This tomato sauce is really not much more than pulped tomatoes. Nevertheless, in all its simplicity, it is an ideal foundation for many pizzas because the toppings that will go over it and blend with it bring a bouquet of flavors to the pie. I don’t want the sauce and toppings fighting each other. Harmony: That’s my mantra.
It may be a good idea to make this elemental tomato pizza first, before moving on to anything else. I know that at first blush it seems too simple to be good, mostly just sauce and bread. But even if you doubt me now, I don’t think you will later. This pie is great practice for preparing the dough and learning my cooking method. And as you try one pie after another, you’ll also begin to get the idea of how I construct a pizza. If I start by thinking about this unadorned tomato version, for instance, I know that with a simple addition of flavorings it can easily be transformed. I might use cheese and arugula or olives and anchovy. It’s all a matter of imagination, something like architecture; you build a base and go from there.
Recipe courtesy of My Pizza: The Easy No-Knead Way to Make Spectacular Pizza At Home by Jim Lahey and Rick Flaste. Copyright 2012. Published by Random House, Inc.