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

On 24 Feb 2005 08:07:32 -0800, 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

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

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

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

Roast your tomato's unitl really mushed, but not burned. Either
indoors in the oven, or preferably on a charcoal grill. Toss the skins
and seeds(or keep the seeds if you like them). Stick the roasted
tomato's in your recipe.

Pierre

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

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.

"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

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.

On 24 Feb 2005 08:07:32 -0800, 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.
>
I smoke plum tomatoes on the stove top. I blanch, peel, and seed them.
Then I put the lid of a stock pot on the stove upside down with wood
chips on it, and put a couple of cylinders with screen tops on with
tomato halves on the screens. Put the stock pot over them and heat
gently to make the wood smolder about an hour.

You would also get a smoky effect with a chipotle.

You could also smoke the cheese.



Rodney Myrvaagnes NYC J36 Gjo/a


"Curse thee, thou quadrant. No longer will I guide my earthly way by thee." Capt. Ahab

In article . com>,
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
>

Carmelization of the veggie ingredients prior to adding the tomatoes...

I'd start with finely chopped onion, grated or pressed garlic, fresh
basil, fresh orgegano, fresh thyme and fresh ground black pepper and a
little salt. Mince the fresh herbs and add to the onions in the skillet
with some EVOO and sautee' until the onions begin to brown.

Add fresh chopped roma tomatoes. Blanch and peel prior to chopping and
adding to the pan. Cook those down to reduce the liquid, then add some
canned tomatoe paste, not sauce! needs to be thick. Cook together for a
bit to get all flavors to mingle and reduce any remaining liquid until
it is nice and thick.

Then add 1 teaspoon of sugar.

That ought to do it? :-d

If you don't want to use canned tomato paste, take additional roma
tomatoes, blanch and peel and run them thru the food processer. Drain
off most of the liquid thru a china cap to make your own tomato paste.
Set aside the drained liquid for other recipes, or just drink it
straight. It's yummy with a dash of salt and vodka!

--
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

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.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

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.

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.

"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

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

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

"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

(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.

My favorite pizza is crust with Italian herbs, a little olive oil,
fresh mozzarella, fresh Roma tomatoes and some fresh basil. Otherwise
known as Pizza Margherita.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook + 1

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

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

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

> 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
>

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

I caramelize my onions. You can also roast peppers and put those in as
well (I just add them raw, and cook them in the sauce).

-L.

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

I take Newman's marinara and slooooooowly reduce it in a cast iron
skillet and add extra garlic and some crushed caraway. It should be
thicker than marinara.
blacksalt

"kalanamak" > 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
>
> I take Newman's marinara and slooooooowly reduce it in a cast iron
> skillet and add extra garlic and some crushed caraway. It should be
> thicker than marinara.
> blacksalt

My thoughts are that that tangy, smoky taste, is "GARLIC." I don't know if
poster is familiar with the different tastes of garlic,(roasted, barely
roasted, barely fried, fried, fried until any shade of brown, plain-cooked
in wet ingredients), which all produce a different taste. I say this
because when I fry a little garlic in olive oil before I add a can/tin of
beans, that the beans will give a smoky flavor.
Mouth watering,
Dee