For most pizzerias, herbs and spices such as oregano, basil and thyme have always been high on the menu.
Pizzaseasoning has two main uses. First of all, it's to make the pizza taste better. There are a few ways in which you can achieve this.
You never know when you'll want to experiment, so keep a selection of spices handy to try on special pizzas. I think that, over time, pizza operators keep adding more and more dried herbs to make their sauce tastier, and that's becoming the flavor of pizza. This fresh, simple herb is essential for a Margherita pizza and a wonderful addition to many others, including those that don't have sauce, such as white tarts. Instead of mixing the condiments with the sauce, Hunzinger, the former pizzaiolo director and manager of Zoli's NY Pizza Tavern, sprinkles dried oregano on top of the sauce before adding cheese and toppings.