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Posts Tagged ‘pizza sauce’

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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Cento Pizza Sauce Review

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Cento Pizza Sauce ReviewI’m always scouring the grocery shelves for pizza ingredients I haven’t tried before;  this week it is Cento brand.  I have previously tried a number of competitors, including Pastorelli, Mutti, and one of my usuals, Contadina in a squeeze bottle.

Cento was founded in 1963 in the city of brotherly love, initially as an importer of Italian products.  If you’ve never cruised the old-timey Italian restaurants in Philly, you’ve missed out.  About 20 years later, they started putting out products under their own name.  They have a very deep line of tomato products, whole, crushed, seasoned, paste and so on.

On the website, they tout their tomato products are fresh picked from the vine, and some are the highly regarded San Marzanos from Italy, but there is no reference to whether this includes the pizza sauce.  The ingredients on the sauce label are straightforward: water, tomato concentrate, olive oil, salt, basil, black pepper, garlic powder.

I like it for two reasons, it has a slight acidic taste (which is natural for tomatoes), is not cloyingly sweet like many competitors who add sweeteners to their recipe, and it has a heft/thickness that appeals to me for putting on my pies.  More appealing than the watery  sauces.  Objection?  It’s a 15 oz can, which is way more than one needs for a single pizza, maybe they could do the squeeze bottle thing like Contadina?  Then I’d be a regular.

Cento pizza sauce review

 

 

 

 

 

 

 

Cento Pizza Sauce Review

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