Does anyone have some techniques or methods for testing and comparing UNCOOKED pizza sauces? This could be for spice content, or texture, tomato type, etc.
The reason I am asking this is because a lot of sauces I taste from good pizza houses are uncooked and don't really taste all that great prior to cooking on the pizza. I just got a sample of some sauce from a place I really like locally and it was *YUCK* bitter, and harsh, (
But I did notice a hint of red wine in it)
Any ideas on tackling this one?