What's the difference between spaghetti sauce and pizza sauce?

[pictonguy]

Don't think I've ever really thought about it but yes, I guess it would be good with just crushing the tomatoes to go straight onto the pizza.

We put many things raw on pizza so why not tomatoes. The taste of a raw tomato is completely different than a tomato sauce and it's an option that I personally like and the people that have had my pizza, not all the time, but certainly here in tomato season. If it's good enough to be done in Naples, then why not somewhere where good tomatoes can be had. Try it, you might like it and with a little buffalo mozzarella, basil, some extra virgin olive oil, garlic and sea salt is pretty dang good if you ask me.

 

[Meryl]

We put many things raw on pizza so why not tomatoes. The taste of a raw tomato is completely different than a tomato sauce and it's an option that I personally like and the people that have had my pizza, not all the time, but certainly here in tomato season. If it's good enough to be done in Naples, then why not somewhere where good tomatoes can be had. Try it, you might like it and with a little buffalo mozzarella, basil, some extra virgin olive oil, garlic and sea salt is pretty dang good if you ask me.

That sort of pizza is among the "specials" list usually and the more expensive ones,its so tasty you can even leave out the garlic.
My husband used to make pizzas in our firewood oven using our home-grown datterini/pomodorini,adding just garlic, oregano or basil, and evoo. Spectacular!

 

[pictonguy]

That sort of pizza is among the "specials" list usually and the more expensive ones,its so tasty you can even leave out the garlic.
My husband used to make pizzas in our firewood oven using our home-grown datterini/pomodorini,adding just garlic, oregano or basil, and evoo. Spectacular!

I don't have a wood fired pizza oven but I do have a commercial bbq that puts out 80,000 BTU with 4 burners that I use for catering and I drop a pizza stone in it and can cook a pizza in 3 or 4 minutes. Alternatively my kitchen oven goes to 550 and I can put out a pizza in about 10 minutes although the hydration in my pizza dough is actually higher when using the kitchen oven.

 

[Sir_Loin_of_Beef]

I don't have a wood fired pizza oven but I do have a commercial bbq that puts out 80,000 BTU with 4 burners that I use for catering and I drop a pizza stone in it and can cook a pizza in 3 or 4 minutes. Alternatively my kitchen oven goes to 550 and I can put out a pizza in about 10 minutes although the hydration in my pizza dough is actually higher when using the kitchen oven.

But can you deliver it in under 30 minutes? If you don't, is it free?

 

[dragnlaw]

I have just been pizza edumacated! Thanks to you two, Pictonguy and Meryl.

I only ever thought of pizza as what you get at Domino's or Pizza Hut or restaurants like that. Usually a crust (thick or thin) a goodly layer of tomato sauce and a gazillion toppings to choose from, finished off with a melty layer of cheese.
So aside from perhaps the Italian community, I'll hazard a guess that 90% of North Americans did not know that.

 

[Sir_Loin_of_Beef]

I've never seen Pizza sauce in a jar. I have seen spghetti sauce in both jarred and canned - but jarred is much more common, at least around here.

 

[dragnlaw]

I know we have Classico here, but have never seen a pizza sauce. Nor I do think we have the other's Pizza Sauce. Ragu has never been particularly popular in Canada but now that Campbell's own them we might see a bit more of them. I've just found out that Campbell's also own Prego. Don't know if you noticed but Pomi is in a can?
Having now checked it seems it some of them are available in Canada, but they really aren't common and in selected stores only.

LOL seeing as aside from Pomi (Italian owned) all the others are Campbell's. So two suppliers. LOL thanks SirLOB, that was very interesting and informative.

 

[pictonguy]

I know we have Classico here, but have never seen a pizza sauce. Nor I do think we have the other's Pizza Sauce. Ragu has never been particularly popular in Canada but now that Campbell's own them we might see a bit more of them. I've just found out that Campbell's also own Prego. Don't know if you noticed but Pomi is in a can?
Having now checked it seems it some of them are available in Canada, but they really aren't common and in selected stores only.

LOL seeing as aside from Pomi (Italian owned) all the others are Campbell's. So two suppliers. LOL thanks SirLOB, that was very interesting and informative.

I like Mutti passata if I'm not making it myself.

 

[Meryl]

Oregano! Pizza sauce has it, spaghetti sauce doesn't.

Unless you make Spaghetti alla Marinara.
I don't use oregano either, in any of my pasta dishes, only on Pizza alla Marinara.

 

[dragnlaw]

I like passata as well. Several years ago a grocer has them on sale. I'd never used it before, took a huge chance and bought a case! Lasted me quite awhile, but it turned out to be a great deal.

 

[taxlady]

I like passata because they take the seeds out as part of the process of making it. They do that with tomato paste too. That means that passata and tomato paste are less likely to bother my arthritis than other tomato products that I know of.

 

[Sir_Loin_of_Beef]

LOL seeing as aside from Pomi (Italian owned) all the others are Campbell's. So two suppliers. LOL thanks SirLOB, that was very interesting and informative.

Yeah, stuff like that happens when I am not being censored. Those are just national brands. There are also several store brands like 365 from Whole Foods and Signature Select from Albertsons and associate stores.

Oh, and the Chef Boyardee was also in a can, but I would never try it becuse when I was a kid, I never liked anything from Chef Boyardee so I probably wouldn't like their pizza sauce. I probably wouldn't try Franco-American if they made one for the same reason.

 

[dragnlaw]

Back in the 50's I used to beg mom to get Chef Boyardee. Franco-American I sort of remember - wasn't that mostly a can of brown gravy? or something like that?

 

[Sir_Loin_of_Beef]

Back in the 50's I used to beg mom to get Chef Boyardee. Franco-American I sort of remember - wasn't that mostly a can of brown gravy? or something like that?

Spaghetti, Spaghetti-Os, spaghetti with sliced hot dogs, etc. They even made a macaroni & cheese in a can that had fat elbow macaroni and a white sauce that was actually acceptable.

 

[dragnlaw]

Oh yeah, I liked Spaghetti-O's! LOL but I found that mac & cheese disgusting. Like eating fat slugs. brrrrr, shudder.