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On 24 Feb 2005 13:25:16 -0800, "Sheldon" > wrote:
>Sheldon, Are you saying that Pizza Hut and other huge chains, use fresh tomatoes for sauce on their pizza? That is downright ridiculous. Their sauce comes out of one gallon jars. Also, how can the sauce burn when it is covered with cheese, pepperoni, peppers, etc? If you make a pizza at home and use sauce, (cooked) out of a jar it will not burn. The sauce is no where near caramelized when canned. Just some more of your rubbish.
>The Cook wrote:
>> 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.
>> >
>> >RPM
>>
>> Check out Alton Brown's spaghetti recipe. You can find it on the
>> Foodtv web site. He roasts his tomatoes, herbs and spices first.
>
>Pizza sauce needs no prior cooking/roasting, it will receive all the
>cooking/roasting it needs while the pizza is baked. Pizza sauce is
>best prepared with tomatoes as they come from the can, broken by hand,
>and seasoned but no cooking. In fact topping pizza with precooked
>sauce will almost gaurantee that the sauce will burn before the pizza
>is finished baking... that's because cooked sauce is already pretty
>well caramelized, baking in a hot oven as one does pizza pushes it
>right over the edge.
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