Whats your sauce Bill? You like a little extra ? I do on the NY,the NY guys around thin it and spread it sooo thin hardly taste your looks real nice . Just need a nice 16" Heavy duty stone in there your good to go ! nice work! I just Made a 66% for tomorrows Bake at the mason supply yard.
Thanks!...I love a bit more sauce than too little.That was one of the gripes I had in NY,there was sometimes not enough sauce on the pies.
Some of the pizza places,the owners told me that a bit more sauce=soggy pies/crust bottoms.Was bad for pies taken home or delivered,would get stuck to the box bottoms or cheese would slide too much or fall off the slices faster.
From a business stand point,that may be a good idea for them to serve the pies the way they do.
You're doing a 66% hydration? Whats the flour mix?
The sauce was something I do not normally mix up for myself,but it really did shine on this pie.I made this for my wife for her pizzas the other night,then made one for myself.This sauce will taste better after 2-3 days of fridge.It is very sweet though,might be too much for most.
28 oz of tomato puree walmarts great value brand(it was all I had at the time,but works very well at times)
1 tsp of salt
1 tsp of garlic powder
1/2 tsp of onion powder
1/2 Tbs of oregano flakes
1/4 tsp of dried basil(had no fresh stuff at the time)
1 tsp of sugar
Dash of black pepper
In another bowl,crush a can of whole peeled tomatoes and strain them.Discard the juice,and Put the crushed tomato pieces into the puree sauce and mix well.It gives a tomato taste bite back into the sauce.
Thats pretty much it.Im out of centos and 6 in 1's so this did a decent job.I do prefer a more simple tomato tasting sauce with some oregano,fresh basil and salt,little sugar,etc,but this one worked just fine.