Struggling with an undercooked pizza base? Try this.

Portable, high temp pizza ovens are very popular right now, but a common struggle is getting the bottom of your pizza cooked before burning the top and outer crust. Here's an easy technique that will help you solve that problem.

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VODKA SAUCE FOR PIZZA
(makes about a quart)
Cheap Vodka, 76g (2.67 oz. or 1/3 Cup)
Garlic, 28g (4 cloves or 2 Tbsp.)
Dried Oregano, 1/2 tsp.
San Marzano Tomatoes, 794g (1-28 ounce can)
Calabrian Chile Paste, 15g (1/2 oz. or 2 tsp., or sub dried chile flakes to taste)
Fine Sea Salt, 12g (about 1/2 oz. or 1 1/2 tsp.)
Heavy Cream, 76g (2.67 oz. or 1/3 Cup)
Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.)

DIRECTIONS
1- Simmer the vodka or medium heat for a few minutes or until slightly reduced.
2- Add the minced garlic and oregano, and cook for a few more minutes.
3- Stir in the San Marzano tomatoes and Calabrian chile paste. Continue to simmer.
4- Stir in the salt and heavy cream. Reduce heat and simmer for 20 minutes.
5- Blitz with a stick blender or break up the tomatoes by mashing them with a whisk.
6- Stir in the extra virgin olive oil, then transfer the sauce to a container and let cool.
7- Chill in the refrigerator until you are ready to bake pizza. It'll keep for about a week.

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⏰ TIMESTAMPS
Intro - 00:00
Wrong Way to Bake Pizza in a High Temp Oven - 00:20
Building the Next Pizza - 02:14
Temping out the Pizza Stone - 03:41
Correct Way to Bake Pizza in a High Temp Oven - 03:59
Showing a Properly Cooked Pizza Base - 04:53
Finishing the Pizza - 05:28
Taste Test- 06:58

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#pizza #kitchenandcraft #ooni

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