Pizza Sauce Recipe – Chef John’s Secret Pizza Sauce Recipe (VIDEO)

20 Comments

1. Miss Itiya

   The shade on New Jersey is unacceptable lmao
2. Dizzle

   I have a silly question. Does pizza sauce usually taste disgusting before it's cooked? I just made this sauce, minus the anchovies. Then I tasted the sauce alone and it's kind of nasty. I've put it in a container to chill until I make the actual pizza tomorrow. The dough is in the fridge rising as well, until tomorrow.
3. FreedomWriter3

   "Relax. You have an immune system. Use it." Savage. 😂
4. jessejauregui

   Chef John, does it matter what type of oregano? Mexican oregano vs regular or Greek…
5. Jason Mc Laughlin

   Neutral, “Like a Swiss pizzeria”
6. Grundy Malone

   The longer you simmer the more it reduces the acid so if you have reflux long simmering is your friend.
7. Mario Ştefan

   Dad:Why are the Carabinieri here?
8. martin francis

   nasty,tryed it twice.
9. Bill Shelton

   No basil?
10. The Reaction

    YouTube is creeping me out. I just bought a can of San Marzano Tomatoes today, and this pops up in my recommendations.
11. DeathScythe555

    you have an immune system, use it! I absolutely love it and so damn true.
12. William Woody

    Cento San Marzano canned tomatoes were just indicted by the Italian government for being mostly fraudulent because the mafia forced their way in and co-opted the business.
13. sa ma

    نشتي ترجمة عربي
14. A G

    awesome recipe tastes so good but are the anchovies compulsory?
15. Eludiu

    For ameliorating the acidity of the tomato's in the sauce i know of sugar being used. Thank you for sharing the recipe
16. mnljh711986

    I make my own sauce using the ripest red tomatoes, I peel them, chop them, and set aside, I usually use about six medium sized tomatoes.
    Then in a heated heavy bottomed stainless steel saucepan I add olive oil, to the oil I add finely diced onions one small white onion, I then add fresh and dried oregano and thyme, salt and black pepper, saute until onions are translucent. I then add the diced tomatoes to the pan and proceed to cook for about 5 minutes, I then add two cloves of garlic to the mixture and cook that out a little bit as well.
    I remove from heat and puree the mix using my hand mixer that I use to puree my soups, I make sure its very smooth.
    I then add some tomato paste, sugar, salt and pepper, more oregano, garlic powder, and about a tablespoon olive oil and I leave to cook for about an hour over low heat.
17. posiat

    This is AMAZING 😭🤤
18. Diane Greene

    Why put sugar in when the tomatoes are already loaded with it?
19. Arden Goldrick

    Baking soda really is the trick for sauces and tomato soups to make them less acidic! Works like a charm
20. K G

    put at .25x to hear drunk chef john