Chef John shares his secret pizza sauce recipe, and it’s simpler (and more delicious) than you think. In this video, he shows you how to build bold flavor with just a handful of ingredients
Sadly, most folks vastly underestimate, or totally dismiss, the incredible flavor boost that anchovy can bring to cooking. It is an absolutely magical ingredient, and it doesn't take much to get that magic to come out in your food. It does not make the food taste fishy, unless you are using a poor quality anchovy filet.
Chef John, I have worked for a classic New York style pizza joint, and the 90 year old owner said that pizza sauce is never cooked. Granted that’s the style, but in my own pizzas, I don’t cook the sauce and I find it comes out better. Now my theory on this convention is that it keeps the acidity of abrasive ingredients to a minimum. Now that I have discovered your secrets I will be unstoppable
Thanks! Just bought ingredients for pizza dough. Was looking for a good sauce recipe. Retired chef but didn’t learn pizza sauce. Always learning still 👍🏼😊
22 Comments
Wait… No Basil?
Looks good except for the sugar. Skip the sugar. You’ll be surprised. The sauce doesn’t need it.
Sadly, most folks vastly underestimate, or totally dismiss, the incredible flavor boost that anchovy can bring to cooking. It is an absolutely magical ingredient, and it doesn't take much to get that magic to come out in your food. It does not make the food taste fishy, unless you are using a poor quality anchovy filet.
you should never cook pizza sauce.
😋
Pizza sauce is not cooked. It cooks on the pizza.
Nix the red pepper flakes, completely unnecessary.
Also no need to cook the sauce. The oven will do that for you.
You’re a wizard John
If this is chef John then I know it’s top shelf
What do u do with the remaining anchovies in the can? I love eating them but if I just needed them for a sauce I don’t want to waste them
I've been making your pizza sauce for a couple of years now. It's delicious!
SUGAR, OMG 😮
Chef John, I have worked for a classic New York style pizza joint, and the 90 year old owner said that pizza sauce is never cooked. Granted that’s the style, but in my own pizzas, I don’t cook the sauce and I find it comes out better. Now my theory on this convention is that it keeps the acidity of abrasive ingredients to a minimum. Now that I have discovered your secrets I will be unstoppable
No Cayenne?
Just buy Rao's.
Not sure you know what a secret is though
Trivia…pizza sauce is usually raw until it goes in the oven. Dont do this.
Canned anchovy is the MVP. It has so much flavour but its ability to literally disintegrate into a compound is something else.
Newtralizing acidity is the point…. thanx a million….
Sounds so young and normal
Thanks! Just bought ingredients for pizza dough. Was looking for a good sauce recipe. Retired chef but didn’t learn pizza sauce. Always learning still 👍🏼😊