Palermo’s Copycat Pizza Sauce (April 10, 2011)

continuing my quest for decent pizza, the next goal was to make the best sauce in the world. as i have grown, i think that sauce is perhaps the most crucial element in a pizza for me, and so using the pre-packaged stuff was just out of the question. after asking the internet for help, i found an entry on pizzamaking dot com posted by someone trying to capture the sauce of palermo’s in oak lawn, IL. palermo’s has a sweet pizza sauce that is one of the best around, and the notion of making something that delicious appealed to me.

based on her entry, here’s sort of how it went down:

2 large cans Crushed Tomatoes with Roasted Garlic (i used ones with basil added instead)
1 1/2 tsp. Fresh Basil or 3/4 tsp. dried Basil (i left this out, as i got the basil tomatoes)
1/2 tsp. Oregano
1/2 tsp. pepper
3/4 tsp. garlic powder or fresh garlic to taste (Only if you are using crushed tomatoes with no garlic already added)
1/2 tsp. onion powder
3/4-1 tsp. salt
6-8T sugar
1/2 tsp. cinnamon (i don’t know if i measured this out or just tossed it in)

i simmered very gently for a few hours in the evening, then left it in the fridge until the next day, when i made the pizzas. this made enough sauce for six pizzas (rectangular baking sheet size pizzas), and i use a healthy amount of sauce per pizza.

some thoughts:

– first, it was pretty good. the sugar and cinnamon do give it a unique sweetness, which i really enjoyed. when i was stirring and tasting this, i always licked the spoon completely clean because it tasted so good.

– if there was a flaw, it’s that i might prefer a slightly thicker sauce. i think adding some tomato paste and simmering at a higher temperature to reduce it more might help this out a bit.

i’d give it a B+ as is. i’ll definitely make again, and possible take into account some of the comments in that thread i liked to before, using some more spices as well. overall, a satisfying foray into sauce.

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