see what you thought if you seasoned the Bianco sauce! Now I will try the Red Pack!
I’ve been getting it from my local pizza shop but…… I’m excited to try the recipe 😁
Great video and amazing series. Could you test fresh garlic vs garlic powder?
I just can't wait to see the final pizza recipe!
I am loving this and can’t wait for the conclusion. We make pizza every Saturday we work at the fire hall and have been looking to perfect a cheese pizza
Thanks, really good video, I learnt stuff !
I've watched this video almost 5 times. I love how it's coming out. I think in your recipe you should state that if you're not using the red brand tomatoes to reference your sauce thickness and stran/add water if needed. I made the sauce without conciderin that and feel like that was the key I missed. Also!! Could you possibly look into the best solutions for making a less acidic/tangy raw sauce more that way? Keep up the good work!
Sir, you did an excellent job 👏. Thank you!
Dedication level over 9000!!!
If I make grandma pizza I use garlic since that’s what grandma’s are known for. I like sprinkling on oregano on the pizza before I add the cheese instead of incorporating it into the sauce itself. Luigi’s in BK sprinkles black pepper on the pizza before launching it into the oven. Thanks for the video I’m really enjoying this series!
Great video!!! Maybe (if not already) you should cleanse your palate before trying various versions so you can get the full effect of your flavor combinations?