If you ask ten people what the best pizza sauce recipe is you'll get ten different answers. With that said, I couldn't really tell you what even I think the best pizza sauce is because there are so many variables and kinds of pizza to consider. Pizza can be as complicated or as simple as an individual wants to make it. We like simple and the following recipe definitely fits the bill. This recipe is based on the sauce we used at the pizzeria I worked at in State College PA when I was a student. This particular pizzeria was very popular at the time and people lined up down the street and around the corner in snow and rain on Friday and Saturday nights to get $1 slices and 25 cent refills. I think this sauce is fairly representative of all the NY Style pizzeria's I have frequented over the years and I like it enough to use it in my own home.
The sauce is very thin by design and only enough to just cover the surface of the dough is needed. It shouldn't be running off the sides or pooling in the middle of the pie. In a properly heated pizza oven (575 to 800 degrees F), the sauce looses much of the excess moisture and the flavor concentrates somewhat. My home oven only heats to 550 degrees F and this sauce even works well at that temperature. Enjoy!
6 oz can tomato paste
2 1/2 cans of water
1 tsp dried oregano
1 tsp dried parsley
1 tbsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp sugar
Combine everything in a bowl and mix well. You can use it right away, but it has better flavor and body if you make it at least a day before you need it. It will keep at least a week in the fridge. This is also another great excuse to use fresh parsley and oregano from the garden. ;-)
TTFN
B
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