Discovering Delicious Pizza Toppings

[Cyrus]

Make your pizza properly next time. Thin crust, THIN.

 

[wolram]

Pizzas in the UK, well it hard to get one with a crispy crust, and there is all ways to much cheese, the kind that forms strings, there is even a three cheese one the sauce is usually bland and tasteless, toppings are, i am sure ex army K rations, but it is possible to find a place that makes a goodish one if you pay about £8 for it.

 

[turbo]

I almost always use olive oil in anything italian I cook. I at least use it to cook the garlic a bit before adding anything else.
What kind of tomatos are best do you think? And about how long should a good batch or tomato sauce cook?

I use any tomatoes that I have, though if it's in the off-season, I'll make the sauce with canned romas (pear tomatoes). Blend the tomatoes very thoroughly, with all the seasonings, etc, that you want (I throw in every kind of hot stuff I've got, plus, oregano, basil, salt, a bit of sugar, and olive oil). The reason for the blending is that you want to break up all the tomato cells so they will de-water well while simmering. If you don't blend them, you'll have to watch the sauce like a hawk or it will scorch onto the pan. Simmer the sauce until it is nice and thick (time is dependent on water content) - it you can make swirls and peaks in the sauce with your spoon, that's about right.