5 ms·

I was probably around ~5(ish) years old when I went to Chuck E. Cheese for a birthday party; distinctly remember disliking the pizza (and cheese, by extension)

I was probably around ~5(ish) years old when I went to Chuck E. Cheese for a birthday party; distinctly remember disliking the pizza (and cheese, by extension) so much that I thought I *hated* pizza altogether until I was ~16(ish) and started working at a local pizza place in town called Valeos where we'd get a free 16in to take home after every shift. I still use their sauce recipe to this day it's literally so good! At the time, I think a friends mom [jokingly] said the pizza was 'cardboard' and I began crying as I genuinely believed it was actual cardboard

irrational 2y ago
Are you able or willing to share the sauce recipe?
- dannyphantom 2y ago
  absolutely :) [we were a thin-crust only type of place; we also used a little handful of cornmeal as it was placed in the brick oven to prevent the crust from sticking - it adds a little extra flavor and texture to the pizza :)] In a pot, placed on medium-heat on the stove top, add: - 2tbsp EVOO - two twigs of fresh oregano, crushed or finely chopped (to express the oils in the plant) - 1/4 white onion, minced very finely - 1/4 yellow onion, minced very finely - 2-3 squished cloves of roasted garlic (cut the top part from a bulb of garlic, add some EVOO and bake @ 400 for ~30(ish) minutes; be sure to do it in foil or the ceramic baking dishes for roasting garlic!) - 1tbsp of salt mixed with black pepper and crushed red pepper flakes Until onions are translucent and aromatic Then add: - 1 large can of Cento-brand peeled San Marzano tomatoes Stir intermittently until sauce develops a deep red color and you can use it right away or keep it in the fridge! - As it cools, add in a handful (1/4 cup) of freshly crumbled Parmesan cheese (you could see the cheese chunks as we applied the sauce to the dough so they weren't large pieces but little(ish) crumbles) Hope you enjoy it!! :)
  - ericd 2y ago
    Ha awesome, stashing this for the next time I make dough. Already have stacks of Cento SMs, since they sell them at Costco and they work well with Marcella Hazan’s pasta sauce. Thanks for typing all that out!
  - 7thaccount 2y ago
    I was going to guess it wasn't that good until I saw "San Marzano" tomatoes. In my opinion that's the single best decision you can make for pizza sauce. No other tomato comes close.
  - TheAmazingRace 2y ago
    Thanks for sharing this recipe!
  - shrubble 2y ago
    I have saved that recipe! The Cento brand and the Nina brand (at least the ones I have) which are often sold at Costco are the ones to get. Note: you MUST avoid any tomatoes that are packed with calcium chloride, as it greatly increases the time for the tomatoes to fall apart and make good sauce.
- dfxm12 2y ago
  For a classic Napolitano sauce, open a 28 oz. can of your favorite crushed tomatoes and then mix in 2T extra virgin olive oil, 2 cloves garlic (minced), 1.5t kosher salt. That's it, you're done.
parpfish 2y ago
i used to think that the cardboard circle underneath a frozen pizza turned into the crust when you cooked it.

irrational 2y ago

Are you able or willing to share the sauce recipe?

dannyphantom 2y ago
absolutely :) [we were a thin-crust only type of place; we also used a little handful of cornmeal as it was placed in the brick oven to prevent the crust from sticking - it adds a little extra flavor and texture to the pizza :)] In a pot, placed on medium-heat on the stove top, add: - 2tbsp EVOO - two twigs of fresh oregano, crushed or finely chopped (to express the oils in the plant) - 1/4 white onion, minced very finely - 1/4 yellow onion, minced very finely - 2-3 squished cloves of roasted garlic (cut the top part from a bulb of garlic, add some EVOO and bake @ 400 for ~30(ish) minutes; be sure to do it in foil or the ceramic baking dishes for roasting garlic!) - 1tbsp of salt mixed with black pepper and crushed red pepper flakes Until onions are translucent and aromatic Then add: - 1 large can of Cento-brand peeled San Marzano tomatoes Stir intermittently until sauce develops a deep red color and you can use it right away or keep it in the fridge! - As it cools, add in a handful (1/4 cup) of freshly crumbled Parmesan cheese (you could see the cheese chunks as we applied the sauce to the dough so they weren't large pieces but little(ish) crumbles) Hope you enjoy it!! :)
- ericd 2y ago
  Ha awesome, stashing this for the next time I make dough. Already have stacks of Cento SMs, since they sell them at Costco and they work well with Marcella Hazan’s pasta sauce. Thanks for typing all that out!
- 7thaccount 2y ago
  I was going to guess it wasn't that good until I saw "San Marzano" tomatoes. In my opinion that's the single best decision you can make for pizza sauce. No other tomato comes close.
- TheAmazingRace 2y ago
  Thanks for sharing this recipe!
- shrubble 2y ago
  I have saved that recipe! The Cento brand and the Nina brand (at least the ones I have) which are often sold at Costco are the ones to get. Note: you MUST avoid any tomatoes that are packed with calcium chloride, as it greatly increases the time for the tomatoes to fall apart and make good sauce.
dfxm12 2y ago
For a classic Napolitano sauce, open a 28 oz. can of your favorite crushed tomatoes and then mix in 2T extra virgin olive oil, 2 cloves garlic (minced), 1.5t kosher salt. That's it, you're done.

parpfish 2y ago

i used to think that the cardboard circle underneath a frozen pizza turned into the crust when you cooked it.