> Pizza sauce should never be "sweet". > People always go overboard on the sugar. > > Red sauce should be savory... acidy, salty, garlicky, and herby (basil and oregano, > mainly). > > > Since we're talking about pizza, believe it or not, one of my all-time favorite > pizzas was a frozen pizza from Freschetta. It was part of their "Brick Oven" line of > thin-crust pizzas, but sadly it's been discontinued. > > Basically, it was a square thin-crust pizza with a garlic cream sauce, topped with a > blend of fontina and asiago cheese and bacon. Fucking incredible. > > Fontina is without question my favorite type of cheese. Blending it with asiago gives > it a bit of punch that really works on pizza.
The sauce needs to be sweet to contrast the saltiness of Provel Cheese although I have made hand tossed pizzas with mozzarella and they turned out very good.
What I really don't like is the new Dominoes Pizza. It is overloaded with garlic. It's hard to fuck up pizza so it is not edible, but they have succeeded.
I actually like Jack's frozen pizza. The trick is to cook it on a preheated pizza stone.
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Re: It took 13 years of attempting to emulate my grandmothers pizza crust...
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