The secret to making a great pizza is to start with great dough, which was covered in the last part. This is important enough that the parlor I managed made the dough fresh, daily. Any dough that was left over from the previous day was thrown away.
Another part of that secret (which isn’t a secret since I’m sharing it), is to have good sauce. If the sauce is second-rate, the pizza will be, too. It really is simple to make a good sauce.
The seasonings given below are dried. This is because this recipe is an alteration of the recipe our parlor used. My preference is to use fresh herbs, though, since the flavor is far more robust.
Sauce ingredients (for 2 large pizzas):
2 6-oz cans of tomato sauce (homemade tomato sauce is even better)
1 6-oz can of tomato paste
1 tablespoon extra virgin olive oil
1 teaspoon brown sugar
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1. Thoroughly mix all the ingredients together. If you need to, use your hands, but make sure everything is blended well.
2. Let the sauce stand for a half hour at room temperature to allow the flavors to blend and stir before using.
I wasn’t kidding about being simple, was I? That is all there is to making a good pizza sauce. Naturally, you can put a lot more effort into it if you want to. In fact, you can even add more ingredients, such as Parmesan cheese, but I’ve never found a need and the pizza parlor definitely didn’t.
As simple as this is, it is the end of part two. It does take a half-hour for the sauce to be ready to use, but this doesn’t add a great deal of time to the total time used to make the excellent and filling Rex’s Pizzas.