Karen AKA Kajikit wrote:
> I used to make my own pizza all the time in Australia, using tomato
> paste out of a jar, chopped up bacon, ham etc, and topped with grated
> mozzarella cheese. I made exactly the same thing in America and it
> came out inedible because it was so incredibly salty (and I didn't
add
> any!) Is there something special I need to buy or use? Does anyone
> have a failproof recipe?
> ~Karen aka Kajikit

It's almost always the cheese. Especially if it was part-skim
mozarella. I don't use pure paste - I make sauce from veggies and
canned tomatoes (salt-free), tomato puree (salt-free) and paste.

-L.