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Secret to pizza sauce?
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 |
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The key to the great sauce comes from your own heart. This is the first
point. Use of fresh (no hormones) and real tomatoes. Peeled apart from their skins. Put in a mixer. This is the second point. Put one or two pieces garlic. This the third point. Add a little olive oil. Put some fresh basil leaves and a pinch of thyme. This the fourth point. add A pinch of salt and ground pepper. Mix very well using Kitchen Robot. Remember , usage of fresh garden ingredients is the key to mediterrenean cuisine. Always choose the best materials. Best Regards, Aydin |
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In article . com>,
wrote: > 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've always figured that your basic spaghetti sauce and your basic pizza sauce, here in the US, were the same. I like a little ground fennel in both. One of the best pizzas I've ever had used no sauce at all, just a thin layer of fresh roma tomatoes. -- Dan Abel Sonoma State University AIS |
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In article >,
(Dan Abel) wrote: > In article . com>, > wrote: > > > > 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've always figured that your basic spaghetti sauce and your basic pizza > sauce, here in the US, were the same. I like a little ground fennel in > both. > > One of the best pizzas I've ever had used no sauce at all, just a thin > layer of fresh roma tomatoes. Now yer talkin'. ;-D John Romano published a recipe for "fresh pizza" in one of the Body building magazines once! It did not use a "cooked" sauce. I've done it a few times now and it's divine! Fresh chopped roma tomatoes spread out over the crust with a bunch of all fresh, not dried, herbs minced fine, fine minced or grated garlic, and some fresh ground black pepper with a dash of salt. Arrange any other toppings over that, (sliced ham bits, sliced olives, mushrooms, pineapple chunks, pre-cooked sausage bits etc.) then top with a mix of shredded mozarella, romano and fresh grated parmesan cheese. Bake in the oven until the cheese melts and begins to bubble and brown. Use a pre-baked crust for this. It's WONderful!!! I do mean cracker pizza's using a similar method. ;-) -- K. Sprout the Mung Bean to reply... There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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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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"Dan Abel" > wrote in message ... > One of the best pizzas I've ever had used no sauce at all, just a thin > layer of fresh roma tomatoes. Oh, there's a place near me, they consistently won best pizza for their fresh tomato pie. I have not been there in ages. Man, if only they delivered, that would be my dinner tonight. Their tomatoes were cut into wedges, however. nancy |
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The Cook + 1
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Bob (this one) wrote:
> > Look to the oven for the taste. Pizza ovens - the deck types, not the > modern conveyor ovens - always have a little leftover stuff in them that > burns and makes smoke. > > The baking process at very elevated temperatures changes taste and > texture of everything on the pizza. > > But no ingredients to give a smoky flavor. > > Pastorio > You hit it exactly. That good taste comes from a really hot well used oven. There was an excellent mon & pop pizza place one town over. Dad retired and Jr took over. One of the first things he did was remove the good anthracite coal fired oven and put in one of those conveyer "air ovens". The recipe seems exactly the same but now he produces mediocre Dominos/Pizza hut style pizza. |
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Aydin Composer wrote:
> The Cook + 1 > And anyone is supposed to be able to decipher what this means or is referring to with no quoted text? No way, no how. And please don't go into the "read the thread" crud. If that's you're reply, please spend some time and learn how usenet servers work and why it's important to quote the relevant portions of the post that you're replying to. -- Steve |
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On 24 Feb 2005 09:50:45 -0800, "Aydin Composer"
> wrote: >>apple cider vinegar, liquid hickory smoke flavoring? >>Rusty >The key to the great sauce comes from your own heart. This is the first >point. >Use of fresh (no hormones) and real tomatoes. Peeled apart from their >skins. Put in a mixer. This is the second point. >Put one or two pieces garlic. This the third point. >Add a little olive oil. Put some fresh basil leaves and a pinch of >thyme. This the fourth point. >add A pinch of salt and ground pepper. >Mix very well using Kitchen Robot. > >Remember , usage of fresh garden ingredients is the key to >mediterrenean cuisine. Always choose the best materials. > >Best Regards, > >Aydin At least one Pizza place uses "apple cider vinegar" and "hickory smoke" in their pizza sauce as I suggested: Pizza Pi, Seattle, WA website: http://www.pizzapi.net/ingredients.htm "Traditional Pizza Sauce Ingredients Tomato paste, water, fructose, salt, basil, oregano, garlic powder, apple cider vinegar, hickory smoke." Rusty |
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Steve Calvin wrote: > Aydin Composer wrote: > > The Cook + 1 > > > > And anyone is supposed to be able to decipher what this means or is > referring to with no quoted text? No way, no how. And please don't go > into the "read the thread" crud. If that's you're reply, please spend > some time and learn how usenet servers work and why it's important to > quote the relevant portions of the post that you're replying to. Looks like a shorthand way to write, "I second what The Cook said." I doubt that he meant, "hey, anyone in a really bad mood out there?" -aem |
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aem wrote:
> Steve Calvin wrote: > >>Aydin Composer wrote: >> >>>The Cook + 1 >>> >> >>And anyone is supposed to be able to decipher what this means or is >>referring to with no quoted text? No way, no how. And please don't > > go > >>into the "read the thread" crud. If that's you're reply, please spend > > >>some time and learn how usenet servers work and why it's important to > > >>quote the relevant portions of the post that you're replying to. > > > Looks like a shorthand way to write, "I second what The Cook said." I > doubt that he meant, "hey, anyone in a really bad mood out there?" > > -aem > yeah, well... assuming that you're correct in your personal interpretation (and that is only an assumption) it would be nice to know and not have to guess what people are replying to. As I said, I don't know what the Cook said even if you're correct. Bad mood? Actually no, just tired of trying to interpret what people are replying to. -- Steve |
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"The Cook" > wrote in message ... > 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. > > -- > Susan N. I saw that wonderful program or one similar. The episode is Tomatoes. The recipe for the tomatoes is he http://www.foodnetwork.com/food/reci..._20175,00.html But on this particular program, he doesn't give the recipe for the spaghetti; just roasting the tomatoes. Dee |
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Bob (this one) 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. > > > Look to the oven for the taste. Pizza ovens - the deck types, not the > modern conveyor ovens - always have a little leftover stuff in them that > burns and makes smoke. > > The baking process at very elevated temperatures changes taste and > texture of everything on the pizza. > > But no ingredients to give a smoky flavor. > > Pastorio > Does this mean I should be very sloppy about cleaning my pizza stone? I've been treating it like a cast-iron skillet. |
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It's a fairly standard usage which is universal, and it means I aggree
with the person completely. It is even taught at the universities communications departments. Ideas and thoughts can change from person to person. You may see that irritating, and I may see the quoting irritating, so what? Will this be a real reason for us to be bad to each other? No, we can share lot's of knowledge and have fun. Internet is a virtual place, we can not be sure how the other person's emotions were when he or she was typing the sentences. Maybe I was so keen on aggreeing and I was actually happy when I typed that? Why take offence? And I know how to use servers and forums as in my 15 years of experience I have never been banned from any place, as I always try to share and communicate with people, not to insult them. With all my respects, Best Regards, Aydin |
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"George" > ha scritto nel messaggio ... > Bob (this one) wrote: > > > > > Look to the oven for the taste. Pizza ovens - the deck types, not the > > modern conveyor ovens - always have a little leftover stuff in them that > > burns and makes smoke. > > > > The baking process at very elevated temperatures changes taste and > > texture of everything on the pizza. > > > > But no ingredients to give a smoky flavor. > > > > Pastorio > > > > You hit it exactly. That good taste comes from a really hot well used > oven. There was an excellent mon & pop pizza place one town over. Dad > retired and Jr took over. One of the first things he did was remove the > good anthracite coal fired oven and put in one of those conveyer "air > ovens". The recipe seems exactly the same but now he produces mediocre > Dominos/Pizza hut style pizza. One option at this point, if you've got a yard with a little space or a patio (couldn't do this in an apartment building, alas) is to get a wood-fired pizza oven and cook your own. A friend of mine imports them to the US, and the pizza I had at his house was very good. You can see a picture of his, which he assembled in the course of a day, at http://italianfood.about.com/od/brea...s/pizzaovn.htm, which also has links to his site. If the house I'll moving into this spring didn't already have a pizza oven I would consider getting something along the lines of what he sells -- Italian hardware stores carry pizza ovens in kit form, and sell a lot of them. James also uses his to bake bread, and says it's fantastic for roasting, especially vegetables. Kyle http://italianfood.about.com |
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In article .com>, "Aydin
Composer" > wrote: > It's a fairly standard usage which is universal, and it means I aggree > with the person completely. This has got to be the funniest thing I've read here in years. Reminds me of those people who when asked what college they go to, respond "I go to State". > And I know how to use servers and forums as in my 15 years of > experience I have never been banned from any place, as I always try to > share and communicate with people, not to insult them. You've never been banned because nobody reads what you write, because it doesn't make any sense. You aren't sharing and you aren't communicating. I appreciate that you are trying, but it's not working. -- Dan Abel Sonoma State University AIS |
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Dan Abel wrote: > "Aydin Composer" > wrote: > > > It's a fairly standard usage which is universal, and it means I aggree > > with the person completely. > > > This has got to be the funniest thing I've read here in years. Reminds me > of those people who when asked what college they go to, respond "I go to > State". > > > > > And I know how to use servers and forums as in my 15 years of > > experience I have never been banned from any place, as I always try to > > share and communicate with people, not to insult them. > > > You've never been banned because nobody reads what you write, because it > doesn't make any sense. You aren't sharing and you aren't communicating. > I appreciate that you are trying, but it's not working. > > Dan Abel > Truth be known, according to Google, this Aydin character has made all of forty-four (44) posts and within a very short window... the majority of those posts to a pipe smoking group. I've been posting here longer than most and continuously longer than anyone... I do not recall this Aydin ever posting here previously. Sheldon |
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Aydin Composer wrote:
> It's a fairly standard usage which is universal, and it means I aggree > with the person completely. It is even taught at the universities > communications departments. Ideas and thoughts can change from person > to person. You may see that irritating, and I may see the quoting > irritating, so what? Will this be a real reason for us to be bad to > each other? No, we can share lot's of knowledge and have fun. Internet > is a virtual place, we can not be sure how the other person's emotions > were when he or she was typing the sentences. Maybe I was so keen on > aggreeing and I was actually happy when I typed that? Why take offence? > And I know how to use servers and forums as in my 15 years of > experience I have never been banned from any place, as I always try to > share and communicate with people, not to insult them. > > With all my respects, > > Best Regards, > > Aydin > No, what I see as irritating is having to guess what it is you're agreeing with. If you'd really been around 15 years, you'd know better and understand the whys and wherefores involved so I doubt your statement from the get-go. I don't believe that I insulted you but rest assured that it won't happen in the future. -- Steve |
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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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Pardon me , but why are you being so offensive?
Sheldon, "this Aydin character" is a real person. yes you do not recall posting here previously, because I've recently found these google groups. And if you have read the articles that I wrote, you could not find anything negative or rude on my side. |
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Dan Abel,
"You aren't sharing and you aren't communicating", Haven't you seen the recipes I wrote? Were they somehow rude? Why are you looking down on me? I am a Turkish couisine chef, and I wanted to be a part of this group, I thought you were friendly... |
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Aydin Composer wrote:
> Pardon me , but why are you being so offensive? > > Sheldon, "this Aydin character" is a real person. yes you do not recall > posting here previously, because I've recently found these google > groups. And if you have read the articles that I wrote, you could not > find anything negative or rude on my side. Two things, Aydin. First, Steve uses a newsreader that does not show him all the posts in a thread. So when he reads your post he doesn't necessarily see the post you are responding to. It is like reading an answer without knowing what the question was, and it can be quite frustrating. This is why most people include the relevant part(s) of the post they are responding to in their own post. Google allows you to do that by clicking on the "Show options" link. When you do that, the post you are replying to shows up and you can then include the necessary portion in your reply. If you do that, people can understand your post by itself, without having to try to find what you are responding to. As for Sheldon, don't bother with him. Sometimes he posts useful stuff, sometimes he jumps on others because he thinks it shows his superiority. Sometimes he uses much fouler language than he has with you so far. Who knows why? It doesn't matter. -aem |
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Thank you aem, finally a civilised response.. You have kindly informed,
and I unsderstood. Please feel free to ask any questions you may have about our cuisine, you can send to my mail. Best Regards, Aydin. |
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In article . com>, "Aydin
Composer" > wrote: > Dan Abel, > > "You aren't sharing and you aren't communicating", > Haven't you seen the recipes I wrote? Were they somehow rude? Why are > you looking down on me? I am a Turkish couisine chef, and I wanted to > be a part of this group, I thought you were friendly... I appreciate the recipes you have posted. We are generally friendly on here. But when you reply to a post and don't quote, then it is very confusing and frustrating. Your "The Cook + 1" may have been standard usage for you, but in my 55 years on this planet I have never seen it before, and it too was confusing and frustrating. If you continue to quote as you did above, then we will all love and adore you. There is a way to get google groups to automatically quote for you, but since I don't use it, I didn't pay any attention to the instructions posted here in this group on how to do that. -- Dan Abel Sonoma State University AIS |
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Dan Abel said:
"If you continue to quote as you did above, then we will all love and adore you. There is a way to get google groups to automatically quote for you, but since I don't use it, I didn't pay any attention to the instructions posted here in this group on how to do that. "  ) Thank you, I'll do it as you say. Peace Cheers |
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One time on Usenet, "Aydin Composer" > said:
> Dan Abel said: > "If you continue to quote as you did above, then we will all love and > adore you. There is a way to get google groups to automatically quote for > you, but since I don't use it, I didn't pay any attention to the > instructions posted here in this group on how to do that. " > ) Thank you, I'll do it as you say. Peace Cheers Thank you for quoting, it's greatly appreciated... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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> wrote in message ups.com... > 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? Having tested some red sauces with and without, I am pretty certain that smoky background flavor is anchovies. Provolone has a bit of smokey taste, as well, but i don;t think it goes intp sauces, just on top. I might suggest you check out some marinara sauce and some other kind of red sauce and see if marinara has the taste you are looking for. > > 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 > |
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aem wrote:
> Two things, Aydin. First, Steve uses a newsreader that does not show > him all the posts in a thread. So when he reads your post he doesn't > necessarily see the post you are responding to. It is like reading an > answer without knowing what the question was, and it can be quite > frustrating. This is why most people include the relevant part(s) of > the post they are responding to in their own post. > > Google allows you to do that by clicking on the "Show options" link. > When you do that, the post you are replying to shows up and you can > then include the necessary portion in your reply. If you do that, > people can understand your post by itself, without having to try to > find what you are responding to. > > As for Sheldon, don't bother with him. Sometimes he posts useful > stuff, sometimes he jumps on others because he thinks it shows his > superiority. Sometimes he uses much fouler language than he has with > you so far. Who knows why? It doesn't matter. > > -aem > Thank you aem for putting it much better than I did. I'm not noted for being tactful and dainty either in cyberspace or real life. I appreciate your putting it in perspective. -- Steve |
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Aydin Composer wrote:
> Thank you aem, finally a civilised response.. You have kindly informed, > and I unsderstood. Please feel free to ask any questions you may have > about our cuisine, you can send to my mail. > > Best Regards, > > Aydin. > Obviously you either didn't read or choose to comprehend aem's reply. If you've been around 15 years, you haven't learned much. Bye-bye. -- Steve p.s. ok, so it did happen once more |
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Steve Calvin wrote: > > Obviously you either didn't read or choose to comprehend aem's reply. If > you've been around 15 years, you haven't learned much. Bye-bye. > > -- > Steve > p.s. ok, so it did happen once more Mr. Calvin, you are such a nice person.  Nobody has a right to decidewhether someone learned something or not. Think that we are from different countries, so customs change. And try to be more forgiving and easy-going, if nothing else, it'll be good for your nervous system Anyway , peace. Won't disturb you again.P.s. good Aydin |
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