The original pizza sauce
The first layer of your pizza should be the classic pizza sauce, and nothing else.
- 3 tbsp olive oil - extra virgin
- 4 cloves garlic crushed
- 750 grams Tomato puree - The San Marzano canned tomatoes are replaced here, with locally available puree.
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- ¼ cup tulsi or basil leaves
Heat oil in a thick pan, keeping low flame. after 2 minutes add the garlic and fry till it softens. Before the garlic turns brown, add all other ingredients.
Simmer on a low heat for 25 mintues until the flavor has deepened and the sauce has thickened. Use the sauce straightaway, or store after it cools down in a container and keep in fridge up to a week, use as required
Too often overlooked, the right sauce is key to a great pizza. It should be tangy and just a little sweet. Ask any expert pizzamaker and he’ll tell you: it should be made with San Marzano tomatoes.
But its extremely difficult to get these tomatoes in parts of India. So you can skip these tomatoes until your visit to Italy, until then make using the readily available purees at stores nearby.
But just to tell you why they are special, this variety of plum tomato grows in the rich volcanic soil of the Sarno River valley, near Mount Vesuvius, resulting in a sweet flesh with low acidity. Its thick skin makes it easy to peel off. Plus, it’s meatier than Romas and other plums, and has fewer seeds: all good things for making sauce.