Pizza part 2: the sauce.

Now that you have your crust it is time to move on to making the pizza.   One of the things that can really make or break a pizza is the sauce.  We grow a lot of tomatoes, so our sauce comes from tomatoes or tomato puree that we can.  Pizza sauce is a careful blend of a few spices and tomatoes.  I cannot really write out a recipe because it changes every time we make the sauce.  I once worked for an Italian family that owned a pizza shop and only the father could make the sauce, no one could ever watch.  Well pops I am about to spill the beans on your secret.  If you use tomatoes and I recommend you do, they have both sweetness and an acid to them.  The amount of sweetness or acid determines how much of the other spices you add and how long you cook it.  The longer you cook the sauce the sweeter and less acidic it becomes.  It also starts to lose the fresh flavor so it is a balancing act.  Let’s go over some of the players.  First up to bat is sugar, we prefer brown sugar but white will do as well.  The sugar can take out the acid flavor without so much cooking.  Too much and it will start to taste like ketchup.  Batting second is Basil; basil is a standard addition to any Italian dish or sauce.  It is a smooth flavorful herb that fits nicely in the order.  Next up to bat is oregano, be careful with this one.  Oregano is the flavor most people recognize as pizza sauce but it can be over used.  Just take it easy with that spice shaker.  If you have ever been out for pizza and thought wow this is pretty good but there is a sharp aftertaste that is oregano when you add too much.  Batting clean-up is the heavy hitter garlic.  Garlic of course goes with everything and this is no exception.  A couple of tips with the garlic.  If you roast it in the oven or sauté it in a pan for just a short time it takes out the bitterness.  Also following recipes that add by cloves can be dangerous.  Some cloves are less than a teaspoon while others are a tablespoon; big difference!

Now we have the players and the game goes something like this. Turn your burner to medium and put some olive oil in the pan.  Let it warm a bit then toss in the garlic.  Once you can smell the garlic, toss in your tomatoes.  If you are using a puree and need to thicken it toss in your tomato paste and stir with a whisk until well mixed.  Let it continue to cook until it comes up to a simmer turn burner down to low.  Taste the sauce.  If you plan on cooking it for a while, add basil and oregano and let it cook.  Taste the sauce, add more basil and oregano if needed, is the sauce bitter add sugar let it cook.  Taste the sauce does it need more sugar, is it bland- add salt.  Taste the sauce.  I think you get it.  That is the super-secret Italian sauce recipe guarded by old Italian men all over the world.  Please comment you closet chefs, I know you are out there,