The Secret to Perfect Pizza: Uncovering the NYTimes Pizza Sauce Recipe

The Secret to Perfect Pizza: Uncovering the NYTimes Pizza Sauce Recipe info

Short answer nytimes pizza sauce:

NY Times Pizza Sauce is a recipe created by the New York Times for making homemade pizza sauce. It includes canned tomatoes, olive oil, garlic, salt, and red pepper flakes and has garnered attention for its simple yet delicious taste.

How to Make the Perfect NYTimes Pizza Sauce at Home

Pizza is undoubtedly one of the most popular dishes in the world. It’s loved for its unparalleled flavor, variety and crisp texture particularly when you take a bite of authentic New York-style pizza.

The foundation of any great pizza is without doubt, a delectable sauce that creates the perfect balance between sweet, salty tangy flavors. If you’re looking to recreate an incredible NY style pizza, then it’s imperative that you start by mastering a classic tomato sauce recipe. One that will leave your mouth watering with every slice!

In this guide we’ll reveal all our secrets on how to create the perfect New York Times’ Pizza Sauce at home just like they do in famous NY pizzerias.


– 1 can San Marzano whole peeled tomatoes (preferably DOP certified)
– 2 tablespoons olive oil
– Salt & pepper
– 3 cloves garlic finely chopped
– Fresh basil leaves


1. Start by crushing your canned tomatoes until smooth using either an immersion blender or quickly pulsing them in a food processor before adding into medium-sized bowl.

2. Heat two tablespoons of extra-virgin olive oil over low heat till warm enough but not smoking hot – add three finely chopped garlic cloves and let fry until slightly golden while stirring constantly to avoid burning – usually about 30 seconds.

3. Pour your blended tomatoes carefully into frying pan holding heated oil mix gently with wooden spoon and allow mixture to simmer over medium-low heat for around twenty minutes – ensure frequent stirring until thickness desired is achieved; This process allows time for water content within tomato puree to evaporate creating thicker base consistent required for good quality “Neapolitan” NYC style pie crusts

4.Time permitting turn off stove and let sit overnight or no less than six hours (this helps enhance flavors)

5.When ready sprinkle salt lightly top stir occasionally add freshly grown Basil Leaves(optional). Remember never skimp on fresh ingredients and feel free to add seasonings as per your taste.

Now that you’ve mastered the classic NYTimes pizza sauce recipe, it’s time you try creating your very own homemade authentic New York Style Pizza with all fresh toppings! With these secrets, there’s no stopping how deliciously amazing you’ll make those pies right in the comfort of your kitchen.

Frequently Asked Questions about NYTimes Pizza Sauce: All You Need to Know

Pizza is one of the world’s most popular foods, and there are few things as satisfying as a perfectly made slice of pizza. But what makes that perfect slice? The sauce! And not just any sauce – we’re talking about NYTimes Pizza Sauce.

NYTimes Pizza Sauce has become a go-to for many pizza lovers who want to make great-tasting pizzas at home. However, despite its popularity, some questions remain unanswered regarding this special pizza sauce. So to help you get the best out of your homemade pies, let’s dive into the frequently asked questions about NYTimes Pizza Sauce!

1) What makes NYTimes Pizza Sauce unique?

NYTimes Pizza Sauce stands out from other pizza sauces in a number of ways. First, it uses San Marzano tomatoes which gives it an uncommon depth of flavor and sweetness with minimal acidity. Secondarily, all ingredients used by New York Times Cooking have been tested multiple times so ensuring top quality taste every time when using their ingredient lists . Lastly but importantly , it contains anchovies paste- though small in proportion adds tremendous amount of umami flavour making sure all tastes buds explode harmoniously with each topping.

2) How do I use NYTimes Pizza Sauce?

Using NYtimes recipe is quite simple actually: first blend together canned tomatoes (San Marzano), salt + red pepper flakes or chilli flakes followed by olive oil – turn on blender until smooth consistency reached.Then add minced garlic cloves and anchovy paste). Using store-bought ready-made dough OR if wishing to take extra risk and knead your own fresh dough press down till right size add delicious toppings depending on your choice such as mozzarella cheese then dollop spoonfuls onto put onto raw pizza bases – bake as recommended / however long suits 🙂 then voila!

3) Can I freeze leftover sauce?

Yes! In fact, freezing excess amounts will ensure unlimited supply whenever needed..Accordingly portion appropriate sizes prior putting them into freezer bags to enjoy whenever one desires. To thaw the sauce, place in a microwave or let it sit at room temperature for an hour or two for gradual defrosting.

4) How long does NYTimes Pizza Sauce last?

The shelf life of homemade pizza sauce is determined by storage conditions such as refrigeration and its original freshness level.However it generally can be stored up to 10-14 days in a well sealed jar kept part of a fridge.

5) Can I modify the recipe based on my taste preferences?

Absolutely! There are many ways you can make your own variations depending on personal taste but main three things need careful consideration when altering recipes should always start with testing: amount seasoning adjusted especially if want boost sweet elements rather than heat opt add additional honey, shallots and Italian herbs (oregano,/rosemary/ basil). Secondly ,using lesser olive oil portion could result too runny texture so decrease slowly until reached ideal consistency. Lastly salt content sought after -be experimental ensure right balance is achieved without overwhelming any other ingredients being used.

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Mastering the Art of NYTimes Pizza Sauce: Tips and Tricks for Delicious Results

As pizza lovers, we all can agree that the most important part of a slice is the sauce. It’s what sets apart good pizza from great pizza and what keeps us coming back for more. And when it comes to mastering the art of NYTimes Pizza Sauce, there are some tips and tricks you need to know.

Firstly, let’s talk about ingredients. The key ingredient in a good pizza sauce is San Marzano tomatoes. They’re sweeter than regular Roma tomatoes and have fewer seeds which means less bitterness in your sauce. You can find them at pretty much any grocery store nowadays but be sure to look for “San Marzano” on the label! No tweaks here or substitutions allowed – this part has little room for creativity!

Next up, garlic: The NYTimes believes garlic needs an entire feature article dedicated solely to its amazing properties (and delicious taste). For our purposes though, we’ll keep it simple: take one fresh head of garlic and chop into fine bits before sautéing it gently along with your onions. Alternatively if raw garlic isn’t your style then cut 1-2 cloves in half long ways and rub against slightly hot bread once baked to infuse flavor subtly throughout without becoming overbearing.

Onions should also be cooked beforehand- they add depth and help sweeten things up a bit too! One medium onion chopped will do just fine.

Herbs are another essential element as well; not only adding incredible flavor profiles but texture too! Adding dried oregano leaves towards finish gives time for basil seasoning as well as helping concentrate flavours readied during early simmerings – although feel free not stopping there either blending thyme or rosemary stars could potentially bring out diverse dimensions within batches that already stand individually great on their own merit.

And lastly spices such as sugar/salt/pepper – possibly even cayenne pepper dependant upon personal tastes- help round off balanced flavour profiles, enhancing overall taste and truly bringing your pizza to life.

There are a few cooking techniques which can also help elevate the brimming flavors:

One of my personal favourite tips is roasting tomatoes beforehand. Roasting does wonders by giving them an extra little bit of sweetness and intensity without being overpowering or undermining other subtle undertones. Plus helps with texture in spreading thin over dough as sauce consistency won’t be too runny or thick on pie surface for crusts/cheeses/veggies/meats etc).

Another useful technique would be to slow cook it all day-long simmering your delicious sauce through time until it reaches perfection; revelling In superpowers of condensed flavor profiles attained through hours upon hours (or even overnight) inside dutch oven pot with lid-on low heat…waking up to delicious aromas from kitchen? Total game-changer!

Lastly before topping off pizzas: something that separates NY-style pizzas apart from rest lies within their signature ‘Neapolitan’ twist – sacrilegious though some might think- adding parmesan cheese rinds about halfway

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