Reply With QuoteNever cook tomato sauce for pizza.Originally Posted by ryanb741
Just crush raw tomatoes, blend them if you have to, but don't cook them.
Fired the Char up today and only the second time making homemade pizza.
This Oven is spot on
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Never cook tomato sauce for pizza.
Just crush raw tomatoes, blend them if you have to, but don't cook them.
Someone who lies about the little things will lie about the big things too.
First pizzas of 2021 today, first since September last year when I broke my wrist. Not to shabby considering.
24h cold and 4 at room temp.
Looking good there 👍🏼👍🏼
Pitch
Interesting, why?
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The real freaks would never touch the tomatoes with a blender, just crush them. But plenty of real-life pizza artists use a blender (admission: I do it sometimes).
But nobody from Naples would ever cook a sauce before it goes on the pizza. It's cooked in the oven, you are destroying the flavours if you cook it twice.
Someone who lies about the little things will lie about the big things too.
Ill definitely look into that! Thanks
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Thanks. I suspect it is the wet mozzarella as I use the stuff that is in brine
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Ah great tip and that makes total sense as I do feel cooking it makes it taste more bland - I was trying to get the right consistency but actually a squashed tomato would be fine as long as it is a good quality ripe tomato (in itself not easy to find in the UK at this time of year). Tinned San Marzano tomatoes may be a decent substitute
As an FYI I find sprinkling a teaspoon of fennel seeds on the pizza works a treat in getting a nice depth of flavour
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Apart from doing Chicago deep pan in which case you do cook the sauce. I made one a couple of weeks ago from a YT recipe in a Lodge cast iron combo and the result was liked by everyone. I guess more of a pie than a pizza but being able to do it in a normal oven is very handy.
This recipe if anyone is interested:-
I swear by Mutti which I buy in the massoof tins from A D Maria and freeze.
You can use the wet balled mozzarella but drain, slice and dry out well on kitchen roll.
Pitch
San Marzano is an acceptable substitute?
Who knew?
Someone who lies about the little things will lie about the big things too.
Pizza programme on BBC2
Also use Mutti from Waitrose. Their pizza sauce is actually very good, but I generally stick to peeled plum and then hand squash with a pinch of salt.
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Got it recorded, no idea if any good yet.
Hoping I can learn something from it.
I sent this link to my wife yesterday. Arrived home from work and shed made it! It tasted amazing. Ive had Giordanos in America before so know what proper deep dish pizza is like (not like you buy in a supermarket) and this was just as good. The homemade Italian sausage especially. There was a slight leak on the outside so the crust wasnt as crisp as it could have been but that didnt affect the taste. Will definitely have this again.
Now that's a proper deep dish. How many does that feed?
Someone who lies about the little things will lie about the big things too.
I think wifey is trying to jell you off buddy LOL
Pitch
Id say 2 to 3 people comfortably. His recipe was enough for 2 pizzas so that would do 4 to 6 people.
Very heavy calorie wise Id say and an occasional treat rather than the normal pizzas we have weekly. Well worth it though.
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I better watch out :-)
Looks great Devonian! I think I need to send that link to the mrs and see what happens...nice plan! ;)
That deep pan Pizza looks amazing!
Good job. I struggled getting out the pan in one piece. Tbh I found it much more filling than a normal pizza and 1/4 was probably enough. I divided the recipe in two to just make a single one. Oh and yes the home made sausage is lovely in it.
The good weather combined with my parents coming over for the first time in months saw me get my new ooni koda 16 unboxed and fired up. I got one in the Black Friday sales as an upgrade to the koda 12.
It was a great afternoon in the sun and the 16 was great, with a lot more space to turn the pizza.
My dad wanted ham and mushroom, and I politely pretended not to hear when he also enquired about pineapple!
One thing that didn't change was the black burn marks I was getting on the base. This happened with the koda 12 too. I used virtually no flour when making the pizza and only a little semolina on the wooden peel to launch. Not sure why it's happening. I might try launching with my new ooni perforated peel next time to see if it helps. Dough hydration was 63%
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Looks great!The good weather combined with my parents coming over for the first time in months saw me get my new ooni koda 16 unboxed and fired up. I got one in the Black Friday sales as an upgrade to the koda 12.
It was a great afternoon in the sun and the 16 was great, with a lot more space to turn the pizza.
My dad wanted ham and mushroom, and I politely pretended not to hear when he also enquired about pineapple!
One thing that didn't change was the black burn marks I was getting on the base. This happened with the koda 12 too. I used virtually no flour when making the pizza and only a little semolina on the wooden peel to launch. Not sure why it's happening. I might try launching with my new ooni perforated peel next time to see if it helps. Dough hydration was 63%
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I am far from a pro and I am sure the pros will chime in, but perhaps try turning the heat down? I used to cook on high heat, reducing it helped (sometimes!)...
Don't think it's a heat problem, this looks like flour.
Don't use wheat flour when stretching the pizza - best is rice flour.
Someone who lies about the little things will lie about the big things too.
I can't help but think it's a flour / semolina problem too. I'll search out some rice flour and try that for stretching next time.
Thanks for the feedback guys 👍
Do you put oil in your dough?The good weather combined with my parents coming over for the first time in months saw me get my new ooni koda 16 unboxed and fired up. I got one in the Black Friday sales as an upgrade to the koda 12.
It was a great afternoon in the sun and the 16 was great, with a lot more space to turn the pizza.
My dad wanted ham and mushroom, and I politely pretended not to hear when he also enquired about pineapple!
One thing that didn't change was the black burn marks I was getting on the base. This happened with the koda 12 too. I used virtually no flour when making the pizza and only a little semolina on the wooden peel to launch. Not sure why it's happening. I might try launching with my new ooni perforated peel next time to see if it helps. Dough hydration was 63%
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Nope, though I did put a little in the proving box after I'd balled up the dough.
In that case, its a long shot but oil in dough catches very quickly when working at such high temperatures. Depending on how you are shaping your dough that could be the touch points from the tray. Try a little flour/semolina in your proving tray instead.
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Rice flour. Game changer. Just saying.
Someone who lies about the little things will lie about the big things too.
Agree with this.
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Interested in comparison between rice flour and Caputo semolina for stretching and launching.
I find good quality semolina (not Tesco at'al) is fantastic.
Ta
Pitch
Yep we always use this - ever since our local Italian told us to. As you say game changer!
OK, I'm on the hunt. None in Tesco or waitrose today. Might have to order online.
Yep, Im with you. Caputo semolina does the job perfectly - it also adds to the bite and eating quality of your dough. Rice flour is not necessary to get good results.
Those burnt bases are not scorched wheat flour.
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Last edited by boris9; 3rd April 2021 at 19:10.
You might already of said. Other opinions provided, also based on experience and with some merit. Just saying.
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I tried all the Tesco stores round us, eventually found some in Morrisons in the baking isle funnily enough
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Try your local asian food store, more chance than the supermarkets.
Good quality semolina (Semola di Grano Duro Rimacinata) works fine, but I still prefer rice flour.
But don't just rely on my word, ask the best pizza maker in Naples: Roberto Susta (1m45s into the video):
https://www.youtube.com/watch?v=cgTt8TsEAts
Someone who lies about the little things will lie about the big things too.
Fired up the outside oven for the first time this year, 11 pizzas for the neighbourhood.
Best day so far in 2021.
Someone who lies about the little things will lie about the big things too.
Come on Raffe. Show us the pics of the pizza!Fired up the outside oven for the first time this year, 11 pizzas for the neighbourhood.
Best day so far in 2021.
I didn't take any pizza photos, suppose that goes to prove what a wonderful day it was. Such fun to make pizza with the kids, I completely forgot my documentary duties.
We were seven kids and four adults, the sun was shining and everybody was in best spirits. Just lovely.
Someone who lies about the little things will lie about the big things too.
Sounds like it was a fun day! Nice one Raffe. You are right, sometimes taking pics just gets in the way!
24 hour proof using the PizzApp ratios. Peri Peri chicken, red onion and mushroom. Delicious.
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Damn.... Now I'm hungry but too late to make this.24 hour proof using the PizzApp ratios. Peri Peri chicken, red onion and mushroom. Delicious.
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Twelve down, seven to go.
Pro tip: Please post in the fringe threads, like the Forum of the Banned or similar.
And get rid of the Tapatalk signature.
Someone who lies about the little things will lie about the big things too.
No idea what you're talking about but cool
Just go on, then. Success is imminent.No idea what you're talking about but cool
Someone who lies about the little things will lie about the big things too.
Yes, because people posting about pizza are clearly seeking success and approval of internet warriors.Just go on, then. Success is imminent.
Four to go.Yes, because people posting about pizza are clearly seeking success and approval of internet warriors.
Someone who lies about the little things will lie about the big things too.
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