Owner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to Washington, DC, where she has helped open four popular restaurants: Pizzeria Paradiso Dupont Circle, Pizzeria Paradiso Georgetown, Blue Plate and Obelisk. Ms. Gresser has been the recipient of numerous awards and distinctions, including the Women's Chefs and Restaurateurs Madeleine Kamman Scholarship and a guest chef appearance at Alice Waters' renowned Chez Panisse in Berkeley, CA. She has also been profiled in The Washington Post Magazine, The Washington Business Journal and by Georgetown University Television. Ms. Gresser has been a chef demonstrator, contributor and panelist for The Smithsonian Institution and for FreshFarm Markets in Washington, DC. She is a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs.
Pizza - How to Make Sauce with Canned Tomatoes
Pizza expert Ruth Gresser demonstrates how to make sauce for your pizza with canned tomatoes.
This expert: 2,063,861 views
Pizza - How to Make Sauce with Canned Tomatoes
1 lb Flour
10 oz Water
1 tsp Yeast
1 tbsp Salt
1 tbsp Oil
3 tbsp Olive Oil
1 tbsp Garlic
1/2 tsp Oregano
1 tsp Salt
1 tbsp Parsley
1 tsp Honey (optional)
1. Dump the flour on the counter and create a well in the center. Pour in water that is 100 degrees F.
2. Sprinkle the yeast on top and mix the yeast into the water. Let it sit for a few minutes.
3. Add the oil and salt and mix them into the water and the yeast.
4. Gently mix the flour into the yeast mixture.
5. Start kneading the dough. Take a portion of the dough that's farthest away, and fold it over the front portion and then push away with the heel of your hand. Knead for about 10 minutes or until you have a nice smooth dough.
6. Put the dough to rise in a bowl, cover it with a little plastic or a tea towel and leave it out to rise. It will take about two to three hours or you can refrigerate the dough and let it go overnight.
7. When the dough has finished rising, put some flour down on the counter and take the dough out of the bowl. Knead the dough and then cut pieces of the pizza dough into even size pieces and shape it into balls.
8. Put the dough balls onto a floured flat surface, like a plate, and then cover it and let it rise for another hour or so.
9. Flatten the dough and press all of the air out of the pizza and then take a rolling pin and roll it and turn it and roll it again until the dough is flattened.
10. For the tomato sauce, cook the oregano and the garlic for a minute. Dice five medium size peeled and seeded tomatoes. Add them to the pan and let the sauce cook for 5 minutes. Add the salt and parsley to finish the sauce.
11. Put the tomato sauce onto the pizza dough as well as any additional toppings.
12. Turn your oven to its highest setting and place the pizza on a pizza stone or preheated pan to simulate a wood-burning oven.
Hi, I am Ruth Gresser from Pizzeria Paradiso, we're making pizza today. Right now I'm going to make for you a tomato sauce that's good any time of the year. I have several different kinds of canned tomatoes, because like in the winter time the tomatoes that you can buy fresh in the grocery store are not the most flavorful, whereas canned tomatoes are picked during the summer, when tomatoes are at their prime and they are canned, so you're going to get a better flavor, even though it's a canned tomato. So, what I would suggest to you is that you find tomatoes, find a canned tomato that you enjoy. You can open several different kinds of tomato, and they will taste very different from one to the other, so taste some tomatoes, find the tomato that you enjoy, and then you can mix, or just use a single kind of tomato to make this sauce for yourself. I have a couple of different kinds of tomato that I enjoy, and I mix them together to make the sauce for my pizza. So, these are just diced tomatoes that are packed in juice, as you can see here. So, the first thing to do is just strain out the juice so that you have -- you're left with these nice big chunks of tomato. This sauce is not a cooked sauce either, so it's very quick, very easy. The tomatoes will cook in the oven only. So, what you want to do is strain your tomatoes, and then just take the tomatoes that you have strained and put them in a bowl. Then you can take -- what I have here is a different kind of -- it's called a diced tomato, as you can see, it's a very different kind of dice from that tomato, but I think it's called a chopped tomato actually, and it's packed in a thicker, thicker juice. So, I mix a little of this in with my diced tomato. I like to use my fingers. If you don't like to use your fingers, you can use a spatula or a spoon and just mix these together. Now, I might put a little bit more of those chopped tomatoes, and now I have a little bit of mixture of large chopped tomatoes, and sort of a more crushed tomato. I am going to add a little parsley, and a little salt. Make sure you salt nicely, because tomatoes can tend to be acidic, so you want appropriate amount of salt. So, you will taste the tomatoes and see, so you will salt it to taste. Then I have got a little bit of chiffonade of basil, so I'm going to mix all of that in there. I am going to also add some black pepper, and just a touch of olive oil. So, here you have a nice herb tomato sauce to top your pizza. The next thing we're going to do is shape the pizza dough for the second rise.