New York Style Pizza Sauce

So when I started making pizza using the breadmaker a little while back, I knew I'd have to find something to a New York pizza, something that the hubster absolutely loves, and I do to. Actually, though, our favourite New York style pizza doesn't come from New York City at all, it's from Lake George, a little place on Canada Street called Capri. Whenever we make it down there, we go at least twice. Our favourite New York pizza is just cheese, or pepperoni and cheese, although otherwise I prefer pizza that also has green peppers and mushrooms on it, what we call an All Dressed here in Quebec.

ANYway, the thing about New York pizza is the thin-ish crust and the specific tomato sauce. I searched far and wide, and finally came across what I consider to be a great recipe over at www.seriouseats.com .

In the past, I've always gone to tomato paste for a nice pizza sauce, but it turns out that the trick is using canned tomatoes. Here's the recipe.

New York Pizza Sauce (enough for 2 12 inch pies):

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated or finely chopped
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 six-inch sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar

• Puree the tomatoes in a food processor until you have only very small chunks
• Heat butter and oil (I sometimes just use the oil), and cook the garlic for a minute or two, along with the oregano, red pepper flakes and. 
• Add the remaining ingredients except salt, bring to a simmer and reduce until bubbles barely break the surface. The first time I made this sauce, I thought the idea of adding onion halves was strange, but really it just adds another mild level of flavour rather than a stronger onion taste. Cook until the sauce is reduced by half, about an hour. Season to taste with salt. 

That's it! I have a friend who's husband works in the pizza business, and apparently sometimes ketchup is a good addition for sweetness. I'd say if you're going to try that, omit the sugar, at least at first. Here's a cheese pizza I came up with.

Serve with a salad. My only issue here is trying to stop when I'm full!!!

That's all she wrote, folks. Have a great day! If you want a good pizza dough recipe (although I don't claim this one has anything to do with New York style pizza dough, I just roll it thinner), check out my post for Nutella Mascarpone Calzones.