GrogNerd said:the corn syrup and molasses are secret ingredients of pizza place I worked at in Atlanta
some of the best pizza I've ever had
Mellow Mushroom?
yes it was a couple years back it was a chicken bbq sauce pizza , wish i could reember cook times and all that but it was great!
I made a couple of "Detroit Style" pies this evening.
wow, very nice! is that stone-ware you are using there?
Varasano is somewhat of a pizza purist if there is such a thing. According to him one of the keys to good pizza sauce is not cooking it twice. He details his sauce recipe on his website if you want to check it out and, surprisingly, it's really a very simple recipe.
His sauce is very similar to what I use except I usually add some granulated garlic and onion in mine. If I want to add fresh herbs I add them when the pizza is done, not to the sauce, same applies to fresh garlic and onions.
I love homemade pizza. I usually prep the dough thursday and cook friday and saturday for the family.
Sauce:
1 can of drained San Marzano tomatoes
1 tbsp olive oil
1 tbsp of chopped garlic
1 tbsp oregono
1 tsp chili flakes
1 tsp salt
Dough:
7-3/4 cups of white flour
3 cups of water
1 tbsp + 1 tsp salt
1/2 tsp of yeast
Fresh basil on top
what kind of yeast?
Nice thread! I've been making my own pizza for a couple years now. Mostly I like making NY and Sicilian style pies. One day I'd like to build a WFO and start making some Neapolitan style pies. Most of my doughs are cold fermented with ADY in the frig for a couple days. Here's a pic of a recent L&B Spumoni clone I made...
Nice L&B clone! Looks pretty much like the real thing.
can you guys tell me more about the machines you are using to make your dough/crust. Bread machine???
Also, has anyone made pizza in a smoker like a traeger?
I made a couple of "Detroit Style" pies this evening.
Great thread! Subscribed.
Nothing is better than homemade pizza. Does anyone grill their pizza? It's getting warmer outside and I'd prefer not to heat the house up in the summer.
It's a cuisine art bread machine, not sure what model or if there's more than one but I've had it for many years, it was a hand me down and has served me well. If you're looking to buy one you want to get one that has a dough cycle so it will knead and rise without baking it at the end.
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