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It yields two 15 ouncers. But when I used to trust the little red bag with Vesuvius on the package I preferred it to the Pizzeria. Now I want to know how to make a killer sauce?
Can anyone generously give me a decent recipe? I process a can of Cento plum tomatoes with salt, greek oregano, some garlic and a bit of olive oil.
What do you all do? My previous formulation was Over time I convinced myself that using a bit of oil in the final dough handling prior to shaping was adding too much so I took it out of the mix.
With that I can shape and build on the bench granite , then slide onto the peel for transfer. Everything stays slippery and handles well.
As you might imagine the dough is a wet mess, but extending and shaping in an oiled sheet pan is pretty trivial and the baked result pretty incredible.
I actually measure everything i grams or tenth-gram for the smaller stuff. By my calc you have As for sauce, my suggestion would be to change your tomatoes from Cento to 6-in1 order from Escalon in lots of 6 and the shipping is ridiculously low.
Hi Eric, Thanks so much for your prompt and generous reply. I will search for the 6—. Never heard of them Centos are just ok anymore.
I am burned out on them and the selection, as I have told Mark is like the desert we live in—sparse. Am I off on my hydration—would you say? I am able to toss the dough for a nice thin stretch.
It will start pooling up along the edges when rolled out. If you are trying for something different, well then comes the research , trial, error, and eventually success.
Focaccia — nope, straight yeasted. Of course you could use a preferment or a sourdough culture if you wish. I keep a sourdough culture going, but have never used it with Focaccia.
I like the mixed levain, the Lactobacillus do there job in the fridge and the yeast give a nice puffy cornicione without blowing out the dough.
Malt Syrup is added for browning since I currently do not own a brick oven and cannot achieve more than F so it aids in browning. European bakers use this stuff in nearly everything with yeast.
After mesaaging it into the dough I dimple it, add toppings, like tomatoe, olives or thinly sliced onion, then let it rise again 2hrs minimum!!!
That last rise is really important to get nice oven spring. After my last reply to Joanie I feel a strong need to apologize if you have any sense that I jacked your blog FAQ entry.
Your Turn….. Now for my favorite Pizza sauce…. Jerry Totonno of Coney Island. You will see clear liquid filter off….
Thats it no other seasonings! Seasonings go on the pie, not in the sauce. My philosophy, and I cannot pass judgement on what other folks do….
The dough must be delicious enough to eat alone, the chesese great stuff on its own the sauce simple bright and fresh…and together the whole is greater than the sum of its parts.
Fresh Garlic. Would you possible consider dividing the dough into 3 x 10 ounce pats and making smaller pies? That would make the dough easier to handle and stretch really thin.
Or again…using Caputo. Yes, it is amazing how many routes there are to a seemingly simple product through variation and manipulation of simple ingredients — wheat flour, water, salt, yeast, and a flavoring additive or two.
Across the globe the possibilities are countless, and probably endless given the role that technique plays in the production process.
When you add eggs to the mix and allow for the absence of yeast the door to the world of pastas is opened, and that is equally as varied and magnificent as that of breads.
All good and fascinating stuff! A key point embedded throughout your posts here that I believe many miss are the subtleties in the fundamental differences in the ingredients they are using.
When it comes to wheat flour I feel that most American enthusiasts and many of our pros focus narrowly on protein and gluten and miss the more important fundamental characteristics of the wheat types and where they came from that often tell us more about the differences in the ingredients that they are using.
This I find broadly true both in the world of breads and pastas. Eric is Correct…this site is very cool and I really enjoyed blogging with you all.
Pizza is the one food that inspires so much passion. But I remember my first visit to Totonnos in Coney Island like it was yesterday…..
Ordering a pie from the grumpy Jerry Totonno, and watching him slap the dough, put the cheese down first Backwards???
I was warned…. Dont say anything! Have exact change…take two steps to the left. Back in the day this guy ran his pizzaria 3 days a week and cleaned up…lines out the door, and when he tossed the last proofing tray of dough he locked the door…he almost never made it to his projected closing time.
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Pizzeria Lunga lievitazione Farina con glutine elastico e resistente, ideale per impasti a lunga lievitazione.
Classica Lievitazione breve Farina prodotta a bassa estrazione senza danneggiamento delle proteine. Saccorosso Lunga lievitazione Ideale per impasti che richiedono tempi di riposo lunghi e lievitazioni prolungate in celle di frigo.
Manitoba Farina forte Farina con amidi di prima estrazione e glutine, ideale per impasti lucidi e consistenti. Pasta fresca e gnocchi Facile da stendere Farina elastica ad alto valore proteico.
Special Lavorazioni miste Consigliata ai fornai per ottenere pane casareccio saporito e profumato. Frolla Ideale per dolci Dall'esperienza di Mulino Caputo, per tutti i professionisti della pasticceria.
Integrale Ricca di fibre Prodotta con metodo tradizionale, dalla macinazione integrale del chicco di grano. Ricca Forte ed elastica Una farina saporita, forte ed elastica,adatta alle lunghe lievitazioni.
Oro Lunga lievitazione Nuova miscela di grani, adatta alla realizzazione di lievitati.