If you think I’m done talking about the pizza class I took last week at Pizzeria Mozza, you are mistaken! I want to tell you about the sauce. Fortunately, my friend, Chris, took awesome notes. This sauce is so easy, it’s seems like you’ve forgotten something. There is no garlic, no herbs in this sauce!
For their pizzas –also called Passato. The sauce is not complex, instead showcasing the ingredients.
KEY: the variety of tomato. Best: San Marzano. You want tomatoes that have more meat—lots of flesh– less water, fewer seeds, and sweeter. “DOP” designation is important. Home grown tomatoes are often very watery making them less desireable since so much water would have to be cooked off.
TIPS: Pan you use to cook sauce should be twice size as amount of product you’re adding. A heavy pan—the heavier the better – should be used because it prevents sticking. Enameled cast iron (like Le Creuset) is perfect. Simmer sauce gently until you get the taste you want. Taste often. It should not take that long to produce the sauce as it is simple with few ingredients. Do not cook it to a paste.
Cool down sauce before putting in on pizza dough. 2 oz. ladle of sauce per pizza. No more. You can also use this sauce for pasta.
Passata Sauce from Pizzeria Mozza
Makes 7 cups
2× 28-oz cans whole tomatoes, including their juices
¼ cup extra-virgin olive oil
1 Tbs sugar
1 Tbs kosher salt
1 tsp freshly ground black pepper
Pass the tomatoes through a food mill or crush well by hand. Heat olive oil in a large sauté pan over medium heat until warm but not smoking, 2 to 3 minutes. Add the pureed tomatoes, being careful as they will splatter when they hit the oil. Stir in the sugar, salt and pepper; cook until sauce thickens slightly.