"Tracy" > wrote

> George wrote:
>> Tracy wrote:
>>> Sheldon wrote:
>>>
>>>>
>>>> Yep, chili powder will make some miserable pizza sauce. Tomato sauce
>>>> is okay if you've nothing else but whole canned peeled tomatoes in
>>>> puree are best, just squeezed in hand to bust them up a bit... add
>>>> some salt, black pepper, oregano, and garlic powder... do not cook,
>>>> pizza sauce should never be cooked, otherwise it will caramelize and
>>>> then when the pizza is baked it will burn. For spicy pizza add red
>>>> pepper flakes after baking.
>>>
>>> Don't cook it? Interesting. I will try that. I usually make pizza with
>>> leftover marinara...It is tasty, but never exactly quite right.

>> I never cook pizza sauce. I either use drained San Marzano tomatoes that
>> I crush with my hand or when real tomatoes are in season I use tomato
>> slices. You will notice a huge difference in taste and it is one of the
>> reasons why industrial pizza never tastes right.
>
> I have made pizza with fresh tomato slices, feta and black olives for a
> sort of Greek pizza. I will try this (with uncooked sauce) this weekend -
> probably tomorrow.

I think what makes good pizza sauce is it's fresh tomatoey flavor.
I don't want it cooked too much, it starts to be like pasta sauce ...
which is great if you're having spaghetti. Not so much for pizza.

nancy