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Depends on the pizza. If you are eating a traditional pizza just like mamma mia made back in the old country, skip the Tabasco.
If you're eating greasy sloppy pizza from a dirty little place called, "Joe's" load up that Tabasco and the chili flakes, and add some of that artificial Parmesan powder that comes in little packets!
Man, I dip it in ketchup like a literal toddler.
Hot sauce on pizza is a staple. Especially a good vinegary sauce. I'll put aside my ghost pepper sauces and grab my Valentina for it.
As a pineapple on pizza enjoyer I am not gonna judge, taste is subjective so no one but you decides what goes on your food. Honestly, this is how new recipes are made. If no one tried new variations then we wouldn't have most of our favorites!
All Italians are already dead after Brazilians decided that having sushi or French fries on a pizza was ok.
They died way before that when japan started putting ketchup on pasta
Hereβs my take: most countries outside of the US are lacking when it comes to condiments and sauces. Itβs your food, dress it how you wish. One of my recent favorites for pizza is Bachanβs Original Japanese Bbq sauce
I don't like to put hot sauce on my pizza when it's still warm but cold pizza with hot sauce is pretty damn good
Depends if it's good pizza or not. If you're talking a sauce heavy Italian/Boston style slice the Tabasco is a travesty... if it's some shitty NY slice the load that sucker up.
As someone who grew up in the NYC pizza area, but has lived in the Boston area for a few decades, this is incomprehesible to me. While there is some very good pizza to be had in the boston area, it is from very individual places, whose pizzas do not constitute any cohesive boston style (and some of which are NY style).
What I would call the closest thing to a regional style is the pizza from sub / pizza shops, usually run by greeks and so sometimes called greek pizza, which tends to be cheese heavy (and i'm not sure what the mix is, definitely not just mozerella/parm), and lacking in the sauce department, to my taste.
I'm sure there is bad NY pizza, but good NY pizza has a tastier sauce, thin crust, and a good cheese balance. And unless things have gone downhill since my last visit (which is certainly possible) even your average NY pizza is pretty decent.
What about spicy oil? It's at least how I see it served, but may be there it even more traditional
Tabasco is the sauce of life. If I had to replace my blood with another liquid, it would be tabasco
Your pizza, Your choice
That sounds pretty good to me. Though I would prefer crushed peppers, jalapenos, or Salsa Yucateca, Tabasco is a little too sour. Why do you care? Are you literally gatekeeping her pizza?
I just mix a buttload of chili powder into the pizza sauce when I make them
Not Tabasco, try "Louisiana Gold" on your pizza (assuming you can find it)
Or just some classic Tonies.
Yay. But I only put it on frozen pizza.
hell yeah!
Sriracha on pizza is fantastic, eating that at this second.
Correction: Underwood Sriracha
I have a guideline I like to follow when putting together my pizzas, I like something spicy, something savory, and something sweet
Spice: banana peppers, jalepenos, or yes, hot sauce if that's what I've got
Savory: bacon,chicken, pulled pork, sausage, pepperoni, mushrooms,
Sweet: onions, picked red onions, roasted corn, pineapple
You can blend stuff (put tandoori chicken on the pizza) for even more interesting combos!
I feel like one of each gives a great result.
Hot take, but sauce on pizza is both too messy and too salty. It's enough on it's own, damn it!
I like spice but I'm spice baby, so I put tobasco on a lot of stuff.
I put it on cold pizza, on hot i use chili flakes
Why does pizza taste good at any (edible) temperature? Hot pizza, lukewarm pizza, room temperature pizza, chilled pizza, cold pizza, any of those tastes fucking amazing in their own way, how? (I don't think frozen pizza is counted as edible).