Restaurant-Caliber Pizza from a Home Oven
Kneading Conference, July 25, 2013, Skowhegan, Maine
Andrew Janjigian, Associate Editor, Cook’s Illustrated Magazine
ajanjigian@gmail.com
Uncooked Tomato Sauce
Yield: sauce for 4 12″ pies, or 2 18″ x 13″ sheet pan pies.
1 28-ounce can unsalted whole peeled plum tomatoes
2 tablespoons EVOO
1 small garlic clove
1 teaspoon dried oregano
pinch red pepper flakes
1/2 teaspoon red wine vinegar (or to taste)
Kosher salt
Sugar
Process all ingredients except for juice in blender or food processor until smooth. Season with salt and adjust acidity and sweetness with sugar and vinegar as desired.