Grew up in Long Island NY - home of the best pizza in the world.
Live in Maine now. Have tried to make home made pizza for years (decades?) that tasted like "the real deal.". No luck.
Yes, whole milk mozzarella is important, but still, it just didn't have the "snappy zingy biting sharpness" to it.
Came across a secret ingredient that made it work.
Add some apple cider vinegar to the sauce (1 teaspoon to tablespoon to a batch of sauce- depending how much bite you like ). A bit of sugar helps too. It was a home run for taste. Also, run as high a temp as possible.in the oven to get get good air voids in the crust. Too low a temp, and the crust is too dense, with very small air voids. No good. Thoroughly heat up the pizza stone before using ( got to have one).
Pizza sauce is not, and should not taste like spaghetti sauce.
Oven temps desired? 650-800++ degrees F. I guess some wood fired ovens get to around 1000 degrees F . I have to limp along with a temp of 500 +/- degrees for our kitchen oven.
Vinegar in the sauce was a nice "find."
