1/2 Yellow onion diced twice 2 cloves garlic diced Basil - 5 to 7shakes or 5 leaves torn to bits (if fresh) Oregano-4 to 6 shakes Salt - pinch and a half Olive oil - 1.5 tbsp San Marzano-peeled 28oz Sugar -1 tsp Mix /mash all and boil /simmer/boil then make pizzas with it!
Thank you very much for sharing, I use only home made pizza sauce based on two recipes from 2 italian pizza chefs, yet this one is new to me, I am going to try it soon by God's will, thank you again
I made it today, was missing the fennel seeds. It was sweet without the ususal acidity. This is great, thanks! Will put it on a pizza dough that is made more like a bread dough.
For NY I like getting the sweetness from making a mirepoix and cooking a small portion of the sauce into it.. before mixing it back into the rest of the raw passata.. I feel raw tomatoes gives you a stronger tomato flavor after cooking it high heat on the oven. The fully cooked sauce I think goes well over a sheet pan pizza, grandma style.
Nice touch with the mirepoix. I can see how the carrot would provide some sweetness to the sauce. Actually, working on a Sicilian-style pizza dough recipe right now. After that, grandma-style!
Go wegmans! Also, love your channel and all the pizza videos. My wife and I bought a pizza oven, though different brand and love pizza night. We love the tips and pizza facts. Thanks!
@@KitchenCraftFood you know whats in my fridge, and on my table tomorrow...Godspeed you have stirred Culinary Enlightment.......i have forgotten more dishes and recipes than i remember.your video is SOLID, so can I just be your Pot/Pan Boy?😉
I had to go out of my way to buy fennel seeds from an Indian grocery as it's so hard to find it here in the Philippines, at least on those small or medium sized grocery stores here. I think I can find it on groceries with malls, but I'm not gonna bother paying the parking fee.
Tbh I use raw way more then I use cooked sauces because it’s easier and because it tastes more like pizza then a pasta but I’m down for a pizza no matter what sauce is used
Just a tip if you consider. Post your videos nearby afternoon time of india coz most of the audience is active and seeking for such interesting videos. So that you can get more views. Like as i m watching it at 2am midnight coz i m a night owl but normally anyone wont be interested in watching recipie from the notification while getting their day started..
Thanks for the suggestion. Unfortunately, it's hard to post at the right time for everyone who might watch. I'm always exploring various upload times to see which ones work best for my channel.
Can't we buy crushed tomatoes? That being said, I made a pizza from one of your videos, and the dough turned out awesome. Can't wait to try this cooked pizza sauce recipe. 😋
You can buy crushed tomatoes, but look for something that has been strained so it's not so liquidy. Also, don't forget to add salt. Hope you enjoy the cooked version :)
Crushed tomatoes are better if you are making a homemade marinara sauce (that you will be cooking). Use a blended tomato sauce for a NY pizza sauce, which is NOT cooked.
Tks for sharing this with us. I was on Amazon looking for the same type of can opener & I can't find it. Can you help me & share the link where I can purchase it?
Very interesting, I like the "cooked" recipe very much (and I thought I had a perfect one before that !). I just want to point out that the "raw" version isn't raw at all. The process of canning food requires cooking the food. Have you ever seen a raw tomato looking like the ones from the cans? No you haven't. Because they are cooked ! :-)
New subscriber from the UK here. Love pizza made from my Koda these videos are super helpful I 100% agree with how you have made neopolitan sauce. Not tried New York style at home so looking forward to trying that
Thanks for the sub and support! NYC style is a little trickier, no doubt. Takes some finesse with lower temperatures. If you do try it, I'd love to see your results. Are you on Instagram? If so, tag me @kitchencraftfood.
Yep. I love both. I like the texture the food mill provides on the raw sauce and I prefer the cooked sauce a bit smoother. For that reason I use the stick blender.
@@theHighlightR33L Not typically, unless I’m trying to replicate a particular style. For me, I add items like that on top of my pizza. Give it a try though. You may love it!
Ok, I just made the cooked sauce. 2 tbsp or 20-24 grams of finely chopped garlic is way, way too much and I went 18 grams. After just tasting the sauce I'm overwhelmed by garlic. If I did it again I would go 1 tbsp garlic and reduce the salt a tad. Other than that the sauce should be great - just waiting for my dough to be ready and I'll try the sauce as is.
From scratch would be from real tomatoes. Also, the raw one isn't raw, they're slightly boiled in the factory to get the peel off. Also, there should be basel added in the container for neapolitan style. cheers.
@@KitchenCraftFood no worries, it’s because I can’t find these San Marzano tomatoes nowhere and really wanted to make a tomato sauce from scratch (fresh tomatoes)
@@makingcookingfixing I don’t see them fresh all that much in my area either. There a local farmer that grows Juliette tomatoes, which are a miniature version of a San Marzano. It’d be a lot of work to blanch and peel those little guys. Guess we’ll have to grow our own!
Your garlic must be huge. My 4 garlic cloves in the Philippines weigh only 16g (unskinned). Since I'm only using 400g, I'm assuming I'll be cutting the measurements by half.
Adjust the garlic measurement to your preference. I’m sure the generic, store-bought garlic here in the states is larger and probably less flavorful than what you have available in the Philippines.
I’d say that a great suggestion when finishing something with a high quality, expensive extra virgin olive oil. In this case, I’m using a “general purpose” evoo, which is widely used for cooking. Believe it or not, when I worked in Italy, my chef used extra virgin olive oil in the deep fryer.
@@KitchenCraftFood too much heat ruins the benefits of EVOO. That Chef didn't know what he was doing. Avocado oil, Peanut oil or grapeseed oil is better for that.
@@gummybear41283 I think you mean “smoke” point, and for extra virgin olive oil it’s just over 400F. This temp is much higher than typical deep frying temps (350F-ish). At the time, my chef’s restaurant was considered one of the best in Florence, and he absolutely knew what he was doing. So, I agree that sunflower, grape seed and other neutral flavored oils with high smoke points are great for cooking, however, basic extra virgin olive oil is fine too. A word of advice, don’t ever tell an Italian otherwise or you’ll never hear the end of it 🙂. Take care and stay well.
That, to me, is an absolute shitload of garlic for a batch of sauce that small. I only use one teaspoon for a whole #10 can myself. But to each their own.
@@KitchenCraftFood I'm pretty subtle with the seasonings in my sauce. I use one tsp sea salt, one tsp oregano, and one clove of crushed garlic in a #10 can, and I think that's enough. I prefer to let the seasonings on the pie do most of the talking; some pre-bake and some post-bake. That way, their aroma can shine through as well.
Variable in quality depending on the season, or not available at all. Canned varieties are packed at peak of season, and are consistent in quality. Just because the tomato isn’t “straight-from-the-vine” doesn’t mean the sauce isn’t prepared from scratch.
You can buy jarred pizza sauce from the store or you can make it at home. Good quality, whole peeled tomatoes are widely available throughout the year and are a very consistent product.
Do you have a sauce preference? Tell me below!
I gotta say the Raw one. The cooked Pizza sauce is delicious but more reminiscent to a Pasta sauce then an Pizza sauce
The cooked one wowed everybody!
Meat sauce for a meat lovers pizza
I love a combination of the both! But definitely raw base 👍
1/2 Yellow onion diced twice
2 cloves garlic diced
Basil - 5 to 7shakes or 5 leaves torn to bits (if fresh)
Oregano-4 to 6 shakes
Salt - pinch and a half
Olive oil - 1.5 tbsp
San Marzano-peeled 28oz
Sugar -1 tsp
Mix /mash all and boil /simmer/boil then make pizzas with it!
I always felt like my sauce was missing something. It was the fennel seeds! Thanks dude.
Welcome! It's easy to go overboard with fennel seed so use sparingly!
Thank you very much for sharing, I use only home made pizza sauce based on two recipes from 2 italian pizza chefs, yet this one is new to me, I am going to try it soon by God's will, thank you again
I made it today, was missing the fennel seeds. It was sweet without the ususal acidity. This is great, thanks!
Will put it on a pizza dough that is made more like a bread dough.
You're very welcome. Enjoy!
For NY I like getting the sweetness from making a mirepoix and cooking a small portion of the sauce into it.. before mixing it back into the rest of the raw passata.. I feel raw tomatoes gives you a stronger tomato flavor after cooking it high heat on the oven. The fully cooked sauce I think goes well over a sheet pan pizza, grandma style.
Nice touch with the mirepoix. I can see how the carrot would provide some sweetness to the sauce. Actually, working on a Sicilian-style pizza dough recipe right now. After that, grandma-style!
Just a comment from the peanut gallery, I made both tonight per your recipes. They both turned out wonderfully. Thank you
Go wegmans!
Also, love your channel and all the pizza videos. My wife and I bought a pizza oven, though different brand and love pizza night. We love the tips and pizza facts. Thanks!
Awesome. Thanks so much! We do pizza night at least once a week...more if time allows.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world 😍❤️👍
Love how right to the point you are man. You have a new subscriber!
The Fennel got my attention.....I know it should be there, but I couldn't identify the missing in action spice......this sauce Rocks! Thank You Chef😉!
You’re very welcome!
@@KitchenCraftFood you know whats in my fridge, and on my table tomorrow...Godspeed you have stirred Culinary Enlightment.......i have forgotten more dishes and recipes than i remember.your video is SOLID, so can I just be your Pot/Pan Boy?😉
I'll go with cooked...Never thought of fennel B4...Thanks man...Straight to the point 👍🏻🙋🏻♂️
Just made your sourdough pizza looks amazing will give this a try for when I cook them tonight thank you
I never knew about fennel seeds in pizza sauce... Thanks for the tip...🙏
My pleasure 😊
Ugh
I had to go out of my way to buy fennel seeds from an Indian grocery as it's so hard to find it here in the Philippines, at least on those small or medium sized grocery stores here. I think I can find it on groceries with malls, but I'm not gonna bother paying the parking fee.
great video man, I tried the second one and it came out well
Tbh I use raw way more then I use cooked sauces because it’s easier and because it tastes more like pizza then a pasta but I’m down for a pizza no matter what sauce is used
Pizza in the morning, pizza in the evening, pizza at dinner time 😉.
What is the name of that fancy can opener?! Seems like it would be great for someone with arthritis.
I think this is the first video using fennel , I believe it's the secret to a great sauce.
Agreed!
It helps me.
If making with fresh san marzano tomatoes, how many do you recommend? do you blanch, peel and remove seeds?
This was so helpful to me. THANK YOU 🤗🌍
Just a tip if you consider.
Post your videos nearby afternoon time of india coz most of the audience is active and seeking for such interesting videos. So that you can get more views. Like as i m watching it at 2am midnight coz i m a night owl but normally anyone wont be interested in watching recipie from the notification while getting their day started..
Thanks for the suggestion. Unfortunately, it's hard to post at the right time for everyone who might watch. I'm always exploring various upload times to see which ones work best for my channel.
I hope one day you won't need to adjust according to specific viewers, always appreciate your work 👏👏
love that can opener, where can I obtain one, please
Should I let the sauce cool down after cooking or is it good to go?
do you need to add paste if you have your own san marzanos
Can't we buy crushed tomatoes? That being said, I made a pizza from one of your videos, and the dough turned out awesome. Can't wait to try this cooked pizza sauce recipe. 😋
You can buy crushed tomatoes, but look for something that has been strained so it's not so liquidy. Also, don't forget to add salt.
Hope you enjoy the cooked version :)
Crushed tomatoes are better if you are making a homemade marinara sauce (that you will be cooking). Use a blended tomato sauce for a NY pizza sauce, which is NOT cooked.
Hi Great vidios …off topic ?how do u like your ooni 16 ? Any wishes abt it being better ? Thank u in advance
Can’t help but notice the wegmans logo on the can. Where u from if you don’t mind me asking?
🤣 taped the first can, missed the second. I live in Richmond, Virginia.
Thanks for the sauce recipes. Great video, as always. That's a serious tatoo you've got there.
Happy to share! Yeah, the tattoo is a work in progress. I get more work done on it every couple of weeks.
Tks for sharing this with us. I was on Amazon looking for the same type of can opener & I can't find it. Can you help me & share the link where I can purchase it?
It's called a smooth edge can opener. Here's one that'll do the same thing: amzn.to/3boW9sy
Great sauce
Where did you buy this sieve for tomatoes?
Anyway I love your work..new subscriber from Slovenia;)
Thanks for watching and for the support! Not sure where the food mill came from. It was a gift from several years ago. When in doubt hit up Amazon 😀.
Where so I find the recipe measurements written
Thank you.
Wegmans tomatos and fennel? Subbed.
Like your Cardano shirt!
Thanks. My biggest bag!
is it possible to make pizza sauce with a can of centos crushed tomato thanks Richard
I don't see why not. Cheers!
Very interesting, I like the "cooked" recipe very much (and I thought I had a perfect one before that !). I just want to point out that the "raw" version isn't raw at all. The process of canning food requires cooking the food. Have you ever seen a raw tomato looking like the ones from the cans? No you haven't. Because they are cooked ! :-)
Thank you for sharing your recipes. May I replace white sugar with brown or coconut palm sugar?
I haven't worked with either, but I'd lean toward subbing with palm sugar.
According to the AVPN manual don't you have to use only strained tomatoes? That's a big difference in consistency, no?
Seems wasteful if you're gonna throw away the tomato juice.
Love your vids what the name of the can opener your using
It’s made by OXO, but I can’t seem to find it online. It’s at least 5 years old so they might have discontinued this model.
@@KitchenCraftFood Thanks!!
Won’t cooking the sauce make it loose it’s colour during bake?
New subscriber from the UK here. Love pizza made from my Koda these videos are super helpful I 100% agree with how you have made neopolitan sauce. Not tried New York style at home so looking forward to trying that
Thanks for the sub and support! NYC style is a little trickier, no doubt. Takes some finesse with lower temperatures. If you do try it, I'd love to see your results. Are you on Instagram? If so, tag me @kitchencraftfood.
@@KitchenCraftFood I am indeed I'll find you on there now 👍
Any issues with freezing these to save steps for later cooks?
@@TheJoncarmichael None what so ever. I do it all the time.
can you link the containers that are you using??
Happy to. Are you referring to the plastic quart containers used in the video or the glass jars in my thumbnail?
@@KitchenCraftFood the quart containers. Thanks
Do you have a link to the food mill?
I do not. In fact, I don't think KitchenAid makes it anymore. Can't find it online.
Are these still your go to sauce recipes? Also why is it you use a food mill for the raw sauce but not the cooked?
Yep. I love both. I like the texture the food mill provides on the raw sauce and I prefer the cooked sauce a bit smoother. For that reason I use the stick blender.
@@KitchenCraftFood Ever added onions or basil to the sauces?
@@theHighlightR33L Not typically, unless I’m trying to replicate a particular style. For me, I add items like that on top of my pizza. Give it a try though. You may love it!
You use a food mill to minimize activating pectinesterase, which is destroyed by heat.
Marinara Sauce
Ok, I just made the cooked sauce. 2 tbsp or 20-24 grams of finely chopped garlic is way, way too much and I went 18 grams. After just tasting the sauce I'm overwhelmed by garlic. If I did it again I would go 1 tbsp garlic and reduce the salt a tad. Other than that the sauce should be great - just waiting for my dough to be ready and I'll try the sauce as is.
Always i fail when make pizza sauce although i love pizza but cus this problem i hated cook it at home 😖
Nice Cardano shirt and wegmans products.
Thanks! Great project. Been buying up ADA for a while now.
@@KitchenCraftFood very excited to see the future of Ada and also excited to make your focaccia this weekend!
how long can we keep it in the fridge?
A week is a good rule of thumb.
@@KitchenCraftFood thank you and God bless!!!
Where did purchase that can opener
Wish I could tell you. Wife bought it years ago.
From scratch would be from real tomatoes. Also, the raw one isn't raw, they're slightly boiled in the factory to get the peel off. Also, there should be basel added in the container for neapolitan style. cheers.
I see what you mean, but that's kind of splitting hairs. I look at it as the tomatoes are an ingredient in a "from-scratch" recipe.
@@KitchenCraftFood no worries, it’s because I can’t find these San Marzano tomatoes nowhere and really wanted to make a tomato sauce from scratch (fresh tomatoes)
@@makingcookingfixing I don’t see them fresh all that much in my area either. There a local farmer that grows Juliette tomatoes, which are a miniature version of a San Marzano. It’d be a lot of work to blanch and peel those little guys. Guess we’ll have to grow our own!
Where do I find the written measurements and directions?
Measurements are in the description box below the video.
Crushed Red Chilli....Is that powder or flakes?
Typically flakes, but you could use either. Dial down the measurement a little if you choose to use powder.
@@KitchenCraftFood I tried both. They both were pretty good. But, I think I will stay with the flakes. Thanks! I appreciate you!
Your garlic must be huge. My 4 garlic cloves in the Philippines weigh only 16g (unskinned). Since I'm only using 400g, I'm assuming I'll be cutting the measurements by half.
Adjust the garlic measurement to your preference. I’m sure the generic, store-bought garlic here in the states is larger and probably less flavorful than what you have available in the Philippines.
WHAT IS THAT CAN OPENER?!
Wish I’d known this a month ago
Hit that notification bell. It'll let you know when I post new videos.
actually you shouldn't cook extra virgin olive oil, it has a low heat point, you should add it at the last few minutes.
I’d say that a great suggestion when finishing something with a high quality, expensive extra virgin olive oil. In this case, I’m using a “general purpose” evoo, which is widely used for cooking. Believe it or not, when I worked in Italy, my chef used extra virgin olive oil in the deep fryer.
@@KitchenCraftFood too much heat ruins the benefits of EVOO. That Chef didn't know what he was doing. Avocado oil, Peanut oil or grapeseed oil is better for that.
@@gummybear41283 I think you mean “smoke” point, and for extra virgin olive oil it’s just over 400F. This temp is much higher than typical deep frying temps (350F-ish). At the time, my chef’s restaurant was considered one of the best in Florence, and he absolutely knew what he was doing.
So, I agree that sunflower, grape seed and other neutral flavored oils with high smoke points are great for cooking, however, basic extra virgin olive oil is fine too. A word of advice, don’t ever tell an Italian otherwise or you’ll never hear the end of it 🙂.
Take care and stay well.
@@KitchenCraftFood I think you're confusing regular olive oil with EVOO, olive oil is fine for cooking higher temps
@@gummybear41283 I’m not confusing them at all.
🥰💖💖
Do you have a cool book?
"... from scratch" : opens a can 😒
That, to me, is an absolute shitload of garlic for a batch of sauce that small. I only use one teaspoon for a whole #10 can myself. But to each their own.
Yep, just a matter or preference really. One teaspoon of garlic per #10 can seems non-existent to me.
@@KitchenCraftFood I'm pretty subtle with the seasonings in my sauce. I use one tsp sea salt, one tsp oregano, and one clove of crushed garlic in a #10 can, and I think that's enough. I prefer to let the seasonings on the pie do most of the talking; some pre-bake and some post-bake. That way, their aroma can shine through as well.
Cardano?
Haha, yep!
From scratch? How about with fresh tomatoes?
Variable in quality depending on the season, or not available at all. Canned varieties are packed at peak of season, and are consistent in quality. Just because the tomato isn’t “straight-from-the-vine” doesn’t mean the sauce isn’t prepared from scratch.
@@KitchenCraftFood while I agree with you on that, I was looking for a "from scratch" pizza sauce recipe to use up the ripe tomatoes that I have.
That's not a raw tomato sauce, all canned tomatoes are cooked.
how is this from scratch if you used canned tomatoes im confused i must be dumb
You can buy jarred pizza sauce from the store or you can make it at home. Good quality, whole peeled tomatoes are widely available throughout the year and are a very consistent product.
Don't pour hot liquids into plastics cups
'From scratch', nope from a can, I would say. Disappointed
Good lord man. Seriously? 99.9999% of pizza sauce is made with great quality, canned tomatoes. That absolutely does not mean it isn't from-scratch.
I would like to ask how long will stay good in fridge?Thanks
FRAUD! The title says "from scratch"... y'all using canned tomatoes. Cheating!
Ok dude, whatever 🙄