Saturday, September 12, 2009

Well hang on, one more thing on pizza, because if I hold it all for the big long pizza post, it's gonna be too long for anybody to read:

Umami Pizza Sauce:

Tomato base: Roast a quantity of good flavorful tomatoes until they have lost quite a lot of liquid; do not use salt.  Remove skins and puree; you can strain the seeds out, but don't need to.  If good flavorful fresh tomatoes aren't available to you, puree a can of San Marzano tomatoes and cook until thickened.

Aromatics, any or none of the following, diced and sauteed: onion, fennel, sweet pepper.

Aromatics, any or none of the following, pureed with the tomato base: garlic, carrot, charred onion, sweet pepper, hot pepper.

Umami/salt component: fish sauce to taste, or anchovies pureed with the tomato base, or soy sauce.  You can also simmer parmesan rinds (sometimes available cheaply at your supermarket) in the tomato base and then strain them out.  You should use a sufficient quantity of your umami component so that you don't need to add salt.

Let sit in the fridge for at least one day.  Include a hard grating cheese -- Pecorino Romano, aged gouda, Parmesan, etc -- in the cheese element of the pizza.

Always sauce your pizza lightly.  More heavily sauced pizza styles are perfectly fine if that's what you like ... but not when you're working with a home oven.

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