Neapolitan Pizza Sauce

A really quick tomato sauce for pizza -- just a 14 oz. can of tomatoes (Lidia recommends Sam Marzano but I just used what was in my pantry, i.e. Contadina), a tsp. each of salt and oregano, a T. of EVOO, and a 1/4 tsp. of red pepper flakes. Then pulse a few times in a food processor (it was a small enough amount that I was able to do it all in my mini-chopper) until it has a sauce-like but still somewhat chunky consistency.

The sauce had quite a kick so next time I will use 1/8 tsp. of the red pepper flakes. Also, it is important to really drain the tomatoes before putting them in the food processor. Next time I will let them drain for a few minutes in a mesh strainer as just draining the liquid from the can didn't fully do the job.

Used with the Batali pizza dough from Molto Gusto-- this time following his directions for parbaking and then broiling the pizza. Still love the feel of the dough -- it is incredibly amendable to hand-tossing ... which is great unless you are not a dab hand at hand-tossing. So working with it is a little more difficult than with sturdier doughs.

But wow -- this dough and the parbaking/broiling technique --really produces something that is closer to a pizzeria crispy crust than anything I've ever made at home.