Pizza Sauce
Makes enough for 2 to 3 pizzas
The flavors in this pizza sauce are big because they mellow as
they cook. When you taste the sauce it should be slightly too salty
and slightly too acidic. At home, it’s also important that the sauce
add big flavor to the pizza because you’re compensating for your
oven’s lack of heat (a commercial pizza oven goes up to 800 or
900°F; you’re lucky to get your home oven up to 500°F).1 (28-ounce) can whole, peeled
Alta Cucina or San Marzano tomatoes
Red wine vinegar (optional)
Kosher salt
Sugar
Dry oregano (the kind that they sell on the stalk)
1 clove garlic, pressed through a garlic press*Strain the tomatoes* and place them in a large bowl.
This is where you have to use your palate to guide you: If the
tomatoes are very acidic, don’t add any vinegar. If they’re not
very acidic, add a splash. Continue flavoring the tomatoes with a
big pinch of salt, a pinch of sugar, a light sprinkling of oregano, and
the garlic.