FWSY Sauce from Ken Forkish
Making your own pizza sauce is so easy there’s no reason to use pre-made sauce from the store. You only need a few ingredients. The sauce recipe I use most frequently is Ken Forkish’s FWSY sauce. It gets its name from Ken’s book on breadmaking called Flour Water Salt Yeast and is repeated in his book The Elements of Pizza which I highly recommend. But that’s enough intro, let’s get to the recipe!
First you’ll need to collect the ingredients.
Ingredients
- 20 g extra-virgin olive oil
- 1 clove of garlic, chopped
- 8 g fine sea salt
- 0.3 g dried oregano
- 0.4 g red pepper chile flakes
- 1 800-gram/28-oz can of whole peeled tomatoes
Tools/Equipment
- Scale
- Blender
Directions
- Get blender, set the blender jar on the scale, and tare it.
- Add all ingredients but the tomatoes. (Pro tip: when adding your spices where the total quantity is less than 1 g, don’t tare the scale, just measure the additional mass referenced to the ingredients already in the blender. Generally, scales have a dead zone up to around 1 g where they won’t accurately display the added mass.)
- Add two or three spoonfulls of the whole peeled tomatoes, just enough to cover the blade of the blender so there is enough material to mix efficiently.
- Blend the small mixture together for 5-10 seconds until it is well combined and a smooth mixture.
- Add the rest of the tomatoes into the blender. But don’t blend them! Just pulse a few times until it’s just mixed in. You want to keep the sauce with some chunks of tomato in it.