If you like ordering pizza from your local pizzeria, you'll love making it at home. No pizza will ever taste as fresh as it does when you eat it straight from your own oven. This article gives instructions on how to make hot, fresh pizza the fast way or from scratch. Scroll to the bottom for a section on popular toppings combinations.
How to Make Pizza Sauce
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare a 9-inch by 13-inch (23-cm by 33-cm) baking pan by coating it with nonstick cooking spray.
Pour the olive oil into the saucepan.
Add the tomatoes into the saucepan. Add them slowly and carefully with minced garlic, salt, and pepper. Toss the tomatoes gently so that they are thoroughly coated in the olive oil and seasonings.
Spread the tomatoes out in an even layer on the pan.
Roast the tomatoes. Cook the tomatoes in the preheated oven for 60 minutes. The tomatoes should be tender but still able to hold their form. Do not cover the baking pan as you roast the tomatoes.
Add the herbs and finish roasting. Pull the tomatoes out of the oven and fold the chopped basil and oregano into the mix. Return to the oven for another 30 minutes. If using dried herbs instead of fresh, use 1 Tbsp (15 ml) dried basil and 1/3 tsp (1.67 ml) dried oregano.
Puree the ingredients. After removing the tomatoes from the oven, puree the contents of the baking pan using a food mill. The food mill will break the tomatoes down into a sauce while also filtering out seeds and skins. A food processor is the next best option if you do not have a food mill. If you do not have a food processor, use a blender or hand-held immersion blender, instead. If all else fails, mash up the tomatoes with a wooden spoon until it looks like tomato puree.
Shove the sauce through a strainer after blending it to remove the seeds and skins.
Turn on the stovetop. It doesn't matter if it is too hot, just leave it a little less on the stove.
Simmer the sauce. If the sauce is too thin, heat it in a small saucepan over medium heat until it reduces down. This could take 30 minutes or longer depending on how thin the sauce is. Plum tomatoes tend to be sweet instead of bitter, but if the sauce is not sweet enough for your preference, sugar can be added at this stage. Stir the sugar into the sauce and heat for 5 minutes or more, until well incorporated. Stir the sauce periodically with a wooden spoon to prevent it from burning on the stove.
Method 2 of 2: White Sauce
Combine the ricotta and cream together. Blend the ricotta and cream together in a food processor until smooth. Set the blended cream mixture aside until ready to use. You could also use a blender if you do not have a food processor. Heavy cream will create a smoother, richer sauce, but half-and-half will create a lighter, healthier sauce.
Heat the oil in a skillet. Use a small to medium skillet and heat the oil over medium heat. If you do not have olive oil, canola oil or vegetable oil will work as substitutions. The oil is hot enough to work with once it begins to glisten slightly.
Saute the onion. Add the chopped onion to the hot oil and and saute for 5 to 6 minutes. The onion should become translucent and soft. Stir the onion continually with a heat-resistant spatula as you saute it. If you do not have fresh onion, use 1 Tbsp (15 ml) dried minced onion flakes, instead. Add the onion flakes when you add the cream and ricotta blend to the pan.
Add the garlic. Toss the minced garlic into the skillet with the onion and oil. Cook for an additional 1 minute. The garlic should become fragrant. Stir the contents of the pan continually as they saute. If you do not have fresh minced garlic, use 1/4 tsp (1.25 ml) garlic powder, instead. Add the garlic powder to the pan when you add the cream mixture.
Whisk in the ricotta and cream blend. Add the ricotta and cream mixture to the skillet and reduce the heat to medium-low. Cook for an another 3 minutes. The sauce should simmer slowly as it cooks. Once it thickens and reduces slightly, it can be removed from the heat.
Remove from heat and season. Add the parsley, thyme, salt, and pepper. Stir the seasonings into the sauce with a wooden spoon. If you do not have fresh herbs, use 1 Tbsp (15 ml) dried parsley and 1 tsp (5 ml) dried thyme, instead. More salt and pepper can be added, if desired. Stir the salt and pepper in according to taste.
Let the sauce cool to room temperature before using it on your pizza