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Hello Hotpepper Forum

A

Arctic-Pizza-Nerd

Dear all,
as someone may see I by my name am not nativly from the hot-sauce community, but from the world of pizza.


In order to purse a new, perfect pizza sauce I am looking for advices and expertises from you :)

My goal is to make a fermented pizza sauce and i was hoping to get inputs and feedback here:)


But obviously I am also highly intersted in hotsauces as well haha :)

Thanks a lot!
 
welcome! This book has been a great inspiration for my ferments. There are many sauces that are not very spicy, and not very thin. I flicked through and snapped a copy of any recipes that were tomato heavy.
 

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Last edited:
Arctic-Pizza-Nerd said:
You are absolutly welcome!
Have you ever tried to combine those to passions hot sauce and pizza? hehe
Click to expand...

Only in my own kitchen for my own benefit like everyone but not in the sense your asking, not. I like the smoky and bbq flavouors on it the most tho, if that helpes you. I am not as experienced as others here so I can not tell you anything specific, I am afraid.
 
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