I noticed this poll on Domino's Facebook page about sauce quantity preference. (Don't look at it yet! We don't need any skewed results around here.) The results were unexpected. I have duplicated their poll here. Let's see how this self-selecting group of Serious Eats poll takers answers the same question as the self-selecting Domino's fans. More
The key to great NY-style sauce is the balance between sweetness, acidity, heat, with a definite herbal backbone and a texture that's thin enough enough to spread, but thick enough to keep your pizza from turning soggy during the de rigeur fold-and-carry. More
Over on Serious Eats Talk, mapollmann asks: "Does anyone have a good pizza sauce? I've been trying to come up with a good one that freezes well, but anytime I try to thaw and reuse the sauce it's too watery. I normally use canned tomatoes, a little bit of garlic, s&p, and maybe some oregano. Anyone have a great sauce to share?" Get saucy here »... More
