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I made two pizzas tonight with the sauce that I made with CENTO tomatoes and paste. Everyone loved it. I definitely will do this sauce again for sure. I plan to use tomato paste when making sauce in the future.. (including the splash of good Red Wine)

TomN

1 can CENTO SM Tomatoes (28 oz)
1/3 of the tube of CENTO Tomato paste, or until it seems thick enough for you.
Salt, Sugar to taste.
A little Garlic powered or granulated garlic (1/2 teaspoon, maybe even less)
1 Tablespoon of Dry basil (or more/less if you like)
Blend up fine (I use a Vitamix and have learned to put the lid on)

http://www.pizzamaking.com/forum/index.php/topic,22498.msg277584.html#msg277584


I'm definitely going to try this out two days from now. I've been searching the the best possible sauce recipe to fit my liking.

Luckily I have both Cento Paste and San Marzano on hand. I can't wait!
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I finally got a Baking Steel. I've been looking forward to this for a long time.

18.0"x17.0"x0.5" 45lbs of custom Baking Steel pizza making glory! With the fitted support bars, it's solid as a rock!

Let the games begin.

Thinking of putting that thing in and out of the oven makes me want to go wash down a vicodin :o :-\
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Pizza Cheese / Re: Making fresh mozzarella from curd - Video
« Last post by Minolta Rokkor on Today at 01:22:27 AM »
The videos in OP a GOAT.

I'm gonna start doing this as well. 


The cheese in OP is more comparable to fresh mozzarella correct?
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Home Ovens / Re: Blackstone Pizza Oven
« Last post by vtsteve on Today at 12:38:16 AM »
Put the platter flat and level on the ground, and stand on it. Then slip an iron pipe over the shaft and push/pull until it's plumb. You're not trying to bend the platter or shaft; rather, you want to tweak the weld joint so the (straight) shaft is perpendicular to the (flat) platter. When you put it back in the oven, it shouldn't wobble as it rotates.
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Home Ovens / Re: Blackstone Pizza Oven
« Last post by c4lin on Today at 12:23:34 AM »

I believe I'm correct in saying that the 5 psi regulator means you have a v2. The v1 had a 10 psi regulator. Someone will correct me if I'm wrong.

My stone/platter also was crooked when installed. I just bent the supporting pipe a bit (gently!), and using a level on the platter finally got it square.

Hey. I used olive oil for the rugula and a splash of lemon.

I wonder how do you actually bend the metal plate?? Is it really possible? Mine is bent too but it seems too tough/strong to bend. Any pics please?

Thanks!

C
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General Pizza Making / Re: Steak on Pizza?
« Last post by BlkStoner on Yesterday at 11:39:50 PM »
Ok - Tabasco Chipotle is on my list now as well.

Cheers.
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New York Style / Re: NYC Street on the Grill Getting there!
« Last post by CaptBob on Yesterday at 11:19:35 PM »
I am just HUMBLED when I see slices of Walter's and Norma's pies. ........
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Dough Ingredients / Re: King Arthur Flours
« Last post by dithb on Yesterday at 11:18:37 PM »
Nice job!!!!!

I grew up in NY but have not been there in quite some time.  I can assure you they did not put avocado slices on pizza back then!!!!

Looks great.  ;D

Haha I'm pretty sure they still don't use avocados, but I had some left over, so I figured what the heck. If they're nice and ripe, they get a little creamy in the oven, which is really tasty!
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General Pizza Making / Re: When do you add oil to the dough?
« Last post by norma427 on Yesterday at 11:14:56 PM »
Spaz,

In addition to Mike's and jkb's good posts on adding oil, if you are interested, at Reply 37 http://www.pizzamaking.com/forum/index.php?topic=37202.msg373627#msg373627  I posted a video of Tom Lehmann using the KISS method and the delayed oil process.  I also explained how I mix dough with oil at home.

Norma
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New York Style / Re: NYC Street on the Grill Getting there!
« Last post by norma427 on Yesterday at 11:03:05 PM »

What I do love to see in the photos on this thread is the use of plain old cheap paper plates... the cheapest you can buy that lack a wax coating.  That is a secret of NY Style by-the-slice pizza... the cheap paper plates absorb grease and keep it from running under the crust.  A wax covered paper plate would not absorb and the grease would run under and ruin the crisp crust.  I say put your regular plates away and pull out a stack of the cheapest paper plates you can buy when serving NY Style.  Eat a few slices, throw the plate away and grab a fresh one for the next few slices.   

Pizza Shark,

Two of my slices on a cheap paper plate.   :-D

Norma
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