My man, this has been a Holy Grail for me for years. I can't tell you how grateful I am for the Sally's sauce. Dear lord, seriously, I've tried so many things for DECADES and since college. I just made pizza -- with some San Marzano, but without the juice they come in, crushed with my hand. And proportioned with the salt and oregano. Oh, my God. Thank you. You're a public service.
Thank you!!! I have been making your pizza for the last 4 months. I live in D.C. and no pizza comes close. Now that I can make pizza like this, I can live anywhere!! Fantastic. Your videos are a great public/pizza service. Pizza Gavones, you are the best. The best….
So it's turning out good for you? How many times did you have to try before you really nailed it? I haven't tried yet, but very soon. Just trying to get all my ducks in a row before I take the plunge.
@@PizzaGavonesyou ever plan yo come by the North Jersey/NYC area with your Pizza truck, would love to try your ultimate New Haven pie as you have tried so many and can combine the best of all.
Hi, You mention 1 teaspoon each of fine sea salt and oregano for 1 -28oz can of JUST THE CRUSHED/MILLED TOMATOES(NOT THE EXTRA JUICE LEFT IN THE CAN). Is this correct?
I wish there were 14oz peeled plum/ san marzano tiomatoes. I make personal pizzas and generally only have me to feed. I use Cento paste and make a thick puree with half tap half distilled water.It's good. A lil kosher salt a lil raw honey, fresh ground pepper a sprinkle each of granulated garlic, basil and oregano. Then maybe a splash of EVOO.
I attest under penalty of perjury, under the laws of my belly, that this is a sick sick sick sauce. Keep it simple Stu..id never seemed more appropriate. Great guys with an awesome insight into one of the world's greatest regional products. salute.
I am glad you mentioned the point about the food mill vs. the blender. Most people don't realize that if you break the tomato seeds it makes the sauce much more bitter.
you are correct Mark, I don't recommend using anything with a motor but MANY people have asked me about being able to use those devices...you can, but I won't recommend :)
I have used my Cuisinart metal blade to puree my tomatoes and never once have I noticed any bitterness. I have heard this before but truly, with all the other flavors going on in whatever sauce is made, I can't believe any bitterness can be detected!
Cento, 7/11, Sclafani...tomatoes are VERY personal taste wise and they change by the canning season...hope this helps...there is some fun in trying a bunch of different ones too...KISS...
If you can find canned tomatoes WITHOUT citric acid - your sauce may taste better. The Citric acid (a preservative) is used to allow canned tomatoes to have a longer shelf life. Some say tomatoes without the citric acid are easier on the stomach for some people.
I grew up in stratford which was only 15 minutes from Pepe's in New Haven. Always got the White clam with bacon pie. Sadly there are no fresh clams in Wisconsin.
Please U pizza guys I know everyone says they R limited for time but take some time out of the day 3-4 times a week and take care of ur self . Doesn't take much half hr to 45 mins do some exercise .What ever it might be mix it up walking one day light weights another . But please we need U guys around and UR heart will like U better for it..
The most important thing is understanding the dish. It doesn’t matter where you come from. Typically, the people who make mediocre or bad versions of food are not really interested in the dishes even if they are from the country that matches the dish.
It's the quality of tomatoes used, less is more when it comes to this style. You can add whatever you want though, pepper, fresh chopped basil, garlic etc. It just won't be the same.
The “secret” is years of experience making tens of thousands of pizzas so that you can create the best and most consistent product with your ingredients (that, and dedicated coal fired pizza oven).
it's that simple. People still don't believe me but try this for yourself and you'll see. Join our FB group All About New Haven Style A'pizza and you'll see what people from all over the US and other countries are doing, it's amazing. On that note, one thing you need is passion and you need time to get this pizza right, especially the char element and thin crust.
@@PizzaGavones i got passion. Wanna open a pizza truck. Even got a guy with new york cheese hook up. But im for sure gonna try your deli cheese and serect cheese. I never knew about ovil oil. You are amazing . I'll join
My man, this has been a Holy Grail for me for years. I can't tell you how grateful I am for the Sally's sauce. Dear lord, seriously, I've tried so many things for DECADES and since college. I just made pizza -- with some San Marzano, but without the juice they come in, crushed with my hand. And proportioned with the salt and oregano. Oh, my God. Thank you. You're a public service.
Glad I could help
Thank you!!! I have been making your pizza for the last 4 months. I live in D.C. and no pizza comes close. Now that I can make pizza like this, I can live anywhere!! Fantastic. Your videos are a great public/pizza service. Pizza Gavones, you are the best. The best….
Hope you enjoy
So it's turning out good for you? How many times did you have to try before you really nailed it? I haven't tried yet, but very soon. Just trying to get all my ducks in a row before I take the plunge.
@@PizzaGavonesyou ever plan yo come by the North Jersey/NYC area with your Pizza truck, would love to try your ultimate New Haven pie as you have tried so many and can combine the best of all.
Hi, You mention 1 teaspoon each of fine sea salt and oregano for 1 -28oz can of JUST THE CRUSHED/MILLED TOMATOES(NOT THE EXTRA JUICE LEFT IN THE CAN). Is this correct?
Thank you I am getting all the equipment next few days, can't wait to make it.
So is this the same sauce used on a red tomato pie as well as a pizza with cheese and sausage?
I wish there were 14oz peeled plum/ san marzano tiomatoes. I make personal pizzas and generally only have me to feed. I use Cento paste and make a thick puree with half tap half distilled water.It's good. A lil kosher salt a lil raw honey, fresh ground pepper a sprinkle each of granulated garlic, basil and oregano. Then maybe a splash of EVOO.
I attest under penalty of perjury, under the laws of my belly, that this is a sick sick sick sauce. Keep it simple Stu..id never seemed more appropriate. Great guys with an awesome insight into one of the world's greatest regional products. salute.
Thank you.
I am glad you mentioned the point about the food mill vs. the blender. Most people don't realize that if you break the tomato seeds it makes the sauce much more bitter.
A lot of people are saying Bianco DiNapoli is the best canned tomatoes brand. It’s from California
That's a myth.
Which do you prefer alta Cucina or Sclafani San marzono tomatoes
Great video ! But if you use a blender or food processor it tends to turn the sauce pink and aerates it , I always hand crush or use the mill......
you are correct Mark, I don't recommend using anything with a motor but MANY people have asked me about being able to use those devices...you can, but I won't recommend :)
How do you do with the hand crush? Does it come pretty close to what the vid projects?
Great video, for anyone looking for tomato’s check out Frank Pepe’s. They sell the ones that they use in the restaurant.
some of the cans come with leaves inside. i see you didnt remove these but milled them with the tomatoes?
Thank you for sharing your recipe 🙏🏻
My pleasure 😊
I have used my Cuisinart metal blade to puree my tomatoes and never once have I noticed any bitterness. I have heard this before but truly, with all the other flavors going on in whatever sauce is made, I can't believe any bitterness can be detected!
What are to proportions of salt & oregano if just using a 28 oz can???
ooooohhh Lasagna !! Love it
The Stanislaus are a game changer.
Thank you
How much salt & oregano for a 90oz can??? Thanks!
2 teaspoons of salt, 1 for Oregano...go easy on the Oregano...you can always add more but hard to take it out...it's a strong taste so go easy..
New subscriber here. Do you have a certain brand of tomato you like or typically recommend? Thanks.
Cento, 7/11, Sclafani...tomatoes are VERY personal taste wise and they change by the canning season...hope this helps...there is some fun in trying a bunch of different ones too...KISS...
2 cans Stanislaus full red to one can of Stanislaus 7/11. Follow his seasoning guidance per can.
Very nice video….but why no garlic or basil?
not how we do it in New Haven, that simple
What brand/model of food mill is this?
As always , awesome video . Much love from Niagara Falls NY
Thanks for watching!
Be careful. It’s a deep fall.
Thanks!
No problem!
If you can find canned tomatoes WITHOUT citric acid - your sauce may taste better. The Citric acid (a preservative) is used to allow canned tomatoes to have a longer shelf life. Some say tomatoes without the citric acid are easier on the stomach for some people.
Man thank you so much for making the New Haven style series!
Also, would it be a cardinal sin to put a clove of garlic in this sauce? 😂😬😬
right to hell!
@@PizzaGavones LOL 😂. Ok ok. I won’t…. Tell you. 🤣🤣🤣
where did you get your steel food mill from?
??
Are those 7/11’s San Marzano style?
why does the color of New Haven pizza look different? Looks more orange than red,
fresh tomatoes
PEPE'S PIZZA New Haven CT ....Gary Bimonte . RIP ....
I grew up in stratford which was only 15 minutes from Pepe's in New Haven. Always got the White clam with bacon pie. Sadly there are no fresh clams in Wisconsin.
Great video!
Glad you enjoyed it
Please U pizza guys I know everyone says they R limited for time but take some time out of the day 3-4 times a week and take care of ur self . Doesn't take much half hr to 45 mins do some exercise .What ever it might be mix it up walking one day light weights another . But please we need U guys around and UR heart will like U better for it..
We hear you loud and clear...thank you
I don't care if you are one percent Italian you know what your doing.
The most important thing is understanding the dish. It doesn’t matter where you come from. Typically, the people who make mediocre or bad versions of food are not really interested in the dishes even if they are from the country that matches the dish.
Thank you :)
it doesn't make sense to me. I mean it's only tomato sauce, salt, and oregano? what's the secret recipe everyone was talking about then?
It's the quality of tomatoes used, less is more when it comes to this style. You can add whatever you want though, pepper, fresh chopped basil, garlic etc. It just won't be the same.
the secret is, there is no secret...its a made up thing...it's just that simple...
The secrets sauce you were hearing about was from pasta sauce. You got confused with pizza.
The “secret” is years of experience making tens of thousands of pizzas so that you can create the best and most consistent product with your ingredients (that, and dedicated coal fired pizza oven).
Need that teaspoon to be accurate.
no, this is for fun...
Man? Its really that simple? You hidden ingredients you wanna dm me? Lol plz. Im thinking about starting a truck here in san diego.
it's that simple. People still don't believe me but try this for yourself and you'll see. Join our FB group All About New Haven Style A'pizza and you'll see what people from all over the US and other countries are doing, it's amazing. On that note, one thing you need is passion and you need time to get this pizza right, especially the char element and thin crust.
@@PizzaGavones i got passion. Wanna open a pizza truck. Even got a guy with new york cheese hook up. But im for sure gonna try your deli cheese and serect cheese. I never knew about ovil oil. You are amazing . I'll join
Your background music gets louder near the end of your presentation making it more difficult to understand.
sorry about that...it's a free video...I can't make everyone happy...you are welcome
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Bro I already put a tablespoon in 😮
So is this the same sauce used on both a red tomato pie as well as a pizza with cheese and sausage?
yes
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