Pizza Sauces

Pizza sauce is integral to any good pizza. Let Feng Chen (@leopardcrust) show you pizza sauce - 3 ways. ⁠

Equipment

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Pizza Rocker Link

Pizza Rocker Link 1

Pizza Rocker

£35.00

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Dough Cutter Link

Dough Cutter Link 1

Dough Cutter

£19.00

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Dough Scraper Link

Dough Scraper Link 1

Dough Scraper

£15.00

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Ingredients

Step 1:

Prepare your pizza dough.

Step 2:

Make the tomato sauce by placing the whole tomatoes from the tin into a bowl (leaving behind the extra juice) and use a stick blender to pulse the tomatoes until you have a chunky sauce consistency. Stir in the salt then add a little of the leftover tomato juice from the tin if you would like your sauce a little looser.

Step 3:

Make the basil sauce but removing the leaves from the bunch of basil and place in a bowl or a mortar. Add the garlic and use a stick blender or pestle to process the basil into a paste, adding a splash of water if needed. Add in the lemon juice, a pinch of salt and a good glug of extra virgin olive oil and mix again until you have a vibrant green sauce.

Step 4:

Prepare the white sauce by placing the cream and Parmigiano-Reggiano into a bowl and whisk for a minute or so until it just reaches soft peak consistency.

Step 5:

Stretch the dough out and top with the grated provolone and Parmigiano-Reggiano then spoon over a few spoonfuls of the tomato sauce, hiding any ‘bald’ spots on your dough.

Step 6:

With the Gozney at 400C / 750F and a medium flame add the pizza to the oven for a few minutes, turning often, until the dough is cooked through and the cheese melted.

Step 7:

Add the basil sauce and cream sauce to the top and serve. Any leftover tomato sauce and basil sauce will keep in the fridge for 5-7 days.