rodolf (10/26/82)
I like to make my own pizza at home, and I feel the key to a good pizza is good sauce. In keeping with the homemade taste, I'd like to make my own pizza sauce, too. Unfortunately, I have no idea what are good spices in a pizza sauce. Currently I am using oregano and garlic salt, but I'm sure there are others which will liven it up. Any suggestions? (I start with tomato paste and add water till its the right thickness). Rick Lindsley uwvax!rodolf
wsp (10/27/82)
I have been making pizza for 25 years now and I am still tinkering with my sauce. I feel that there are a few precepts that I find useful. First, pizza sauce can be a "young" sauce, i. e., not cooked for hours, rather cooked quickly over high high. Second, markedly diffrent but acceptable sauces can be made from canned tomatoes, tomato paste or tomato sauce. The tomatoes are chunkier, the paste more tomato-y, and the sauce quicker and more commercial tasting. Third, I believe that basil, fennel and cayenne are the essential spices. Basil gives a dark color as well as the right herbal flavor, fennel gives an italianate taste, and cayenne gives the right bite. I would apprecitae hearing about other peoples' recipes. peter benson ittdcd-west
jcwinterton (11/01/82)
1. Try using crushed tomatoes instead of tomato paste. 2. Use real garlic. Garlic salt often has a metalic taste. 3. Use basil leaves to cut the acidity of the tomatoes if the sauce is too sharp. Sugar (ugh!) can also be used. 4. Anchovies. m-m-m-m-m! 5. Dash of worcestershire sauce. (Lea and Perrins, of course!) 6. Grated parmesan cheese (add to sauce while cooking.) 7. Crushed chili peppers. 8. Bay leaf. (One per quart or more). 9. Finely chopped celery. 10. Black pepper. 11. Finely chopped onion. ...etc. Use your imagination, and finest fresh ingredients. If your spices have been around six months or more, scrap them and get new ones. Enjoy, John Winterton.
bryan (11/02/82)
Try baking soda to reduce acidity instead of sugar. Seems to work for me. Bryan Lyles rochester!bryan
thomas (11/02/82)
But baking soda adds sodium, which is probably worse than sugar in the long run. =Spencer