welcome friends if you've been watching our pizza of the week series you'll know
that I mostly use just crushed Tomatoes instead of using pizza sauce but there
are a couple kinds of pizza that pizza sauce is a necessary evil to me I
shouldn't say evil pizza sauce is necessary on a couple kinds of pizza and
one of them is Detroit deep-dish pizza and so Jules and I went down to Detroit
and we had pizza at both buddy's and Louise and both places had slightly
different sauces we liked them both but they we had had slightly different
flavor profiles one was chunky one was smooth but they both were really good so
I've modeled this pizza sauce on the sauces that we had at those two places
I asked ton of questions while I was there I went back into the kitchens
nobody would tell me much of anything buddy's gave me a little bit more
information than Louise did and I was able to piece this together by looking
at a bunch of stuff online and seeing what their secrets are and best I can
tell this is sort of what they do probably close it's not exact so I've
got crushed Tomatoes in there and then I put in a can of whole tomatoes next in
dried oregano dried basil hot pepper flakes sugar
I wouldn't put sugar in personally but since I'm trying to model this after
their sauces I'm gonna put sugar in I think tomatoes are sweet enough salt
onion powder and garlic powder and we'll just give that a stir okay we're just
gonna let this simmer for 15 or 20 minutes it's not a long slow simmered
sauce this isn't something that you let's simmer all day long or for days
you just kind of bring it up to temperature simmer it a little bit to
thicken it and bring all of those flavors together now I just add some
fresh basil in and I don't chop it up I just sort of grab it and rip it up
like this throw it in and I use the back of the spoon to break up those Tomatoes
the whole tomatoes that I put in I still want it chunky but I don't want them
whole you don't want to put a whole tomato on your pizza so at this point
maybe just another 5 minutes and it will be good to go
and that's it pull it off the heat and give it a taste just to make sure that
you're in the right ballpark and it's not missing something or you don't want
to add something extra it's good I might add a touch more onion powder and maybe
a little bit more garlic powder but I think overall the flavor structure is
really nice it's bright it's tomatoey there's a hit of basil there's a little
bit of heat from from those pepper flakes this is really good it's gonna be
really great on a pizza now you can fish it at the basil if you
want to or you can leave it in there I'm gonna leave it in there because I really
like basil on my pizzas and you can take this and I put it in little jars and
stick them in the freezer i portion it out so that I've got enough for pizza
night I can pull it out of the freezer and thought and this will last me for
months if I put it in the freezer now I am going to use this on a Detroit
deep-dish pizza on pizza of the week so come on back and check that out thanks
for stopping by see you again soon
you