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On 24 Feb 2005 08:07:32 -0800, wrote:

>I've found that some of the better pizza sauce tends to have a
>tangy, smoky taste. Does anybody have any idea what ingredients
>produce this flavor?
>
>Most of the pizza sauce recipes I've seen are nothing more
>than a thickened, glorified spaghetti sauce (i.e. tomato sauce/
>paste, basil, oregano) and are too weak and "fruity". I know
>there's other ingredients involved here.
>
I smoke plum tomatoes on the stove top. I blanch, peel, and seed them.
Then I put the lid of a stock pot on the stove upside down with wood
chips on it, and put a couple of cylinders with screen tops on with
tomato halves on the screens. Put the stock pot over them and heat
gently to make the wood smolder about an hour.

You would also get a smoky effect with a chipotle.

You could also smoke the cheese.

Rodney Myrvaagnes NYC J36 Gjo/a

"Curse thee, thou quadrant. No longer will I guide my earthly way by thee." Capt. Ahab