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/ck/ - Food & Cooking

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19340107 No.19340107 [Reply] [Original]

When making pizza do you cook the sauce?

On pizza hobbyists forums a lot of them say to use uncooked sauce but I think most of these people only make Neapolitan style pizza at home.
For a more american NY style pizza would you cook the sauce?

>> No.19340138

What does "cook the sauce" imply? Making it fresh versus jarred or canned?

>> No.19340146

>>19340138
cooking it in pan
I make it "fresh" using canned tomatoes and then add salt, sugar, spices, etc depending.
Question is just should it be mixed cold or cooked a bit in pan.

>> No.19340168
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19340168

>>19340107
I like using El Pato, the problem is finding it in stores and not having to order it.

>> No.19340174

>>19340107
I heat until it bubbles once for just 10 seconds or so then cool it. The longer it cooks, the sweeter it gets. And when you cook it again on the pizza it gets even sweeter. So never cook it long.

>> No.19340182

>>19340107
Uncooked tomato sauce has a more acidic taste, which is a good thing to balance the flavors in a pizza.

>> No.19340187

>>19340146
Why in the actual fuck would you ever heat the sauce before putting it on a cold dough, with cold cheese, and then putting it in a hot oven?

>> No.19340196

>>19340187
Who the heck knows? They're likely vampires or werewolves or something.

>> No.19340197

>>19340107
Also NY style is cheese and sauce need to mix more and turn orange, not white and red. Finer grated cheese and more spread out. Target 550F oven cooked on steel. Pizza should be done in about 4 minutes (broiler on to cook the top). Adjust sauce sweetness to your taste by cooking it longer. Same with dough thickeness.
Getting pizza exactly where you want is a lot about adjusting to the tools you have and getting everything to cook together. None of these times/temps apply if you have an Ooni at 1100F.

>> No.19340219

>>19340107
You can do it either way. Napotelian pizza uses crushed tomatoes giving it a soupy fresh taste. Cooking it down makes it more intense so you gotto add sugar and it tastes more like ketchup than tomatoes

>> No.19340225

>>19340197
>Target 550F oven cooked on steel. Pizza should be done in about 4 minutes (broiler on to cook the top).
I'm using an ooni I just got.
I'll see what temp the stone is at low.

>> No.19340226

>>19340107
>>19340107
I just used cans of Italian cherry tomatoes that I crush and strain the skins/seeds out and add a little salt then use it as is.

>> No.19340231

>>19340182
Theres no such thing as uncooked tomato sauce. Its either a fresh tomato which is watery or its a cooked sauce.

>> No.19340248

>>19340231
Use whole canned tomatoes and drain them first

>> No.19340266

>>19340231
Properly done Passata di Pomodoro is an uncooked tomato sauce. The tomatoes are blanched, but not cooked.

>> No.19340489

>>19340107
Italian here: you donato Cook the pizza sauce. Is is just raw tomato sauce with organo and salt. Nothing more

>> No.19340496

>>19340107
Why would you want to make a ny style pizza on purpose? That shit is ass.

>> No.19340508

>Neapolitan style pizza
>the sauce isn't cooked
That's mostly just margherita. Other ones we make have a variety of different sorts of cooked sauces. In short: depends entirely on what sorta pizza I'm making.

>> No.19340514

>>19340489
Fesserie.

>>19340508
Is correct.
It depends on what sort of pizza you want to make.

>> No.19340521

>>19340107
>When making pizza do you cook the sauce?
How do you not cook the sauce when making pizza? Do you put the sauce on the pizza after taking it out of the oven?

>> No.19340528

I brush on evoo then spoon on tomato paste, and sprinkle on Italian seasoning.
I find using actual sauce is too wet for my taste.