"PENMART01" > wrote in message
...
> > "Dee Randall" flubs:
> >
> >"<RJ>" wrote:
> >>
> >> I made a deep dish pizza yesterday.
> >> Used tomato sauce
> >> with garlic powder and oregano.
> >> Sprinkle of shredded cheddar
> >> and
> >> Lots of shredded mozzarella
> >> It turned out looking beautiful.
> >> But the tomato sauce layer was bitter.
> >> ????
> >>
>
> Don't do that, use canned whole tomatoes, broken by hand... do NOT
pre-cook!
>
>
> >I tried it, I like it because it is quick and simple.
>
> Like you.
>
> >2 tablespoons olive oil
> >1 garlic clove, crushed
> >1 (28-ounce) can tomato puree
> >1 teaspoon dried marjoram
> >1 teaspoon dried basil
> >Salt and fresh ground pepper, to taste
> >Over medium heat, heat oil in a saucepan until hot. Add all ingredients,
> >cover and bring to a boil. Uncover, lower heat and allow to simmer for 30
> >minutes.
>
> That's dumb... do you not think the sauce will cook while the pizza is
baking
> in a HOT oven? duh
>
> If a cooked sauce is used for pizza it will have reduced and have become
> somewhat caramelized... then when it bakes in a hot oven it will burn and
> become bitter... do NOT use cooked sauce for pizza!
>
I saw a cook on tv doing what you are saying the other day - not cooking
the tomatoes; I forget what he used in addition to the tomatoes on the
pizza. Actually I think that is a very good idea for a fresher tasing
pizza.

What in addition to the canned tomatoes do you use for your pizza -- I'm not
talking about a "loaded-up" pizza -- but, the standard tomatoes+ingredients.

Thanks,
Not a dummy and always willing to listen to reasonable people,
Dee