Italian pizza sauce is a key component of any great pizza, adding depth, flavor, and moisture to the dish. This sauce is characterized by its simplicity and the use of fresh, high-quality ingredients. Made from ripe tomatoes, aromatic herbs, and a touch of seasoning, it strikes the perfect balance between acidity and sweetness, enhancing the overall taste of the pizza without overpowering the toppings. This sauce can be prepared quickly and is ideal for a variety of pizzas, from a classic Margherita to more elaborate creations. Whether you're hosting a pizza night or just making a meal for yourself, having a batch of homemade Italian pizza sauce ready can make the process more authentic and enjoyable. The required kitchen equipment is minimal and easily found in most kitchens.
If you need a Pizza Dough for your home made pizza - we have a pizza dough recipe too!
Ingredients Required
Ripe tomatoes: 800g (28 oz), fresh or canned
Olive oil: 2 tablespoons
Garlic: 2 cloves, minced
Fresh basil: A handful, chopped
Oregano: 1 teaspoon, dried
Salt: To taste
Sugar: A pinch (optional, to balance acidity)
Red pepper flakes: A pinch (optional, for heat)
Recommended Kitchen Gear
Blender or food processor (for a smoother sauce)
Knife and cutting board (for preparing ingredients)
Large saucepan
Wooden spoon or spatula
Measuring spoons
Directions (How-to Make It)
Prepare the Tomatoes: If using fresh tomatoes, blanch them in boiling water for a minute, then transfer to ice water. Peel off the skins, remove the seeds, and roughly chop. If using canned tomatoes, simply drain and crush them.
Sauté Garlic: Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for a minute or until fragrant. Be careful not to let it brown.
Cook the Tomatoes: Add the prepared tomatoes to the saucepan along with the chopped basil, oregano, salt, sugar (if using), and red pepper flakes (if using). Stir to combine.
Simmer: Reduce the heat to low and let the sauce simmer for about 20-30 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
Blend (Optional): For a smoother sauce, allow the mixture to cool slightly, then transfer it to a blender or food processor and blend until smooth. This step is optional and based on your texture preference.
Adjust Seasoning: Taste the sauce and adjust the seasoning with salt, sugar, or herbs according to your preference.
Use or Store: Use the sauce immediately on your pizza dough, or let it cool and store it in an airtight container in the refrigerator for up to a week. The sauce can also be frozen for longer storage.
This Italian pizza sauce is a versatile recipe that can be easily adjusted to suit your taste preferences. Experiment with different herbs, spices, or even adding a splash of wine for depth. Enjoy spreading it on your homemade pizza dough for a truly authentic Italian pizza experience!
Pizza dough is the foundation of any great pizza, offering a canvas for an array of toppings, from the simplest margherita to the most loaded combination pizza. This versatile dough can be made thin and crispy or thick and fluffy, depending on your preference. Mastering homemade pizza dough not only elevates your pizza-making game but also allows you to customise your pizza to your exact liking. Making pizza dough from scratch is a rewarding process that's perfect for a fun family activity, a romantic dinner, or a DIY pizza party with friends. The equipment needed is minimal, making it an accessible endeavor for both novice and experienced cooks alike.
Ingredients Required
All-purpose flour: 4 cups
Warm water: 1 1/4 cups
Instant yeast: 1 packet or 2 1/4 teaspoons
Salt: 2 teaspoons
Sugar: 1 teaspoon
Olive oil: 2 tablespoons, plus extra for coating
Recommended Kitchen Gear
Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Kitchen scale (optional, for precise measurement)
Plastic wrap or a clean kitchen towel
Rolling pin (if you prefer a thinner crust)
Stand mixer with a dough hook attachment (optional, for ease of kneading)
Directions (How-to Make It)
Mix Dry Ingredients: In a large mixing bowl, combine the flour, yeast, salt, and sugar (if using). Mix these dry ingredients well to ensure the yeast is evenly distributed.
Add Water and Oil: Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook on a low setting for about 5-7 minutes.
First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place until it doubles in size, about 1 to 2 hours.
Shape and Second Rise: Once the dough has doubled, punch it down gently to release any air bubbles. Divide the dough into balls (for individual pizzas) or keep it whole for a larger pizza. Cover and let them rest for another 30 minutes to an hour, which makes shaping easier.
Preheat Oven: If baking immediately, preheat your oven to the highest temperature, ideally between 475°F (245°C) to 500°F (260°C), with a pizza stone or baking sheet inside.
Shape the Pizza: On a lightly floured surface, roll out the dough to your desired thickness. Transfer it to a piece of parchment paper for easy handling.
Add Toppings: Spread your sauce and add your desired toppings. Remember not to overload the pizza to ensure even cooking.
Bake: Transfer the pizza (with the parchment paper) to the preheated pizza stone or baking sheet. Bake for about 10-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Serve: Let the pizza cool for a few minutes before slicing and serving.
Spaghetti Carbonara recipe is a classic Italian pasta dish that hails from Rome. It's beloved worldwide for its creamy texture and flavourful combination of ingredients. Traditionally made with eggs, hard cheese, cured pork, and black pepper, Carbonara is a testament to the magic of simple, high-quality ingredients coming together to create something truly special. This dish is perfect for a cozy dinner at home, impressing guests, or even a luxurious weeknight treat. Its preparation doesn't require fancy kitchen gadgets, making it accessible for cooks of all levels. To whip up this authentic Italian cuisine, you'll need a few basic pieces of kitchen equipment.
Ingredients Required
Spaghetti: 400g (14 oz)
Eggs: 4 large (use just the yolks for a richer sauce)
Pecorino Romano or Parmigiano Reggiano cheese: 1 cup, finely grated
Guanciale (or pancetta if guanciale is unavailable): 150g (5 oz), cut into small pieces
Freshly ground black pepper
Salt, to taste
Recommended Kitchen Gear
Large pot for boiling pasta
Large skillet or frying pan for cooking the guanciale or pancetta
Mixing bowl for combining eggs and cheese
Whisk or fork for beating the egg yolks
Cheese grater
Colander for draining pasta
Wooden spoon or spatula
Directions (How-to Make It)
Prepare the Ingredients: Start by grating the cheese and cutting the guanciale (or pancetta) into small pieces. Separate the egg yolks and beat them lightly, then mix in the grated cheese, adding plenty of freshly ground black pepper.
Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about a cup of the pasta cooking water before draining.
Cook the Guanciale: While the pasta cooks, heat a large skillet or frying pan over medium heat. Add the guanciale (or pancetta) pieces and cook until they are crispy and golden brown, releasing their fat. Remove from the heat once done.
Combine Pasta and Guanciale: Drain the cooked spaghetti and add it to the skillet with the guanciale. Toss well to coat the pasta in the fat.
Add the Egg Mixture: Remove the skillet from the heat to prevent the eggs from scrambling. Quickly add the egg and cheese mixture to the pasta, tossing vigorously to combine everything without cooking the egg. The heat from the pasta and pan will gently cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
Serve Immediately: Serve the spaghetti carbonara immediately, topped with additional grated cheese and freshly ground black pepper to taste
