[net.cooks] Pizza sauce request

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