Pizza Seasoning what is you favorite?

alaskanassasin

You guys and gals have never let me down in the past when it comes to spice/rubs.  I currently use some "pizza seasonings" from a local Mennonite/Amish market, it is a good blend but I am curious about what else is out there.

 Thanks

marysvilleksegghead

Paul Prudhomme's pizza & pasta seasoning is pretty good in small amounts, Penzey's pizza seasoning is also good

HTH

DoubleEgger

Can’t say that I’ve ever used a pizza seasoning. 

JohnInCarolina

Hmm.  This is for protein, and not actual pizza, right?

Carolina Q

Don't think I've ever seen anything called "pizza seasoning". 

Botch

I'd always used McCormick's Italian Seasoning, rubbed between thumb/finger as I sprinkled the pie.  
And I never put fresh basil on the pie before going in the oven (as is traditional); rather, chiffonade the leaves and sprinkle them on immediately after removing from the oven.  The heat in the pie is enough to release the oils.  And I've tried back-to-back, a leave in one bite that was cooked with the pizza until mostly black, and fresh basil on the next bite.  Burnt basil sucks.  

WildmanWilson

I love this on pizza. 

JohnInCarolina

The only thing I use that might approach seasoning for my pies is a little EVOO and fleur de sel.  Right after the pie comes out of the oven, I drizzle the outermost edge of the crust with the olive oil.  Then I sprinkle a little of the coarse salt in the same perimeter.  It just gives the outer crust a little kick.

Fred19Flintstone

Red pepper flakes for the pie.  I’ve never used anything labeled “pizza seasoning”.

alaskanassasin

Well there you have it. I will stick with what I have been using, I may take a picture of the label if it lists the spcies and post it on here when I re-up.

six_egg

@alaskanassasin My wife found this at Disney World years ago. It makes any average pizza taste more like pizza. Not cheap but it is really good. Pizza Spice  

westernbbq

Olive oil and fresh ton basil

Simple is best

Also in the homemade ital sausage i make the meat is flavored with buff mozz water, provolone, chianti, salt , fennel seed and red chili flakes....thats anout all the seasoning any pie i make needs...oh and kalamata olives are pretty salty so that too....

Carolina Q

Mostly, I run whole, canned, Cento San Marzanos (or at least the "Product of Italy" ones) thru a food mill and spread it on the dough. Then, a couple of pinches of salt, a few grinds of black pepper, a light dusting of dried oregano and a light dusting of garlic powder. Then, a drizzle of olive oil (plus I brush some on the crust). 

So, nothing fancy, no jar that says "Pizza Seasoning", just some ordinary stuff that everyone has. I got those ingredients from the website of a New England pizza chain, Papa Geno's. I like their sauce and they list the ingredients (but not quantities) on their site. Mine doesn't taste like theirs - surprise, surprise - but I like it.

fishlessman

red pepper flakes and at papa ginos i go all out with a few shakes of oregano

YukonRon

I usually add some seasonings to the sauce just to broaden the flavor a bit..

Kayak

On a long ago tour of southern Ontario, we stopped into a pizza chain of forgotten name. The pizza was so bland, and there wasn't anything in sight to put on it. Finally got an employees' attention, and was met with a confused look when I asked for parm, or garlic, or hot pepper flakes. She responded with "well, we've got paprika, if you'd like."

lkapigian

Anchovies 

fishlessman

lkapigian said:

Anchovies 

here ya go. anchovies

fishlessman

kraft stinky cheese,  anctually the noerm here in the italian mingah valley here

TEXASBGE2018

Oregano on the pie, or flake salt on the crust. That is all I ever use and only occasionally.

Canugghead

swmbo's roasted garlic dip.

northGAcock

Fresh oregano, garlic and some paprika. 

lkapigian

JohnInCarolina

lkapigian said:

No.  Just... no.