Sauces Archives - Pizza Today https://pizzatoday.com/topic/sauces/ 30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators Wed, 10 Sep 2025 15:29:55 +0000 en-US hourly 1 https://pizzatoday.com/wp-content/uploads/2021/10/20x20_PT_icon.png Sauces Archives - Pizza Today https://pizzatoday.com/topic/sauces/ 32 32 Serrano Orange Blossom Honey https://pizzatoday.com/recipes/serrano-orange-blossom-honey/148734/ Fri, 21 Feb 2025 20:31:32 +0000 https://pizzatoday.com/?post_type=recipes&p=148734 Get the Serrano Orange Blossom Honey Recipe There are quite a few brands of hot honey available, and many of them are very good. That said, it’s pretty simple to make your own. Cooking up your own batch gives you control over the level of spice and heat. You only need two ingredients: Honey and […]

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]]> Get the Serrano Orange Blossom Honey Recipe

There are quite a few brands of hot honey available, and many of them are very good. That said, it’s pretty simple to make your own. Cooking up your own batch gives you control over the level of spice and heat. You only need two ingredients: Honey and chili peppers. More on Hot Honey.

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Serrano Orange Blossom Honey
Author: 
Recipe type: Sauces
 
Ingredients
  • 16 ounces of orange blossom honey
  • 3 serrano peppers (thinly sliced)
Instructions
  1. Add the honey and serrano peppers to a saucepan and cook over medium heat until the mixture lightly simmers.
  2. Remove from heat and let sit for 30 minutes.
  3. Taste the honey. If you want a stronger spice level, leave the peppers in for a few hours to overnight.
  4. Strain chilies from the honey and let cool at room temperature.
  5. Once cool, place into jars and store in the refrigerator.

 

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]]> Arrabbiata Sauce https://pizzatoday.com/recipes/arrabbiata-sauce/148121/ Fri, 25 Oct 2024 14:23:55 +0000 https://pizzatoday.com/?post_type=recipes&p=148121 Get Audrey Kelly’s arrabbiata sauce recipe Audrey Kelly, owner of Audrey Jane’s Pizza Garage shares her Arrabbiata Sauce recipe. In her article, The Spicy Arrabbiata Sauce Adds Heat and Flavor to the Menu, she says, “Like a simple slice of cheese pizza, everyone’s version of Arrabbiata sauce is different. The classic recipe is composed of […]

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]]> Get Audrey Kelly’s arrabbiata sauce recipe

Audrey Kelly, owner of Audrey Jane’s Pizza Garage shares her Arrabbiata Sauce recipe. In her article, The Spicy Arrabbiata Sauce Adds Heat and Flavor to the Menu, she says, “Like a simple slice of cheese pizza, everyone’s version of Arrabbiata sauce is different. The classic recipe is composed of garlic, dried chili flakes and tomatoes sautéed in olive oil. Little differences such as what kind of tomatoes you use, how you cut and cook the garlic, how spicy the chili flakes are and what type of olive oil you sauté everything in can make a huge difference in the final product. Outside of the traditional ingredients, there are liberties and additions that can change the sauce to make it your own.”

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Arrabbiata Sauce
Author: 
Recipe type: Sauces
 
Ingredients
  • 20 g Extra virgin olive oil
  • 40 g diced onion
  • 9 g minced garlic
  • 840 g plum tomatoes
  • 4.2 g sea salt
  • 1.2 g black pepper
  • 0.6 g red pepper flakes
  • 50 g red wine
Instructions
  1. Heat olive oil.
  2. Add diced onion and sauté at medium-low until translucent (about 8 minutes).
  3. Add garlic and sauté another 4 minutes, or until just starting to color.
  4. Add black pepper, red pepper flakes and sea salt.
  5. Add wine, turn heat up to medium-high and cook until reduced - about 2 minutes - and then turn heat to low.
  6. Add plum tomatoes and cook over low heat for 1 hour.

 

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]]> Hot Oil https://pizzatoday.com/recipes/hot-oil/147038/ Fri, 23 Feb 2024 19:37:50 +0000 https://pizzatoday.com/?post_type=recipes&p=147038 Get a Hot Oil Recipe Hot Oil is a Great Pizza Topping and Condiment. Try a trending hot chili oil pizza. You can learn the ins and outs of how to make hot oil. Here is a hot oil recipe: Print Hot Oil Author: Audrey Kelly   Ingredients 1 cup oil 3 tablespoons chili flakes 1 […]

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Hot Oil is a Great Pizza Topping and Condiment. Try a trending hot chili oil pizza. You can learn the ins and outs of how to make hot oil. Here is a hot oil recipe:

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Hot Oil
Author: 
 
Ingredients
  • 1 cup oil
  • 3 tablespoons chili flakes
  • 1 whole dried Calabrian chili
Instructions
  1. Heat oil to 180 Degrees.
  2. Pour chili flakes into oil.
  3. Let cool for 1 hour.
  4. Keep combined for 1-24 hours (depending how deep you want the flavor), then strain.
  5. Store in air tight container for up to 3 months or refrigerate longer.

 

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]]> Vodka Sauce https://pizzatoday.com/recipes/vodka-sauce/143341/ Fri, 01 Apr 2022 00:01:56 +0000 https://pizzatoday.com/?post_type=recipes&p=143341 Print Vodka Sauce Author: Pizza Today Recipe type: sauces   Ingredients 3 cups crushed tomatoes 2 tablespoons tomato paste 1 cup yellow onion, small dice (1/2 onion) 1 tablespoon garlic, slivered (3 cloves) ¼ cup vodka 1 teaspoon sea salt 1 teaspoon black pepper ½ teaspoon red pepper flakes 1 cup heavy cream 2 tablespoon extra virgin […]

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Vodka Sauce
Author: 
Recipe type: sauces
 
Ingredients
  • 3 cups crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup yellow onion, small dice (1/2 onion)
  • 1 tablespoon garlic, slivered (3 cloves)
  • ¼ cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup heavy cream
  • 2 tablespoon extra virgin olive oil
  • 1 piece prosciutto
Instructions
  1. Heat EVOO over medium heat and add onions.
  2. Sauté for 4-5 minutes until translucent.
  3. Add garlic and prosciutto.
  4. Sauté another 1-2 minutes. Add salt, pepper, chili flakes and tomato paste.
  5. Cook 1 minute.
  6. Add vodka and cook 2 minutes or until fully reduced.
  7. Add crushed tomatoes.
  8. Cook for 2 minutes and then stir in heavy cream.
  9. Let simmer another 15 minutes.

 

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]]> Marinara with Anchovies https://pizzatoday.com/recipes/marinara-with-anchovies/143342/ Fri, 01 Apr 2022 00:01:17 +0000 https://pizzatoday.com/?post_type=recipes&p=143342 Print Marinara with Anchovies Author: Pizza Today Recipe type: sauces   Ingredients 2 anchovies 3 cloves garlic (thinly sliced) 2 sprigs thyme 2 cup crushed tomatoes Pinch of salt 1 tablespoon olive oil Instructions Heat olive oil in sauté pan. Add anchovy and garlic and cook for 1-2 minutes (until garlic is just browning but not burnt). […]

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Marinara with Anchovies
Author: 
Recipe type: sauces
 
Ingredients
  • 2 anchovies
  • 3 cloves garlic (thinly sliced)
  • 2 sprigs thyme
  • 2 cup crushed tomatoes
  • Pinch of salt
  • 1 tablespoon olive oil
Instructions
  1. Heat olive oil in sauté pan.
  2. Add anchovy and garlic and cook for 1-2 minutes (until garlic is just browning but not burnt).
  3. Add in thyme, tomatoes and salt.
  4. Cook on low heat for 10 minutes.
  5. Let cool and use as you please.

 

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]]> Sweet Chili Sauce https://pizzatoday.com/recipes/sweet-chili-sauce/133324/ Sat, 01 May 2021 04:01:30 +0000 https://pizzatoday.com/recipes/sweet-chili-sauce/ Sweet Chili Sauce Recipe Try this Sweet Chili Sauce Recipe. Sweet Chili Sauce makes a great pizza sauce base or a finishing drizzle on top of pizza. The best chili sauce is sweet, tangy and spicy. Thai Sweet Chili Sauce is a popular chili sauce. Print Sweet Chili Sauce Author: Pizza Today   Ingredients ½ cup […]

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]]> Sweet Chili Sauce Recipe

Try this Sweet Chili Sauce Recipe. Sweet Chili Sauce makes a great pizza sauce base or a finishing drizzle on top of pizza. The best chili sauce is sweet, tangy and spicy. Thai Sweet Chili Sauce is a popular chili sauce.

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Sweet Chili Sauce
Author: 
 
Ingredients
  • ½ cup rice vinegar
  • ¾ cups water
  • 3 Thai red chilies, deseeded and chopped (keep and include half of the seeds to add heat)
  • ½ teaspoon cayenne pepper (optional)
  • ½ tablespoons garlic, minced
  • ½ teaspoon ginger, grated
  • 1 teaspoon soy sauce
  • ½ tablespoon cornstarch mixed with 1 tablespoon water
  • 1 teaspoons salt
  • 3 tablespoons sugar
Instructions
  1. In a medium saucepan, add all the ingredients, except cornstarch mix.
  2. Bring to a boil then simmer until mixture reduce by half.
  3. Blend mixture until slightly chunky and return to simmer.
  4. Add cornstarch mix until sauce thickens. (You may have to add more cornstarch mix to achieve the right consistency.)
  5. Allow to cool.
  6. Then apply to pizza or bottle. It may be refrigerated for up to a week.

 

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]]> White Garlic Sauce https://pizzatoday.com/recipes/white-garlic-sauce/133325/ Thu, 01 Apr 2021 04:01:28 +0000 https://pizzatoday.com/recipes/white-garlic-sauce/ Print White Garlic Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon unsalted butter 3 tablespoons all-purpose flour 1 ¼ cups milk 3 tablespoon crushed garlic ⅓ cup finely grated Parmesan cheese Instructions Over medium heat in a saucepan, melt the butter (do not let it brown). Stir in the flour. Cook and stir until […]

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White Garlic Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups milk
  • 3 tablespoon crushed garlic
  • ⅓ cup finely grated Parmesan cheese
Instructions
  1. Over medium heat in a saucepan, melt the butter (do not let it brown).
  2. Stir in the flour.
  3. Cook and stir until the mixture gets thick and pasty.
  4. Add the milk in a steady stream while whisking.
  5. Stir until thickened, about 3 minutes.
  6. Off heat, add the garlic.
  7. Stir in the Parmesan cheese
  8. Let the sauce cool to room temperature before using on pizza. Makes enough sauce for one 14-inch pizza.

 

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]]> Vegan Chive Pesto https://pizzatoday.com/recipes/vegan-chive-pesto/133319/ Thu, 01 Apr 2021 04:01:06 +0000 https://pizzatoday.com/recipes/vegan-chive-pesto/ Print Vegan Chive Pesto Author: Pizza Today Recipe type: sauce   Ingredients 2 cups fresh chives 2 cups fresh basil 2 cups pumpkin seeds, walnuts or pine nuts 3 tablespoons fresh lemon juice (about 1 whole lemon) ¾ tablespoon sea salt 2 cups extra virgin olive oil Instructions Add all ingredients to food processor except oil. Blend […]

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Vegan Chive Pesto
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cups fresh chives
  • 2 cups fresh basil
  • 2 cups pumpkin seeds, walnuts or pine nuts
  • 3 tablespoons fresh lemon juice (about 1 whole lemon)
  • ¾ tablespoon sea salt
  • 2 cups extra virgin olive oil
Instructions
  1. Add all ingredients to food processor except oil.
  2. Blend until combined.
  3. Slowly stream in oil and blend until smooth.

 

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]]> Trending Recipe: Agave Basil Pesto https://pizzatoday.com/recipes/trending-recipe-agave-basil-pesto/133318/ Wed, 31 Mar 2021 18:13:00 +0000 https://pizzatoday.com/recipes/trending-recipe-agave-basil-pesto/ Get Tony Gemignani’s Agave Basil Pesto Recipe My friend Audrey Kelly writes about pesto and shares a recipe in an article in this issue. In the article she mentions my pesto recipe that has a unique twist — agave nectar. I’ve written about agave nectar and provided this recipe before, but it was years ago […]

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]]> Get Tony Gemignani’s Agave Basil Pesto Recipe

My friend Audrey Kelly writes about pesto and shares a recipe in an article in this issue. In the article she mentions my pesto recipe that has a unique twist — agave nectar. I’ve written about agave nectar and provided this recipe before, but it was years ago and with Audrey bringing it up I thought it was worth repeating.

Tony Gemignani, Tony's Pizza Napoletana, 2022 Pizza Today Pizzeria of the Year

Tony Gemignani

I started using agave nectar in 2009 as an ingredient not only on my pizzas, but also in my house-made sausage and pesto. At that time, using agave nectar in cocktails became popular and my mixologist at Tony’s Pizza Napoletana experimented with new libations. That got me thinking about incorporating the ingredient in my pizzas.

Agave nectar is a sweetener commercially produced from several species of agave, including agave tequilana and agave salmiana. Most of it comes from Mexico. Agave syrup is sweeter than honey and it can be bought in different color varieties. Blue agave (harvested in the volcanic soils of Southern Mexico) seems to be the most prevalent. Agaves are large, spiky plants that resemble a cactus, but they are actually succulents similar to aloe vera. They are quite difficult to harvest, so it’s definitely an ingredient that falls in line with the “Respect the Craft” mentality.

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Trending Recipe: Agave Basil Pesto
Author: 
Recipe type: sauce
 
Chef’s Note: Do not add everything all at once as the flavor of fresh ingredients increase and decrease in potency throughout the year, depending on the season. Instead, always add the ingredients gradually and taste after each addition, checking for flavor. This is most important when using garlic and lemon. This recipe can be thinned out with more olive oil if necessary.
Ingredients
  • 1 pound basil, destemmed
  • 4 ounces grated Parmesan
  • 2 whole cloves garlic
  • 4 ounces shaved Parmigiano Reggiano (after you shave it, hand crush it)
  • 4 ounces pine nuts
  • 18 ounces extra-virgin olive oil
  • 2-4 ounces agave nectar syrup (depending on how sweet you like it)
  • Salt and pepper
  • Juice of 1 lemon
Instructions
  1. Blend basil with pine nuts, garlic and grated Parmesan in a blender.
  2. Next, gradually add in the agave syrup and olive oil as you go. Then add lemon juice, salt and pepper (to taste).
  3. Fold in the shaved, hand-crushed Parmigiano Reggiano and then place your pesto into a squirt bottle.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

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]]> Tony’s Trending Recipe: Vodka Cream Sauce https://pizzatoday.com/recipes/tonys-trending-recipe-vodka-cream-sauce/133207/ Thu, 29 Nov 2018 20:27:57 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-vodka-cream-sauce/ The versatility of a vodka cream sauce is endless. It complements pizza, pasta, meatballs, sausages and shellfish. I’ve used this sauce on several pizza styles such as Detroit, Grandma, Sicilian and New York. I made a standard recipe below, but feel free to jazz it up with the optional ingredients I listed. Here is a […]

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]]> The versatility of a vodka cream sauce is endless. It complements pizza, pasta, meatballs, sausages and shellfish. I’ve used this sauce on several pizza styles such as Detroit, Grandma, Sicilian and New York. I made a standard recipe below, but feel free to jazz it up with the optional ingredients I listed. Here is a delicious recipe:

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Tony's Trending Recipe: Vodka Cream Sauce
Author: 
Recipe type: sauces
 
Ingredients
  • 2 ounces super heavy tomato sauce or paste
  • 8-10 ounces fine ground tomatoes
  • 1½ ounces vodka
  • 2 ounces heavy cream
  • ¼ ounce Olive Oil
  • Salt & Pepper
  • Optional:
  • ¼ ounce chopped garlic
  • ¼ ounce minced Calabrese pepper
  • ½ ounce diced white onions
  • ½ ounce peas
  • ¼ ounce diced smoked pancetta
Instructions
  1. Blend both tomato sauces using an immersion blender.
  2. Set heat on medium. In a medium to large sauté pan, slightly heat your olive oil.
  3. Place the tomato sauce into the sauté pan and continue stirring for about 2 minutes until simmering.
  4. Carefully place the vodka into the pan and allow the alcohol to burn off. I prefer to add the vodka to the simmering tomato sauce. I feel you don’t get a bitter flavor from the vodka this way.
  5. Once the alcohol has burned off, add your heavy cream and continue stirring until your sauce becomes lightly pink to orange.
  6. Cook this down a bit, but don’t let the sauce break and separate.
  7. Salt and pepper your sauce. I prefer my vodka cream sauce to be seasoned more than other sauces, so I am a little heavy on the salt and pepper.
  8. If you are using the optional ingredients, I would sweat the ingredients in the oil prior to adding the tomato sauce.
  9. Then generously stir them in before adding the vodka. If you feel the heat of the alcohol is too intense for the ingredients you could add them after the alcohol burns off, but I prefer to add them before. It’s all personal preference.
  10. Let your sauce cool down before adding it to your pizza before the bake (I actually prefer to add it hot directly onto the pizza when it comes out of the oven).
  11. Grated Parmigiano or Romano and a little chopped parsley works well as a finishing ingredient. Enjoy!

 

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