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It's sorta hard to gently caress up. You can't really go wrong with a lightly seasoned raw sauce, but you can't really get a super strong saucy pizza from it. If you cook it, I'll third the anchovy or anchovy paste and personally will only sweeten with tomato paste rather than sugar. I don't think there's anything wrong with a "marinara on cheese sticks" because it's loving good. Cooked will also let you do fun things like add some adobe peppers or their sauce. I also like to halve an onion, removing it after cooking with butter similar to http://smittenkitchen.com/blog/2010/01/tomato-sauce-with-butter-and-onions/ but with oregano and garlic and whatnot.
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Mar 13, 2015 16:44
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A good thing to do with sauce from canned or fresh tomato is to put the tomato through a sieve rather than just crush it whole. The fibre does nothing to the final sauce but dilute the taste and colour.
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Mar 13, 2015 17:00
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Depends on what you're going for, for some heavy duty pizza or even a tomato pie you want a cooked sauce. Render down some pancetta in a saucepan. Once the fat is all cooked out, remove the crispy meaty bits and save them for a topping, or just eat it now. Add finely chopped shallots to the hot oil and cook until turning translucent or so. Add some garlic, finely chopped or through a press, I dont care. Just stir it around so it doesn't burn. Before the garlic burns, add your tomatoes. I just use tomato puree, which is basically pre watered down tomato paste. Add a few fresh basil leaves, whole or chopped or ripped up, whatever you like. Black pepper, salt, maybe some oregano if you're into that. Simmer on low for 30-40 minutes, stirring often.
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Mar 13, 2015 17:24
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Mr. Wookums posted:It's sorta hard to gently caress up. You can't really go wrong with a lightly seasoned raw sauce, but you can't really get a super strong saucy pizza from it. A bit of a derail, but I think I'm going to have to try that pasta sauce this week (on pasta, not pizza). It looks too simple compared to my usual recipe, but there are so many good reviews I feel like I have to test it. I'll definitely be adding some whole crushed cloves of garlic, however.
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Mar 13, 2015 18:28
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People who say there's only one right way to do pizza sauce are out of their minds. The difference between cooked and uncooked sauce is pretty drastic, and everyone should try at least one of each and figure out their own tastes without worrying about what "actual pizza" is. I happen to think cooked sauce tends to complement more meat-heavy pies, while raw sauce works really well with more minimalist (like neapolitan) or veggie-heavy stuff, especially with fresh herbs. But sometimes I'm just in the mood for one or the other.
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Mar 14, 2015 01:22
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Phyllo dough pizza wasn't really a good idea. That's what I get for not going out to buy flour tortillas.
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Mar 14, 2015 02:38
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Crusty Nutsack posted:Have you tried an uncooked pizza sauce? I prefer them, they're a bit lighter and fresher. You can either use a can of good quality whole tomatoes and puree them, or use a brand of ground tomatoes called 6-in-1 by Escalon (they're amazing you should try seeking them out if you can). Just mix in some salt, oregano, basil, maybe a bit of honey or sugar if you like your sauce sweeter, some crushed garlic, red pepper flakes. If your tomatoes are too liquidy or thin, you can either strain them, or add a bit of tomato paste. Then sauce your pizza as normal. This man knows what's up. The pizza making spergs over at PizzaMaking forums got me hooked on them years ago. Since I'm basically as far away form California as you can get, I order the 6-in-1s directly from Escalon's site, I find it reasonable to keep several cans on hand for my tomato needs.
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Mar 14, 2015 03:43
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Hed posted:This man knows what's up. The pizza making spergs over at PizzaMaking forums got me hooked on them years ago. Since I'm basically as far away form California as you can get, I order the 6-in-1s directly from Escalon's site, I find it reasonable to keep several cans on hand for my tomato needs. Same place I heard about them too, those people know their poo poo. I was lucky enough to find that a local giant grocery store carries them regularly  Now I have no less than 2 cans in my pantry at all times, for emergency pizza purposes lol
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Mar 14, 2015 06:10
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Despite never having been to NYC I'm in love with new York pizza and whole heartedly love kenjis nyc style pizza and sauce
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Mar 14, 2015 06:22
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Speaking of sauces, does anyone have a go-to for a pizza BBQ sauce? Something rich, dark, but not hot-spicey, with a bit of sweetness. It feels cheating that I make my own tomato pizza sauce (uncooked with not much more than a couple leaves of fresh basil, some smoked salt, and dried oregano) but I just squirt out some bottled stuff for when everyone wants a meaty BBQ pizza. All the bottled ones I've tried are very thick and go on more like a paste than a spreadable sauce like tomato-based.
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Mar 15, 2015 06:27
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Why not use your fav bbq sauce and just thin it out with water or tomato sauce?
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Mar 15, 2015 12:31
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Aaronicon posted:Speaking of sauces, does anyone have a go-to for a pizza BBQ sauce? Something rich, dark, but not hot-spicey, with a bit of sweetness. It feels cheating that I make my own tomato pizza sauce (uncooked with not much more than a couple leaves of fresh basil, some smoked salt, and dried oregano) but I just squirt out some bottled stuff for when everyone wants a meaty BBQ pizza. All the bottled ones I've tried are very thick and go on more like a paste than a spreadable sauce like tomato-based. http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html
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Mar 15, 2015 14:25
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Finally have a chance to try out my new stone! I looked up a million recipes and couldn't decide on one, so I kinda just...smashed them all together. I used a strong bread flour and decided to include oil and sugar (Neapolitan recipes didn't call for it, others did). Kneaded for 20 min, rested a bit, then kneaded for another 30 min. It still didn't windowpane completely, but it got fairly bouncy and I figure it'll develop further while it rises. And my arms are falling off Planning on a 29-30hr rise in the fridge. Please tell me I haven't hosed this up: pre:Flour 1159g - 100% Water 730g - 62.99% Yeast 17g - 1.47% Salt 30g - 2.59% Olive Oil 24g - 2.07% Sugar 17g - 1.47% angor fucked around with this message at 11:52 on Mar 20, 2015 |
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Mar 20, 2015 11:38
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  Sourdough pizza, San Marzano tomato sauce, heathen-esque regular mozzarella, basil. Finding good buffalo mozz is hit and miss around here 
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Mar 20, 2015 17:43
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angor posted:Finally have a chance to try out my new stone!
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Mar 20, 2015 19:49
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I made the serious eats no knead pizza and its the first time I've made pizza before and it was mostly as I expected. The only problem though was that the top was starting to burn before the time the recipe said it should so I don't think the dough was as cooked as it should have been. Is it because I added the sauce and toppings while the sauce was hot which caused the mozzarella to melt before going in the oven?
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Mar 21, 2015 22:03
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Jose posted:I made the serious eats no knead pizza and its the first time I've made pizza before and it was mostly as I expected. The only problem though was that the top was starting to burn before the time the recipe said it should so I don't think the dough was as cooked as it should have been. Is it because I added the sauce and toppings while the sauce was hot which caused the mozzarella to melt before going in the oven? Doubtful. Where was your rack positioned in the oven? Pizza cooked in a pan generally needs to be on the second lowest (or lowest) rack or so. If yours was higher, that might account for the top cooking faster.
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Mar 22, 2015 06:39
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We pizza'd yesterday! The dough turned out alright. When I put the dough in the fridge my cling film job sucked and I ended up having to surgically remove about 250g of dried dough, but other than that it was fine. Cheese!  Bottom:  Spinach and feta:  Crumb:  The crust was light and chewy, but I would have loved it if it had a bit more spring and a more open crumb. I suspect it needs higher hydration (this was 63% with strong bread flour), more kneading (this was 50 min by hand, but didn't quite windowpane), and a longer ferment (30 hrs in the fridge for this guy, but I have 2 more left that I plan on making on Tuesday).
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Mar 22, 2015 08:09
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So I made pan pizza with kenji's recipe (again.) And I got it down this time. Using plain olive oil instead of extra virgin allowed me to pre-cook the bottom on the stove more, getting the crust crispier. I topped it with pesto, marinara sauce, mozzarella, red bell pepper, sliced garlic, and marinated olives. The olives really added a punch that'd been missing before. And then the drat thing slipped when transferring it to the cutting board and fell on its face. So it's not pretty enough for a picture. But still excellent!
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Mar 27, 2015 03:40
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Trip report:Killer robot posted:Basically this recipe, only with far less honey because that's ridiculous: http://allrecipes.com/recipe/exquisite-pizza-sauce/ Got around to trying this, and it was pretty good. I did use the full honey called for because I also added some Sriracha garlic paste and wanted to balance out the heat for the youngins I was too lazy to make separate sauce for. I didn't think it was overly sweet, but I did think it just wasn't enough, need to 1.5x or double the recipe next time or probably just supplement with some crushed. Probably also going to try just partially pre-cooking it a bit, I think I prefer that. I'm good with a more marinara-y sauce, and lots of it. For my next attempt I'm probably going to skip the honey altogether and whisk in some softened sweet onion instead. Mr. Wookums posted:I don't think there's anything wrong with a "marinara on cheese sticks" because it's loving good. Yeap. Made with this crust: http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/detail.aspx brushed with olive oil and using cornmeal instead of flour when rolling out.
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Mar 29, 2015 17:23
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Aaronicon posted:Speaking of sauces, does anyone have a go-to for a pizza BBQ sauce? Something rich, dark, but not hot-spicey, with a bit of sweetness. It feels cheating that I make my own tomato pizza sauce (uncooked with not much more than a couple leaves of fresh basil, some smoked salt, and dried oregano) but I just squirt out some bottled stuff for when everyone wants a meaty BBQ pizza. All the bottled ones I've tried are very thick and go on more like a paste than a spreadable sauce like tomato-based. Dreamland's bbq sauce owns: http://www.dreamlandbbq.com/Catalog/CategoryInfo.aspx?CID=7 I use a bit of it in calzones with smoked sausage, ricotta, and goat cheese. It's definitely on the vinegary side of the BBQ sauce spectrum vs more sweet or molases-y bbq sauces.
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Mar 30, 2015 16:43
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I just made a pizza. I made and rolled the dough and poo poo. Got a new oven. AEG. $3K here. Bolognaise sauce, blue cheese, marinated capsicum & some marinated artichokes, sliced water chestnuts, some Bocconcini, umm salt and pepper, a bit of polenta for the base, and a bit of mozzarella on top. Looking good so far. 5 mins to go. 
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Apr 2, 2015 09:34
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Pics..?
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Apr 3, 2015 00:35
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Blow posted:rolled the dough well there's always next time Easychair Bootson posted:http://amazingribs.com/recipes/BBQ_sauces/kansas_city_classic_BBQ_sauce.html poo poo I know amazingribs, why didn't it occur to me to use one of their sauces? My wife has been raving about these bourbon sauce ribs she had recently, I might make up something like that.
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Apr 5, 2015 13:45
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For all my trying and patience over the years, I just can't get used to forming and shaping a pizza by hand. I always end up ripping it. Any advice or links on how to learn? (I have 2 batches of Jim Lehey's No Kneed Pizza dough waiting for me on the counter at home)
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May 7, 2015 02:28
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Heners_UK posted:For all my trying and patience over the years, I just can't get used to forming and shaping a pizza by hand. I always end up ripping it. Any advice or links on how to learn?
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May 7, 2015 06:04
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I've been loving the pizza stone since reading this thread, but how do I clean it without a self cleaning oven? Apologies if it's been discussed, I've read the whole thread but can't remember.
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May 7, 2015 23:01
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Doghouse posted:I've been loving the pizza stone since reading this thread, but how do I clean it without a self cleaning oven? Apologies if it's been discussed, I've read the whole thread but can't remember. I sand it, rinse until a wet paper towel wipes clean, then let let dry for a day
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May 7, 2015 23:21
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Pizza in the morning, pizza in the evening, pizza at supper time. Maybe just pizza in the morning. 
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May 8, 2015 16:07
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Doghouse posted:I've been loving the pizza stone since reading this thread, but how do I clean it without a self cleaning oven? Apologies if it's been discussed, I've read the whole thread but can't remember. Scape it with a metal scraper and brush it with a metal brush. Dark stains give it character and tell a story 
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May 8, 2015 17:15
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I've been doing pizza on a stone on my bbq for awhile. Besides regular pizza ideas some of the best I've tried include. Cincinnati chilli pizza using a homemade cincinatti chilli for the sauce with cheddar cheese and onions. Chicken satay pizza with bbq chicken satay and Thai peanut sauce for the sauce Breakfast pizza with bacon and eggs for toppings and sausage gravy for the sauce
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May 9, 2015 07:03
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gonna want pics of all of that, maybe some recipes too. That sounds way too delicious. My biggest thing is I don't really like messing with making my own dough, so all I've done is the "self rising flour + greek yogurt" dough or use flatbreads/naan/tortillas/whatever in their place. I feel like I'm selling myself short here, but I'm also really bad at using enough dough to at once to warrant a whole batch. Now I'm just kind of rambling, but aside from freezing the rest what's a good balance recipe for not a ton of effort, not a ton of waste, as much flavor as possible?
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May 9, 2015 22:38
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KettleWL posted:gonna want pics of all of that, maybe some recipes too. That sounds way too delicious. By your own criteria, tortilla pizzas. They're amazing. http://www.seriouseats.com/2014/10/cast-iron-skillet-tortilla-pizza-bar-pie-food-lab.html If you want to make your own dough though, look for a no-knead pan-style pizza. They're generally easy and quick.
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May 10, 2015 02:09
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nmfree posted:If the dough is snapping back on you instead of trying to force it into shape just put it down for 5 minutes to let it relax, then work it some more. This sounds like a technique/experience problem, but if it is a dough formulation issue, you could add 1% garlic powder to the dough. It does an enzyme thing.
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May 10, 2015 17:47
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Happiness Commando posted:This sounds like a technique/experience problem, but if it is a dough formulation issue, you could add 1% garlic powder to the dough. It does an enzyme thing. Think it's worth doing even if it is experience? Also, how does it affect the taste? Sounds great?
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May 11, 2015 02:03
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I don't think you should need to do that with a pizza dough, I guess try it out for fun but if you can't stretch it there's another issue. Kettle, what's the recipe you're using? Also pizza dough is pretty much the easiest dough to make, don't be intimidated and it can be used for calzones and other fun stuff.
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May 11, 2015 17:11
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I like to sprinkle a little extra queso and chili peppers on top of my pizza to give it a bit of a "latin" kick!
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May 11, 2015 20:24
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Heners_UK posted:Think it's worth doing even if it is experience? Also, how does it affect the taste? Sounds great? Taste effect is minimal, snapback effect is pretty amazing. Definitely worth trying a batch with and without it just to see the difference in slackness. I use it in my standard recipe and dont anticipate going back anytime soon.
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May 12, 2015 02:40
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 Bam! Look how round that bitch is!
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May 12, 2015 02:43
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And here I'd been adding garlic to my dough as a flavor thing.
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May 12, 2015 03:27
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