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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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18046613 No.18046613 [Reply] [Original]

>Tomato passata
>olive oil
>salt
>red chili flakes

That is all.

>> No.18046661

>>18046613
You forgot thyme, rosemary and oregano in the sauce.

>> No.18046716

>>18046613
>>red chili flakes
You already ruined it.

>> No.18046792

>>18046613
Forgot all the sugar hoss

>> No.18046818

>>18046716
Fuck you.

>> No.18046828
File: 79 KB, 680x1020, substitute-for-tomato-sauce-680x1020.jpg [View same] [iqdb] [saucenao] [google]
18046828

>>18046613
wrong, tomato sauce and tomato paste with some oregano, garlic and a splash of olive oil

>> No.18046844

>>18046613
so?

>> No.18047044

>>18046844
Yes

>> No.18047050

>no one mentioning basil
lol >>>/y/

>> No.18047061

>>18046613
what is that carb monstrosity? no wonder americans are cancerfat pigs. enjoy ur shit meal, lard ass!

>> No.18047100

>>18047050
basil or oregano not both

>> No.18047135

>>18046828
you dont need the paste

>> No.18047149

>>18047135
kinda but it will be watery without the paste

>> No.18047173

>>18047149
Reduce it

>> No.18047182

>>18046613
Garlic, you nigger, you grate a whole lot of GARLIC in there
Otherwise seems solid. Don't forget a bit of sugerr to offset the acidity of tomates

>> No.18047264

>>18047173
pizza sauce isn't cooked

>> No.18047290

>>18047264
The heat of the oven cooks the sauce.

>> No.18047292

>>18047149
what are you putting a gallon on your za? you dont need that much

>> No.18047303

>>18047264
Says who?

>> No.18047310

>>18047290
oh you :D take my upvote

>> No.18047574
File: 119 KB, 640x1280, panpizza6422 (5).jpg [View same] [iqdb] [saucenao] [google]
18047574

olive oil, butter, garlic, red pepper flakes, oregano, fresh basil, half an onion, a touch of sugar, and anchovy paste

>> No.18048775

>>18047292
>are you putting a gallon on your za
i like my pizza like i like my women...saucy and covered in cheese

>> No.18048805

>>18046613
>Tomato paste
>Garlic powder
>Tomato ketchup
That is all.

>> No.18048825

>>18048805
>ketchup
is it Australian hour already?

>> No.18048833

>>18048825
What's wrong with it? It already contains the salt, sugar and tomato that others have mentioned.

>> No.18048836

I've got gouda cheeze, anchovies and asparagus, should I try making a pizza with this shit.

>> No.18048844

>>18048833
the consistency is all wrong and no sugar is needed and that's coming from a American

>> No.18048849
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18048849

>>18048805
>ketchup

>> No.18048863

>>18048844
>the consistency is all wrong
That's what the tomato paste is for. Took me a couple of tries, but I eventually got it just right and make the perfect sauce every time.

>> No.18048885
File: 28 KB, 279x484, 00027000387023-zptb3yyRIvKVJQ-0_s500.jpg [View same] [iqdb] [saucenao] [google]
18048885

>>18048863
just use a can of tomato sauce, it costs $1 and is enough for 3 or 4 pizzas

>> No.18048901

>>18048885
The couple I tried aren't that good and end up having to add stuff. Plus, I only have pizza once every couple weeks, the sauce will not last that long before needing to be thrown out. And all my ingredients can be used in other meals, making them better value to get.

>> No.18048918
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18048918

>>18048901
i always add spices regardless and just freeze the leftover sauce in a old sour cream container, re thaws out just fine if i leave it on the counter for a few hours

>> No.18048963

>>18048918
Or I can just use some common cupboard ingredients and whip it up in less than 60 seconds.

>> No.18049409

>>18046613
i hope this is a joke

>> No.18049427

>>18049409
why

>> No.18049433

Whole peeled tomatoes through a food mill or processor, oregano. Pizza with spiced meats on it doesnt need anything else. Plain cheese-- salt, optional minced garlic, evoo, red pepper flakes, anchovy paste, balsamic vinegar, honey.

>> No.18049456

>>18049427
because its kinda bland and who puts chili flakes in the sauce, they're going to semi re-hydrate and you're going to have little leathery bits in your sauce

>> No.18049518
File: 26 KB, 440x414, 1597575551835.jpg [View same] [iqdb] [saucenao] [google]
18049518

>>18049456
who puts chili flakes in the sauce

>> No.18049529
File: 184 KB, 420x420, 1654896405154.png [View same] [iqdb] [saucenao] [google]
18049529

>>18046613
>americans discussing pizza

>> No.18049530

>>18047050
I'm basil team too
fuck oregano team

>> No.18049536

>>18049529
fact: without Americans there would be no pizza

>> No.18049538

>>18049530
based basil chad

>> No.18049556

>>18047574
thanks, looks like shit, I will avoid your recipe

>> No.18049642

>>18047264
Tomato paste has already been cooked so your final product is partially cooked. Get fucked, purist.

>> No.18050237

>>18046613
Oragano and Basil

>> No.18050245

>>18050237
Oragano or* Basil

>> No.18050261

>>18050245
No, both. It's the quintessential herb combination of Italian cuisine you mangia cake.

>> No.18050277

>>18050261
yea but you want a dominate flavor and they can compete

>> No.18050489

>>18046613
no garlic??!?!?!?!??!?!!?1!??!?!!!!?!

>> No.18051052

>>18046613
is this the pizza thread? we need one up for tomorrow. I made a 'za today with this recipe:
https://www.youtube.com/watch?v=f32frig1s9w

if I'm doing an american style pizza, I use:
>hunt's tomato sauce
>a little olive oil
>black pepper
>dried sweet basil
>garlic powder
>perserved garlic
>tiny bit of sugar
>a little salt
the preserved garlic and the garlic powder give it that hometown NY-imitation-style pizza smell and taste imo

>> No.18051201

>>18046828
>tomato paste
If you want every fucking bite to taste only like tomatoes, then yeah, add tomato paste.

>> No.18051442

imagine putting disgusting ornamental "tomatoes" (not a food item, but a disgusting product of famine and desperation, literal starvation in a slimey bulb) in your body

>> No.18051478
File: 11 KB, 645x773, 1570381102074.png [View same] [iqdb] [saucenao] [google]
18051478

>>18047050
>it took this long for someone to mention basil

>> No.18052485

san marzanos
salt
simple as.

>> No.18052499

>>18046661
>thyme
Ew. Thyme is for sausages and fatty meat dishes.
>rosemary
What? In pizza sauce? No.
>oregano
Correct answer.

>>18047050
>basil
Basil chiffonade goes on top of the pizza after it comes out of the oven. Basil + sustained heat = bitter compounds.

>> No.18053508

>>18046613
>Flyover state sauce

>> No.18053745

>>18051201
That's what he said, add tomato paste.

>> No.18054493

>>18046613
passata, olive oil, salt, garlic

>> No.18054807

https://www.youtube.com/watch?v=3ROypplLmQY
Coke

>> No.18055007

>>18046792
ADDING SUGAR TO TOMATO SAUCE IS GROSS. It's why I can't eat store-bought tomato sauce. Thx for the recipe OP.

>> No.18055028

>>18046613
i usually just mix passata with a little salt and herbs and add olive oil right before baking the pizza, that way its evenly spread

>> No.18055281

>>18046613
>passed tomatoes
>olive oil
>salt
>onion powder
>oregano and or thyme
>finely grated onion with its juices

>> No.18055468
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18055468

>>18046613
so pizza bros, best way to make the dough and the tomato sauce?
I have 2 ripe tomatoes and also canned tomato sauce that I use for my pasta.
for the dough I was going to make poolish and let it sit until tomorrow in the fridge.

Gonna use asparagus, chicken, green chilies and bell peppers as toppings.
I have no basil and I'm too lazy to go out buy it.

>> No.18055727

>>18055468
>asparagus, chicken, green chilies and bell peppers as toppings
weird but interesting.

what's your sauce recipe? what's your dough recipe? what kind of cheese?

I do a poolish for everything except pizza dough, which I have always cold fermented after I form individual pizza-size portioned balls. weirdly I have never even considered that it's the one thing I do differently.

>> No.18055755

>>18055727
>what's your sauce recipe? what's your dough recipe? what kind of cheese?
I don't have any, that's why I'm asking.
And I only have gouda cheese, so that will have to do. The toppings are just what I have at hand.

t. poorfag

>> No.18056451
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18056451

>>18055755
I kinda wing it every time because I'm still learning but:

for the dough I do (per pizza)
>225g bread flour
>135-145g water
>10g olive oil
>2-3g salt
>~2g yeast
>~2g diastatic malt powder
sometimes I add a few grams of honey, especially if I am not going to let it cold ferment for a day or two.

the sauce depends on the kind of pizza. if classic(ish) style, I blend together
>san marzano tomatoes
>some fresh basil
>salt
>some olive oil
then I use hunks of fresh cow's milk mozz and put on shredded basil after baking

but if american style, this >>18051052 , with low moisture mozz shredded on.

>> No.18057350

try yugoslav ajvar instead of tomato sauce, it is spicier and much less runny, it wont make the bottom of your pizza as soggy as tomato sauce.

>> No.18057361

>>18057350
God would not want us putting ajvar on pizza that’s unnatural

>> No.18057380

>>18046613
>red chili flakes
no