Authentic Italian Pizza Sauce Recipe
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Top Comments
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This is probably the first time I have ever heard someone refer to canned food as being fresh.
2 years ago 35
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Hi everybody.
I am Italian and I completely agree with the man in the video.
San Marzano tomato is the best and the most important ingredient for a real Italian pizza.
But you can enjoy the San Marzano taste in a "pasta sauce" or, with fishes, cooked in the South-Italian way.
Remember guys: good pizza = first quality flour, San Marzano tomato, Italian cheese "Mozzarella", real and original Italian olive oil "Extravergine" and the original Italian Pizza is cooked in a firewood furnace.
2 years ago 15
All Comments (40)
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@Aprilshowersss not even close unless u prefer ur canned tomatoes that are pre seasoned and sugared... the san marzanos are all tomatoe no added salt or sugar oh except for the basil leaf in each can
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WTF you sound like Alan from Taahm ?!
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Chef ,one question......what time is it?
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@truantw16 Fresh in a bunker maybe..
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um...um....um...um...
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This recipe is so simple and delicious! I wasn't sure how it would taste without garlic, but it was fantastic. Thank you for posting :)
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Ar yo Alan fråm To and a haLF MAN?
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As a New Yorker nothing is wrong with this sauce.
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Authentic souce requires fresh tomato not caned!
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This guy didn't cook his sauce which puts his recipe in the running for the top 0.0000000001% of pizza sauce recipes on Youtube.
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It's a good story. The San Marzano tomato is a premium canned tomato from Italy -- just south of Naples in the shadow of Mt. Vesuvius. They are a tightly regulated product, much like Champagne or Chianti. Each can has a stamp to show its authenticity.
You can get real San Mazanos from the Forno Bravo Store (online), or check your local high-end market. Beware of copies. They aren't the same.
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fornobravo 2 years ago
The tomatoes are incredible. Each one is this perfect little tomato. You should not cook the sauce if you are using a wood-fired oven, because the temperatures are hot enough to cook the sauce and cheese all at the same time.
I would give it a try using a pizza stone and see how it does in your oven.
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fornobravo 3 years ago
Prego!
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fornobravo 3 years ago