Easiest Way to Prepare Appetizing Tex's New York Style Pizza Sauce 🍕

Tex's New York Style Pizza Sauce 🍕. A classic New York slice is as much a work of pizza art as are the finest pies of Italy. This recipe recreates the flavor of the tomato sauce on New York City's pizza perfectly. The result is a slightly sweet and aromatic sauce that's flavored with oregano, basil, garlic, onion, and red pepper flakes.

New York-style pizza is generally large, hand-tossed and thin-crusted, often sold in wide slices to go. The crust is crisp along its edge but soft enough beneath its toppings so that you can fold it in half to eat. Homemade pizza sauce is far superior to the jarred stuff. You can have Tex's New York Style Pizza Sauce 🍕 using 9 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Tex's New York Style Pizza Sauce 🍕

1. Prepare 400 grams of tin of chopped plum tomatoes.
2. You need 1 tbsp of olive oil.
3. Prepare 1 tsp of balsamic vinegar (optional).
4. You need 1 1/2 tsp of garlic powder or granules.
5. You need 2 tsp of oregano.
6. It's 1 1/2 tsp of sugar.
7. Prepare 1 pinch of dried red pepper flakes.
8. You need 2 tsp of sea or kosher salt.
9. Prepare 1 tsp of ground black pepper.

It's fresher, far tastier, and much easier to make than you'd expect. With only eight ingredients and a no-cook prep, this classic New York-style pizza sauce is truly perfect for a quick and easy dinner kind of night. Making pizza sauce from scratch is the fastest way to bring your own kitchen to Italian bistro status. Want to know the secret to New York-style pizza?

Tex's New York Style Pizza Sauce 🍕 instructions

1. Combine all the ingredients and pulse blend until well mixed but still a little lumpy from the chopped tomatoes. Allow to sit for at least 30 minutes to allow the flavours to mix..
2. Use about 1-1½ cups per 12" pizza depending on preference. Remember, sauce will thicken in the oven so don't worry if it seems to be a little on the thin side. After using on your pizza(s), freeze the rest in individual sandwich bags..

Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. It's that classic pizza by the slice with all its cheesy goodness and glorious toppings.

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