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home made pizza

paul wheaton
Trailboss

Joined: Dec 14, 1998
Posts: 20729
    ∞

Today I will make my first attempt at home made pizza.

I have to.

I have a teenager in my house and I insist on organic food!

So here's the dilema of the moment: I'm planning on using spaghetti sauce for the sauce. My son insists that won't work - you have to use pizza sauce. True?


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Stan James
(instanceof Sidekick)
Ranch Hand

Joined: Jan 29, 2003
Posts: 8791
Go ahead. Lie about it. We've used both, I'm pretty sure.


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Henry Wong
author
Sheriff

Joined: Sep 28, 2004
Posts: 19060
    
  40

Many years ago (as a teenager), we attempted to make pizza using slices of American Cheese... That definitely didn't work...

Henry


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Bear Bibeault
Author and ninkuma
Marshal

Joined: Jan 10, 2002
Posts: 61761
    
  67

It'll be fine as long as you like pizza that tastes like spaghetti. I predict that you will not.


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paul wheaton
Trailboss

Joined: Dec 14, 1998
Posts: 20729
    ∞

I don't remember ever seeing "pizza sauce" on the shelves. Is it just plain old tomato sauce?
David O'Meara
Rancher

Joined: Mar 06, 2001
Posts: 13459

scone mix also makes a cheap substitute for pizza base.
Tomato paste concentrate used in bolognas dishes makes a good sauce layer, if this is cheaper than the actual pizza sauces.

We used to make home made pizzas regularly, the main error we made was allowing too much moisture (or oil) in the ingredients which made pizzas fall apart a bit, but this is part of the fun of the experience. The ingredients were quite forgiving and we added whatever we liked.
Jim Yingst
Wanderer
Sheriff

Joined: Jan 30, 2000
Posts: 18671
What is it that distinguishes pizza sauce from any other pasta sauce?

There are a lot of different suggestions there, but recurring ones are salt, fennel, and sugar. I know that Boboli makes a commercial pizza sauce that you can probably find right next to the Boboli pizza shells.


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David O'Meara
Rancher

Joined: Mar 06, 2001
Posts: 13459

also http://en.wikipedia.org/wiki/Pizza_sauce
Dave Lenton
Ranch Hand

Joined: Jan 20, 2005
Posts: 1241
I love to make homemade pizzas, and will usually do one a week. A tomato sauce doesn't need to be complicated to be good though.

I generally fry some garlic until it is going a bit brown, then throw in some diced onion. Then the secret ingredient - turmeric, or some other spice to give it a kick. Once the onions are just about to burn, I throw in some tinned tomatoes, some tomato puree, oregano, basil and a few other herbs. Then it just simmers until it has thickened a bit and it is ready. Simple! It only takes ten or fifteen minutes and is loads better then a pre-made jar sauce (which will probably have way to much salt, sugar and additives in it).


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Deepak Bala
Bartender

Joined: Feb 24, 2006
Posts: 6662
    
    5

Originally posted by Dave Lenton:
I love to make homemade pizzas, and will usually do one a week. A tomato sauce doesn't need to be complicated to be good though.

I generally fry some garlic until it is going a bit brown, then throw in some diced onion. Then the secret ingredient - turmeric, or some other spice to give it a kick. Once the onions are just about to burn, I throw in some tinned tomatoes, some tomato puree, oregano, basil and a few other herbs. Then it just simmers until it has thickened a bit and it is ready. Simple! It only takes ten or fifteen minutes and is loads better then a pre-made jar sauce (which will probably have way to much salt, sugar and additives in it).


I simply HAVE to try that. What other herbs to you add ? what is the proportion of onions and tomatoes ?


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Michael Matola
whippersnapper
Ranch Hand

Joined: Mar 25, 2001
Posts: 1757
    
    3
My current favorite homemade pizza (loosely based on a recipe from Real Simple):

For the sauce, mix roughly equal parts crumbled goat cheese and sour cream (maybe 4-6 oz. of each). Add a little milk to thin. Grind in some fresh black pepper. Add a ton of fresh thyme leaves. Smooth onto rolled-out pizza dough. Cut up some asparagus into manageable pieces. Spray asparagus pieces lightly with olive oil and arrange them on the pizza. Bake pizza on a preheated pizza stone.
Michael Matola
whippersnapper
Ranch Hand

Joined: Mar 25, 2001
Posts: 1757
    
    3
I've also had success recreating that gruyere-onion-ham tart thing from Trader Joe's as a pizza.

Carmelize some onions. Grate some strong-flavored melty cheese. (Gruyere is great, but can expensive.) Cut some ham into small cubes. Put all of this onto pizza and bake on pizza stone.

If you're feeling exceedingly decadent you can mix some creme fraiche in with the cheese. Or use prosciutto/jamon/some other cured meat.
[ March 28, 2007: Message edited by: Michael Matola ]
Bear Bibeault
Author and ninkuma
Marshal

Joined: Jan 10, 2002
Posts: 61761
    
  67

Originally posted by Michael Matola:
I've also had success recreating that gruyere-onion-ham tart thing from Trader Joe's as a pizza.


Mmmm, I'm coming to your place for dinner! What time?
Michael Matola
whippersnapper
Ranch Hand

Joined: Mar 25, 2001
Posts: 1757
    
    3
Originally posted by Bear Bibeault:


Mmmm, I'm coming to your place for dinner! What time?


Stop by any time, Bear. The menus these days, though, do prominently feature such delicacies as pureed peas and carrots, rice cereal, and mashed 'nanas.
David O'Meara
Rancher

Joined: Mar 06, 2001
Posts: 13459

on pizza?
Dave Lenton
Ranch Hand

Joined: Jan 20, 2005
Posts: 1241
Originally posted by John Meyers:
I simply HAVE to try that. What other herbs to you add ? what is the proportion of onions and tomatoes ?
I normally add basil, marjoram, oregano, parsley and possibly coriander. Just about anything will do - half the fun is chucking in random stuff and seeing what happens!

For a single pizza I'll use one or two cloves of garlic, a single onion, one tin of tomatoes and a reasonable splurge of tomato puree. I'd prefer to add more garlic, but as I only fry the garlic for a couple of minutes it results in me becoming rather unsociable if I add too much! Still, I've never been attacked by a vampire, so the garlic must be a good thing.
 
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