Walt's Corner

The original Pizza Hut Pizza Sauce recipe has been left behind for posterity’s sake. On a napkin. Displayed in the Pizza Hut Museum. Vaguely. 

To interpret with my own words in parenthesis:

• 2 onions
• 2 green peppers
• 1 celery
• 6-8 garlic buds

Grind freeze (put in a food processor or blender and process until a fine green sluice that can be frozen and saved for later)

Add:

• salt
• Pepper
• Oregano
• Add above (referring to the onion/pepper/garlic sluice)
• 2 #10 cans tomato (sauce)
• #10 paste (tomato)

The vague part is the quantity of the salt/pepper/oregano.

Keeping in mind this recipe is enough to feed a literal restaurant, I needed to break this down into smaller, home-manageable chunks. So here is what I found useful for me. Feel free to adjust the salt/pepper/oregano to your likings. 

Reducing the onion/bell pepper/garlic too small doesn’t provide good results in your blender, so I recommend  halving that part. Use 1 onion, 1 green bell pepper, half a large celery stick, 5 garlic buds (what can I say, you can’t have enough garlic). Process to a fine green sluice then divide your sluice into 3 or 4 separate containers before freezing. Or maybe make “ice cubes” of them in a tray and figure out how many sluice cubes you need for a particular batch. For me, I divided into 3 equal parts and freeze.

My final recipe looks like this:

• 29 oz can tomato sauce
• 6 oz can tomato paste
• 1 serving of the sluice
• 1 tsp salt
• 2 tsp ground black pepper
• 2 tbsp oregano flakes

Mix all ingredients well, divide into however many portions you need and freeze any left over. This makes me about 8 small pizza’s worth of sauce. Suggest letting it sit in the fridge for a few hours or even overnight for best results.

Bonus recipe – Fairy Dust. I worked at a Pizza Hut in the 80s. There was this concoction of Parmesan cheese and oregano (equal parts by volume) in a shaker that was sprinkled onto every pizza.