The base of the sauce pizza (and dishes and salads) consists of olive oil, herbs of Provence, pepper and pepper. The pepper you choose - black pepper milled ground, Sichuan pepper, pepper, long pepper, pepper tail ... - will determine the taste of your sauce, but in terms of temperature, it is the pepper that account!
Be aware that fresh chilli is hotter than dried chilli. You can remove the grains and the inner membrane to limit the sensation of pungency. Put peppers and salt in a mortar, pile until you get a mixture of peppers. You can add the juice of a lime and some zest finely cut. Stack and add pepper and herbes de Provence. Potted by mixing well to remove air bubbles. Cover with olive oil, close and store in the refrigerator.
The right mix
Regarding dosage, this may seem logical, but you must spice up your sauce gradually so as not to hit your palate.
Adapt the choice of peppers to your taste and resistance to spices. According to the Scoville scale, invented by a pharmacist in 1912 to measure the strength of peppers, the Trinidad Moruga Scorpion is the strongest pepper listed to date. Below come the Chilli Infinity Chilli, then the habanero pepper and the Scotch chilli cup. The bird pepper and Cayenne pepper are moderately chili peppers, yellow pepper, spicy little and paprika, very sweet. Espelette chili pepper is particularly appreciated for its fruity taste and moderate spiciness.