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.

The longer tomato sauce is cooked the more caramelized it becomes...
I'm sure everyone has noticed that the longer they cook their pasta
sauce the darker it becomes, well that's the sugars caramelizing....
cook it too long/too hot it will burn in the pot. At the high
temperature used to bake pizza cooked tomato sauce will burn before
the dough is fully baked... it's fine if the pizza comes from the oven
with the cheese golden brown but if the sauce is charred the pizza is
ruined. Canned tomatoes are already cooked plenty enough from the
processing, they need no further cooking before used to top pizza.

Pasta sauce cooked too long is not too tasty either (except to those
who think canned Boyardeee is great), especially do not cook pasta
sauce very much (if at all) if it's to be used in a casserole, like
baked ziti and lasagna... I think pasta cassseroles taste best if the
same uncooked pizza sauce is used, it'll cook plenty enough while the
casserole is baked, the chunks of broken tomatoes add a nice touch
too, otherwise you may as well buy frozen pasta casseroles from the
stupidmarket.