Barbecue-tomato pizza sauce

Method

1. Taste the barbecue sauce first. For a balanced Hawaiian base, stir 60 g barbecue sauce with 30 g thick tomato pizza sauce. For a sweeter full barbecue route, use 90 g barbecue sauce and omit the tomato sauce.
2. Check the texture on a spoon. It should hold a clean trail and not release watery liquid. If either sauce is loose, simmer that component separately until thick, then cool it before mixing.
3. Spread the full 90 g in a thin layer over one 30 cm pizza. Keep well-drained pineapple and other wet toppings from adding water back to the base.

Notes

• The tomato route is the house default because it tempers sugar while keeping smoke and tang. Choose a thick barbecue sauce whose first impression is not syrupy sweetness.
• Do not thin the mixture with pineapple juice. Drain pineapple thoroughly and pat it dry before topping the pizza.
• Refrigerate promptly in a sealed container and use within 4 days, or follow the shorter limit on either opened commercial sauce. Freeze for up to 2 months if both components are freezer-suitable.

Sources consulted

• Christoph Mayer’s Hawaiian pizza notes are the primary source for the barbecue base and optional tomato-sauce balance.
• FoodSafety.gov, Cold Food Storage Chart was consulted for conservative refrigerated-leftover guidance.

Good with

• Detroit-style pizza
• New York-style pizza
• Two-pan thick-crust pizza

From Christoph Mayer

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