Tomato for Pizza


 
S

Steve Petrone

TVWBB Platinum Member
There are several strategies and product types.
Dried, dried in oil,canned: sauce, puree and whole. Dare I say sliced fresh (my favorite).

I have used all the above. What do you recomend?
 
Fresh, sliced. If fresh are unavailable and I want tomato on the pizza I'll use canned diced. I don't buy any other canned tomato products.

I like sun-drieds but don't use them like I do fresh, preferring to chop them in with the herbs for the topping, or making a fine julienne of one and scattering about, say, over knobs of goat cheese or artichoke hearts or something, or puree with roasted garlic, oil and herbs for the spread.

Most pizzas I make--probably 80% or better--do not have tomato on them.
 
Thanks Kevin. I must confess, I am astounded that 80% would not have tomato. Perhaps the red pie is american...from my readings (Reinhart) Italy does a significant amount of tomato pies.
What is the cultural source for blond pizza?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Italy does a significant amount of tomato pies. </div></BLOCKQUOTE>They do. 80% of mine don't have tomato. When tomatoes are beautifully ripe and obtainable (most of the year here) I find other uses more often than not. When I do want tomato, it'sliced fresh but it is probably more that I will use a scattering of canned diced at the time of year when fresh toms aren't ripe enough and I am missing tomatoes.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What is the cultural source for blond pizza? </div></BLOCKQUOTE>Missed this.

Pizza bianca (white pizza) is Roman. It is often just herbs and oil and some fresh mozz, though many just go with a single herb and oil or just a couple herbs, no cheese.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What is the cultural source for blond pizza? </div></BLOCKQUOTE>Missed this.

Pizza bianca (white pizza) is Roman. It is often just herbs and oil and some fresh mozz, though many just go with a single herb and oil or just a couple herbs, no cheese. </div></BLOCKQUOTE>
Steve, Here's a link for you with some info on Pizza bianca/white pizza.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> What do you recomend? </div></BLOCKQUOTE>
Depends on what style I'm making. For a simple margharita style, I'll use sliced romas. For something with a tomato sauce base, I'll generally use a canned crushed product like '6 in 1' brand. Sometimes I go no tomato and essentially create a pesto as a base.
 
You must log in or register to reply here.

 

Back
Top