The Home Made Pizza Thread

[Melana]

Did you drain the tomatoes? I add a tbsp of good pesto to my pizza sauce and it adds that extra something.

 

[passedpawn]

Did you drain the tomatoes? I add a tbsp of good pesto to my pizza sauce and it adds that extra something.

Yes for the margharita sauce, because the tomatoes were going right on the pie. For the failed sauce, I did not drain. I just reduced in the sauce pan while cooking the sauce.

 

[Melana]

from what I remember about good NY pies... and good PVD pies... the sauce is somewhat simple. tomatoes, olive oil, garlic, oregano, basil, S&P, tomato paste, and red wine. i use pesto for the basil and add a splash of good balsamic to the simmering sauce and never, ever, ever add any sugar.

 

[passedpawn]

from what I remember about good NY pies... and good PVD pies... the sauce is somewhat simple. tomatoes, olive oil, garlic, oregano, basil, S&P, tomato paste, and red wine. i use pesto for the basil and add a splash of good balsamic to the simmering sauce and never, ever, ever add any sugar.

That's basically the sauce I made. It had a sprinkle of thyme too. My kids said it tasted just like mom's thanksgiving stuffing. It really wasn't bad, but I want it to be perfect!

 

[Melana]

If you start with whole or diced canned tomatoes try also straining them for this sauce.... saves you the time of cooking off a ton of water.

I'm not a huge fan of Thyme in red sauce.... it's got ... a flavor... IDK, i like it in other things. try using shallots instead of onions. depending on how powerful your shallots are you may need to back off the garlic.
I would also add hot pepper flakes while sweating the shallots (in fact, i forgot to add them to my sauce overview)

I give Cheezy the nod here and say after the sauce cooks down a bit the garlic and other spices can be adjusted with dry spices, herbs, etc. i tend to tweak my sauce at the very end with granulated garlic/onion.

 

[cheezydemon3]

If you start with whole or diced canned tomatoes try also straining them for this sauce.... saves you the time of cooking off a ton of water.

I'm not a huge fan of Thyme in red sauce.... it's got ... a flavor... IDK, i like it in other things. try using shallots instead of onions. depending on how powerful your shallots are you may need to back off the garlic.
I would also add hot pepper flakes while sweating the shallots (in fact, i forgot to add them to my sauce overview)

I give Cheesy the nod here and say after the sauce cooks down a bit the garlic and other spices can be adjusted with dry spices, herbs, etc. i tend to tweak my sauce at the very end with granulated garlic/onion.

*nods back*

And not exactly what is being asked here, but raw tomatos sliced thin go on 90% of my pies, seasoned with cavenders or salt pepper garlic etc. NO SAUCE whatsoever. Even my kids eat it and don't realize it isn't sauce

Made whole wheat pasta sheets for Italian Sausage and bell pepper lasagna!!! Turned out GREAT!! (Pics soon, damned phone is factory re-setting as we speak)

 

[Melana]

*nods back*

And not exactly what is being asked here, but raw tomatos sliced thin go on 90% of my pies, seasoned with cavenders or salt pepper garlic etc. NO SAUCE whatsoever. Even my kids eat it and don't realize it isn't sauce

Made whole wheat pasta sheets for Italian Sausage and bell pepper lasagna!!! Turned out GREAT!! (Pics soon, damned phone is factory re-setting as we speak)

You had me right up to the point where you mention green peppers. Such a tease!

 

[HoppyDaze]

Where do you guys get your 00 flour? Can't seem to find any at the big name grocery stores.

 

[cheezydemon3]

You had me right up to the point where you mention green peppers. Such a tease!

Actually red and yellow....you don't like peppers??

 

[Melana]

Actually red and yellow....you don't like peppers??

I like hot peppers. I can't stand sweet peppers.

 

[cheezydemon3]

I like hot peppers. I can't stand sweet peppers.

OK! there was a bit of jalapeno, and I crushed a dried tabasco over mine.....DAMNED PHONE!!! lol

 

[HoppyDaze]

I like hot peppers. I can't stand sweet peppers.

I'm with you there...I make home made hot sauce from home grown chili peppers. I tsp or so of ghost/habanero/cayenne pepper blend mixed in your sauce will make your pizza hot without having to put pickled jalapenos on your pie.

 

[TrickyDick]

I made pizzas last night. My margherita pizza is great (and super simple). For the sauce, I drain and do a quick purre to a can of diced tomatoes.

But my NY-style pizza wasn't so great. I made a marinara sauce from some tomatoes, garlic, onions, etc and it wasn't very good. I'm still looking for a good sauce for a traditional NY style pizza. Anyone with a known good recipe? Thanks.

Hmm.

You might search the pizzamaking.com forums.

What I do is this:
1 can cento peeled tomatoes.
2. 1/2 tablespoon each salt and sugar
3. 1 tablespoon Penzey's brand "pizza seasoning".

If I'm doing Neo style, I will leave out the Penzey's and use a full TBSP salt (always kosher)

I think the Penzey's is a good start p, and contains a bit of garlic I believe.

TD

Oh, almost forgot. I mix that all up and hit it with a stick blender, not too much but not too little. Getting the texture right takes practice. Sometimes I dig out the stems side of the tomato too.

Oh yeah, and also, I never cook the sauce. Sometimes I drain, but usually I don't

 

[TrickyDick]

Where do you guys get your 00 flour? Can't seem to find any at the big name grocery stores.

Generally need to order online from what I've found. 50# sacks no less. There is a place that splits it up out of Pennsylvania. I forget. Its expensive though in the long run.

TD

 

[HoppyDaze]

Is it really that much better to pay that much and plus shipping?

 

[cheezydemon3]

I am lucky. The local grocery carries some "craft" locally milled flour.

 

[HoppyDaze]

Well then I be we probably have some hippy flour at one of our weird Portland groceries

 

[cheezydemon3]

I bet you do.

 

[Melana]

I am lucky. The local grocery carries some "craft" locally milled flour.

I hate you man.

 

[cheezydemon3]

Lol, I say that I bet it is available most everywhere, but........

The stuff is grown and milled 3 counties over or so, and is only available at the little neighborhood grocery here. NOT the big box stores. I would like to think that something like this happens near Portland or Detroit, but maybe not.

 

[Melana]

I don't think that much happens in Detroit these days...

 

[TrickyDick]

Is it really that much better to pay that much and plus shipping?

Depends on what style you're trying to achieve. Probably a must for Neapolitan style. Definitely not worth it for New York style. How hot does your oven get.?

TD

 

[HoppyDaze]

No idea...The dial goes to 500, not sure how high it would go if messed with it.

 

[TrickyDick]

You probably do not need to use "00" flour to make awesome pizza.

There are supposed requirements for making pizza Neapolitan Vera o whatever the pizza snobs like to call their organization. "00" flour is one, as is oven temp and bake time. You're not going to be able to get the bake time without a higher temp oven.

Regardless.

The "00" has less protein and less gluten and is more delicate than the high gluten dough made by using all trumps flour, one of the commonly used flours for NY style pizza.

I'd avoid the expense of using "00" flour and stick with an AP bread or high gluten flour.

See if you can get ahold of the all trumps or other high gluten flour. I had to get a 50 pound sack. I split into two homer buckets with lids.

I used the Lehman dough calcuator at pizzamaking.com and a digital scale. This turns out consistent and very workable dough for NY style pizza.

Check that out. If you can't get a high gluten flour, try King Arthur bread flour.

TD

 

[HoppyDaze]

what about just plain ole wheat flour?

 

[TrickyDick]

All purpose? That works too. I like the King Arthur brand, which has higher protein content. I tend to prefer the higher gluten in my NY style dough as it permits easier handling and better elasticity I find when making the pizzas. Conversely, the lower protein content "00" flour for my Neapolitan style creates a lighter texture and more delicate dough which tolerates less rough handling during the "skin" formation than the NY style dough. I'm just starting to get a feel for all this.

Certainly, if you have regular wheat flour (most commonly labelled "all purpose") I'd use it and see how you like it. Depending on your process and formulation, this might be perfect. If you find the dough a little less workable and unelastic, try going to a higher protein/gluten rated dough, such as a bread flour. If you can find the kind Arthur "sir Lancelot" you could blend that or use 100% for your dough, but it is hard to find. That one has amongst the highest protein content available.

You never said what style of pizza you're trying to make. If you're not sure what style, I'd probably guess New York style.

TD

 

[HoppyDaze]

I don't know styles... I thought Neopolitan was ice cream or a short French ruler.

I like all kinds of pizza...I really like a crispy thin crust. I guess NY would be thin and floppy and Neopolotin would have a focaccia or ciabatta bread like texture?

 

[Crito]

3 to 1 ratio of king author whole wheat and bread flour. I use that ratio for pizza and bread recipes. (For the people who like whole grain taste)

 

[passedpawn]

I used a mix of GP flour and semolina flour. I think it made a nice crust.

I had a couple of pieces of the "bad sauce" pizza for lunch. It was great!

 

[bajaedition]

I do use a flower mix if someone is coming over but just use bread flower if it just me and the wife
We love thin crust pizza without a ton of toppings
like basil and olive
or rosemary and a few pepperoni

but nothing like a commercial pizza

the sauce is where it is at I think. I have a few brands I use in a hurry but cooking up your own marinara for a base and playing with that is my favorite. I do a batch, separate it into portions and freeze it so I can have it on hand