Favorite Pizza Toppings Commercial Pizza Ovens Discuss Favorite Pizza Toppings in the Pizza Oven Design and Installation forums; my favorite has been the same for a while now, and simple: olive oil, diced tomatoes, basil and prosciutto. a ...

[coffeelover23]

my favorite has been the same for a while now, and simple: olive oil, diced tomatoes, basil and prosciutto. a little mozz on there is good, but not even necessary.

[phillip]

I think this is where we need to be once our ovens are up and going, toppings on a 90 second pizza should be simple put tasty, as posted some topping don't have time to cook.
I found roasted tomato a lite sprinkle of soft cheese fresh garlic and roasted eggplant a great combo.
So what is your great combination, some one must hiding a great secret, lets hear it.

[JoeyVelderrain]

I find the traditional margharita (sp?) toppings dashed with olive oil after it is cooked is the best, but I am not too happy with the amount of water from the tomatoes after the pie is cooked. What is a fix for this?

[Tscarborough]

I deseed, rinse and pat dry then chop, or for slices I make them as thin as possible and pat dry. Speaking of that, I have started brining all of my fresh vegetables for a couple of hours and that really helps. I do not like excess moisture on my pies (or grease, but that is a different issue).

[RTflorida]

I use canned San Marzanos, run them through the medium blade on my food mill, then through a fine strainer twice. Gets nearly all the water out. The downside - you see just how much water (waste) there is. Each can probably only generates 50% of its original volume.

RT

[DrakeRemoray]

Yes but that "tomato water" makes a fine bloody mary!