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Italian Pizza Sauce by Tony Gemignani

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Tony’s Famous Italian Pizza sauce is one of the best!

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30 Comments

  1. Jamie Ostrowski

    March 12, 2019 at 7:23 pm

    This really leaves a lot out. Didn't get into the cooking of the sauce…unless you put it on the dough and let it cook in the oven. I know some chefs just rely on the baking process of the pizza to cook the sauce.

    Reply

  2. Tom Coss

    March 12, 2019 at 7:23 pm

    Hygiene, dude. Touch tomatoes and then that mixer.

    Reply

  3. Joseph Ahmad

    March 12, 2019 at 7:23 pm

    If I make a big batch of sauce….how long can I keep it stored for…please…

    Reply

  4. James Gretsch

    March 12, 2019 at 7:23 pm

    Wonder what the purpose of having oil in the sauce is.

    Reply

  5. Mini Mead3

    March 12, 2019 at 7:23 pm

    I’m sorry but man that got me 😄 basil is pronounced b-a-z-all

    Reply

  6. Black Dynamite

    March 12, 2019 at 7:23 pm

    No garlic ?

    Reply

  7. zemekiel

    March 12, 2019 at 7:23 pm

    What's with the sugar? Are you making candy?

    Reply

  8. Rickie-NYC

    March 12, 2019 at 7:23 pm

    Ok thanks dude

    Reply

  9. Vor Tex

    March 12, 2019 at 7:23 pm

    i dont think he himself would use this sauce in his restaurants ..

    Reply

  10. Mickey McCracken

    March 12, 2019 at 7:23 pm

    This is a fucking joke. He doesn't even tell you how much tomatoes he uses. Ffs

    Reply

  11. Tom R

    March 12, 2019 at 7:23 pm

    Eddie the idiot. No it wasn't. You were lied to.

    Reply

  12. Eddie Rolan

    March 12, 2019 at 7:23 pm

    pizza was invented in india stupid italians

    Reply

  13. gravy229

    March 12, 2019 at 7:23 pm

    Love the "Pizza Bible" Tony. Keep at it.

    Reply

  14. Robert Rainbow

    March 12, 2019 at 7:23 pm

    Italian Tomatoes. Hmmm, I'm not sure where to get Italian Tomatoes or plants or the seeds to grow my own if I wanted.

    Reply

  15. Kevin Keith

    March 12, 2019 at 7:23 pm

    You need a Robot Coupe Immersion Blender bro!!!!

    Reply

  16. joe orefice

    March 12, 2019 at 7:23 pm

    the idea is to keep it simple, like they do in Italy , americans add lots of stuff to their sauce , way too much unnessesary crap , tomatoes come already cooked , usually with basil , I always prefer Italian to California tomatoes , also that pizza sauce you see in large cans in food markets is like a concentrate paste meant to be combined wth tomato sauce like a 3 to 1 ratio , if it gets too complicated get a jar of ragu and spread it on your pizza

    Reply

  17. Seemo Sofi

    March 12, 2019 at 7:23 pm

    no garlic?!

    Reply

  18. veronicats100

    March 12, 2019 at 7:23 pm

    The term to describe the action of the blender on the tomatoes is not blend, but puree. Interesting that this guy could not get this out. In my view professionals know what they are doing and know how to describe it in the correct language.

    Reply

  19. Tina D

    March 12, 2019 at 7:23 pm

    Strange. If you don't stew your own Italian tomatoes and use canned manufactured, doesn't the credit for being a Champion of sauce belong to the company that used their recipe and stewed the tomatoes? Basically you make your sauce like Pizza Time does…

    Reply

  20. martin27

    March 12, 2019 at 7:23 pm

    best sauce ever

    Reply

  21. Ronda Goodlet

    March 12, 2019 at 7:23 pm

    Thank you for your sauce video, seems quick and easy for making on the run, how long do u cook the sauce for? Thanks again.

    Reply

  22. Camilo P

    March 12, 2019 at 7:23 pm

    do you cook it at all?

    Reply

  23. Steve H

    March 12, 2019 at 7:23 pm

    why not use the hand blender to start with

    Reply

  24. Patrick Miles

    March 12, 2019 at 7:23 pm

    An ounce of salt is 28,000mg. That's huge.

    Reply

  25. Ricardo

    March 12, 2019 at 7:23 pm

    Using canned tomatoes… WOOOOOW… World class cheff!!!!!!!!!!!!… world class cooking skills!!!!!!!!!!!!!

    Reply

  26. towert7

    March 12, 2019 at 7:23 pm

    Tony, do you precook the sauce?  If so how long?  If not, do you use the sauce that day or do you let it stay for a day?  Thanks!

    Reply

  27. honest modest pizza

    March 12, 2019 at 7:23 pm

    I will try anything that Tony puts his name to. Currently I just opened up a pizza shop and am trying to establish a clientele. As recent as last year I decided to start a mobile pizza truck. After realizing I had very little capital. I decided to get a job at a bakery or pizzeria. The former is what I ended up doing! Now as it is I have and am still working at the bakery, purchased a Bakers Pride oven GP51 for $200 yes 200. I merely had to clean it. Self taught, I started looking for demonstrative videos on all the methods used to produce a good pizza. More than I ever imagined is required to understand the crust and sauce along with temps and how to bake with what oven. TONY, he he speaks my language. From the very first time I made my dough at the shop(last week) I knew his word was golden. Now I am upping my game and want to make this sauce to see if it will be the sauce I feed my prospective customers. He gives me the confidence to get up everyday to take BART get to the shop and make a good pizza. Thank you Tony!
    If you are from the East Bay I am on Seminary Ave and MacArthur Blvd in Oakland  See for your selves and try some Honest Modest Pizza  

    Reply

  28. Sahak D

    March 12, 2019 at 7:23 pm

    First of all no one can deny the origin of Pizza and arguably, IMHO the best pizza is still made in Naples, Italy.

    Second, Tony clearly states that this is an ITALIAN STYLE pizza sauce, nowhere does he say this is NAPOLETANA pizza sauce.

    If you watch his other videos you will see him making Napoletana style pizza where he specifically states what sets Napoletana pizza apart from any other pizza.

    Reply

  29. paule720

    March 12, 2019 at 7:23 pm

    "Pizza DID NOT originate from Italy either" LOL wut? 

    Reply

  30. gennaro battiloro

    March 12, 2019 at 7:23 pm

    This is not at all italian pizza sauce for pizza napoletana!! the real one is ONLY SAN MARZANO DELL AGRO SARNESE NOCERINO without any other ingridients!! (no sugar!no salt!no oil!no oregano! )

    Reply

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