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In a medium bowl whisk together all ingredients except the salt
and water. Taste sauce and whisk in 1/4 cup water and enough
salt to taste. If necessary, add more water to thin. Peter Reinhart
says, If the sauce is thick at this stage, it will be pasty on the
pizza. It should easily spread over the dough. Taste again and
adjust the salt, if needed.
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nutrition facts (All-Purpose Pizza Sauce)
Calories 22, Protein (gm) 1, Carbohydrate (gm) 5, Dietary Fiber, total (gm) 1, Sugar, total (gm)
2, Vitamin A (IU) 437, Vitamin C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Sodium (mg) 136, Potassium (mg) 198, Calcium (DV
%) 20, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet
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