I
can assure you that the anchovies in this pizza sauce recipe are there
for the subtle saltiness and unique savoriness they provide, and not
just so you can tell your friend (the one who really hates anchovies) that they just ate some. Could it be for both? Sure.
This
pizza sauce recipe represents a new and improved version of the one we
posted way back in 2007. We snuck in some of the aforementioned fish,
and we’re also using both fresh and dried oregano. I love this sauce. If
there’s a tastier, all-purpose pizza sauce recipe out there, I haven’t
tried it.
Convention
wisdom says that great pizza is all about the crust. Which is certainly
a huge factor, but if you were given the choice between a great crust
topped with a bad sauce, and a grocery store crust made with a
delicious, world-class sauce, which would you prefer?
Texture
aside, no mater how they're combined, flour, water, and yeast can only
taste so bad. But, a terrible sauce can actually make a slice of pizza
inedible. I can’t remember ever not eating a piece of pizza because the
crust was so awful, but I've given up after biting into an inferior
sauce before.