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I don't know how nyf would work, but I used to make a "roux" with brewer's yeast and butter (though I can't remember what I put it on, lol - it was for a recipe) - anyways, it was a very "cheesy" taste. Since both are yeasts their properties are probably quite similar. So one could experiment with make a "sauce" like that if you wanted to put a little on top of the pizza. Maybe add some garlic powder too, to make it like a cheesy garlic butter?
I was told by a chef friend of mine that the more oily the pizza, the higher sodium in the cheese. Yes, most of us blot it but maybe in this case we shouldnt be??
Haha, all this talk about garlic butter and oily pizza is making me hungry (can you tell I have 4 boys LOL!!!)
Ok so crazy question..... tomatoe juice or ketchup on pizza??? I love pizza and have never thought about putting anything other then Marn. sauce on it.
Hubby is Italian and we started making our own pizza a few years ago... our dough is fairly healthy compared to resturants and low salt, put about 1 tbsp of olive oil on top, our sauce is high in herbs and garlic, 8oz of whole milk cheese, and large amounts of pepperoni. Served every Friday.
Forgot to say that we did eat pizza once during conception of the boys.
Are you asking for swaying purpose, I believe you are swaying pink?
Garlic and pepperoni are boy friendly foods, and so is whole milk cheese.
Tomato juice is alkaline forming and it is great source of Potassium so I pour it abundantly on my pizza. Industrial ketchups are acidifying.
I am swaying pink but I saw this post and was just wondering... I am breastfeeding so I am not on the diet yet. We love pizza and I just never thought of putting tomatoes juice on one :) Only my kids will get pizza when I start the diet.
I could live on pizza:pQuote:
Originally Posted by purplepoet20
I sometimes put some fresh tomatoes too, but my DH can't stand it LOL!
Tomato juice or tomato sauce?? I thought that was maybe just a difference in language and was assuming you meant tomato sauce. Do you actually pour tomato juice on the pizza? I'm intrigued!Quote:
Originally Posted by Zivic-Bubac
Here is what it says on the label: " pasteurized pulpy tomato juice, partially concentrated. Produced from concentrated tomato juice as per production specification. Ingredients: concentrated tomato juice, kitchen salt"
( I didn't translate this myself, I rewrited it from label)
It is in liquid form, not as dense as ketchup.
Here we call tomato sauce when you cook tomato juice with flour and oil and some spices ( like garlic, origano, ...some people add sugar to it)
I may have to try tomatoe juice one day just to see...Quote:
Originally Posted by Zivic-Bubac
My Italian hubby wants me say that you should make an Italian Sauce.... For pizza we use tomatoes paste, with 3 tbsp of olive oil, and garlic and spices as you please (it is a little thick but is doesn't make the pizza soggy). For pasta try 2 24oz cans of crushed tomatoes, 1 6oz can of tomatoe paste, 1tbsp of basil, and 4 cloves of garlic (more garlic can be added) let simmer all day, meat is your choice. We eat pasta and pizza 2-3 days a week, so does my hubbies family which is 90% loud Italian men :)