Sauce – How to mimic Giordano’s Pizza SAUCE? (Part 2)

Found this article from a Montreal Pizzeria owner, hope its what you were looking for! :-)

The ingredients for Pizzazz Pizza (Montreal, 1989) sauce are:

• 3 tbsp Pure Olive Oil 45 ml
• 3 medium garlic cloves
• 1/2 medium onion diced
• 1 tsp salt
• 1 tsp sugar
• 1 tsp oregano
• 1 tsp chili or one fresh halapino [sic] pepper
• 5 basil leaves
• 3 28oz cans san marzano tomatoes (whole tomatoes)

Also included in the link is crust, construction and an alternative sauce. Be aware that this recipe is par for 4 16" pizzas, so either adjust as necessary or invite over some friends to share!

If you have to trowel the sauce on the crust it is too thick. There is a "right" consistency that will prevent the pizza from being too watery but will still have enough moisture to allow the cheese and sauce to fuse somewhat.

On the other hand, you could just ignore that the cheese isn't fusing. I've eaten thousands of pizzas in Italy and most of them are more watery that what you'd get in the US and the cheese usually does not fuse with the sauce. Probably because it's only in the 800°F brick oven for about 3 minutes! Enough time to cook the thin crust, barely melt the cheese, and that's it.

If you really want that cheese to fuse, I would suggest a slightly more watery sauce, and more heat from the top. Turn on the broiler for the last minute or so until the cheese starts to bubble. This will also help evaporate some of the extra water in the sauce.