Pizza making: let's talk sauce

Ok, this is an odd ball question: Do you use pizza sauce or marinara for your pizza sauce?

I never thought about it, because growing up well always used marinara, cause it was always around. But a good friend of mine groaned and said, she hates it when pizza tastes like pasta sauce. I get pizza sauce now, more or less cause I miss her , but honestly I don't think it tastes like night and day. There is a difference, maybe more paste-y?

Ok you?

[Bittersweet]

I use the following pizza sauce recipe. Super easy and super good. I would think marinara would be runny?

1 (6 oz) can tomato paste
6 oz warm water
3T Parmesan cheese
1t minced garlic
1T honey
3/4t onion powder
1/4t dried oregano
1/4t dried marjoram
1/4t basil
1/4t pepper
cayenne pepper to taste

[poky]

We usually just use plain tomato sauce from a can spread out on the crust (doesn't take a lot), with basil, oregano, italian, garlic, and chili powder (DH likes spicy) sprinkled on it before the cheese and toppings. Quick and easier than buying special pizza sauce (which would go bad; we don't make pizza all that often), and can be customized to taste with whatever spices you like and/or have on hand.

When I make marinara, it's actually a similar recipe, though, just simmered together with tomato paste (to make it thicker because I like my pasta sauce thick) and a splash of sherry. There are so many different recipes, I'm *really* not sure what exactly your friend was objecting to; I'm sure there's a lot of overlap between sauces marketed as "marinara" and ones marketed as "pizza sauce"...so it probably depends on the brand if you're talking jarred sauces.

I did find this page, which tells me I'm doing things *exactly* backwards.

http://www.discusscooking.com/forums...ara-21143.html

According to that, traditionally, pizza sauce is the same as marinara, only cooked longer to make it thicker and more flavorful. And pizza sauce is less chunky.

Oh, well. I like my pasta sauce thick and flavorful and not chunky, and my pizza sauce doesn't have to be thick as long as it tastes good and doesn't cause the toppings to slide off the crust.

Come to think of it, since most "marinara" sauces sold in jars are super-chunky (part of why I usually make my own), that might be what your friend was objecting to, if she likes her pizza sauce smoother.

[Deebs]

I think it depends on what kind of pizza you like. Marinara (out of a jar) tends to be more sugary, which in Ohio is just how people seem to like their sauce. Being from Chicago, we like salty, garlicy sauce. I use pizza sauce and add extra garlic to it. I'm also kind of picky about the brand. I think Trader Joe's has a really good one, but I'll also buy the generic and add both garlic and salt to it.

I make the sauce from Peter Reinhart's American Pie, or something like it. It isn't cooked, just mix it together and then put on the pizza. From memory, I think it is a can of tomato sauce (I use diced tomatoes that I puree w/ the immersion blender in the can), a little vinegar or lemon juice, garlic, s&p, basil or oregano.

I used Trader Joe's pizza sauce. We like it so much that it's one of the things I stock up on when I'm in a town w/a TJ's.

[DCJenn]

oh there you go- talking up TJs...

(I"ll have to get some when we're in CA or MD)

J.

[ladymoreta]

I usually buy Ragu Pizza Sauce. It's pretty cheap and tasty.

[Michele]

My 'secret' recipe is a can of whole peeled tomatoes, salt, pepper, oregano, basil, parsley, garlic, onion and olive oil all pureed up in a blender or food processor. For amounts, I eyeball itbut I think it's about a tsp of basil, a tsp and a half of oregano, two tsp of parsley,(dried herbs - more if I use fresh) tbsp and a half of oil, two cloves garlic, about a quarter of a med onion for the 20-something ounce can of tomatoes.

It's similar to my sauce but lighter tasting. When I make sauce I cook it down for several hours.

If I'm kickin' it old school, I slice the cheese and lay it directly on the rolled put dough. Then putthe sauce on top. If I'm making the pizza for guests idont know as well, I'll assemble it the typical way and use shredded mozzerella.

That is pretty close to the sauce I make, Michele. I agree that it has a lighter and fresher taste on the pizza.

I need to make pizza...

[GreyhoundsRUs]

mmmm...pizza....

[Michele]

It's how my grandmother made pizza. My grandfather was SO picky about it. He always called it a 'tomato pie' instead of pizza. My Italian side.

Mmm, I have to make pizza tonight.
I never buy pizza sauce, why does it cost so much more than pasta sauce?
Usually I make some of my own (similar to others posted) or use pasta sauce, depending on how lazy I feel. DH likes lots of sauce on his pizza but never seems to notice or care if I use pasta sauce.

Michele and Bittersweet, I'm gonna have to try your recipes. Sounds fab!!! Funny who things are done differently in different areas!

[Deebs]

Is this an Ohio thing? Because it makes me want to vomit. My family is definitely not like this, we like savory sauces. I made some deeeeeelicious pasta sauce with spicy Italian sausage a couple/few months ago and of course shared w/ the woman I live with. The next day my mouth was watering for some delicious pasta and I unfortunately discovered that my delicious sauce had been sugared. WTF, seriously? A) that's disgusting B) just dump sugar on your own portion, lady.

Sugary sauce is an Ohio thing, apparently. Chicago has much more of a salty/garlicy flavor to their sauce. St. Louis uses provolone cheese on their pizza. Who knew why pizza had different flavors in different places? Can you tell I love food!