What's in your (PIZZA) oven?
- Thread starter Evan B
- Start date
And this is where my sauce comes from
You can make a VERY good sauce just throwing a can of this in the food processor and nothing else. You can of course add some basil, oragano, garlic, etc, but doesn't need it.
Starting with the best tomatoes is really the only secret to a good sauce. Most canned tomatoes on the store shelf won't even come close and do require a lot of doctoring.
You can make a VERY good sauce just throwing a can of this in the food processor and nothing else. You can of course add some basil, oragano, garlic, etc, but doesn't need it.
Starting with the best tomatoes is really the only secret to a good sauce. Most canned tomatoes on the store shelf won't even come close and do require a lot of doctoring.
Your dough hasn't been fermenting so far, right? You going to be giving that a go this time?Yesterday’s pizza was …meh. My crust was like day old naan…and now you guys have me thinking my Newman’s spaghetti sauce has gotta
to go, too……View attachment 140031
next Sunday’s pizza is gonna be epic
Yes. Hand mix Thursday eve or Friday morning.
Nice. I really recommend using a poolish as well, Start that the day before you do the dough. I know many here don't do it, but the recipe I gave calls for one. If you don't plan to use one, I can rework my recipe and post again for no poolish.
Edit: adding this:
With Poolish:
- Flavor: Poolish adds a complex, slightly tangy flavor to the dough due to the extended fermentation process1. This can result in a more nuanced and rich taste.
- Texture: Dough made with poolish tends to be lighter and airier, with a more open crumb structure. This can give your pizza a softer, more tender crust.
- Workability: The dough is generally more elastic and easier to stretch, making it more manageable when shaping your pizza
Heresy. Use a food mill not a food processor. You introduce to much air with a food processor.
I’m kidding of course, but I’m not.
Also unpopular opinion with whole tomatoes. Most people drain the liquid before milling the tomatoes. I actually like it, I like my neo pies with a bit thinner of sauce to start, it thickens in the oven. If you drain or say, start with bianco’s crushed tomatoes, once through the oven the sauce gets to thick.
I don't have a food mill and just went with my food processor and liked the results. At first I was hand-crushing the tomatoes in the can and running it all through a sieve. But I like more of the tomato meat left in. Never would I ever dump out anything else in the can, though.
Might get a mill some day, but my sauce has been good out of the processor so far.
as long as its not a blender.
I don't even own one. And my food processor has a few attachments that I use instead of the metal blade that seem to get a nice consistency.
I haven't done much pizza making in a few years but I got into it big time 10+ years ago just with my home oven. The forums at https://www.pizzamaking.com/ will keep you busy for months. They also have a cool dough calculator tool. I have my eyes on an Ooni Koda 16 when the time and space allows.
I think elsewhere here someone mentioned the cast iron pan pizza. This is the version I've followed recently and it turns out a really great pan pizza in a home oven.
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Foolproof Pan Pizza Recipe
A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.