Lou Malnati's Pizza Sauce Recipe
Exploring the culinary delights of Chicago-style pizza, one cannot overlook the iconic Lou Malnati’s Pizza Sauce Recipe.
Equipment
- Mixing bowl
- Saucepan
- Wooden spoon
- Measuring cups and spoons
- Blender (optional, for a smoother sauce)
Ingredients
- 2 cans 28 oz each of crushed tomatoes
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish, optional
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the crushed tomatoes. Stir in the dried oregano, dried basil, salt, sugar, and black pepper.
- Bring the sauce to a simmer. Reduce the heat and let it simmer gently for 25-30 minutes, stirring occasionally.
- Taste and adjust the seasoning as needed. For a smoother sauce, blend it with a hand blender or in a countertop blender until your desired consistency is reached.
- Use the sauce immediately on your pizza dough or let it cool and store in the refrigerator for up to 5 days.
Notes
- Use high-quality crushed tomatoes for the best flavor.
- Simmer the sauce slowly to develop the flavors fully.
- If you prefer a spicy kick, add a pinch of red pepper flakes while simmering.
- Stir the sauce frequently to prevent sticking and burning.
- Making the sauce a day ahead can enhance its flavors.