Pizza Sauces

Name: Pizza Sauces
Cook time: PT20M+doughprep
Total time: PT20M+doughprep
Yield: 1 pizza
Cuisine: Italian
Ingredients: 1 sourdough; 60g grated provolone; 1 tbsp grated Parmigiano-Reggiano; 1 400g tin peeled plum tomatoes; ½ tsp salt; 1 large bunch of basil (around 150g); 2 cloves garlic, minced; Juice of ¼ lemon; Extra virgin olive oil; 3 tbsp double cream / heavy cream; 1 tbsp grated Parmigiano-Reggiano

By: Feng Chen

Feng Chen is the queen of making the most imaginative pizzas, famous for their perfect leopard spotted crusts.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Cook Time: 20 minutes + dough prep

Ingredients

Makes: 1 pizza

For the pizza:

1 sourdough dough ball
60g grated provolone
1 tbsp grated Parmigiano-Reggiano

For the Tomato Sauce:

1 400g tin peeled plum tomatoes
½ tsp salt

For the Basil Sauce:

1 large bunch of basil (around 150g)
2 cloves garlic, minced
Juice of ¼ lemon
Extra virgin olive oil

For the White Sauce:

3 tbsp double cream / heavy cream
1 tbsp grated Parmigiano-Reggiano

For the pizza:

1 sourdough dough ball
2.2 oz grated provolone
1 tbsp grated Parmigiano-Reggiano

For the Tomato Sauce:

14.1 oz tin peeled plum tomatoes
½ tsp salt

For the Basil Sauce:

1 large bunch of basil (around 5.3 oz)
2 cloves garlic, minced
Juice of ¼ lemon
Extra virgin olive oil

For the White Sauce:

3 tbsp double cream / heavy cream
1 tbsp grated Parmigiano-Reggiano

Equipment Needed

Dome
View

An Error Occurred

There was an error while updating your cart. Please try again.
Dough Scraper

An Error Occurred

There was an error while updating your cart. Please try again.
Dough Cutter

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Server
View

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Rocker
View

An Error Occurred

There was an error while updating your cart. Please try again.

Instructions

Prevent your screen from going dark as you follow along.

Step 1

Prepare your pizza dough.

Step 2

Make the tomato sauce by placing the whole tomatoes from the tin into a bowl (leaving behind the extra juice) and use a stick blender to pulse the tomatoes until you have a chunky sauce consistency. Stir in the salt then add a little of the leftover tomato juice from the tin if you would like your sauce a little looser.

Step 3

Make the basil sauce but removing the leaves from the bunch of basil and place in a bowl or a mortar. Add the garlic and use a stick blender or pestle to process the basil into a paste, adding a splash of water if needed. Add in the lemon juice, a pinch of salt and a good glug of extra virgin olive oil and mix again until you have a vibrant green sauce.

Step 4

Prepare the white sauce by placing the cream and Parmigiano-Reggiano into a bowl and whisk for a minute or so until it just reaches soft peak consistency.

Step 5

Stretch the dough out and top with the grated provolone and Parmigiano-Reggiano then spoon over a few spoonfuls of the tomato sauce, hiding any ‘bald’ spots on your dough.

Step 6

With the Gozney at 400C / 750F and a medium flame add the pizza to the oven for a few minutes, turning often, until the dough is cooked through and the cheese melted.