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Can't make pizza sauce! - Page 2

post #31 of 42
7/16/08 at 9:18am
Luc,

That's the product to which I referred as well. Nice to know we're on the same page, but...

I don't understand your "sauce" technique at all. Mixing paste with an equal volume of water, a squeeze of lemon juice and a little seasoning just doesn't seem good to me. But to each his own.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #32 of 42
7/16/08 at 9:30am
Thread Starter 
I think that's the exact problem i had. I cooked my sauce way too much. Not real long but long enough to make it taste too much like a pasta sauce.
"**** is finding myself left with only vegan food, light beer, and menthol cigarettes."
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post #33 of 42
7/16/08 at 10:39am
I am glad I may have helped you GrlcbrkmyGinsu


As for BDL,
I know this was not intentional on your part but being the walking cooking encyclopedia that you are, I resent the comment above and its passive aggressive tone to it of <to each his own>.

I make a mean tasting pizza from scratch that everybody raves about and that, with simple readily available ingredients from the supermarket like tomato paste. I think GrlcbrkmyGinsu was referring to delivery pizza for his/her sauce not to a <dissertation> on pizza.
Please, refrain from judging comments destined to the thread initiator by members. It is for the member that initiated the thread to decided what is good for them (not you). My participation was not for you to comment as to if it sounded good or not. That my friend is what I call <hijacking a thread> and although I have probably done it in the past, I try real hard not to fall in that pit. (sorry I bit my tongue trying not to be susceptible but my fingers decided to do the talking).

This forum is very sociable, instructive and fun. You definitely are a big part of it to make it that way. Please keep it as such.

Luc H.
I eat science everyday, do you?
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post #34 of 42
7/17/08 at 11:33pm
This discussion has certainly got me thinking about making pizza from scratch again. It has been quite a while since I've done so. Some friends of ours who live up in Oregon made a small clay pizza oven, heated with a wood fire, for their backyard patio. We've got to come up with some sort of excuse to visit them soon.

I'm not planning on such extreme measures, will just use the regular kitchen oven. I tend to prefer thinner, cracker type crusts over thicker, softer bread types. One of my favorites is just a wee bit of sauce, a modest layer of cheese and some anchovies baked in, with thin slices of fresh tomato added right after it comes out of the oven, then a dusting of freshly grated parm and roughly chopped basil. Simply delightful.

mjb.
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post #35 of 42
7/18/08 at 2:33am
this topic has made me make pizza havnt made pizza in such a long time , the smell of the yeast rising in the bowl was just delicious
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #36 of 42
7/18/08 at 6:06am
Thanks for the laugh and By the way............Thanks for putting that dang song in my head too. Been rolling around in there for three days now.:rolleyes:
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post #37 of 42
7/18/08 at 6:24am
I have worked in sales for an industrial spice wholesaler. I found out that Canadian pizza sauce makers mostly add oregano to their sauce (in the form of oleoresin). I thought this was kind of a regional thing not knowing what was the practice in the US. I like to add just a touch of basil anyway compared to the oregano though.

Luc H.
I eat science everyday, do you?
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post #38 of 42
7/18/08 at 9:26am
Pizza sauce, is typically sweeter than spaghetti sauce...duh...
if you want some spice add some more pepper flakes...
basil oregano to taste

I use tomato puree...and try and use fresh tomatoes but often use canned tomato halves...
here's the thing...to get that specific sweet pizza taste..aside from using the paste..u have to take out the seeds. The seeds are what give the bitter taste to a tomato...along with the skin...assuming you use fresh tomatoes...give them a quick drop (10 to 15 seconds) in boiling water to de-skin, carefully remove the seeds...(do not use the juice in the middle of the tomato)...
now you can either throw olive oil in a pan and start cooking..medium heat crushing the tomatoes and mixing with desired spices...or you can do what my grandmother does with her spaghetti sauce and throw them in the blender...mix, whip, puree...whatever you want to do...and then put them in the pan..

I prefer to do everything in the pan but some ppl love that blender so..experiment..have fun
just add some pepper and take away those icky seeds...
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post #39 of 42
7/18/08 at 11:17am
Speaking strictly from a culinary stand-point......

I completely do not understand the use of tomato paste as a sauce base for pizza. Note I said as a sauce base. In addition to that all the "extra" spices". Too complex. I will say it's surprising to see the names of some of the tomato paste users and with a few of the others...........................:rolleyes: To each their own and as for me let's agree to disagree.:smiles:
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post #40 of 42
7/18/08 at 2:39pm
I can't see cooking pizza sauce thats based on cooked canned tomato product. I use some tomato sauce and just a sprinkle of dried herbs. A light topping of cheese and add some meat of some sort. On the thin cracker style crust to many toppings overwhelm the crust. And this made me crave pizza too :smiles: have some dough resting on the counter for tomorrow nights pizza :lips::lips:
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post #41 of 42
7/20/08 at 8:53pm
Click on THIS LINK for some pizza sauce information. :)
Even if you don't want to read all of the text, scroll through the entire page to look at all the pictures. I've had it bookmarked for maybe two years. I keep going back just to look at his pizza pictures! :lol:
The guy is a perfectionist; great site.
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post #42 of 42
7/21/08 at 6:15am
That's a bookmark for me as well from now on!
Thanks Bbay!
Luc H
I eat science everyday, do you?
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