guyy

I'm going to go Marcella on you all and say that pizza needs genuine Italian parmesan cheese. A little mozarella is ok, but it has to be a small amount, and real Italian parmesan from Italy needs to go on top of it. This is a case where Wisconsin & Argentinian knock-offs will not do.

I don't really have a recipe. We use some bread dough from the batch of bread we're doing, and at the height of the tomato season, garden tomatoes and basil (also from the garden). Otherwise, i use Pomi tomatoes-in-a-box. (Organic canned tomatoes have citric acid and/or calcium chloride which make the tomatoes firmer and resistant to becoming a sauce. )

Of course, it's also possible to make a pizza without using tomatoes at all. One of my favourite pizzas is onion, olive, and anchovy pizza. I cook the onions very slowly in olive oil. After they've turned dark yellow, i spread them over the pizza dough. Sometimes i add rosemary. Slap on quelques anchois et olives noire... Mmmm!

p.s. Charlatan's recipe for sauce seems to be good. Let it go for at least 15 minutes at a slow simmer. A glug or two of red wine along with the tomatoes can be good.