It seems that everybody enjoys pizza. This dish has been a favorite since the end of World War II. Soldiers who had spent time in Italy during the war brought home with them a love of this baked flat-bread dish with pizza sauce and cheese. In just a few years, demand was so great that a number of pizzerias and chains were opened all over the country.
It's fun to watch a cook prepare the crust. He will knead the dough into the basic circular shape and then toss and spin it into the air until it becomes a large, round crust. It is a skill that is taught from one generation of cooks to the next. The hand-spun crust is then placed in a pan or on baking stones and covered with cheese and sauces.
Almost all pizzas have sauce as a major ingredient. Depending on the style of the pizzas, there may be a thin or thick layer of sauce, but it is one of the major components of the pizza pie.
The best sauces are simple, hearty and rich. They are bursting with tomato flavor and any spices serve only to enhance that flavor. The pie works because of the interplay of tastes of the mozzarella, olive oil, tomatoes and crust.
Great sauces are easy to make. You will want to buy tomato paste and canned tomatoes in tomato puree. The puree is a great base for your recipe and cuts down on the time the pot is simmering on the stove. Two cans of each is sufficient for this recipe.
Finely chop a clove of garlic and a small onion. Heat olive oil in a heavy saucepan and saute the vegetables until they look golden and transparent. Then add two small cans of tomato paste and the two large cans of tomatoes in puree.
Empty two small cans of tomato paste and two large cans of tomatoes into the pot. Use the large cans to measure water to put in the pot. Stir the contents thoroughly to make sure the paste is breaking up and dissolving. Add the following spices: one teaspoon of salt, one teaspoon of sugar, one quarter teaspoon of black pepper and one teaspoon of oregano. Continue cooking and stirring until the ingredients are all blended, and the mixture begins to boil.
Bring the liquid to a boil. It will not look very much like the sauces you are used to at first. It is watery and pale colored. After it boils, lower the temperature to a slow simmer, and stir it occasionally, to prevent sticking. In a few hours you will have a rich and delicious pizza sauce.
It's fun to watch a cook prepare the crust. He will knead the dough into the basic circular shape and then toss and spin it into the air until it becomes a large, round crust. It is a skill that is taught from one generation of cooks to the next. The hand-spun crust is then placed in a pan or on baking stones and covered with cheese and sauces.
Almost all pizzas have sauce as a major ingredient. Depending on the style of the pizzas, there may be a thin or thick layer of sauce, but it is one of the major components of the pizza pie.
The best sauces are simple, hearty and rich. They are bursting with tomato flavor and any spices serve only to enhance that flavor. The pie works because of the interplay of tastes of the mozzarella, olive oil, tomatoes and crust.
Great sauces are easy to make. You will want to buy tomato paste and canned tomatoes in tomato puree. The puree is a great base for your recipe and cuts down on the time the pot is simmering on the stove. Two cans of each is sufficient for this recipe.
Finely chop a clove of garlic and a small onion. Heat olive oil in a heavy saucepan and saute the vegetables until they look golden and transparent. Then add two small cans of tomato paste and the two large cans of tomatoes in puree.
Empty two small cans of tomato paste and two large cans of tomatoes into the pot. Use the large cans to measure water to put in the pot. Stir the contents thoroughly to make sure the paste is breaking up and dissolving. Add the following spices: one teaspoon of salt, one teaspoon of sugar, one quarter teaspoon of black pepper and one teaspoon of oregano. Continue cooking and stirring until the ingredients are all blended, and the mixture begins to boil.
Bring the liquid to a boil. It will not look very much like the sauces you are used to at first. It is watery and pale colored. After it boils, lower the temperature to a slow simmer, and stir it occasionally, to prevent sticking. In a few hours you will have a rich and delicious pizza sauce.
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People who bake their own will benefit from the large paddles known as pizza peels that allow easy handling of a pie.
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