The Domino’s “Pizza Turnaround”


It’s important to watch these Domino’s commercials promising a new, better pizza and remember that they are designed to get you to buy pizza. Sounds simple, but it’s important. I have no doubt that Domino’s did take a look at their “recipe” and make a few changes. That said:

Pizza Sauce Recipe: Contains Water, Tomato Paste, Tomato Extract Blend, Salt, Sugar, Spices and Herbs, Garlic Powder, and Citric Acid.

Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Modified Food Starch, Cellulose (Added to Prevent Caking), Non-Fat Milk, Whey Protein Concentrate, Sodium Citrate, Flavors, Sodium Propionate (Added as a Preservative).

Straight from their website. No tomatoes. Extract Blend? “Spices and Herbs”? I understand that Domino’s is a chain, and that they can’t demand the sort of cooking excitement from all their employees as is shown by the chefs in the video. As a chain, it’s only economical to use substandard ingredients. They must. Real tomatoes and real cheese and real meats–those don’t have the kind of shelf life that you need in a chain restaurant.

But you get what you pay for when you order food like that. Industrial ingredients with no dietary concern at all. Yes, Domino’s and Pizza Hut and Little Ceaser’s–they all have to put those ingredients in too make their pizza a standard product that lasts and is uniform across the country. They really do have to do that, and I don’t begrudge them that.

But we don’t have to put that in our bodies. We don’t have to accept that level of quality. We can choose to cook at home and create a superior product that isn’t contributing negatively to our health. Despite all the ink that’s being spilled here on Domino’s “making a change”–the taste might improve some, but the product is still a Frankensteinien product of industrial production.

Pizza Hut Sauce Clone


Here’s a simple recipe that mimics the taste of Pizza Hut sauce. Pizza Hut uses Citric acid in their recipe; we’ll substitute that for marjoram. I don’t know about you, but I don’t have a vat of citric acid in my kitchen.

1 (8 Ounce) can tomato paste
1/2 cup water
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon powdered garlic
1/2 teaspoon marjoram
1/2 teaspoon salt

Water and Tomato Paste goes in a sauce-pan. Add dry ingredients, stir, and heat thoroughly. That’s about the long and short of it.

Couple issues with this sauce. First of all, we’re substituting marjoram for citric acid, which is what Pizza Hut would typically use. One more reason to make your own sauce at home. Citric acid in this case is an industrial food additive, used to help preservation. Yes, you eat citric acid in fruits, but you also get it as an additive in soda, shampoo and bathroom cleaners. Probably an ok idea to limit your exposure to citric acid as an additive.

Second–in making it, you’re completely removed from–you know, tomatoes. And garlic. And onions. You know, the actual ingredients in pizza sauce. That’s kind of a bummer. The only thing that resembles plant matter in your sauce are the herbs. I’d kinda like to think we’d all be happier if we cooked more of our food using ingredients that look like they did when they came out of the ground.

That said–I’m not going to be a covert hypocrite. I’ll come right out into the open with my hypocrisy. I love me a Pizza Hut pie now and again. And they do have a decent sauce. So if I can steal it and use it at home…Well…

I might just.

Pizza Sauce in a Minute: Three Easy Recipes


These are three easy pizza sauce recipes that don’t require any cooking. They aren’t what I prefer to use, but they are quick and easy.

Pizza Sauce I

1 (6 ounce) can tomato paste
1 1/2 cups water
1/3 cup extra virgin olive oil
2 cloves garlic, minced
salt to taste
ground black pepper to taste
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary, crushed

Combine ingredients and let stand; flavors in the sauce will become stronger as the sauce stands.

Pizza Sauce II (This one is the simplest)
1 (8 ounce) can tomato sauce
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Pizza Sauce III
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1 1/2 teaspoons dried minced garlic
1 teaspoon ground paprika

All of these recipes rely on prepared tomato sauce and paste. There’s nothing really wrong with this–these recipes take literally minutes to make. That said, I feel as if it’s somewhat like making fast food in your own home. It’s easy to make a more quality pizza sauce without too much work.

While these recipes don’t require any cooking, I suggest that you attempt making them in a saucepan over some heat. That will allow the flavors of the spices to more deeply meld with your sauce. By adding a little red wine–less than a cup–you can add a bit of a fruity flavor while diminishing the “ketchup” quality these sauces are likely to possess.

Allow me to sing one more praise for these simple methods–you don’t need so much as a knife to prepare these. A can opener will do it.

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Home made Pizza Sauce Recipe from Scratch


By Brian Fain

The best pizza sauce recipe is going to feature whole, natural ingredients that you cook in your own kitchen. By selecting organic ingredients and incorporating them into your sauce at home, you insure that you’ve made a tasty product that’s healthy. And by making it from scratchy, you’ve proven yourself as an awesome cook! Today, we’re going to earn you some bragging rights–that sauce? It’s not coming out of a can. We took tomatoes and made rich, spreadable, pizza sauce gold. Are you excited? Because I’m excited.

Here’s what you’re going to need:

About 12 plum tomatoes, seeded, skinned, and pureed in a food processor
1 white onion, chopped fine
2 tablespoons of olive oil
2 tablespoons garlic
2 tablespoons sugar
1 tbsp salt
1/2 tablespoon red pepper
2 tablespoons minced garlic

Heat your oil in an 8 quart pan. Add your onions–we want to sweat them until they are transparent. This should take about six minutes. Then, add your garlic. By now, your kitchen should be filling with a delectable aroma–excellent!

At this point, we want to add the tomato puree we made, along with the sugar, salt, and red pepper. Bring the whole mixture to a boil. Then reduce heat and simmer, stirring occasionally, as the sauce thickens. The sauce should be pretty smooth when we finished, provided we did okay during the food-processing.

Voila! You’ve made all-natural, excellent pizza sauce from all whole ingredients. This pizza sauce recipe can be canned or frozen, so if you have left overs after you prepare your pizza, go ahead and save some for next time.

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Best New Jersey Pizza and Where You Can Find It


New Jersey is fortunate to be among the few states with an abundance of excellent Pizza restaurants. With a large Italian population and bordered by New York on the northeast and Philadelphia on the south west, both cities with large Italian populations, New Jersey lies in the heart of what is affectionately known as the "Pizza Belt”.

Contrary to popular opinion, pizza was not Italian in origin, but it was the Italians who gave it the name “pizza”, improved upon it, and introduced it in the United States. Pizza was invented by the Greeks around several hundred years B.C. who were the early pioneers and skilled bakers, settling in Southern Italy around the Naples Region.

Pizza was introduced in the United States towards the end of the nineteenth century, along with a wave of largely southern Italian immigrants who operated Italian bakeries and grocery stores. At this time, pizza was primarily found in the cities with large concentration of Italian immigrants like New York, Boston, and Philadelphia.

It wasn’t until the end of WW II that pizza in the United States became popular as soldiers returned from assignments in the Naples region of Italy with an acquired taste for pizza.

The Crust is the Foundation of good Pizza

The crust is the foundation of a pizza and is largely where the care goes into. Good pizza has a crust that is soft, chewy and doughy on the inside and crusty on the outside with a bread-like tastiness to it. The type of crust is one of the main things that separate the different styles of pizza. The cheese should be fresh made and with either fresh crushed tomatoes or tomato sauce. No oil is to be added to a pizza as the yellow oil like drippings should come from the fresh cheese. The toppings complement the pizza and should contain fresh, quality ingredients as well.

Unfortunately the popularity of a pizza restaurant is usually not based on the quality or the authenticity of Italian pizza, but more on the taste and preferences of the patrons.

Types of Pizza Popular in New Jersey

Authentic Neapolitan

Normally cooked in a wood-fired or brick oven, good Neapolitan pizza has a light, crisp, bubbly, chewy crust with a puffy lip or end crust that is slightly charred. Authentic Naples pizza is baked in an oven at 1,000 degrees for one minute to produce the perfect crust. Crushed tomatoes and fresh buffalo mozzarella cheese, and fresh basil are used.

Authentic Tuscan

Tuscan pizza, while still considered a thin crusted pizza, has a thicker crust, more bread like, than Neapolitan pizza. The pizza is saucier, and usually has a combination of cheeses with a meat garnish, and fresh herbs like oregano, basil and parsley. New York Neapolitan

New York Neapolitan is basically an Americanized style of Neapolitan pizza and differs by being slightly larger and thinner, more crisp and charred, and served with more cheese and sauce. Baked with a lower oven temperature than the true Neapolitan Pizza to 600 degrees and cooked for 2-3 minutes to produce a more crispy, charred crust that suits American taste.

New York Style

New York style pizza is thicker both in body and crust with a similar soft, crisp, chewy crust on the outside with a bread-like tastiness to it, generally with no more than two toppings to maintain the crusts crispiness. It can be found with an abundance of yellow oily trails from the fresh Grande mozzarella cheese. The regular or standard New York style pizza comes with no toppings, just cheese.

Sicilian Style

A rectangular pizza with a thick crust and its toppings baked directly into the crust, and usually has a strong presence of garlic.

The Best Pizza Restaurants in New Jersey

Northern New Jersey

Amano, Ridgewood, NJ -Serves thin crusted pizza with close to authentic Neapolitan style, with soft, chewy, crispy, and tasty crust.

La Casa Bianca, Whitehouse Station, NJ – While they serve up a menu of creative dishes of Italian and continental cuisine, all at a reasonable price, it is their brick oven Tuscan pizza that stands out.

Central New Jersey

DeLorenzo’s Tomato Pies, Trenton, NJ – When in Trenton, pizzas are called "Tomato Pies“ and whatever you call them, Delorenzo’s in Trenton is an institution and is one of the best places in Central New Jersey for pizza and is as close to it comes to authentic Neapolitan pizza.

Conte’s Bar, Princeton, NJ – This tavern style restaurant is ideal if you are looking for a place to join a group of friends or family for some good pizza and a beer.

Southern New Jersey

Tacconelli’s Pizzeria, Maple Shade, NJ – They are a spin off of the original Tacconelli’s in Philadelphia, and serve thin crust pizza that is chewy, crunchy, and bread like tasty, with fresh cheese, sauces, and toppings.

Tony’s Baltimore Grille, Atlantic City, NJ – This Atlantic City long time favorite with the locals, is like going into a time warp. They are noted for their great pizza, traditional Italian dishes, at a very low price.

Frank Dalotto is a freelance writer and travel consultant. His specialty is writing articles about New Jersey leisure travel and soft adventure travel. Frank is the publisher of New Jersey Leisure Guide and Soft Adventure Tourism

Article Source: ArticleSpan

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