On Mon, 02 Mar 2009 08:50:50 -0500, Mr. Bill > wrote:

>On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> wrote:
>
>> Do you want homemade, where you can control the
>>flavor, or do you want easy and less expensive?
>
>I don't rely on the "sauce" for the flavor....just the topping
>ingredients and a fresh sprinkle of Penzeys' Italian seasoning. That
>does more than a couple of tablespoons of sauce spread across the
>crust. And the BEST mozzarella and grated parmesan cheese you can
>afford!!

A bad sauce can destroy my pizza-eating experience. There have been
several occasions where I took one bite and decided that a peanut
butter sandwich sounded good. It's usually the sauces that are heavy
on tomato paste (I know, people have been talking about using that,
but it's just not my cup of tea).

Carol, donning body armor

--
Change "invalid" to JamesBond's agent number to reply.

In article > ,
David Harmon > wrote:

> On Mon, 02 Mar 2009 07:08:15 -0600 in rec.food.cooking, Damsel in dis
> Dress > wrote,
> >I still start with a canned tomato sauce, so mine isn't completely
> >homemade. I'd love to put tomato slices on our pizzas, but Crash gets
> >sick from the texture.
>
> If I put stuff like tomato slices on, my pizza tends to turn into a
> plate of soup.

Use Roma and drain the slices first in a collendar.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Damsel in dis Dress > wrote:

> On Mon, 02 Mar 2009 08:50:50 -0500, Mr. Bill > wrote:
>
> >On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> > wrote:
> >
> >> Do you want homemade, where you can control the
> >>flavor, or do you want easy and less expensive?
> >
> >I don't rely on the "sauce" for the flavor....just the topping
> >ingredients and a fresh sprinkle of Penzeys' Italian seasoning. That
> >does more than a couple of tablespoons of sauce spread across the
> >crust. And the BEST mozzarella and grated parmesan cheese you can
> >afford!!
>
> A bad sauce can destroy my pizza-eating experience. There have been
> several occasions where I took one bite and decided that a peanut
> butter sandwich sounded good. It's usually the sauces that are heavy
> on tomato paste (I know, people have been talking about using that,
> but it's just not my cup of tea).
>
> Carol, donning body armor

Never tried a white sauce pizza, but it sounds interesting!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article > ,
> David Harmon > wrote:
>
>> On Mon, 02 Mar 2009 07:08:15 -0600 in rec.food.cooking, Damsel in dis
>> Dress > wrote,
>>> I still start with a canned tomato sauce, so mine isn't completely
>>> homemade. I'd love to put tomato slices on our pizzas, but Crash gets
>>> sick from the texture.
>> If I put stuff like tomato slices on, my pizza tends to turn into a
>> plate of soup.
>
> Use Roma and drain the slices first in a collendar.


Or just put the tomato slices (or diced) *on top* of the cheese instead
of under.

Bob

Giusi wrote:
> "David Harmon" ha scritto nel messaggio
>
>> If I put stuff like tomato slices on, my pizza tends to turn into a
>> plate of soup.
>
> Buy some canned Roma tomatoes. Put them in a strainer and stab each one.
> Let them drain an hour or two. When ready to make the pizza, scatter some
> oregano and sliced garlic on the crust and squish the tomatoes in your fist,
> through your fingers on top. Proceed as if you had used anything else. It
> usually tastes better than almost anything else.
>
>
Thats pretty much what I do. I don't like cooked sauces and I also think
minimalist toppings are what make a great pizza.

Damsel in dis Dress wrote:
> On Mon, 02 Mar 2009 08:50:50 -0500, Mr. Bill > wrote:
>
>> On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
>> > wrote:
>>
>>> Do you want homemade, where you can control the
>>> flavor, or do you want easy and less expensive?
>> I don't rely on the "sauce" for the flavor....just the topping
>> ingredients and a fresh sprinkle of Penzeys' Italian seasoning. That
>> does more than a couple of tablespoons of sauce spread across the
>> crust. And the BEST mozzarella and grated parmesan cheese you can
>> afford!!
>
> A bad sauce can destroy my pizza-eating experience. There have been
> several occasions where I took one bite and decided that a peanut
> butter sandwich sounded good. It's usually the sauces that are heavy
> on tomato paste (I know, people have been talking about using that,
> but it's just not my cup of tea).
>
> Carol, donning body armor
>

Me too, I don't like cooked sauces or something as intense as tomato paste.

Omelet wrote:
> In article >,
> Damsel in dis Dress > wrote:
>
>> On Mon, 02 Mar 2009 08:50:50 -0500, Mr. Bill > wrote:
>>
>>> On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
>>> > wrote:
>>>
>>>> Do you want homemade, where you can control the
>>>> flavor, or do you want easy and less expensive?
>>> I don't rely on the "sauce" for the flavor....just the topping
>>> ingredients and a fresh sprinkle of Penzeys' Italian seasoning. That
>>> does more than a couple of tablespoons of sauce spread across the
>>> crust. And the BEST mozzarella and grated parmesan cheese you can
>>> afford!!
>> A bad sauce can destroy my pizza-eating experience. There have been
>> several occasions where I took one bite and decided that a peanut
>> butter sandwich sounded good. It's usually the sauces that are heavy
>> on tomato paste (I know, people have been talking about using that,
>> but it's just not my cup of tea).
>>
>> Carol, donning body armor
>
> Never tried a white sauce pizza, but it sounds interesting!

In my area "white pizza" is something totally different. It is pizza
topped or filled (in the case of double crust) with olive oil, cheese,
garlic, onion and rosemary.

Damsel in dis Dress wrote:
> On Mon, 02 Mar 2009 08:54:23 -0800, sf > wrote:
>
>> On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
>> > wrote:
>>
>>> I've never made White Pizza. I'd be happy if someone posted a recipe,
>>> though.
>> Try pesto pizza sometime, again it's straight from the jar.
>
> I have a jar of pesto that came bundled with spaghetti sauce. I
> haven't had a clue what to do with it. Pizza sounds good!
>
> Thanks,
> Carol
>
Or put it on some angel hair pasta.

zxcvbob wrote:
> suds macheath wrote:
>> I've read that making pizza from scratch is pretty easy.
>> Anybody have an easy recipe to share?
>
>
> I just posted about this last week in a different thread. (not
> surprised that you didn't see it though)
>
> I'm using bread flour from a 25 pound bag, and it's pretty compacted. (I
> should weight it next time to see how much "2 cups" really is.) You
> might need to use a little more flour, but the dough is very soft and
> just barely manageable, and it's supposed to be like that. Dust the
> surface with a little more flour to keep it from sticking to your hands.
> If you try to make a dough this wet using all purpose flour, you'll
> have a big sticky mess:
>
> I make the crust by putting 2 cups of bread flour, 1 cup of water, 1 tsp
> salt, 2 Tbsp oil, and 1/2 tsp active dried yeast in a Tupperware bowl,
> stir it up, and let it sit for an hour.


When you say stir it do you mean just mix it to the point that all the
flour is wet?


Then I cover it and put in the
> refrigerator and use it to make a pizza 2 or 3 days later. It's not so
> much waiting a few days to make the pizza, it's having the dough mixed
> up in advance and ready. The slow fermentation in the fridge adds to
> the flavor, and it also develops the gluten without kneading.
>
> For sauce, I take a (14 oz) can of stewed tomatoes and cook them down to
> a paste over high heat, adding some garlic and oregano.
>
> Usually just top with cheese, although I have been known to fry some
> bulk turkey sausage with a little fennel seed and cayenne added, and
> sprinkle that on top before adding the cheese.
>
> I'm still working on my technique; trying to develop a "master recipe"
> before working on variations. Good luck :-)
>
> Best regards,
> Bob

George wrote:
> zxcvbob wrote:
>> suds macheath wrote:
>>> I've read that making pizza from scratch is pretty easy.
>>> Anybody have an easy recipe to share?
>>
>>
>> I just posted about this last week in a different thread. (not
>> surprised that you didn't see it though)
>>
>> I'm using bread flour from a 25 pound bag, and it's pretty compacted.
>> (I should weight it next time to see how much "2 cups" really is.)
>> You might need to use a little more flour, but the dough is very soft
>> and just barely manageable, and it's supposed to be like that. Dust
>> the surface with a little more flour to keep it from sticking to your
>> hands. If you try to make a dough this wet using all purpose flour,
>> you'll have a big sticky mess:
>>
>> I make the crust by putting 2 cups of bread flour, 1 cup of water, 1
>> tsp salt, 2 Tbsp oil, and 1/2 tsp active dried yeast in a Tupperware
>> bowl, stir it up, and let it sit for an hour.
>
>
> When you say stir it do you mean just mix it to the point that all the
> flour is wet?


Yes. Why should I knead the dough when the yeast will do it for me if I
just give it time? :-) (Actually, I do knead it briefly as I get it
ready for the pan) HTH

Best regards,
Bob

On Mon, 02 Mar 2009 12:08:09 -0600, Damsel in dis Dress
> wrote:

>It's usually the sauces that are heavy
>on tomato paste (I know, people have been talking about using that,
>but it's just not my cup of tea).

) Don't use the entire can! I am not a heavy on the tomato sauce
person either and that's why I prefer the paste.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 02 Mar 2009 18:27:57 -0500, George >
wrote:

>In my area "white pizza" is something totally different. It is pizza
>topped or filled (in the case of double crust) with olive oil, cheese,
>garlic, onion and rosemary.

What you call white pizza sounds appetizing - unlike what I've read
here and on the net.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 02 Mar 2009 19:02:26 -0800, sf > wrote:

>On Mon, 02 Mar 2009 12:08:09 -0600, Damsel in dis Dress
> wrote:
>
>>It's usually the sauces that are heavy
>>on tomato paste (I know, people have been talking about using that,
>>but it's just not my cup of tea).
>
>) Don't use the entire can! I am not a heavy on the tomato sauce
>person either and that's why I prefer the paste.

I don't like the taste of tomato paste. Even if just a light film
were used, I wouldn't like it.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mon, 02 Mar 2009 21:58:52 -0600, Damsel in dis Dress
> wrote:

>On Mon, 02 Mar 2009 19:02:26 -0800, sf > wrote:
>
>>On Mon, 02 Mar 2009 12:08:09 -0600, Damsel in dis Dress
> wrote:
>>
>>>It's usually the sauces that are heavy
>>>on tomato paste (I know, people have been talking about using that,
>>>but it's just not my cup of tea).
>>
>>) Don't use the entire can! I am not a heavy on the tomato sauce
>>person either and that's why I prefer the paste.
>
>I don't like the taste of tomato paste. Even if just a light film
>were used, I wouldn't like it.
>
OH! Well, I like a little tomato taste, but I don't like lots of
sauce.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 02 Mar 2009 21:18:50 -0800, sf > wrote:

>On Mon, 02 Mar 2009 21:58:52 -0600, Damsel in dis Dress
> wrote:
>
>>On Mon, 02 Mar 2009 19:02:26 -0800, sf > wrote:
>>
>>>On Mon, 02 Mar 2009 12:08:09 -0600, Damsel in dis Dress
> wrote:
>>>
>>>>It's usually the sauces that are heavy
>>>>on tomato paste (I know, people have been talking about using that,
>>>>but it's just not my cup of tea).
>>>
>>>) Don't use the entire can! I am not a heavy on the tomato sauce
>>>person either and that's why I prefer the paste.
>>
>>I don't like the taste of tomato paste. Even if just a light film
>>were used, I wouldn't like it.
>>
>OH! Well, I like a little tomato taste, but I don't like lots of
>sauce.

I light pizza that's light on the sauce. Crash prefers extra sauce.
So we compromise on the average amount of sauce.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mon, 02 Mar 2009 23:56:52 -0600, Damsel in dis Dress
> wrote:

>I light pizza that's light on the sauce. Crash prefers extra sauce.
>So we compromise on the average amount of sauce.

I'm in your camp.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Damsel in dis Dress > wrote in
:

> I've never made White Pizza. I'd be happy if someone posted a recipe,
> though.
>
>

@@@@@ Now You're Cooking! Export Format

White Pizza Sauce

none

2 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons fresh basil, minced
1/2 cup parmigiano-reggiano cheese, shredded

This white sauce is a nice change of pace. Its great for a chicken pizza
and is also a good pasta sauce.

Heat butter in a small saucepan. Add flour and stir until thoroughly
mixed.

Slowly whisk in milk, adding gradually. Stir in remaining ingredients.
Will
thicken upon standing.


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

sf wrote:
> On Mon, 02 Mar 2009 21:58:52 -0600, Damsel in dis Dress
> > wrote:
>
>> On Mon, 02 Mar 2009 19:02:26 -0800, sf > wrote:
>>
>>> On Mon, 02 Mar 2009 12:08:09 -0600, Damsel in dis Dress
>>> > wrote:
>>>
>>>> It's usually the sauces that are heavy
>>>> on tomato paste (I know, people have been talking about using that,
>>>> but it's just not my cup of tea).
>>> ) Don't use the entire can! I am not a heavy on the tomato sauce
>>> person either and that's why I prefer the paste.
>> I don't like the taste of tomato paste. Even if just a light film
>> were used, I wouldn't like it.
>>
> OH! Well, I like a little tomato taste, but I don't like lots of
> sauce.
>
>


Try using that Contadina paste with the sugar and spices in it; just use
a thin smear and some diced Roma tomatoes (the almost-tasteless tomatoes
you get at the supermarket this time of year will be perfect)

Bob

zxcvbob wrote on Tue, 03 Mar 2009 09:04:00 -0600:

> sf wrote:
>> On Mon, 02 Mar 2009 21:58:52 -0600, Damsel in dis Dress
>> > wrote:
>>
>>> On Mon, 02 Mar 2009 19:02:26 -0800, sf > wrote:
>>>
>>>> On Mon, 02 Mar 2009 12:08:09 -0600, Damsel in dis Dress
>>>> > wrote:
>>>>
>>>>> It's usually the sauces that are heavy
>>>>> on tomato paste (I know, people have been talking about
>>>>> using that, but it's just not my cup of tea).
>>>> ) Don't use the entire can! I am not a heavy on the
>>>> tomato sauce person either and that's why I prefer the
>>>> paste.
>>> I don't like the taste of tomato paste. Even if just a
>>> light film were used, I wouldn't like it.
>>>
>> OH! Well, I like a little tomato taste, but I don't like
>> lots of sauce.
> Try using that Contadina paste with the sugar and spices in
> it; just use a thin smear and some diced Roma tomatoes (the
> almost-tasteless tomatoes you get at the supermarket this time
> of year will be perfect)

Contadina used to make a pizza sauce in a squeeze bottle. It was quite
acceptable as a basis for a quick small pizza and kept well in the
fridge but I have not been able to find it for months. I thought that a
sprinkling of "Italian herbs" or good oregano was an improvement and
that might also apply to canned sauces.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article > ,
> > David Harmon > wrote:
> >
> >> On Mon, 02 Mar 2009 07:08:15 -0600 in rec.food.cooking, Damsel in dis
> >> Dress > wrote,
> >>> I still start with a canned tomato sauce, so mine isn't completely
> >>> homemade. I'd love to put tomato slices on our pizzas, but Crash gets
> >>> sick from the texture.
> >> If I put stuff like tomato slices on, my pizza tends to turn into a
> >> plate of soup.
> >
> > Use Roma and drain the slices first in a collendar.
>
>
> Or just put the tomato slices (or diced) *on top* of the cheese instead
> of under.
>
> Bob

Hmmm... That is a thought.

What I've done in the past to make "fresh" pizza topping tho' is to
simply blanch, peel and slice fresh romas and drain them, then layer
them on top of an olive oil brushed crust. I then add my desired dried
and/or fresh herbs on top of that. Best are fresh from my herb garden.
A bit of minced rosemary and mexican oregano and a generous portion of
fine sliced fresh basil.

Add granulated/powdered garlic and fresh ground black pepper to taste.

Add other toppings as desired (my favorites are usually sausage, sliced
black olives and sliced mushrooms) then top with your choice of cheeses.
I like a mix of colby jack and mozarella with some fresh grated parmesan.

The results are _nothing_ like using a cooked sauce over the crust. Not
by any road. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
George > wrote:

> I also think
> minimalist toppings are what make a great pizza.

Absolutely! 3 toppings max, but that's a personal opinion. <g>
That is, of course, in addition to the tomatoes and cheese...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
George > wrote:

> Damsel in dis Dress wrote:
> > On Mon, 02 Mar 2009 08:54:23 -0800, sf > wrote:
> >
> >> On Mon, 02 Mar 2009 06:48:01 -0600, Damsel in dis Dress
> >> > wrote:
> >>
> >>> I've never made White Pizza. I'd be happy if someone posted a recipe,
> >>> though.
> >> Try pesto pizza sometime, again it's straight from the jar.
> >
> > I have a jar of pesto that came bundled with spaghetti sauce. I
> > haven't had a clue what to do with it. Pizza sounds good!
> >
> > Thanks,
> > Carol
> >
> Or put it on some angel hair pasta.

Or spiral or shell shaped pasta. Pesto is so very, very good. ;-d

You could also just use it as a dipping sauce for some good crusty
Italian bread...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Tue, 03 Mar 2009 12:18:44 -0600, Omelet >
wrote:

>In article >,
> George > wrote:
>
>> Damsel in dis Dress wrote:
>>
>> > On Mon, 02 Mar 2009 08:54:23 -0800, sf > wrote:
>> >
>> >> Try pesto pizza sometime, again it's straight from the jar.
>> >
>> > I have a jar of pesto that came bundled with spaghetti sauce. I
>> > haven't had a clue what to do with it. Pizza sounds good!
>> >
>> Or put it on some angel hair pasta.

I am incapable of making angel hair pasta. It goes from too firm to
mush in a matter of nanno-seconds.

>Or spiral or shell shaped pasta. Pesto is so very, very good. ;-d

We HAVE shell shaped pasta! Whoo-hoo! Dinner tonight!

>You could also just use it as a dipping sauce for some good crusty
>Italian bread..

Ohhh, that sounds good, too!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

In article >,
Damsel in dis Dress > wrote:

> On Tue, 03 Mar 2009 12:18:44 -0600, Omelet >
> wrote:
>
> >In article >,
> > George > wrote:
> >
> >> Damsel in dis Dress wrote:
> >>
> >> > On Mon, 02 Mar 2009 08:54:23 -0800, sf > wrote:
> >> >
> >> >> Try pesto pizza sometime, again it's straight from the jar.
> >> >
> >> > I have a jar of pesto that came bundled with spaghetti sauce. I
> >> > haven't had a clue what to do with it. Pizza sounds good!
> >> >
> >> Or put it on some angel hair pasta.
>
> I am incapable of making angel hair pasta. It goes from too firm to
> mush in a matter of nanno-seconds.
>
> >Or spiral or shell shaped pasta. Pesto is so very, very good. ;-d
>
> We HAVE shell shaped pasta! Whoo-hoo! Dinner tonight!
>
> >You could also just use it as a dipping sauce for some good crusty
> >Italian bread..
>
> Ohhh, that sounds good, too!
>
> Carol

Cheers! :-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Damsel in dis Dress wrote:
> On Tue, 03 Mar 2009 12:18:44 -0600, Omelet >
> wrote:
>
>> In article >,
>> George > wrote:
>>
>>> Damsel in dis Dress wrote:
>>>
>>>> On Mon, 02 Mar 2009 08:54:23 -0800, sf > wrote:
>>>>
>>>>> Try pesto pizza sometime, again it's straight from the jar.
>>>> I have a jar of pesto that came bundled with spaghetti sauce. I
>>>> haven't had a clue what to do with it. Pizza sounds good!
>>>>
>>> Or put it on some angel hair pasta.
>
> I am incapable of making angel hair pasta. It goes from too firm to
> mush in a matter of nanno-seconds.
>
>> Or spiral or shell shaped pasta. Pesto is so very, very good. ;-d
>
> We HAVE shell shaped pasta! Whoo-hoo! Dinner tonight!
>
>> You could also just use it as a dipping sauce for some good crusty
>> Italian bread..
>
> Ohhh, that sounds good, too!
>
> Carol
>


I usually just use linguine noodles, or sometimes fettuccine or regular
spaghetti. I never use "angel hair" pasta; I don't like it.

(you could also use wide egg noodles)

Bob

In article >,
sf > wrote:

> On Mon, 02 Mar 2009 23:56:52 -0600, Damsel in dis Dress
> > wrote:
>
> >I light pizza that's light on the sauce. Crash prefers extra sauce.
> >So we compromise on the average amount of sauce.
>
> I'm in your camp.

Sometimes we do the "separate pizza" thing. Sometimes we do the "half
and half", but I would be concerned that thin sauce on one side and
extra on the other couldn't be cooked evenly, unless you had a
counteracting topping philosophy.

:-)

--
Dan Abel
Petaluma, California USA

On Tue, 03 Mar 2009 13:52:20 GMT, hahabogus > wrote:

>White Pizza Sauce
>
>none
>
>2 tablespoons butter
>3 tablespoons flour
>1 cup milk
>1/4 teaspoon salt
>1/8 teaspoon pepper
>1 garlic clove, minced
>2 tablespoons fresh basil, minced
>1/2 cup parmigiano-reggiano cheese, shredded


Gee...Alan...that looks exactly like the recipe that I posted
including the spell check and format errors. How ironic that would
happen.

sf wrote:
> On Sun, 01 Mar 2009 21:03:31 -0600, Damsel in dis Dress
> > wrote:
>
>> A few people have posted their crust recipes. Here's the recipe I use
>> for sauce (otherwise, you can buy it in jars or cans):
>
> I put a little EVOO on the crust and use tomato paste right out of the
> can.
>
>

You are very wise. I leave out the EVO and spread on the paste out of
the can. I like to use my fingers for this. Of course, I'll add salt and
pepper and your standard Italian herbs on top of the paste. Pizza sauces
have too much water in them and yer topping tend to slide about. Too
unstable and squishy, I don't like that one bit. I'll also use pesto if
I got it and want something other than the color red.

On Tue, 03 Mar 2009 11:38:11 -0800, Dan Abel > wrote:

>In article >,
> sf > wrote:
>
>> On Mon, 02 Mar 2009 23:56:52 -0600, Damsel in dis Dress
>> > wrote:
>>
>> >I light pizza that's light on the sauce. Crash prefers extra sauce.
>> >So we compromise on the average amount of sauce.
>>
>> I'm in your camp.
>
>Sometimes we do the "separate pizza" thing. Sometimes we do the "half
>and half", but I would be concerned that thin sauce on one side and
>extra on the other couldn't be cooked evenly, unless you had a
>counteracting topping philosophy.
>
My pizza philosophy is to be light on everything. Maybe there's a
drop of Italian blood in me somewhere.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 03 Mar 2009 09:04:00 -0600, zxcvbob >
wrote:

>sf wrote:
>> On Mon, 02 Mar 2009 21:58:52 -0600, Damsel in dis Dress
>> > wrote:
>>
>>> On Mon, 02 Mar 2009 19:02:26 -0800, sf > wrote:
>>>
>>>> On Mon, 02 Mar 2009 12:08:09 -0600, Damsel in dis Dress
>>>> > wrote:
>>>>
>>>>> It's usually the sauces that are heavy
>>>>> on tomato paste (I know, people have been talking about using that,
>>>>> but it's just not my cup of tea).
>>>> ) Don't use the entire can! I am not a heavy on the tomato sauce
>>>> person either and that's why I prefer the paste.
>>> I don't like the taste of tomato paste. Even if just a light film
>>> were used, I wouldn't like it.
>>>
>> OH! Well, I like a little tomato taste, but I don't like lots of
>> sauce.
>
>Try using that Contadina paste with the sugar and spices in it; just use
>a thin smear and some diced Roma tomatoes (the almost-tasteless tomatoes
>you get at the supermarket this time of year will be perfect)
>

Contadina has a paste with spices in it? I haven't noticed it! Not
sure I'd like the added sugar though. As far as tomato - hubby
doesn't like fresh tomatoes (however thin) on pizza, so I never
bother.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 03 Mar 2009 13:45:47 -1000, dsi1 > wrote:

>sf wrote:
>>
>> I put a little EVOO on the crust and use tomato paste right out of the
>> can.
>
>You are very wise. I leave out the EVO and spread on the paste out of
>the can. I like to use my fingers for this.

Try OO or EVOO next time. Hey, it's good for you!

>Of course, I'll add salt and pepper and your standard Italian herbs on
>top of the paste.

IMO, it goes w/o saying. I don't add salt & pepper, but tastes vary.

>Pizza sauces
>have too much water in them and yer topping tend to slide about. Too
>unstable and squishy, I don't like that one bit. I'll also use pesto if
>I got it and want something other than the color red.

Basil pesto is always a good alternative to tomato paste or tomato
pesto. Yep, I buy "tomato pesto" in a jar... don't ask me why they
call it pesto. The brand is "Classico" if you want to read the label.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 2 Mar 2009 18:23:31 +0100, "Giusi" >
wrote:

>"David Harmon" ha scritto nel messaggio
>
>> If I put stuff like tomato slices on, my pizza tends to turn into a
>> plate of soup.
>
>Buy some canned Roma tomatoes. Put them in a strainer and stab each one.
>Let them drain an hour or two. When ready to make the pizza, scatter some
>oregano and sliced garlic on the crust and squish the tomatoes in your fist,
>through your fingers on top. Proceed as if you had used anything else. It
>usually tastes better than almost anything else.
>>

I think squishing the tomatoes first and then draining would be
better.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 02 Mar 2009 12:43:13 -0600, zxcvbob >
wrote:

>Or just put the tomato slices (or diced) *on top* of the cheese instead
>of under.

Ew!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 03 Mar 2009 12:17:34 -0600 in rec.food.cooking, Omelet
> wrote,
>In article >,
> George > wrote:
>
>> I also think
>> minimalist toppings are what make a great pizza.
>
>Absolutely! 3 toppings max, but that's a personal opinion. <g>
>That is, of course, in addition to the tomatoes and cheese...

No doubt that is where I go wrong. I make pizza so rarely that I want
to put everything on it when I do.

David Harmon > wrote in
m:

> On Tue, 03 Mar 2009 12:17:34 -0600 in rec.food.cooking, Omelet
> > wrote,
>>In article >,
>> George > wrote:
>>
>>> I also think
>>> minimalist toppings are what make a great pizza.
>>
>>Absolutely! 3 toppings max, but that's a personal opinion. <g>
>>That is, of course, in addition to the tomatoes and cheese...
>
> No doubt that is where I go wrong. I make pizza so rarely that I want
> to put everything on it when I do.
>
>


I used to put everything on.... but have since turned 'minimalist'. Now there
'sonly about 6 toppings :-)

And they are *damn* good!!


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Omelet wrote:
> In article >,
> George > wrote:
>
>> I also think
>> minimalist toppings are what make a great pizza.
>
> Absolutely! 3 toppings max, but that's a personal opinion. <g>
> That is, of course, in addition to the tomatoes and cheese...

Everyone has what they like. I think 90% of a pizza is a good crust (a
couple nice browned bubbles add to it) with minimal toppings. There are
three excellent pizza places in my area that don't offer toppings beyond
their standard pizza which is olive oil, crushed tomatoes and cheese.

On Tue, 03 Mar 2009 12:57:30 -0600, zxcvbob >
wrote:

>I never use "angel hair" pasta; I don't like it.

HUH. That was my favorite pasta for years and years. The one I like
the least is regular spaghetti.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 4 Mar 2009 12:57:55 +0000 (UTC) in rec.food.cooking,
wrote,
>I used to put everything on.... but have since turned 'minimalist'. Now there
>'sonly about 6 toppings :-)
>
>And they are *damn* good!!


"In any thing at all, perfection is finally attained, not when there
is no longer anything to add, but when there is no longer anything
to take away."
-- Antoine de Sainte Exupery, in "Wind, Sand, and Stars"

In article > ,
David Harmon > wrote:

> On Tue, 03 Mar 2009 12:17:34 -0600 in rec.food.cooking, Omelet
> > wrote,
> >In article >,
> > George > wrote:
> >
> >> I also think
> >> minimalist toppings are what make a great pizza.
> >
> >Absolutely! 3 toppings max, but that's a personal opinion. <g>
> >That is, of course, in addition to the tomatoes and cheese...
>
> No doubt that is where I go wrong. I make pizza so rarely that I want
> to put everything on it when I do.

Rather than make a large one then, try making 3 or 4 smaller ones and
going easy on the toppings. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama