Posted on 04/21/2024 5:00:38 PM PDT by nickcarraway
How about a more practical approach: Too much sauce causes the toppings to slide off, use as little as possible?
...”making it too sweet.”
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That’s the downfall of those cheap frozen pizzas.
I have a related question for us hopeless non-cooks. Perhaps someone can help.
When I order spaghetti at an Italian restaurant, the sauce is always thick and rich. But every store-bought jar brand I’ve tried is weak and a bit watery.
Can anyone recommend a thick and rich spaghetti sauce that comes in a jar? I don’t mind spending a bit more for a really good product.
Yes, cook the spaghetti sauce on low heat to evaporate the water.
Or you could add tomato paste to create more volume without adding water.
Only if it’s a traditional WD-40 sauce.
How are you adding the sauce to the pasta?
My wife adds ground beef and some salami, and some tomato paste, along with cooking the sauce till the best consistency. And we make our own pizza dough in the bread machine. To die for.
A decent practice to enhance a bland tomato sauce is to add sugar just to the point you taste it, then add red wine vinegar to balance it out.
Won’t that be oily?
A bit of anchovy can make a big difference. No one will know it’s there, but it adds a lot of umami.
I make keto pizzas and if anyone has any recipe secrets or suggestions I’d be more than obliged if they shared them.
“you may find your toppings and dough don’t cook at the same rate, leading to a crust and fixings that are either burnt or undercooked and soggy”
I have an aluminum pizza pan and a ‘pizza stone’.
The ‘pizza stone’ allow the pizza to be pulled out of the oven so the the toppings don’t get burnt and the dough to continue to get cooked.
I am experimenting with canned chicken as the crust. It seems to work well, but most of the recipes call for more parmesan cheese than I like, so I am trying to figure out whether to reduce the salt, or the parm, or maybe try ground chicken as a crust.
Once you get it out of your head that there has to be bread, or pasta (like Lasagna) to have it taste great, and be so satisfying, you can try all sorts of things. I have tried sliced deli chicken or turkey in place of the noodles in Lasagna with great success.
Next on my list is trying a “cast-iron skillet” pizza, with only sausage as a crust. Look on the internet for ideas, sort them through, then play kitchen scientist, enjoying all the experiments, even the “failures”! You are inventing a new cuisine!
the recipe I am “messing”with to reduce the salt...
https://hangryfork.com/recipes/keto-canned-chicken-pizza-crust/
I add to that store bought sauce, a 1/2c sautéed onions, 2 tsp minced garlic,1-2 stalks of celery, 1/2# of gr beef, basil, oregano, 1tbsp sugar, salt, pepper. My hubby is always saying, when I take the time to doctor the sauce, that he can’t believe it is so thick. I do this in a cast iron skillet. The acid in the tomatoes will draw some iron into your sauce.
“we use two ounces of sauce on a 12-inch pie.” That’s just around a ¼ cup, which sounds like very little”
that’s because that’s WAY too little ... ridiculously little, actually ...
What ever floats yer pie.
I mean, if you want heavy sauce, great! Light, wonderful!
I’d personally love some deep dish ... not pan with delusions of adequate toppings....
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