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Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Two sauces:
1. A thicker, spicier, umami-punched sauce that is probably more typical of American pizzerias and that I'm personally partial to. It's made with tomato paste, water, olive oil, anchovies, red pepper flakes, oregano, basil, garlic paste, onion powder, marjoram, grated parmesan, black pepper.
2. The "classic", less-is-more sauce: really great tomatoes (something like San Marzano in the can, or great, fresh plum tomatoes), garlic, olive oil, salt. If using canned tomatoes, I don't even cook this sauce at all. Just crush the tomatoes, grate in the garlic, stir in olive oil and salt, and let it hang out for a while before it goes on the pie.
Cheese depends on the toppings, but most often a blend of aged and fresh Mozzarella.
Dough is homemade. Sometimes Neapolitan style, sometimes thin crust, sometimes a thicker, American pizzeria crust. All delicious. Mmmm, pizza. Totally my desert island food.
Two tricks for fab pizza dough: Sloooooow ferment (24-hour pizza dough is my fave for flavor development and texture), and get your hands on some type 00, high protein flour (like Antimo Caputo). Yum.
Last edited by IslandCityGirl; 04-11-2017 at 12:47 PM..
I've been making my own pizzas for years. The most important part is a pizza stone, which makes a huge difference in the crust.
I make my own dough and sauce. I don't cook the sauce before it goes on the pizza. It starts with a can of tomato paste and a can of tomato sauce. I grind the dried herbs with a mortar and pestle so the sauce will be really smooth. The only unusual thing that goes in my sauce is a little bit of molasses.
I use mozzarella. Our toppings are usually bacon, ground beef, mini bell peppers and onion.
I'm not particular about sauce. I usually add my own fresh basil from my garden to whatever sauce I use, and we sometimes don't use red sauce at all, instead use pesto or olive oil, garlic, and parm in its place.
Cheese-wise, usually mozzarella. There are a few pizzas, notably a pear and walnut one, where I use gorgonzola in addition.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,044,161 times
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I vary it, usually with anchovies, but this is my current new favorite:
- Sauce: just plain tomato sauce but I add piri piri sauce to it (Portuguese; super-spicy and yummy)
- Cheese: mix of shredded Provolone (sharp!), mozzarella, Emental, Romano
- More cheese: little bits of bleu cheese scattered around
- And: some sliced green olives
Spicy sauce, sharp cheese, salty cheese, salty olives... so delicious!!!
I make a quadruple batch of dough and freeze it. Whatever is in the house goes on top, most often arugula, prosciutto, olive oil, fresh mozzarella and thin sliced lemons. Sometimes it's home canned tomatoes, anchovies and basil or sausage and tomatoes or caramelized onions, mushrooms and bleu cheese. I really just think of the dough as a vehicle for whatever I'm in the mood for.
Y'all are killing me. I'm doing low carb in a serious way to lose a bunch of weight I've put on in the last two years.
It's starting to work, but I'm also starting to crave some stuff.
Pizza, especially homemade pizza with lots of crust, is one of my weaknesses. Sorry, cauliflower crust really doesn't do it for me.
I'm doing low carb too
my pizza is ... a dough ball... for crust
cheap tomato sauce and spice it up,,,real burger and sausage on top,,,,with some ham ....loaded with cheese smoked mozz, and provolone mix..
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It's made with tomato paste, water, olive oil, anchovies, red pepper flakes, oregano, basil, garlic paste, onion powder, marjoram, grated parmesan, black pepper.
