You’re probably asking yourself this: What am I doing wrong with my pizza? There are many things that you might not be doing properly: the dough might be a little too soggy, the toppings do not seem to incorporate with the pizza, and the sauce is not “pizza-y”.
Here, we’re going to focus on your pizza sauce dilemma. You’re wondering why your sauce is not that much of a pizza sauce. You followed all the steps to making the sauce, yet there’s still something missing. Here’s the secret to making a good pizza sauce:
First, make sure all your ingredients are fresh.
The texture of your sauce might not be what you’re aiming for. Try and add a little more fennel seeds and basil leaves (chopped to bits) to get that thick, rich texture.
Go heavy on the dried or fresh oregano. It will turn out slightly sweeter than something you’d put on your pasta sauce.
Do not thoroughly cook your sauce on the pan. Let the oven do what’s left of the job. It’s a technique to not drain the color of your tomatoes.
Use tomato sauce with less water content. If you buy canned tomatoes with high water content, drain the can very well or cook down until thick. This will lessen the chance of having a mushy pizza.
Also, remember to water down the pizza sauce while in the skillet. Cook down the pizza sauce thoroughly until thick.
Control the sweetness. If you’re conscious about the sugar content of your sauce, you can add less or no sugar at all to your sauce. (this goes the same to incorporating salt in your sauce)
Your pizza sauce is one of the best things to ever happen to pizza itself. Post a comment and tell us what you think about your now perfect homemade pizza sauce!