Tomato purée

[PEZ]

Hello everyone,
Everytime i try to make pizza when I bake it the tomato puréé on it always burns a bit.A pizza must be baked at a really high temperature so I dont know what could be the problem.I make it in electronic oven with air circulating function at 200-240 C.
Thanks

 

[CraigC]

Hello everyone,
Everytime i try to make pizza when I bake it the tomato puréé on it always burns a bit.A pizza must be baked at a really high temperature so I dont know what could be the problem.I make it in electronic oven with air circulating function at 200-240 C.
Thanks

Is the puree part of a sauce or is it THE sauce? Also is it the first to hit the dough/crust, then cheese and topping(s) last?

 

[PEZ]

is

it IS the sauce and its first thing i put onto the dough and then onion and some meat and Finally the cheese.I always go to italy and they cook it at 400-500 degrees as well....in a furnance or i dont know its name in english.......

 

[Dawgluver]

You might want to water down the puree a bit. Pizza sauce is usually pretty loose/runny around here.

 

[TATTRAT]

You might want to water down the puree a bit. Pizza sauce is usually pretty loose/runny around here.

Exactly.

I know in the UK, tomato puree, is more like what we think of as tomato paste here in the States.

I would look for crushed, or diced tomatoes, in juice, drain, add some fresh basil, crushed garlic,a little oregano, salt, and some olive oil. You can pulse it in a processor to break it down, or cook it down just a little.

 

[Kylie1969]

Tomato puree here is like diced tomatoes that have been pureed..so sort of a runny consistency, but slightly thicker than a can of diced tomatoes

Tomato paste is the thicker type that you would actually "spread" over a pizza base rather that pour over

 

[PEZ]

My

I use homemade paste, I make it, I took the wet part of the tomato and I grind it and cook it for 1-1.5 hour.So the final product is like the original in Italy, thick and red like the blood.

 

[buckytom]

pez, the idea here is that if sauce burns, it's too thick, and/or has a lot of sugar in it. thin it a little with red wine, or water, or the liquid of your choice.

not too much, or you'll have a soggy pizza. have fun experimenting.