Grammys New York Style Pizza Sauce Recipes

Steps:

• In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt.
• Taste and add more salt, if needed.
• Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
• Bring to room temperature before using.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.

Steps:

• 1. Lightly sauté the minced garlic in olive oil, being careful not to burn the garlic (it will get bitter). Add the crushed tomatoes, salt, oregano & basil. Add the red pepper if you like it spicy.
• 2. Cook on low (bubbles should barely break the surface) for about 20 minutes or until oil comes to the top. Stir it occasionally so it doesn't burn on the bottom.
• 3. Use it immediately or store in the refrigerator or freezer.

Steps:

• 1. In a large pot on low, heat the oil and sauté the sausage and pork chops until brown on all sides, about 20-30 minutes - don't worry if the meat is not cooked through because the meat will finish cooking in the sauce.
• 2. Remove the meat from the pan into a bowl; (here's where you can add a little red wine into the emptied pan, if you like...approximately 1 cup). Cook the wine for about 10-15 minutes to deglaze the pan. Then add the garlic and onions now. If you don't want the wine, just skip that step and add the garlic and onions to the emptied pan. Sauté until garlic is golden brown and onions are soft and translucent, about 5-8 minutes on medium low.
• 3. Add tomatoes, Parmigiano, basil and sugar; allow to simmer one hour over low heat. Add the meat back into the sauce and let cook on low for 3-4 hours. Stir frequently to avoid it from burning or sticking to the bottom of the pan. (See flavor tip below) This can be done in the slow cooker so easily. After you've added the tomatoes, skip cooking it for the hour, and add the meat and all into the slow cooker. Now, just sit back and relax, and let it cook all day. It's ready when the oil floats to the top.
• 4. If I'm adding meatballs (and that's always) I remove the pork and sausage to a bowl, cover them with foil to keep them warm. Then I add the fried meatballs and let them simmer in the sauce for 1 hour before serving the sauce over your favorite spaghetti or pasta.
• 5. My Mom's Tips: 1. Always save the oil from the meatballs, and add a small ladle to the sauce as it cooks. Adds great flavor and you can always scoop it off the top before you serve it. 2. An important quote from Mom, "Never use oregano in spaghetti sauce...oregano is for pizza sauce!"

Steps:

• Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
• Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.

Steps:

• In a bowl, blend the garlic, the tomatoes and all other ingredients and crush the tomatoes by hand. Place the minced garlic, tomatoes and all other ingredients in a food processor and process until tomatoes are crushed, but not pureed.
• Spread evenly on pizza dough and top with cheese, pepperoni, etc. Makes enough sauce for 2 - 12"-inch pizza.