Classic Pizza Sauce Recipes

CLASSIC PIZZA SAUCE

Steps:

• Open can and combine ingredients and stir until completely mixed.
• If using Toppings on your pizza, you can go lighter on the sauce, but I can typically get two (2) 9" round pizzas or one (1) large rectangular sheet tray when making a Red Pizza.

CLASSIC PIZZA SAUCE

Steps:

• Place the oil in a pan over a medium heat. When warm, add the garlic and fry until softened but not brown.
• Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
• Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavor has deepened and the sauce has thickened slightly.
• This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.

GOLD MEDAL® CLASSIC PIZZA DOUGH

Steps:

• In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
• Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
• Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
• Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.

CLASSIC PIZZA SAUCE - PRESSURE COOKER

Steps:

• Mince garlic in a food processor for best results.
• Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.).
• Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.
• Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.).
• Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).
• Season the sauce to taste with extra-virgin olive oil and/or salt.
• This keeps for up to 5 days when refrigerated or up to 6 months when frozen.

CLASSIC PIZZA SAUCE

Steps:

• Pour oil into a large, heavy skillet over medium heat. When hot, add onions and saute until transparent. Stir in garlic; continue to cook, stirring until garlic is soft bur not brown. Add tomatoes and their juice. Cook, breaking up tomatoes with tip of wooden spoon or spatula, until liquid begins to simmer. Stir in tomato paste and water. Add basil, thyme, oregano, sugar and salt. Bring to boil, then reduce heat and simmer, stirring occasionally, 35-45 minutes, until sauce is very thick. Stir in vinegar. Taste and adjust seasonings.