nice work. I personally like oblong and odd shaped pies. They somehow give more of a hand made look to them. Looks like you got some good crust rise as well. Keep it up.
thanks ! i cut the dough ball in half after it was in the fridge for a couple days.
which is the cause of the red pies shape , other wise it would have been a bit more circular like the white pie.
does it look like im puttin too much sauce on ?
my sauce needs to be brought up to par with my dough now.. ive always cooked the tomatoes with onion and garlic and gently simmered for a couple hours.
sometimes i would blend the whole tomatos out of the can.
the brands i have now are renzi and tuttorosso
tuttorosso is "italian style plum shaped tomatoes in tomato juice" and has salt calcium chloride and citric acid added
renzi is italian tomatoes in tomato puree only
i guess i gonna try not cooking these at all next time ...