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Pizza Seasoning what is you favorite?

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
South of Columbus, Ohio.

Comments

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

    HTH
    Lrg 2008
    Mini 2009
  • DoubleEggerDoubleEgger Posts: 16,849
    Can’t say that I’ve ever used a pizza seasoning. 
  • Hmm.  This is for protein, and not actual pizza, right?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • Carolina QCarolina Q Posts: 14,752
    Don't think I've ever seen anything called "pizza seasoning". 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • BotchBotch Posts: 11,135
    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.  
    ____________________________________________
    It's okay; I'm on a daily 500 mg dose of Phukitol.     
    Ogden, Utard.  
  • I love this on pizza. 
  • 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.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • Red pepper flakes for the pie.  I’ve never used anything labeled “pizza seasoning”.
    Flint, Michigan
  • 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.
    South of Columbus, Ohio.
  • six_eggsix_egg Posts: 1,073
    edited September 2019
    @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  

    XLBGE, LBGE 

    Texarkana, TX

  • westernbbqwesternbbq Posts: 2,451
    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 QCarolina Q Posts: 14,752
    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • fishlessmanfishlessman Posts: 27,270
    red pepper flakes and at papa ginos i go all out with a few shakes of oregano
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • YukonRonYukonRon Posts: 16,247
    I usually add some seasonings to the sauce just to broaden the flavor a bit..
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • KayakKayak Posts: 434

    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."


    Bob

    New Cumberland, PA
    XL with the usual accessories

  • lkapigianlkapigian Posts: 7,637
    Anchovies  =)
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • fishlessmanfishlessman Posts: 27,270
    lkapigian said:
    Anchovies  =)
    here ya go. anchovies

    image

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • fishlessmanfishlessman Posts: 27,270
    kraft stinky cheese,  anctually the noerm here in the italian mingah valley here

    image

    image


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Oregano on the pie, or flake salt on the crust. That is all I ever use and only occasionally.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • CanuggheadCanugghead Posts: 8,113
    swmbo's roasted garlic dip.
    canuckland
  • northGAcocknorthGAcock Posts: 14,801
    Fresh oregano, garlic and some paprika. 
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • lkapigianlkapigian Posts: 7,637

    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • lkapigian said:

    No.  Just... no.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
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