How about a more practical approach: Too much sauce causes the toppings to slide off, use as little as possible?
...”making it too sweet.”
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That’s the downfall of those cheap frozen pizzas.
I have a related question for us hopeless non-cooks. Perhaps someone can help.
When I order spaghetti at an Italian restaurant, the sauce is always thick and rich. But every store-bought jar brand I’ve tried is weak and a bit watery.
Can anyone recommend a thick and rich spaghetti sauce that comes in a jar? I don’t mind spending a bit more for a really good product.
A decent practice to enhance a bland tomato sauce is to add sugar just to the point you taste it, then add red wine vinegar to balance it out.
A bit of anchovy can make a big difference. No one will know it’s there, but it adds a lot of umami.
I make keto pizzas and if anyone has any recipe secrets or suggestions I’d be more than obliged if they shared them.
“you may find your toppings and dough don’t cook at the same rate, leading to a crust and fixings that are either burnt or undercooked and soggy”
I have an aluminum pizza pan and a ‘pizza stone’.
The ‘pizza stone’ allow the pizza to be pulled out of the oven so the the toppings don’t get burnt and the dough to continue to get cooked.
“we use two ounces of sauce on a 12-inch pie.” That’s just around a ¼ cup, which sounds like very little”
that’s because that’s WAY too little ... ridiculously little, actually ...
What ever floats yer pie.
I mean, if you want heavy sauce, great! Light, wonderful!
I’d personally love some deep dish ... not pan with delusions of adequate toppings....