Best Tonys Pizza Sauce Recipes

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TONY'S PIZZA SAUCE



Tony's Pizza Sauce image

Make and share this Tony's Pizza Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Sauces

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 10

4 (6 ounce) cans tomato paste
3/4 cup water
1 1/2 tablespoons extra virgin olive oil
2 tablespoons sugar
1 -2 teaspoon kosher salt (add to taste)
1 tablespoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
4 large fresh basil leaves, chopped

Steps:

  • In a big bowl, using a wire whisk, combine the tomato paste, water, and olive oil.
  • Add in the sugar, salt, oregano, dried basil, and garlic powder; whisk to combine.
  • Stir in the fresh basil.
  • Use immediately or store for up to 5 days in the refrigerator; may freeze for up to 2 months.
  • Bring to room temperature before using.

Nutrition Facts : Calories 285.2, Fat 8, SaturatedFat 1.2, Sodium 2388.8, Carbohydrate 52.8, Fiber 11, Sugar 36.4, Protein 10.1

BEST PIZZA SAUCE RECIPE (NO COOK, AUTHENTIC ITALIAN STYLE)



Best Pizza Sauce Recipe (No Cook, Authentic Italian Style) image

The best and easiest Italian pizza sauce recipe.

Provided by Christina Conte

Categories     Dressings, Sauces, Syrups & Toppings

Time 5m

Number Of Ingredients 6

14 oz (400g) can of European tomatoes (preferably pomodoro pelato S.Marzano dell'Agro Sarnese-Nocerino D.O.P) THIS IS THE MOST IMPORTANT INGREDIENT-do not use inferior quality tomatoes
3 Tbsp good quality extra virgin olive oil
1/2 tsp sea salt
a few pinches of dried oregano
2 or 3 leaves of fresh Italian basil, torn into small pieces
(optional: a clove of fresh garlic, minced) my Italian family uses garlic, but it's only used on one type of pizza in Naples

Steps:

  • Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.
  • Add the rest of the ingredients and mix well. Taste for salt and add if needed. (Don't add a lot of sauce to the pizza dough; you don't want to drown it.)

Nutrition Facts : Calories 167 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 453 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

TONY'S PIZZA DOUGH



Tony's Pizza Dough image

From Tony Gemignani of Pyzano's in Northern California. Use with any California-style pizza. Makes enough for two 14-inch pizzas.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 10h45m

Yield 2 fourteen inch pizzas

Number Of Ingredients 8

2 1/2 teaspoons active dry yeast (1 package)
1 cup lukewarm water (90 to 100 degrees)
1 cup ice-cold water
1 tablespoon sugar
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
5 1/4-5 1/2 cups unbleached bread flour, plus more
unbleached bread flour, for dusting

Steps:

  • In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside until the yeast dissolves; about 5 minutes.
  • In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve the sugar and salt.
  • To make the dough using a stand mixer: fit a heavy-duty stand mixer with the dough hook attachment.
  • Place 5 ¼ cups flour in the mixer bowl.
  • Add the yeast mixture along with the cold water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
  • Let rest 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
  • Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup flour of additional flour, if necessary.
  • Cut the dough in half to form even portions, each weighing 22 ounces.
  • With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight smooth ball; pinch to seal.
  • Repeat with the second portion; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
  • Refrigerate for at least 10 hours or up to 2 days.
  • Remove from refrigerator 1 hour before using to allow dough to come to room temperature; proceed with any California-style pizza.

Nutrition Facts : Calories 1456.7, Fat 19.7, SaturatedFat 2.8, Sodium 5247, Carbohydrate 269, Fiber 9.7, Sugar 7.4, Protein 45

HOMEMADE PIZZA SAUCE



Homemade Pizza Sauce image

For years, I had trouble finding a pizza sauce recipe my family liked, so I started making my own. The evening I served it to company and they asked for my recipe, I knew I'd finally got it right! When I prepare my sauce, I usually fix enough for three to four pizzas and freeze it. Feel free to spice up the sauce to suit your own family's tastes. -Cheryl Kravik, Spanaway, Washington

Provided by Taste of Home

Time 1h20m

Yield about 4 cups.

Number Of Ingredients 8

2 cans (15 ounces each) tomato sauce
1 can (12 ounces) tomato paste
1 tablespoon Italian seasoning
1 tablespoon dried oregano
1 to 2 teaspoons fennel seed, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt

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.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

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