Hello! I’m an American in Australia! For my birthday in a few days I’m having some friends over to make pizzas since I haven’t really found too many great places around me. I’ve worked in a few pizza places in my life making NY style, Roman, and Neapolitan style, but I’ve never gotten making the sauce right. I’m looking for advice!
I’m trying to get that nice dark red straightforward sauce. I’ve been trying to make it with just a can of San Marzano tomatoes and olive oil. I’ve tried just cooking it down, blending the tomatoes with and without the oil. Adding salt and sugar to taste, but it usually ends up way too sweet or way too acidic and more orange than that deep red. While I think garlic can be nice, I’m opting out here.
I’ve got the dough and cheese down pat, big on low moisture whole mozzarella I shred myself bc of the starches etc, but sauce has me stumped!
by smellywizard