Pizza Topping

[Saxman]

I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......

I need to get it right. Any ideas?

There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

[W.A. Sawford]

What's the problem exactly with your sauce? I use tinned tomatoes plus
pretty much the other ingredients you mention. For herbs I use oregano,
but not too much cos we like it on the pizza itself too. Also a touch of
balsamic along with 1/2 tsp of sugar. The only thing I find I have to
remember is to cook it right down so it's not sloppy when you put it on
the dough.

Wendy

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

[Saxman]

Post by W.A. Sawford
What's the problem exactly with your sauce? I use tinned tomatoes plus
pretty much the other ingredients you mention. For herbs I use oregano,
but not too much cos we like it on the pizza itself too. Also a touch of
balsamic along with 1/2 tsp of sugar. The only thing I find I have to
remember is to cook it right down so it's not sloppy when you put it on
the dough.
Wendy

Post by Saxman
I think I've got the bread base right and my pizza oven does a good
job. However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

Somebody said it wasn't tomatoery enough.

I find that by reducing the sauce too much, one ends up with a paste
which doesn't form part of the dough.

Too watery and it loses it's flavour.

Commercial products seem to be a bit watery.

[Giusi]

Post by Saxman

Post by W.A. Sawford
What's the problem exactly with your sauce? I use tinned tomatoes plus
pretty much the other ingredients you mention. For herbs I use oregano,
but not too much cos we like it on the pizza itself too. Also a touch of
balsamic along with 1/2 tsp of sugar. The only thing I find I have to
remember is to cook it right down so it's not sloppy when you put it on
the dough.
Wendy

Post by Saxman
I think I've got the bread base right and my pizza oven does a good
job. However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

Somebody said it wasn't tomatoery enough.
I find that by reducing the sauce too much, one ends up with a paste
which doesn't form part of the dough.
Too watery and it loses it's flavour.
Commercial products seem to be a bit watery.

Here one just picks up a fistful of tinned tomato and squishes it through the fingers. Then you add what you want of other flavors. I drain them in a strainer for a while. Some traditional pizzas have no oregano, some no garlic, etc. Some have no tomato, which means you could make pizza everyday.

The mistakes most people make are: too much "sauce" because there should be bare areas, too many toppings, too heavy toppings and too heavy a hand with seasonings.

[Mike.. . . .]

Following a post by Giusi

Post by Giusi
The mistakes most people make are: too much "sauce" because there should be bare areas, too many toppings, too heavy toppings and too heavy a hand with seasonings.

and thick bases, sometimes with the disgusting "filled rim".

[Giusi]

Post by Mike.. . . .
Following a post by Giusi

Post by Giusi
The mistakes most people make are: too much "sauce" because there should be bare areas, too many toppings, too heavy toppings and too heavy a hand with seasonings.

and thick bases, sometimes with the disgusting "filled rim".
--
Mike... . . . .

As to that, the Neapolitan pizza is thicker, but has bubbles and charred bits and is nothing like those heavy, bready things sold ready to use.

[Mike.. . . .]

Following a post by Giusi

Post by Giusi

Post by Mike.. . . .
and thick bases, sometimes with the disgusting "filled rim".
--
Mike... . . . .

As to that, the Neapolitan pizza is thicker, but has bubbles and charred bits and is nothing like those heavy, bready things sold ready to use.

In Napoli, they didnt seem anything like as heavy as many here and
neither were the people, I regard the heavily loaded, "deep pan" pizza
as US pizze, where a lot of people are heavy, could there be a link?
Our speciality seems to be mad fusion pizze. Like spare rib or Chicken
tikka pizza.

As you say, what shone out about Nap' Pizze was the simplicity,
something you can eat every day. Less is more.

[Giusi]

Post by Mike.. . . .
In Napoli, they didnt seem anything like as heavy as many here and
neither were the people, I regard the heavily loaded, "deep pan" pizza
as US pizze, where a lot of people are heavy, could there be a link?

Unfortunately, just about all the pizza by the slice everywhere are weighty bombs.
I presume it's because it can be kept longer. I even know where to find it right here.
Both Brits and Yanks seem to think more is more. We perhaps put on more quantity and you seem to put on more conflicting flavors. I want nothing to do with either.

[Ophelia]

Post by Giusi
Here one just picks up a fistful of tinned tomato and squishes it through
the fingers. Then you add what you want of other flavors. I drain them
in a strainer for a while. Some traditional pizzas have no oregano, some
no garlic, etc. Some have no tomato, which means you could make pizza
everyday.
The mistakes most people make are: too much "sauce" because there should
be bare areas, too many toppings, too heavy toppings and too heavy a hand
with seasonings.

Yes, that is my biggest fault. Always too much topping:(

[Malcolm Loades]

Post by Ophelia

Post by Giusi
Here one just picks up a fistful of tinned tomato and squishes it
through the fingers. Then you add what you want of other flavors. I
drain them in a strainer for a while. Some traditional pizzas have
no oregano, some no garlic, etc. Some have no tomato, which means
you could make pizza everyday.
The mistakes most people make are: too much "sauce" because there
should be bare areas, too many toppings, too heavy toppings and too
heavy a hand with seasonings.

Yes, that is my biggest fault. Always too much topping:(

Indeed, less is more when it comes to pizza toppings.

Malcolm

PS I've started my own food blog www.afoodiediary.com

[Ophelia]

Post by Malcolm Loades

Post by Ophelia

Post by Giusi
Here one just picks up a fistful of tinned tomato and squishes it
through the fingers. Then you add what you want of other flavors. I
drain them in a strainer for a while. Some traditional pizzas have no
oregano, some no garlic, etc. Some have no tomato, which means you
could make pizza everyday.
The mistakes most people make are: too much "sauce" because there should
be bare areas, too many toppings, too heavy toppings and too heavy a
hand with seasonings.

Yes, that is my biggest fault. Always too much topping:(

Indeed, less is more when it comes to pizza toppings.

Well the family seem to prefer it. I could try to reduce it but I reckon I
would get complaints after all this time:))

Post by Malcolm Loades
PS I've started my own food blog www.afoodiediary.com

Ok I'll have a wee look:)

[Giusi]

Post by Ophelia

Post by Giusi
The mistakes most people make are: too much "sauce" because there should
be bare areas, too many toppings, too heavy toppings and too heavy a hand
with seasonings.

Yes, that is my biggest fault. Always too much topping:(

That's why so many pizzas are fattening and unhealthful things people are afraid to eat more than rarely. Lightening up and allowing a good crust to shine is better and better for you.

[Ophelia]

Post by Giusi

Post by Ophelia

Post by Giusi
The mistakes most people make are: too much "sauce" because there should
be bare areas, too many toppings, too heavy toppings and too heavy a hand
with seasonings.

Yes, that is my biggest fault. Always too much topping:(

That's why so many pizzas are fattening and unhealthful things people are
afraid to eat more than rarely. Lightening up and allowing a good crust
to shine is better and better for you.

I don't make it very often so I give them what they like. If I were making
it even every week I might be inclined to change it.

[Mike.. . . .]

Following a post by Saxman

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

sugar? How about cheese or pepperoni or similar?

[Saxman]

Post by Mike.. . . .
Following a post by Saxman

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

sugar? How about cheese or pepperoni or similar?

Sugar is supposed to take some of the acidity away from the tomatoes.

I was only referring to the sauce.

[Ophelia]

Post by Saxman

Post by Mike.. . . .
Following a post by Saxman

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

sugar? How about cheese or pepperoni or similar?

Sugar is supposed to take some of the acidity away from the tomatoes.
I was only referring to the sauce.

Tom paste. It will thicken it up too.

[Saxman]

Post by Ophelia

Post by Saxman

Post by Mike.. . . .
Following a post by Saxman

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

sugar? How about cheese or pepperoni or similar?

Sugar is supposed to take some of the acidity away from the tomatoes.
I was only referring to the sauce.

Tom paste. It will thicken it up too.

Dolmio do packets of tomato sauce with natural ingredients. I will try one.

[Ophelia]

Post by Saxman

Post by Ophelia

Post by Saxman

Post by Mike.. . . .
Following a post by Saxman

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

sugar? How about cheese or pepperoni or similar?

Sugar is supposed to take some of the acidity away from the tomatoes.
I was only referring to the sauce.

Tom paste. It will thicken it up too.

Dolmio do packets of tomato sauce with natural ingredients. I will try one.

I don't know about sauce, but the paste is thick.

[graham]

Post by Ophelia

Post by Saxman

Post by Ophelia

Post by Saxman

Post by Mike.. . . .
Following a post by Saxman

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

sugar? How about cheese or pepperoni or similar?

Sugar is supposed to take some of the acidity away from the tomatoes.
I was only referring to the sauce.

Tom paste. It will thicken it up too.

Dolmio do packets of tomato sauce with natural ingredients. I will try one.

I don't know about sauce, but the paste is thick.

I buy the ready-made stuff in squeeze bottles. Grandkids here tomorrow so
we'll make pizzas from scratch for lunch.
Graham

[Kev]

Post by graham

Post by Ophelia

Post by Saxman

Post by Ophelia

Post by Saxman

Post by Mike.. . . .
Following a post by Saxman

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

sugar? How about cheese or pepperoni or similar?

Sugar is supposed to take some of the acidity away from the tomatoes.
I was only referring to the sauce.

Tom paste. It will thicken it up too.

Dolmio do packets of tomato sauce with natural ingredients. I will try one.

I don't know about sauce, but the paste is thick.

I buy the ready-made stuff in squeeze bottles. Grandkids here tomorrow so
we'll make pizzas from scratch for lunch.
Graham

I use the "stir though" pasta sauces from Aldi - they work quite nicely

[Giusi]

Post by Saxman

Post by Mike.. . . .
Following a post by Saxman

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

sugar? How about cheese or pepperoni or similar?

Sugar is supposed to take some of the acidity away from the tomatoes.
I was only referring to the sauce.

The minute sugar goes in, I leave. Buy better tomatoes!

[Mike.. . . .]

Following a post by Giusi

Post by Giusi
The minute sugar goes in, I leave. Buy better tomatoes!

+1

[Saxman]

Post by Mike.. . . .
Following a post by Giusi

Post by Giusi
The minute sugar goes in, I leave. Buy better tomatoes!

+1

At top chef on TV recently stated that's what you do.

[John Silver]

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

On sale in the Co-op Goats Cheese and Beetroot Chutney Pizza. Yuk:-)
John

[Mike.. . . .]

Following a post by John Silver

Post by John Silver
Co-op Goats Cheese and Beetroot Chutney Pizza

so authentic

[John Silver]

Post by Mike.. . . .
Following a post by John Silver

Post by John Silver
Co-op Goats Cheese and Beetroot Chutney Pizza

so authentic

Best with Scottish dough.
http://screen.yahoo.com/viral-hits/papa-johns-employee-makes-dough-000028172.html
John

[Mike.. . . .]

Following a post by John Silver

Post by John Silver
Best with Scottish dough.
http://screen.yahoo.com/viral-hits/papa-johns-employee-makes-dough-000028172.html
John

saw that on FB :-)

[John Silver]

Post by Mike.. . . .
Following a post by John Silver

Post by John Silver
Best with Scottish dough.
http://screen.yahoo.com/viral-hits/papa-johns-employee-makes-dough-000028172.html
John

saw that on FB :-)

We think that the Papa John dough was an advertising gimmick. Would the
dough rise overnight in cold winter weather? The expression the tweeter
used was not Scottish or or even British. We would never say ‘Sanitation
worker’ The Scottish expression is Scaffie or at best street cleaner.
John

[Ophelia]

Post by John Silver

Post by Mike.. . . .
Following a post by John Silver

Post by John Silver
Best with Scottish dough.
http://screen.yahoo.com/viral-hits/papa-johns-employee-makes-dough-000028172.html
John

saw that on FB :-)

We think that the Papa John dough was an advertising gimmick. Would the
dough rise overnight in cold winter weather? The expression the tweeter
used was not Scottish or or even British. We would never say ‘Sanitation
worker’ The Scottish expression is Scaffie or at best street cleaner.

When I used to make sourdough bread, I always put in the fridge for a long
slow rise, so yes, it will rise in the cold:) The slower the rise the
better the flavour:)

[graham]

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

Why not try a Flambé d'Alsace?
http://en.wikipedia.org/wiki/Tarte_flamb%C3%A9e

Graham

[Saxman]

Post by graham

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

Why not try a Flambé d'Alsace?
http://en.wikipedia.org/wiki/Tarte_flamb%C3%A9e
Graham

Tried that, but a different kind of pizza?

I adopted the recipe from Rachel Khoo's 'Little Paris Kitchen'. Very nice.

[Saxman]

Post by graham

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

Why not try a Flambé d'Alsace?
http://en.wikipedia.org/wiki/Tarte_flamb%C3%A9e
Graham

Should have stated 'adapted'.

[David B]

Post by Saxman
I think I've got the bread base right and my pizza oven does a good job.
However, I stilled need to perfect the sauce topping.
I've experimented with passata, tin tomatoes, tomato puree......
I need to get it right. Any ideas?
There are other ingredients such as,
herbs
sugar
salt
chilli
pepper
garlic
olive oil

Not a traditional pizza as such but very much an Italian Alps pizza is my
favourite, Pizza Tartiflette. Look it up. Yummy.

D