This.
:rolleyes:
By who’s standard is that “proper”? The international pizza police? Some old dude in italy? Pizza can have as much sauce as the person making (or better yet eating) it decides.
Let me put it this way; if the toppings are sliding off the crust, it’s not a properly made pizza. That is my ruling and I have spoken. (As one trained at the Chuck E Cheese School of Pizza Making, I am authorized to speak for the International Pizza Police.)
I can also confirm that too much sauce can ruin a pizza. I had a pizza that had a good crust and good cheese and toppings, but, when I ate it altogether, the sauce overpowered all of it, and it kinda ruined it. If I hadn’t have though to remove the toppings and rake off some of the sauce, it would have been a complete failure.
Spreading the sauce by pouring was a bad idea. Just put on a glop and then spread it with a utensil.
Heck, the local pizza place has stuff I can’t have in the sauce, so I got it without sauce, and I could barely tell, since I had a ton of toppings that added flavors that would normally be in the sauce.
I’m sure you can find a YouTube video showing how someone puts sauce on the dough. The method I’ve seen (and used) is to use a ladle to deposit the sauce in the middle of the pizza and then to use the bottom of the ladle to spread it around. There are spots where the sauce layer is so thin or even absent that you can see the dough. That’s OK.
Yep, that’s how I do it at home. I aim for an even, but thin layer of sauce.
I’m partial to this recipe, but with a few changes.
We typically use dried basil instead of fresh, unless we happen to have fresh basil. We also tend toward either canned crushed tomatoes or tomato puree, mostly out of convenience’s sake.
Probably the biggest change is that we typically just take out the stick blender and blend the onion half into the sauce, or at least some part of it. Without that, the sauce is a little bit too sweet for our taste.