Pizza toppings and sauces

And tell me who knows what kind of pizza sauce is used to make pizzas in pizzerias?
How do you lubricate pizza?

How do you lubricate pizza?

If I make cheese with basil, then grease it with pesto sauce. And if the usual, then I take the Italian sauce (it is in a bottle like ketchup, with spices and olives).

I cooked it according to an Internet recipe - I fried garlic with onions in olive oil and added tomato paste. I put out a little.
It was delicious

oh and I also really love pizza and cook and eat, And I grease it (since I always have to cook quickly) with Heinz sauce for spaghetti Bolognese. There are such jars in stores. And apparently they are in great demand for spaghetti or whatever you like, since the shelves in stores are often empty and you have to look in other stores. The sauce in them is very tasty with slices of tomatoes, minced meat, sweet pepper. By the way, I tried to buy bolognese sauce from other companies to use for pizza, there is nothing to compare. Other manufacturers cannot compete.

Cheese is definitely mozzarella. If you're making a cheese pizza, you can add Parmesan and Cheddar. For the rest of the fillings - mozzarella. It melts at a high temperature, and does not bake into a crust, like the rest, but, after cooling down a little, it stretches
You can sprinkle Parmesan on the finished pizza.

I want to contribute to the pizza topic:
when I bake pizza with any filling, I put a few berries on the very top along with the herbs! Firstly, it is very beautiful, and secondly, such a spicy taste is obtained, slightly sour! I advise! That is to say, pizza with a northern accent

And tell me who knows what kind of pizza sauce is used to make pizzas in pizzerias?
How do you lubricate pizza?

Pizza sauce is a special sauce. It is a specially boiled, coarsely mashed tomatoes without skin, which the Italians, as luck would have it, packaged only in containers of at least 4 liters. And you can't eat this amount yourself and sour.
In Moscow, you can buy it in the Internet boutique of Italian products "U Augusta" -
Here's how to make pizza sauces yourself. 🔗

I make the sauce from chopped tomatoes in my own juice, from the subway of their own brand-bank 400g-ruble 24 .. I think others will do too .. I boil them in olive oil, in which garlic is fried, with the addition of fried onions and herbs

very handy delicious filling - tuna in s / juice, red onion, olives and pepper, and cheese, maybe cheese

I decided to make pizza from what I have at home.
It turned out at home:

Puff pastry
Ketchup
Canned tuna
Canned peas
Canned soybeans
Homemade pickled cucumbers
Pickled tomatoes (spicy sweet pickle, meaty tomatoes)
Red onion
Cheese

Roll out the dough, smear with ketchup;
we distribute 1 can of chopped tuna in our own juice (no more, it will smell strongly of canned fish);
put peas, cucumber, tomatoes - to taste, but do not overdo it;
put the sprouts on top (I have 1 small jar);
finish with red onion rings;
three on a coarse grater a little hard cheese, sprinkle on top and into the oven!

Vkuuusno
"Winter" because with pickles

One more photo.
The result, of course, will depend on the taste of tomatoes and cucumbers, since they are very different for everyone.

Probably the Italians will be offended by me, but everyone who tried my pizza praised it, 2 large baking trays baked in the evening do not live up to the morning. And I grease the dough with such a composition of 2 tablespoons of finely-finely chopped garlic, 2 tbsp. l mayonnaise, 1 tbsp. l.tomato paste + spices (I personally love celery, hops-suneli, curry. And if the filling is meat, I definitely add finely-finely chopped pickled cucumber. Well, very tasty!

[potato focaccia]

Baked on dough today potato focaccia pizza. Yummy is still the same. Pizza for soft dough lovers.
I want to share the recipe for the sauce that I grease the pizza with before placing the filling:
Sauce:
-fresh tomato
- bell pepper
-garlic
-mixture "Italian herbs" - (you can taste any)
The mixture is whipped in a blender, then I grease the dough with it and distribute the filling from above.

For pizza, I make a completely simple sauce. I do not know what is this -" (for example - sauce on sea food pizza from Moscow city pizza)". I don't go to a pizzeria for 10 years, because now I cook delicious pizzas myself, so I don't know what sauce I'm talking about. My option. You can take (if the pizza is large, a glass) sour cream or not liquid cream (but not too much thick!) and add:

lemon juice 1-2 sec. l. -taste, the sourness should be pleasant

1 / 2h l. - mustard - ordinary, store, pasty (you can not add it!)

2 pcs. prunes - very finely chopped

1/2 tsp h. pepper - will not be spicy in Goth. pizza

1-1 / 2 tsp "a mixture of Italian herbs" - you can use any other fragrant or simply pleasant spices for you (I love curry, assafoetida, kitschen king, etc.)

1 small clove of garlic through a garlic press

1/2 tsp salt (stone cook.) - this is a delicate portion, taste it to your taste, the sauce should be salty

Stir all this so that the salt melts and the spices mix. There will be a pretty liquid mass, so I put it on top of all the filling., And after the oven it will become more interesting.
In my sauce, the main ingredients are sour cream (cream), lemon juice, salt. The rest can not be used or you can take one thing, but you can add something besides what you wrote. There are a lot of options! And if the sauce seems to be liquid and it does not please, then you can always add a little flour, but I don’t do it.My friend doesn’t like tomato paste in principle and for her I always make pizza with my sauce - cheese on the bottom and cheese on top, and between them any filling and sauce - great. Find your taste in this simple sauce!

[Natinka]

Natinka, thank you very much for your answer! It looks like just something like that is needed. At the weekend, I think to try it if my hands reach the pizza (you must finally use the bread maker as a kneader for pizza!). Most likely, I will make my favorite with seafood. I hope it turns out as good as in city pizza. I will report on the results additionally.

[elenka173]

Tat, please tell us about the recipe for pizza sauce made from fresh tomatoes and peppers in a blender is very interesting. I do not like purchased ketchups.

elenka173 , I can tell you one more recipe for sauce. Delicious for pizza 100 times better than purchased!
Jamie Oliver's Tomato Sauce

[Mila007]

Mila007, as always, everything is superrrrrr! if you still told me what fillings you make - it would be cool at all!

and then except as chicken with mushrooms, peppers, tomatoes - nothing comes to mind.

If you know, please share your seafood pizza recipe.
I will be very grateful.
Thank you

Oolichka , here is such a simple and tasty filling, only from seafood

Filling:
for 1 large pizza:
Sauce (tomato paste, garlic, basil, salt, pepper)
Seafood: shrimps, mussels, squid, crab sticks (whatever you like)
Parmesan (desirable) - 30 g
Mozzarella - 120 g

For the sauce, mix tomato paste with crushed garlic and chopped basil. Season with salt and pepper, stir.
Smear the dough with tomato sauce. Spread generously with the seafood filling, sprinkle with grated mozzarella and grated Parmesan. Bake for 15-20 minutes (the edge of the pizza should take on a beautiful golden color).
You can drizzle olive oil on the finished pizza.

Well, you can, of course, add tomatoes and sweet peppers, if you wish, parsley, or champignons ... All for an amateur.And every time the filling seems to be new!

Curd-squash filling



for 1 baking sheet:
1 large squash or unsweetened pumpkin
350 - 400 grams of cottage cheese (not pasty)
sprinkling cheese
basil
oregano
vegetable oil for frying
It is advisable to take the zucchini already lying with a hard crust, since its flesh is denser and not juicy. Grate it on a Korean grater and fry it a little. On the base of the pizza, smeared with sauce, put the zucchini, spread the cottage cheese, sprinkle with grated cheese and herbs. Instead of cottage cheese, you can take Adyghe or any pickled cheese.

Italians would have had enough of a heart attack from some mixtures of ingredients.
if anyone is interested, then
pizza does not contain a large number of different ingredients.
as a rule, these are 3-4 ingredients, of course more is possible, but you just get a set of everything and it is not clear what.

I knead the dough in the oven, leave it there for 4 hours, then roll it out on a baking sheet and again rest for how long there is.
I use three classic fillings: cheese, vegetable and sausage.
for all three fillings I make a sauce - frying garlic (or onions) with the addition of a bit of hot pepper, then I plump the mashed tomatoes (either buy ready-made ones, or just cut into small pieces), I put the whole thing on high heat so that excess moisture comes out, but not long, otherwise the taste will be too stewed.
I grease the pizza with sauce, then the filling comes:
-mozzarella + anchovies (for salt, because I don't put a lot of salt in the dough) + other cheese + origano
-mozzarella + anchovies + onion + sausage (here you can add mushrooms, even pickled ones)
- mozzarella + spinach (or other leaves) + cottage cheese
-mozzarella + vegetables (which is, it is better if you lightly brown it under the grill beforehand - I put zucchini, pepper ..)

standard ingredients that I put with any filling are mozzarella, anchovies (they dissolve during baking and leave only a smack) and oregano.
lately I don’t put garlic at all, as it happens to have breakfast with a slice of pizza, and then to work!

My sauce recipe:basic recipe
1 volume. paste, ketchup, canned ground tomatoes (without juice). What I have is what I take.
2 olive oil- a couple of Art. spoons
3 pinches of herbs (preferably dry) and spices:
rosemary
basil
mint, lemon balm
coriander, ground black pepper
chopped garlic
4 balsamic vinegar - a couple of tablespoons spoons
I put this sauce on the dough, then the filling, cheese, and sprinkle with fresh parsley and basil on top. Bon Appetit!

I used to spread lecho from Maheev, but now I tried the 1000 Islands sauce, you can mix it with tomato sauce, it turns out like in a pizzeria!

I am an ordinary proven, and most importantly natural sauce, it is easier and tastier, of course, it turns out when the tomatoes are fresh, that is, in summer)))
I put 3-4 tomatoes in a saucepan, knead with a fork and start stewing, then I cut 1 onion (you can blue) and also add there, + 3-4 bay leaves, + 4-5 cloves of garlic (but not crush) and throw it I just gave up my taste ... you can add basil or any other herbal souls. All this should be, as it were, extinguished to the state of kashitsi, for about 30-35 minutes on low heat. So our pizza sauce is ready. I agree that it is dreary and expensive at times, but it's worth it, especially when there are children at home. I'm not used to ready-made products and even more so to "chemistry". And then remember, the very first pizza was like that: dough, tomatoes with basil and cheese! Bon Appetit!

I don’t know exactly how Italians make pizza sauce, but I’ll roll something.
Take tomatoes and put them in boiling water for a minute on average. This helps to easily separate the skin. Chop the peeled tomatoes.
Add olive oil to a hot skillet and finely chopped onion. Then add chopped garlic, a head, two.
When the onion is sufficiently fried, place the tomatoes in a skillet and stir. Add a little basil, preferably leafy green.
Cover the whole thing with a lid for 20 minutes. You can stir sometimes.
When everything is ready, transfer this matter from the pan to a blender, beat well.
Here it is, pizza sauce! And of course, do not forget to add mozzarella on top of the pizza. As far as I know, not every mozzarella is suitable.

levochka tried to make a sauce according to your recipe - my husband liked the pizza very much.

I crawled through the forums, looking for where to find interesting filling for pizza, all some familiar more = less. I found a couple of interesting ones here, thanks.

levochka tried to make sauce according to your recipe - my husband really liked the pizza.

fine!!!

[elenka173]

elenka173 , I can tell you one more recipe for sauce. Delicious for pizza 100 times better than purchased!
Jamie Oliver's Tomato Sauce

Thanks for the recipe and the link to the sauce recipe! Great sauce and simple. Today I started making pizza, but I don’t know how to smear it. Tomatoes in jars Metrovskie (Italy) ran out, I don't keep ketchup at home, but I have to do it, the dough is ready.
There was a big, big tomato in the fridge. Garlic, basil and olive oil are always in the house. The sauce turned out to be excellent, now I will only make it myself. Convenient, simple and tasty.

I traditionally smear with ketchup and mayonnaise))))

I traditionally smear with ketchup and mayonnaise))))

Just about + my husband is still sticking cheese sauce

I, too, traditionally mayonnaise, then ketchup, then a little something and sprinkle with cheese!

delicious - tomatoes + garlic + Provencal herbs, for me the perfect combination is direct.
I also make ketchup + mayonnaise + adjika + garlic, chicken in such marina and for spicy pizza I use, also yum-yum)

In addition to the traditional one, I also really like the combination of minced meat + eggplant. Crazy delicious))

I have an undeniable hit in my family - pizza with anchovy butter (there is a recipe on the forum). In the summer, fresh tomatoes are always used as a "sauce". I don’t put them out and cook, I don’t perverted in any way until autumn comes and the need to prepare them for future use. The freshest ripe tomato is cut with a sharp knife into thin round slices - that's all the sauce.)) And then the sauce is prepared according to the recipe of Sylvanas Franco. By the way, pizza with anchovy butter, in my opinion, was stolen by me a decent number of years ago. That same tomato sauce from Jamie Oliver is not Jamie's sauce at all. This is the classic Italian pizza sauce outlined by him: fry a shallot onion, 2 cloves of garlic in 2 tablespoons of olive oil, add a jar of plum tomatoes (400g, whole, not chopped), herbs that you like and simmer for an hour and a half. The author points out that simmer for at least 30 minutes so that the taste is rich and pleasant. Plum tomatoes appear almost everywhere in sauces. But I take what are.

The freshest ripe tomato is cut with a sharp knife into thin round slices - that's all the sauce.))

I wish so too, very tasty

And I don't use any mayonnaise or ketchup. Only fresh tomatoes from the garden

Or you can make these sauces yourself))

I take ready-made sauces. I don't experiment myself

My mother and grandmother in the 90s baked pizza "with salad Olivier." When I visited Germany (in 1998) and tried Italian pizza there, I was shocked - it was a thin pancake with tomato sauce and cheese. Then pizzerias appeared in our city, and the pizza there was different from the homemade one. Gradually, I began to bake such a pizza at home, without eggs, cucumbers and mayonnaise. Now my traditional recipe is tomato sauce / ketchup, sausage / ham, mushrooms / tomatoes / bell peppers, cheese, Italian herbs. Sometimes I do it with minced meat left over from the bolognese. Children love it more than the cafe!



In St. Petersburg, they often ate at Pizza Hut, and I liked the pizza with white sauce instead of tomato sauce. I wish I could get his recipe.

Wow, I haven't tried Olivier with salad yet. But I think this is too much filling. We also make the dough in a thin layer at home and the filling is as follows: mayonnaise and ketchup, sausage, bell peppers, olives (if any) and cheese.

[Gulea]

Gulea,

And why mayonnaise?

Because it seems to me that only with ketchup it turns out rather dry.

[Gulea]

Gulea,

It seems to me that the question is in the thickness of the dough. My finished pizza is no thicker. Such a layer of dough more than enough moisturizes the filling and cheese.

In my personal opinion, it is necessary to leave mayonnaise in baked dishes. Cold sauce, after all.

We, too, do not seem to have a thick dough, sometimes even see less. Regarding mayonnaise, let's try without.

[Gulea]

Gulea,

I have no dough, my whole pizza is about 1 cm:

[Natasha]

Natasha, you looked at the clock before showing the pizza
For normal people, all snacks have long been over - do not irritate salivation

The pizza is good, I want

Recently we were at Domino's pizzeria, some pizza ingredients contained white Alfredo sauce, naturally I found a recipe on the Internet: 100 g of Parmesan cheese
1 glass of heavy (over 30%) cream
2 tbsp. l. butter
Salt and pepper to taste. (The original uses Parmigiano Reggiano and Pecorino Romano cheese)
Melt sl. oil As soon as it boils, add chopped garlic. It gives off its smell very quickly. Therefore, literally a few seconds after the garlic, pour heavy cream into the saucepan. Stir the alfredo sauce constantly. It is very important that nothing burns anywhere. Therefore, as soon as you pour in the cream, reduce the heat and, stirring constantly, bring it to a boil. After that, make the fire so that the cream and butter do not boil, but languish. At this time, you can add grated cheese. Continue stirring until the cheese is melted. Then switch off immediately. Add pepper to taste.
While looking for a white pizza sauce, I came across recipes that use bechamel with cheese.

Peace be with you bakers!

I will show you what kind of cheese is used in most pizzerias - as if I know firsthand

[Anatoly]

AnatolyWhere is this sold?



Oh, I looked more closely. Milk product! With milk fat substitute! Nah, we don't need this

Peace be with you bakers!

well, it is clear that we will not take home, although I made hot sandwiches from it, but in pizzerias it is actively used to taste it specifically mozzarella
this is certainly better, but the same for mozzarella