Recipes of the Week: Foolproof Pizza and Sauce

pizza

Okay, I’m cheating a bit. I’ve made Serious Eats’ Foolproof Pan Pizza in the past. Since I’m a New Yorker living in New England, I’m a real pizza snob, and I’ve decided that the best way to get a decent pizza around here is to make it my damned self.

The thing is, I’m usually lazy. Even though the dough is made from scratch, it’s a really low-maintenance dough. This is a good thing for me, because I’m cursed; any recipe involving flour usually turns into disaster. However, I think that measuring by weight instead of volume has helped me out a lot.

Another way I’ve been lazy is that I’ve been using prepared sauce, either Classico Traditional Pizza Sauce, or Hannaford’s pizza sauce from the refrigerated deli section (Hannaford is a New England supermarket chain).

But today, I’m stepping it up, since I haven’t done a new recipe this week. A pot of Serious Eats’ New York Style Pizza Sauce is simmering on the stove as I type. I did not make any alterations to the sauce recipe, and the pizzas will be pepperoni/mushroom, and “Hawaiian” pizza (pineapple and ham), which is really a Canadian invention. Eh?

Oh, and because it’s not mentioned in the sauce recipe: you’re supposed to take the onion halves out after the simmering is done.

Ingredients

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 six-inch sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar
Procedures

1. Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

2. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

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