 Summary
I can assure you that the anchovies in this pizza sauce recipe are there for the subtle saltiness and unique savoriness they provide, and not just so you can tell your friend (the one who really hates anchovies) that they just ate some. Could it be for both? Sure.
I snuck in some of the aforementioned fish, and I'm also using both fresh and dried oregano. I love this sauce. If there’s a tastier, all-purpose pizza sauce recipe out there, I haven’t tried it.
Convention wisdom says that great pizza is all about the crust. Which is certainly a huge factor, but if you were given the choice between a great crust topped with a bad sauce, and a grocery store crust made with a delicious, world-class sauce, which would you prefer?
Texture aside, no mater how they're combined, flour, water, and yeast can only taste so bad. But, a terrible sauce can actually make a slice of pizza inedible. I can’t remember ever not eating a piece of pizza because the crust was so awful, but I've given up after biting into an inferior sauce in the past.
Of course, around these parts the argument is completely academic since I've not only provided you with a plan for perfect sauce, but given you several great pizza dough recipes. I hope you make pizza soon. Enjoy!
Cookware used in Recipe
 Wok w/Cover View
 6 Quart Gourmet Cooker with Cover View
Prep Time
20 Minutes
Servings
4 - 6
Yield: about 3 cups
Ingredients: 3 tbsp olive oil 2 anchovy filets 4 cloves garlic, minced 2 tbsp chopped fresh oregano ¼ tsp red pepper flakes, or to taste ¼ tsp dried oregano 1 can (28 oz) whole peeled “San Marzano” tomatoes salt and pepper to taste ½ tsp sugar very small pinch baking soda
Directions: Start by taking all of the leaves off of the fresh oregano and chop the leaves fine.
In the Wok or 6 Quart Gourmet Cooker add the olive oil on medium low heat. Add the Anchovies, once they start to sizzle, then add in the garlic. Stir for approximately 60 seconds. Do Not brown the garlic. Add the fresh oregano. Turn heat down as low as possible. Stir a couple of minutes. Stir in the red pepper flakes Add the dry oregano and stir.
In a bowl hand crush all of the tomatoes until they pureé Add tomatoes to ingredients on stove top. Turn heat up to medium. Bring to a simmer while stirring
Add salt, sugar and black pepper. Simmer for 35 to 40 minutes.
Do not skim oil off of the top of the sauce.
Add a tiny pinch of baking soda and stir into sauce. Taste and adjust the seasoning if necessary. It's done.
Variation* Use about a teaspoon of high quality balsamic vinegar at the very end in the sauce. |
