Basically- tomato sauce, lettuce, tomato, olives, sprinkle a little parm and salad dressing (either italian or balsamic). When I make it myself I will add sauteed mushrooms and eggplant but the basic version we can get at Baci or Cappricios in Croton on Hudson.
Yum to all of this! Will check out those restaurants. I have been making a sort-of Detroit-style pizza topped with pesto, mozzarella and tomatoes; then finishing that with a chopped salad dressed with Italian dressing. More on that soon!
Thank you for all you do! Your recipes are foolproof and I recommend you to everyone i know!
I have never tried the Alta Cucina tomatoes, but rather Stanislaus’ 7/11 ground tomatoes in #10 can. AND you can typically get them at a small Italian store right in Cobleskill called Perrones. Apptox. $6-$7/ can. They are so good I typically eat the tomatoes right out of the can with a spoon!!! Let me know if you’d like more info.
So good to know! We have a hockey player friend who lives in Cobleskill, so I may enlist his family to bring 7/ll's to the next game :) Can't wait to try them. Thank you for your kind words :)
I've been making my own pizza sauce and dough for years. I make enough to freeze for about 5 pizzas (or if I need any sort of tomato sauce) in my Dutch oven. I don't measure anything anymore, I just know how much I need for 5 or 6 helpings. Of course it always turns out slightly different every time but that makes it fun.
It's the best having these sorts of "recipes" in our repertoires because it makes it so fast (and yes, fun!) I make a double batch of taco meat once every two weeks, and it comes together in no time, feeds so many people, freezes well but also lasts a very long time in the fridge. It's so satisfying to crank that out.
Note: This recipe is specifically formulated to work with KAF's Gluten-Free Pizza Flour, and I highly encourage you to invest in a digital scale (if you don't already have one) to measure the ingredients.
We are simpatico! I can shop these tomatoes from the Gordon's Food Service store where I live. Once opened, I usually make a double batch of Italian meat sauce and save the rest in the fridge for about a week to add to soups and whatever. They also freeze well!
So fun! Can’t find them here in San Diego but I will look further. What do you lose if you leave out the alcohol? Just curious. Thank you and cannot wait for your book!
I don't know, but I think you absolutely can omit it. I mean, the no-cook sauce I make is simply tomatoes, olive oil, salt, and garlic, so there's no reason why it shouldn't work. I might consider adding a splash of white balsamic or white whine vinegar when you add the crushed red pepper flakes.
I immediately looked up chef stores in Seattle, and found these tomatoes! I will be making the large recipe soon, and sharing it with friends, as well! I’m always so disappointed in store-bought tomato sauces. I live alone, but I may as well stock my freezer with delicious food!
I just made a regular sized batch and froze it in a muffin tin (about 2oz portions) so they are easy to thaw when I get the urge for pizza! Thanks for the recipe, It is a favorite at our house!
I would love to read about how you approach salad pizza. 🥗
SAME!!!
I have always thought one of the best ways to eat salad is on an enormous carbohydrate 🤣
Hi! Can you elaborate? Is this just salad on pizza? (which i am very into)
Basically- tomato sauce, lettuce, tomato, olives, sprinkle a little parm and salad dressing (either italian or balsamic). When I make it myself I will add sauteed mushrooms and eggplant but the basic version we can get at Baci or Cappricios in Croton on Hudson.
Yum to all of this! Will check out those restaurants. I have been making a sort-of Detroit-style pizza topped with pesto, mozzarella and tomatoes; then finishing that with a chopped salad dressed with Italian dressing. More on that soon!
Thank you for all you do! Your recipes are foolproof and I recommend you to everyone i know!
I have never tried the Alta Cucina tomatoes, but rather Stanislaus’ 7/11 ground tomatoes in #10 can. AND you can typically get them at a small Italian store right in Cobleskill called Perrones. Apptox. $6-$7/ can. They are so good I typically eat the tomatoes right out of the can with a spoon!!! Let me know if you’d like more info.
So good to know! We have a hockey player friend who lives in Cobleskill, so I may enlist his family to bring 7/ll's to the next game :) Can't wait to try them. Thank you for your kind words :)
I've been making my own pizza sauce and dough for years. I make enough to freeze for about 5 pizzas (or if I need any sort of tomato sauce) in my Dutch oven. I don't measure anything anymore, I just know how much I need for 5 or 6 helpings. Of course it always turns out slightly different every time but that makes it fun.
It's the best having these sorts of "recipes" in our repertoires because it makes it so fast (and yes, fun!) I make a double batch of taco meat once every two weeks, and it comes together in no time, feeds so many people, freezes well but also lasts a very long time in the fridge. It's so satisfying to crank that out.
Gluten free pizza crust recipe please
Here you go! https://pizzaeveryfriday.substack.com/p/a-gluten-free-pizza-to-write-home
Note: This recipe is specifically formulated to work with KAF's Gluten-Free Pizza Flour, and I highly encourage you to invest in a digital scale (if you don't already have one) to measure the ingredients.
We are simpatico! I can shop these tomatoes from the Gordon's Food Service store where I live. Once opened, I usually make a double batch of Italian meat sauce and save the rest in the fridge for about a week to add to soups and whatever. They also freeze well!
They're such good tomatoes, Karen!! Great to know they freeze well, too :)
looking forward to reading about tomato pie!
So fun! Can’t find them here in San Diego but I will look further. What do you lose if you leave out the alcohol? Just curious. Thank you and cannot wait for your book!
I don't know, but I think you absolutely can omit it. I mean, the no-cook sauce I make is simply tomatoes, olive oil, salt, and garlic, so there's no reason why it shouldn't work. I might consider adding a splash of white balsamic or white whine vinegar when you add the crushed red pepper flakes.
And thank you :)
What are your thoughts on the canned DiNapoli tomatoes?
Love! Use them all the time.
I immediately looked up chef stores in Seattle, and found these tomatoes! I will be making the large recipe soon, and sharing it with friends, as well! I’m always so disappointed in store-bought tomato sauces. I live alone, but I may as well stock my freezer with delicious food!
It's so hard to find a good store-bought tomato sauce... I hear you. Yay for finding the tomatoes!!
yum!!!
Thanks for the info, have your first book and will buy the pizza book for sure !
Thank you, Sandi :)
How much does this recipe yield?
Thanks!
Three quarts :)
I made the sauce! Unbelievably delicious. I used Cento tomatoes. O.M.G. So good.
Hooray! So nice to hear. Cento brand is great!
love that you were searching for pizza podcasts . . . as one does . . . ❤️
AS ONE DOES! 🤣🤣🤣
Love This Article.
I just made a regular sized batch and froze it in a muffin tin (about 2oz portions) so they are easy to thaw when I get the urge for pizza! Thanks for the recipe, It is a favorite at our house!
So smart!! That's a perfect way to do it. Going to copy. Thanks for sharing :)
So smart!! That's a perfect way to do it. Going to copy. Thanks for sharing :)