This episode is the third in our Neapolitan style series!
In this episode we take a deep dive into sauce and somehow find a way to spend 25 minutes talking about the simplest red sauce you’ll ever make.
Our favorite easy Neapolitan dough recipe: King Author Flour’s “Best Pizza You’ll Ever Make”
Our overall favorite Neapolitan dough recipe: LA Magazine’s “Traditional Neapolitan-Style Pizza”
Neapolitan sauce recipe (from LA Magazine): Process whole, canned San Marzano tomatoes with a hand food mill. Add 2-3 grams of salt per 24 ounces of tomatoes. For a thicker, less ‘soupy’ tomato sauce, drain tomato water before processing tomatoes. Use sauce “raw”—unheated.
Ask us questions over on instagram (@pizzanerdsco) and remember, there’s no perfect pizza. The goal is having fun and learning!
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Theme music by Dyalla Swain http://soundcloud.com/dyallas.
