It's always been hard to bake pizzas at home. I should know, I've been trying for years. But everything changed February 12, 2011. What was the difference maker?
Take a look >Unlike New York styler, Neopolitan pizza sauce, or Baking Steel pizza sauce which are all uncooked. A traditional sauce for Chicago tavern-style pizza is cooked sauce, that is packed with tons of herbs and a hint of sweetness. Check out Billy's take....
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pizza
pizza sauce
4
15 minutes
1 28 oz can crushed tomatoes
4 oz tomato paste
6 garlic cloves - chopped fine
½ tsp crushed pepper flakes
2 tbsp fish sauce
1 tbsp red wine vinegar
2 tbsp olive oil
2 tbsp butter
pinch of dried basil, dried oregano and thyme
Heat butter and olive oil over medium heat until butter is melted. Add garlic, pinch of salt, and red pepper and cook for 2 minutes until fragrant and lightly golden. Add tomato paste and cook for 3-5 minutes. Add tomatoes, a pinch of salt, dried herbs, and fish sauce.
Bring to boil then reduce to a simmer for 15-20 minutes. Remove from heat. Blend with an immersion blender until smooth. Season with vinegar, salt, and pepper.
