When you eat pizza in fast food restaurants, or pizzerias, they have a special kind of taste that your home cooked pizza do not have. What is it?
I have made a similiar thread before, but I thought I would try again.
What is it that the pros do with their pizza sauce? It seems no matter what I do with mine, the pizza coming out of the oven does not taste as rich in flavour. No matter if I go with fresh tomatoes and herbs, or canned tomatoes and dry herbs.
First of all, fast food pizza in my experience has this special saltyness that makes you just want to eat more and more. I´ve tried dangerous high levels of salt without getting the same feeling in the end product.
It also has this compact tomato flavour that comes through in every bite. Has anyone here worked in a pizza restaurant and made the sauce?
I have heard of some special tricks that I have not tried yet.
1. Is there any truth to grating parmesan cheese into the sauce itself? In theory this should enhance the flavour, as Parmesan is full of glutamate, which is a natural flavour enhancer.
2. Should you add tomato purré in addition to fresh or canned tomatoes? Some people say this is required for high intensity tomato flavour.
3. Do people use MSG in pizza sauce? I use it when I cook chinese food and really enjoy it. Does it work or is it normal in pizza too?
4. Should you combine herbs or stick to one? I usually switch between oregano and basil.
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