Flavorful Pizza Sauce Recipes

Steps:

• In a large bowl, combine all ingredients. Spread desired amount over a pizza crust or transfer to a storage container. Refrigerate, covered, up to 1 week or may be frozen for up to 6 months.

Steps:

• In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Steps:

• In a very large bowl, whisk together the dry ingredients.
• Make a divot in the middle of the flour mixture and add a few tablespoons of water. Stir with a wooden spoon, gradually adding more and more water until the dough starts to come together. You may need a tablespoon more or less water, depending on the consistency of the dough as it forms.
• Using your hands, ensure the dough is well incorporated, but do not knead. Be careful not to overwork the dough.
• Cover with plastic wrap and store at room temperature overnight, or for at least 12 hours, until doubled in size and porous.
• Make the sauce by combining tomato paste, water, vinegar, maple syrup, salt, pepper, garlic, oregano, basil, marjoram, and cayenne pepper in a medium bowl. Let sit at room temperature for an hour before canning or jarring. Refrigerate as necessary up to 2 weeks.
• Once the dough has risen, transfer to a clean, floured work surface and form into a large ball. Cut the dough into 6 equal parts and form dough balls by folding the corners into themselves.
• Place the dough balls on a floured sheet pan, sprinkle with flour, and cover with a damp towel for about 30 minutes to an hour.
• Preheat oven with a pizza stone in it to 500ªF (260ºC) or a low broil.
• Work each dough into a disk on a floured work surface. Knuckling the edges of the dough and tossing it gently will help thin it out. Be careful not to rip the dough.
• Place the dough disk onto a pizza peel generously floured with semolina or cornmeal. This will prevent sticking. Top with desired sauce, cheese, and toppings.
• Slide the pizza onto the stone and bake for about 9 minutes, watching carefully to make sure it doesn't burn. Look for the edges to become charred and crispy and the cheese to bubble.
• Let the pizza cool for 5 to 10 minutes before cutting and serving.
• Enjoy!

Steps:

• In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.

Steps:

• In a large bowl, combine all of the ingredients. Transfer to a storage container.Cover and refrigerate for up to 1 week.