How I make my Neapolitan pizza sauce

[@HaidaMaYT]

Probably the most honest and awesome guy saw on internet. 0 secrets , 100% pizza :D

[@terrysmith1790]

We got all these so called Italian top chef on youtube teaching how to make the perfect pizza base and sauce. But no one explains it better than this guy.

[@OlegBaranov-Belgorod]

Actually there is no sauce for a pizza, I would never call hand crushed peeled tomatoes or sliced freshed tomatoes as a sauce. AVPN doesn't either. Adam is right in his video, the pizza needs the best and fresh ingredients, no need to cook tomatoes 2 or 3 times.

[@jessesearls1389]

Hey Peddler, I really enjoy your videos. I watch them from go to whoa, and learn lots. I'm just a back yard cooker, but I love to learn. Thanks, your clip on both sauce and dough gave a lot of valuable learning.

[@dondunning1307]

I learn something new in each of your videos. Thank you for making them.

[@peddlingpizza]

No problem.

[@brainreconnecting]

The amount of love and respect I have for this dude

[@sunwenchan]

I have no idea how this video came into my feed, but I’m glad it did! Thanks for all the info, I’m binging through this channel. Cheers from Brazil!! 🇧🇷

[@peddlingpizza]

Glad it was helpful!

[@paripandey108]

​@@peddlingpizzadear can u make fresh tomato sauce pls

[@Oliver-z2k]

I can’t believe it’s so simple, thanks for the recipe!

[@GL-jo4bk]

Another honest vid from this gent. I need to head to St Albans to grab a pizza off him. TY

[@gchomuk]

Makes perfect sense. You have WAY more experience than I, but I started using similar tomatoes, but I blitz them with an emersion blender. Your results are a bit chunkier, but I may just try to emulate your results by ble ding a bit less. Your willingness to share your knowledge is very much appreciated. Thank you.

[@CaptainC0rrupt]

Blitzing the seeds might give a bitter aftertaste in my opinion so I steered away from that.

[@jessicamasterson4394]

OMGosh! How simple is that? You are the best! Thank you!

[@peddlingpizza]

You are so welcome!

[@beebees4680]

Your a complete natural Adam and your kindness shines bright. Your the best! Thank you! 🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@tbs4218]

The same recipe I have been using for years which is encouraging. As long as the tomatoes are of a high enough quality with that fresh taste I rarely have to add in puree to balance it out. I frequently get the urge to tinker and experiment with other ingredients but simple for my tastes wins out every time.

[@danielarnold6825]

Amazing content! I’ve been peeling and cooking down fresh tomatoes but could never get the exact consistency I’ve been hunting for. Going to give your recipe a try when they’re out of season and mix in a similar technique when I cook down my own tomatoes. Great content and presented in an informative/concise and entertaining format. Thank you!

[@ScottishT]

Adam I just love watching your videos, totally genuine guy and not afraid to share secrets. You deserve every success, type of guy I'd absolutely have a pint with if you drank beer 😂

[@mitchellaburgess]

Thanks!

[@peddlingpizza]

Hey. Thank you.

[@FormulaOneWrapper]

Can’t wait to get up to taste your food mate, your continued contribution to helping everyone is amazing, loving the content, it just keeps getting better!

[@luigiluigi2098]

Pelati means peeled (skinned) by the way in case anyone's wondering.

[@onepizzaboy3369]

Always great information Adam. Your passion about the process and end product always shines through. 👏🏻👍🏻

[@peddlingpizza]

Glad you enjoyed it!

[@SanTM]

Great video. My recipe/technique is the same but I throw in torn basil leaves and a tiny bit of olive oil once pressed

[@peddlingpizza]

Beauty.

[@trickydec]

Thanks for the video. I never knew cooking the tomatoes changes the flavour. Amazing channel, just got a Roccbox to cook pizzas for my family and friends and you're channel and tips have been great

[@benh3443]

Cooking the sauce intensifies the flavours and it doesn’t reduce if you place a lid on… personally it tastes better but each to their own. I use the sauce base for pizzas, pastas and another parma’s.

[@erikjuarezdk2367]

I agree with you on the freshness of the tomatoes - I'm in italy as we speak and my favorite pizza so far has been a Margherita neapolitan style. The sauce was sweet and fresh and tasted awesome with fresh mozzarella + cooked and fresh basil on top.

[@peddlingpizza]

It’s the way!!

[@TheAdam79k]

Thanks Adam. Your advice about the pizzaworld makes me better 😊

[@angelagarcia9587]

Always love your videos and appreciate you sharing your methods!

[@tryingtofigurelifeout1852]

You’re the best man thank you

[@pizzapvp6162]

Amazing Video, as always. I really like the explanation you give at the end about the freshness. It really does make a huge difference. Every youtube channel needs to be like you, straight forward, no messing around, just straight to the point.

[@mattbeaulne2516]

Love it! Ive recently picked up a mill and it makes the consistency so much nicer. I bounce between a cooked and fresh sauce depending on my mood. I like a bit of a spicy sauce so cooking with red pepper flakes is my go to.

[@nekmiftari9635]

Where I live they all asking me for cooked sauce and I keep telling it’s not marinara sauce on pizza, but that’s what they want. Big dilema. Love the video

[@aj.ahmed1]

Amazing format!! Loving the new video style Adam!!

[@timrhind]

Checked your salt to tomatoes ratio. I believe it's 0.8 percent salt. Buying myself a food mill. Great idea. I was using a stick blender. It ends up pureeing part of it and missing parts. I don't want a puree and inconsistency.

[@BigDDunc]

Great series of videos thank you Adam. My personal preference is to tio the cintents into a sieve and let its own weight drip out about 10% of the water as i prefer the sauce a tad thicker and this doesn't cook it. For anyone with the food mill, use it cooked mincemeat (ie spag bol), changes the texture into more of a ragu and much nicer imo

[@Romafood]

Bravo! great work, i love pizza napoletana

[@kit6580]

Hi, I heared that some people change salt lvl based on weather. More salt on hot sweaty days. Less in the winter.

[@peddlingpizza]

My salt levels stay the same. Just hydration, flour and yeast levels switch up.

[@michaelkerekes8631]

Another awesome vid, loving the content! How long would you say the sauce can be kept once it’s made? Can it go a week in the fridge or does it need to be used within a day or two? Just curious, thanks!

[@peddlingpizza]

A day or two max really. Although the salt will help keep it for longer I guess.

[@michaelkerekes8631]

@ Thanks! Appreciate all the content and advice on your channel! Keep it up!

[@misterm9375]

I love watching Elon Musk talking about AI, like I used to love Steve Jobs (RIP) talking about generational technology changes. Watching your videos about Pizza is in the same league imo. Pure passion, truth seeking & a joy to experience your discoveries. I guess I just try to express my gratitude for what you are sharing and how I am Impressed with your passion about Pizza 🍕 Thanks!!!

[@peddlingpizza]

Ahh man. Thank you. Glad you like the stuff.

[@kaudjar]

I went on your affiliate link as I'm going to buy the pizza oven you use, but it isn't showing up. I've learned so much from you that I'd like to buy it through you so you make something out of it. Is there a way I can do this? Cheers

[@LeJimster]

Nice. I think the only time I've seen somebody using that tool is for mashed potatoes. When I'm making pizza for myself I prefer cook my sauce to thicken it more and I just used a potato masher to crush the tomatoes while I'm reducing it. If I was doing a large batch that moulin would certainly come in handy.

[@peddlingpizza]

nice. I use the smaller one for home space stuff.

[@smcdermott181]

Cracking, I have the same mill, a beautifully simple but effective device

[@peddlingpizza]

Totally agree

[@nabskhuweis2016]

Where from mate?

[@estonian44]

i wonder what if, every country/land makes pizza /food from the plants/etc that actually grow in their own lands... how much would that make difference.. i find the san marino tomatos really sour/acidic while others say they dont eve put sugar bcause its not acidic and r sweet

[@scottn5422]

This is the one I’ve been waiting for! Cheers!

[@claudioricci2466]

Parabéns bem explicado 🍕🍕🇧🇷🇧🇷👍

[@WILDMACK]

Love your channel

[@jvbates]

Great video as always. Now you’ve done your dough and sauce process, it only seems right to finish with the cheese. What kind do you use (moisture content etc) how do you prep it etc.

[@mrteroo8953]

He already did that I think.

[@cenphil7285]

This guy is amazing, greetings from Slovenia

[@balbie29]

thank you, I had been serching your channel for this video.

[@DKTD23]

Thanks for this one. Simple as possible is always ideal. In the states I am a fan of the Stanislaus brand. Did you purchase a spoon that always grabs 100 grams?

[@peddlingpizza]

Yeah the spoon is pretty much 100g in one hit.

[@Tel-pb2jy]

Hi mate what make is the van looks quality

[@KirstyWilliams-e3e]

Hi Adam, the tomato press appears to not be available, I keep checking back to your link and still unavailable. Can you recommend any other models? Tried searching the brand but not getting very far. Cheers

[@Untschuss]

Thank you!!!! I tried to follow you on Amazon but can’t find the mill you used? - I’d love to follow you and chip in. Send me the link please - thanks for the great videos and tips.

[@Zursen]

I bought this device you use, kinda sucks when you're just using 1 small tin for a few pizzas but gets the job done, can be messy though lol. Can see the advantages if using 4 massive tins or even 1 massive tin. I've actually started buying 'Mutti Pizza Sauce' it comes in this exact thickness, you can buy the basil or no basil versions. It's suprisingly VERY tasty! Defo would work out more expensive? maybe? But highly recommend giving it a try if you're a bit lazy.

[@DuchessandHammer]

Seeing these videos late a night.... I need pizza haha!!

[@stevedavidson8802]

Love the vidio nice I would like to get one of the food meals that you got. Could you please tell me where you got it thank you keep up the good videos.

[@GTATTYPYRO]

Hi Adam, Another great vid. 👍🏻 Is there a difference between the Rega yellow or gold tins please?

[@peddlingpizza]

The yellow ones are San Marzano. I find them a little more watery are they are double the cost.

[@GTATTYPYRO]

@@peddlingpizza thanks for the honest reply. 👍🏻

[@vidsvids5378]

How do you manage your gas bottles? How often do you need to change them?

[@TheArtisticGardener777]

How long does the sauce last in the fridge after it’s out of the tin?

[@kennyhutchison5013]

I just started watching your videos and Im now determined to get a pizza oven. The Roccbox looks great but narrow and worried about this. I would really like a Gozney but considering other brands because they seem a bit more forgiving for a beginner. Advice appreciated.

[@asherhoenders7379]

Hi Adam, I really appreciate all your videos the so informative! I’ve been trying to make good napoletan pizza sough recently but I’ve struggled with stretching it to 12 inch. I get it 12 inch on the peel but it just shrinks back to 9 or 10 inches in the oven. Any ideas why? Dough was around 16c and 70% hydration nice and airy but not too bubbly on top

[@peddlingpizza]

Only reason for it to shrink is likely the launch into the oven. Could you be pushing the pizza in rather than pulling the peel out.

[@asherhoenders7379]

I do both because when I try pull it out it doesn’t go off the peel. I have to push then pull it or lip the end of the base off the edge of peel and jiggle slowly for it to come off.

[@peddlingpizza]

@@asherhoenders7379 the push & jiggle will be shrinking it back into the oven. Always want to just pull out.

[@asherhoenders7379]

Alright I’ll try just pulling it. Thanks for the help and super quick responses!😊

[@asherhoenders7379]

Great videos too I’ve been watching you for a few months now and I love them

[@davidbrown3083]

Great video Adam, would this sauce be suitable for freezing , or will it loose flavour.

[@peddlingpizza]

best to have it fresh. Anything left over can make a nice pasta sauce.

[@mrteroo8953]

Thanks for that. Maybe you could show us how to spread the sauce into that lovely, even spiral?

[@Bigboygamer01]

Thanks

[@randallgoguen3463]

Is there any specific reasons you don't do this by hand. Would be interested in hearing the details.

[@peddlingpizza]

Generally doing 3-4 cans of this every time I trade. It’s way more consistent and faster to use the food mill. Using hands works fine but is very messy and more rustic.

[@anomari-m2h]

Hey man love the truck and the content! I've been looking at P10's myself, how tall is the roof from the floor of the cab? thanks!

[@jackcameback]

Hey - nice channel - could you also use that sauce for pasta, lasagna etc?

[@garygodfrey5895]

Awesome, was going to ask about this

[@MRIRISHLAD]

Great video! How much are the tin of the tomatoes you showed in the video?

[@peddlingpizza]

I pay under £4 a for a 2.5kg tin like I use.

[@delibakerytravel]

I Sure Hope I Get To Taste Your Pizza And Check Out Your Set Up!! It Might Take Some Time Coming From San Diego.🌴 But It Will Be Worth It.

[@jdwilko118]

Hi Adam, great video and I had totally not appreciated that fact about triple cooked tomatoes, so thank you! Question: where did you get the flat-bottomed serving spoon from, that you use to add the sauce to your pizzas in the van?

[@peddlingpizza]

Check Amazon link in description

[@tofetome]

@@peddlingpizza Please tell in what description? Also Could You share the link of this spinning yellow thing tool :) Thanks!

[@peddlingpizza]

@@tofetome the video description

[@Young.money.university]

How long they good for out the tin?

[@chrisochristian]

i love putting some brown sugar in my sauce, makes it nice and sweet

[@ashman4357]

Cirio smooth Passata, suger, garlic powder, oregano, finely chopped basil leaf. I like my sauce strong 😂. Good though does me & wife. Wife as 240g dough ball I do baby dough ball @ 140 thinny thin

[@terrysmith1790]

What days are you at St Albans market. I like to try your pizza

[@peddlingpizza]

Every Wednesday usually.

[@akhilesh5027]

Really important q - which association football club has your allegiance?

[@UnCoolDad]

I see Rega do a 4kg to on "polpa" pre blended tomatoes. Have you tried that?

[@peddlingpizza]

Only once. It’s not good.

[@UnCoolDad]

@ thanks for the reply. Which days do you work St Albans market? Would love to come and try your pizza.

[@soopafly887]

Adam, i went to your amazing gear list but i think it is not updated. I cant find the mesh squeezer

[@peddlingpizza]

Looks to be out of stock now. There’s loads on there though. Just search food mill.

[@tpr1990]

shoutout Minerva and the plymouth beys - seen these shirts pop up in the most unexpected places

[@davidx593]

Hi Adam. Can you make a Calzone in your next video? 🤔 cheers 😎

[@peddlingpizza]

sure thing

[@cenphil7285]

How to find tomatoes without or little seeds, mine have so many, and there is some bitter taste?🤔

[@WreckageMG]

Mate where do you get all these pizza mafia ingredients like the flour and those tomatoes do they sell that stuff in UK shops ?

[@peddlingpizza]

From my supplier Salvo 1968

[@jsfotografie]

nice video mate :) hm have to check if i can get thos Rega Tomatos in germany :) i like that thick sauce aspect the foodmill i already use hehe :) Ah and one question about your Pepperonie is that full Pork or pork and beef? i find it super hard to find a pepperoni/salme that cooks well :/ thx janosch

[@peddlingpizza]

I use a Hungarian pepperoni. It’s full pork.

[@jsfotografie]

@@peddlingpizza thx mate :) never tried those :)

[@bobototo7133]

Also one more tip,if you plan to cook it down beware to reduce the salt analogy

[@joeruder]

curious, how does this process scale to a restaurant vs home size?

[@peddlingpizza]

Just the same.

[@BzraHax]

Thanks for the video!

[@NorCalPhil]

Wow. You weren’t kidding when you said your sauce was dead easy to make. Now to see if I can find those tomatoes, or a good equivalent here in the states.

[@peddlingpizza]

bianco tomatoes are supposed to top notch

[@NorCalPhil]

@@peddlingpizza That’s good to hear. They’re grown, harvested and tinned just a couple of hours away from me here in Northern California.

[@asicasualgaming5602]

​@peddlingpizza hi Adam..what about in thevUK?just for domestic use?what alternatives do we have?like easy to find ..kind of ...supermarkets let's say...thanks

[@misterm9375]

The small REGA tomato cans with 800ml are 40€ per piece on Amazon at the moment 😬 (in Germany)

[@peddlingpizza]

that's mental

[@Cnuut]

Are these the same as the rega san marzano in the yellow tin, if not would these do the trick? Cheers!

[@peddlingpizza]

The San Marzano are essentially the higher quality tomato. I find them a little bit on the watery side for my liking.

[@Zeus_1983]

How do you rate the old school chicago town deep dish microwave pizzas?

[@peddlingpizza]

used to smash them as a kid.

[@Zeus_1983]

@@peddlingpizza eyeing up a Gozney Arc XL for myself 💪

[@jvkrejci]

I’m a Chicago native here and I’m wanting to travel to England to come try your pizza. I’m certain it’s better than deep dish.

[@itsskylon6415]

can I ask what battery you use to power your van?

[@RED-if5xx]

Hey Adam, do you make the sauce the day your making pizza's or do you refrigerate it for service later?

[@peddlingpizza]

Depends on my timings. Usually the night before service and refrigerate it.

[@RED-if5xx]

@@peddlingpizza appreciate the response

[@wellman8998]

How many calories do you think is in your margarita pizza? As a dominoes is 2,300 calories

[@grimzzyhunt6998]

Any supermarket tomatoes brands you could recommend ?

[@peddlingpizza]

There’s a couple out there. Mutti do nice ones and also there’s Cirio.

[@grimzzyhunt6998]

@@peddlingpizza legend, thanks

[@simondurham704]

Any reason why you use these over "traditional san marzano"? Are they thicker?

[@johngrasso2843]

Probably because they are cheaper but still good

[@RandomCrap]

Can you make a video explaining maybe how to make a perfect crust for pizza? I have tried various recipes, I cooked my pizza in ooni and even tho the pica comes okay, the crust is always too bready, not airy and light. It looks like I have tried everything. Learned how to shape the pizza, proofed the pizza dough balls until they def ready but nothing changed the crust at all.

[@DKTD23]

Evaluate your flour type, the W rating, your dough hydration ratio, and temperature cooked at.

[@RandomCrap]

@@DKTD23 yes i did. I use tipo 00 with a bit of tipo 0. W rating is good ( can't remember exactly) and the temp i cook is around 450c. Also the hydration is about 60%

[@ayyylma0]

I worked in a neapolitan for years and chef always told me that weighing the salt isn't useful as the tomatoes have wide variance of salt already present. I was always told to season 'to taste' .

[@peddlingpizza]

Yep. That’s the way. I’ll season, taste and adjust if needed.

[@jvkrejci]

How long will the sauce last refrigerated?

[@peddlingpizza]

5 days in a well sealed container. Although best used fresh.

[@jvkrejci]

@@peddlingpizzathanks for answering! My wife just bought me a roccbox today for Father’s Day because I’ve been talking about your videos.

[@jvkrejci]

FYI. I’ve used your sauce recipe every time since getting my glozney. My wife thinks it’s the best sauce ever.

[@jdk-mr7pq]

ur fkin awesome thank you for being that my man

[@Skafiskafnjak51]

Where to order this?? :D

[@benzedrex]

I prepare it just adding olive oil and salt. However be aware that the raw tomatoes from the can (without boiling) could be contaminated by BOTULIN. It's rare but possibile

[@paulm6378]

You’re extremely unlikely to contract botulism from canned food made by a reputable company, so this is unnecessary scaremongering. Also, the tomatoes are going into an oven at 350C minimum, which would kill any live bacteria or Clostridium spores (121C for 3 minutes kills the spores, in any case the botulinum toxin is inactivated rapidly above 80C).

[@parketus]

Just curious. Do you follow Vito Iacopelli's content and employ a similar strategy for views ?

[@peddlingpizza]

I know Vito. I have no strategy. just sharing what I do as there is so much over complicated information out there.

[@danielDefoe81]

Is your dough recipe resting at room temperature all the time without any fridge?

[@peddlingpizza]

Yes 😊

[@danielDefoe81]

@@peddlingpizza thank you very much for the fast reply. Love your channel.

[@randallgoguen3463]

Just to be clear for us North American fans: Reheat 3-4 at 260 degrees Celsius (500 degrees Fahrenheit) ?

[@davidstottlemyer]

Adam no refrigeration needed ?

[@peddlingpizza]

If using straight away then not at all. My sauce is made the night before service or the morning of service. You don’t want the sauce to be cold when it goes on the pizza. It can cause a gummy layer on the base.