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Pizza Sauces Compared – Home Cooking

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Pizza Sauces Compared

It literally took me decades to figure out how to make a great pizza at home. Now I prefer my own to nearly any pizzeria.

You have to pick and choose your ingredients, there are so many options in a standard pie, flour, sauce, cheese, meats, veggies.  I’m really picky about Italian sausage and pepperoni brands.

I started making crusts at home, it’s very easy, here’s the ingredients:

  • 2 t yeast (jars work better for me than packets)
  • 4 t sugar
  • 1 T salt
  • 4 C flour (the best is designated as “00” which is used in Italy. Find it at good food stores. King Arthur sells a version, too) but almost any white flour will do.
  • 1 C + more, water water, warmer than your finger
  • 1/2 C EVOO

Eight minutes in the Kitchenaid, a  couple of rising periods, voila!  But you know what? Here’s a shortcut.  BUY THE DOUGH!  Most big groceries and WalMart have it for sale now, around a buck.

For quite a while, (when I don’t make my own from garden tomatos) I was using Contadina, which comes in a squeeze bottle, very convenient, and no waste, because it keeps.

I’ve previously tried Cento, which was satisfactory, pure, simple ingredients and it’s not annoyingly sweet (just a personal preference).  Pastorelli, a local Chicago brand, is outstanding. Also not “sweet” it’s a little thicker, heartier than most brands. I tried one from Italy, Mutti brand, that was very pure and very thick.

This week I was on to Dei Fratelli, made by the Herzel Family Farms in Northwest Ohio.  They’ve been in the biz since the 1920s.  Again, a thicker one, kinda of sweet.  Upside of both Pastorelli and Dei Fratelli is they offer a smaller size, perfect for one large pie. (Mine are rectangular, the size of a large cookie sheet).

Do I have a favorite? Well, I like to support hometown companies, and all things being equal, I’ll go with Pastorelli every time.

Pizza Sauces Compared

My pie

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