quote:

i usually just take a can of san marzano tomatoes, blitz it with my immersion blender, add a bit of garlic and some spices. Generally I don't even simmer it, just straight onto the dough. Secret, dough sometimes gets brushed with bacon grease before sauce application. In a pinch, any jarred pasta sauce you like will work fine... just don't use too much sauce.

thanks going to give it a go

quote:

Originally posted by nasig:

quote:

i usually just take a can of san marzano tomatoes, blitz it with my immersion blender, add a bit of garlic and some spices. Generally I don't even simmer it, just straight onto the dough. Secret, dough sometimes gets brushed with bacon grease before sauce application. In a pinch, any jarred pasta sauce you like will work fine... just don't use too much sauce.

thanks going to give it a go

After a few attempts at making homemade sauce, we decided that wasn't worth it (unless/until we find a much better recipe). Now we usually use a jar of pasta sauce and sprinkle some missing spices on top. It's as good as or better than the storebought "pizza sauce" at less than half the price.

We sometimes use olive oil on the crust.

Great advice on not using too much sauce, too.

Sauce:

1 6 oz. can tomato paste
6 oz. warm water
3 Tbs parmesan
1 tsp minced garlic
2 Tbs honey
3/4 tsp onion powder
1/4 tsp each of oregano, marjoram, basil, and black pepper
1/8 tsp cayenne
1/8 tsp red pepper flakes
1/2 tsp salt
1 tsp of Italian MSG (anchovy paste)*

*Optional, but it's much better with.

The best pizza cheese is that good mafia owned Lisanti Cheese corp stuff. Man but I miss NY/NJ pizza!

quote:

Originally posted by DonDraper:
Skim Milk Mozzarella

This and they probably have a shit-ton of cellulose in their pre-packaged cheese to keep it from caking.

But hey, it will help you to shit out all that pizza the next day.

Collegeville, PA (Ursinus College) has two Italian restaurants that make great pizza.

Pizza Hut moved in and lasted about 6 months.

It seems even hungry college kids won't eat cheap Pizza Hut crap.

quote:

Originally posted by GWbiker:
Collegeville, PA (Ursinus College) has two Italian restaurants that make great pizza.

Pizza Hut moved in and lasted about 6 months.

It seems even hungry college kids won't eat cheap Pizza Hut crap.

There actually was a real Pizza Hut there for many years, the old school sit-down restaurant Pizza Hut, not this Dominos copy they are now. Stood where the Collegeville Diner now stands, was probably there from about 1970-1998 or so.

quote:

Originally posted by Gustofer:
Sauce:

1 6 oz. can tomato paste
6 oz. warm water
3 Tbs parmesan
1 tsp minced garlic
2 Tbs honey
3/4 tsp onion powder
1/4 tsp each of oregano, marjoram, basil, and black pepper
1/8 tsp cayenne
1/8 tsp red pepper flakes
1/2 tsp salt
1 tsp of Italian MSG (anchovy paste)*

*Optional, but it's much better with.

Here's my pizza sauce recipe; kinda similar:

2 TBSP olive oil
3 TBSP butter
1 sm onion, sliced in half & scored on the bottom
1 bay leaf
1 tsp basil, dried
1 tsp oregano, dried
1 tsp marjoram
¾ tsp savory
½ tsp crushed red pepper flakes
1 lrg garlic clove, finely chopped
1 TBSP anchovy paste
1 TBSP red wine
1 28 oz can whole San Marzano tomatoes, puréed (use an immersion blender)

Place a medium pot on the burner over medium heat. Add the butter & olive oil & swirl to coat the bottom.

Add the bay leaf & the onion, flat side down & cook for 1 minute. Add the basil, oregano, marjoram & savory and cook one minute. Add the pepper flakes & garlic; cook one minute.

Add the anchovy paste & red wine. Cook one minute & add the tomatoes. Stir to combine. Reduce the heat & simmer for 45-60 minutes. Remove the onion half and bay leaf before using or storing/freezing.

I miss the old 1970s Shakeys.

Yes, in the last few years pizza cheese at many of the current pizza places has gone way downhill.

FWIW: Per a grad school classmate and subsequent very good friend of mine who was in the R&D division of a very very large(and well known) edible oils business (such as salad dressings) decades ago, fake mozzarella is easily(and more cheaply) made of vegetable oil and indeed huge amounts of it were produced and used extensively in our federal government's subsidized school lunch programs (mostly for the always very popular pizza choice) long ago-until some antagonists (possibly the dairy industry-my guess) were able to surmount it.

I stopped into a truck stop today to fill up and thought that I'd grab a couple mozzarella sticks to tide me over until a real meal came along.

Disgusting. Two bites and I threw the rest of them out the window. And I'm a connoisseur of fine truck stop food. You'd be surprised...there's some good stuff out there. I'm partial to corndogs, but they didn't have any.

I remember when mozzarella sticks would stretch out with gooey cheese. These? Not even close.

229DAK: Your's looks like a fine recipe as well. The savory is an interesting addition that I hadn't thought of. I'm fond of a little more zip to my sauce though, hence the black and cayenne pepper. To each his own though.

quote:

Originally posted by lbj:
I miss the old 1970s Shakeys.

So do I. Good pizza and good times back then.


...

quote:

Originally posted by lbj:
I miss the old 1970s Shakeys.

Yes, in the last few years pizza cheese at many of the current pizza places has gone way downhill.

FUCK YEAH LBJ! That's what i'm talking about! Shakeys mmmm mmm good!

Cheese is the most expensive component of a pizza so that will always be one of the first places corporate looks to cut costs.

When you don't have the time, Don Pepino is the best "out-of-can" pizza sauce.

quote:

Originally posted by SIG228:
Pizza Hut used to be a treat. Now it's soggy trash.

I agree 100%. Same with any of the chain pizza places, Papa Johns, Dominos, etc.

These days I try to frequent my local pizza parlors instead.

pizza hut 1/4 mile away , we drive 14 miles ( one way )for better pizza,
or
16 miles one way for great pizza

quote:

Originally posted by Aquilon:
Someone has probably figured out a way to generate cheese in a laboratory out of nothing more than high fructose corn syrup, carrageenan, and copious amounts of Yellow #5.

...and kale...

quote:

Originally posted by FN in MT:
The best pizza cheese is that good mafia owned Lisanti Cheese corp stuff. Man but I miss NY/NJ pizza!

I agree. I only eat pizza when I'm in New York or Chicago. Everything else is just chatter.

quote:

Originally posted by Bulldog7972:

quote:

Originally posted by FN in MT:
The best pizza cheese is that good mafia owned Lisanti Cheese corp stuff. Man but I miss NY/NJ pizza!

I agree. I only eat pizza when I'm in New York or Chicago. Everything else is just chatter.

Y'all should expand your horizons. The original pizza came from Naples, Italy, and the NY and Chicago versions are bastardizations of neopolitan pizza which has UNESCO Heritage status. NY and Chicago pizza can both be darn good, but if you want real pizza get neopolitan pizza.

There is a neopolitan pizzeria certification organization and certified pizzerias have to make use/make the right ingredients (crust, sauce, buffalo mozzarella) and make in a wood fired pizza oven. The certified neopolitan pizza makers I've tried reminded me of eating pizza overlooking the Gulf of Naples.