Pantry pizza sauce made with tomato paste from The Fauxmartha

The 3-part pizza mini series continues today with Part 3: The Sauce. Catch up on Part 1: The Gear and Part 2: The Dough. During one of our earlier dough-offs to find the best dough recipe, we unintentionally had a pizza sauce throw down. I made my old trusty tomato paste sauce while Kev made a more traditional Neapolitan sauce using crushed tomatoes. I didn’t lose this throw down, but I didn’t win either. At the end of the dinner, the dough critique turned into a conversation about the sauce. It was unanimous—we all liked aspects from each of the recipes. Read more

Forno Bravo Wood Fired Pizza Oven from The Fauxmartha

Before officially deciding to move to Minnesota, I saw a picture of people making pizza outside in the dead of a winter on Instagram and fell madly in love. The rest is history. We’ve given ourself over to both Minnesota and the art of pizza-making in an outdoor wood fired oven. And, oh, is it an art. I think we might spend a lifetime learning how to cook by fire. If and when you’re ready to give yourself over to this ancient, beautiful way of cooking (that also yields the best pizza), I’m kicking off a 3-part mini series—Part 1: The Gear; Part 2: The Dough; Part 3: The Sauce.
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