Hi folks, been making pizza for quite a while and got my crust dialed in thanks to reading this thread. What is the consensus best pizza sauce out of the can or jar? I'd like to get that nailed.
there's unlikely to be a consensus
Hi folks, been making pizza for quite a while and got my crust dialed in thanks to reading this thread. What is the consensus best pizza sauce out of the can or jar? I'd like to get that nailed.
@yowzers I haven't read any replies yet to your query (lazy). Either is okay but you can get better results, without much effort, by making homemade.
Recipe depends on whether you're doing round or square. Round sauce is a bit sweeter and square sauce is more of a deep, hearty tomato flavor. Both are easily achieved.
Dave, your slippers are adorable! I'm just joking around--I don't do emojis.
No, not at all. It's just a general observation here in Detroit with the best, square pizza makers that are offshoots of Buddy's Pizzeria. Those sauces are nearly identical and noticeably different than achains' sauce.need for different sauces
Putting sauce on top is my specialty. I make Detroit style deep dish 99% of the time which traditionally has sauce on top but there's no reason why you can't dab an appropriate amount of sauce on a round.
I use canned, diced tomatoes (I don't see why crushed wouldn't be fine) and blend them. After that, in a pot with crushed garlic and you can add minced basil or whole basil leaves and take them out when done. I cook this down until it's pizza sauce consistency. Obviously, you need to add salt and pepper. I can't remember how crushed toms look out of the can but you may want to cook them down.
As far as caramelizing, unless there's a decent amount of sugar in the sauce, cooked down until super thick or a 700F oven, it's not likely as far as I know.
That sounds great. I used canned diced too and I blend them, juice and all. I might try some onion by blending it with the tomatoes.have is diced tomatoes (with garlic, basil, and onion); I was planning to crush them myself.
I had to "unlike" because it appeared to me that I was happy your stone bit the dust. Just old, then? Nothing that could have been avoided? I don't recall what mine is made out of but it was pricey and I want to do everything possible to make it last.Stone was 15(
We had a good run. Stone was 15(?) years old. Now do we replace with another stone or steel, hmm, decisions.... View attachment 650976
I don't recall dropping it ever. My wife usually insists on washing it in the sink (always the next day or later). Never ever heated it unless it was bone dry. It had been in the oven for a couple weeks when it popped last night. So not like it was still damp. There may have been a cumulative effect with the handwashing.I had to "unlike" because it appeared to me that I was happy your stone bit the dust. Just old, then? Nothing that could have been avoided? I don't recall what mine is made out of but it was pricey and I want to do everything possible to make it last.
The only things I do are:
Keep it clean-ish
no abrupt temp change
handle it like it's made of glass
Go with a steel. You appear to already have another stone!We had a good run. Stone was 15(?) years old. Now do we replace with another stone or steel, hmm, decisions.... View attachment 650976
Yeah, I would guess it was cumulative effects as well. Even simple expanding and contracting over a long period might stress the product.I don't recall dropping it ever. My wife usually insists on washing it in the sink (always the next day or later). Never ever heated it unless it was bone dry. It had been in the oven for a couple weeks when it popped last night. So not like it was still damp. There may have been a cumulative effect with the handwashing.
I just figured you must REALLY like that puree!I have no idea why the puree is showing up three times. When I try to edit it to get the other two out they other two are not there. Sorry.
Go with a steel. You appear to already have another stone!If you have not cooked on a steel you will most likely love it. And you could put your stone on the shelf above it to top heat or just switch to broil after a couple of minutes on the steel for top heat.
P.S. I never had a stone last more than a year or two. One just broke for no apparent reason, one was out of the oven and on the back porch and the cable man broke it. I like the longevity of the pizza steels![]()
what temp do you guys use for the steels?
my experience with stones is that 650F+ is great but even 500F on a steel can burn the jeeebus out of a pizza while the top is still white.
We regularly cook two pizzas at once. The serious eats new york style dough recipe works out to two medium pizzas for the adults and then two kid size pizzas the kids get to slap some toppings on. I can't imagine cooking one pizza at a time. Dinner would take FOREVER.
Pizza stones just seem easier to manage so I would only get that type.
Square pizza-wise, I would get a second stone but it would be for the rack above the pizza to radiate heat downward. As it is, I can compensate by putting the rack in the top-third of the oven so the cheese and toppings get cooked properly.
If I have the oven at 550, I can cook enough pizza to feed 12 in twenty minutes. I like the idea of cooking two at once but it's not feasible for my oven.
Outside on the BBQ, I can double my production. No stone or steel in that case.
Nothing special, just good timing: Outside, I have a six-burner. I light two on high and cook over the other four. Inside, half that space. It requires having the next round of pizzas to already be panned with toppings.share
Nothing special, just good timing: Outside, I have a six-burner. I light two on high and cook over the other four. Inside, half that space. It requires having the next round of pizzas to already be panned with toppings.
I apologize for going a bit off track, but I have some cast iron campfire pie irons that are a bit rusty, and crapped up with cooked on gunk.
As a cast iron noob, I would really appreciate some advice on how to condition these so they're useful.
Burn 'em to get all the gunk off. Red hot. When they cool, brush all the ash and as much rust as you can off, and coat them lightly with shortening and then wipe that off. Now season like a new pan.
Does your oven have a cleaning cycle?Thank you!
By "shortening" you mean like Crisco?
Not sure how to get that "red hot". Maybe put them inside the grill on high?
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