Author Topic: The Entire Pizza Making Process I use at the Garage  (Read 49300 times)

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Offline Chicago Bob

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #240 on: July 01, 2014, 07:51:19 PM »
No keys for me.
This joint is asleep at the wheel.
Oh well...
"Care Free Highway...let me slip away on you"


Offline DenaliPete

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #241 on: July 07, 2014, 10:33:29 PM »
Craig several questions...

First, are you still utilizing italian tomatoes, and if so, what draws your preference to that instead of San Marzanos?

Secondly, how coarse would you describe your sauce?  I goofed the other night and turned my tomatoes into puree in my vitamix.  I also feel like I didn't season it correctly because the taste seemed a little too much like spaghetti sauce, but maybe its just the consistency of the sauce at that point that was throwing me off.

Thanks,

Pete

Online TXCraig1

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #242 on: July 07, 2014, 10:47:21 PM »
Yes, I still use the Cento Italian in the 35oz can. ROA1 Pelati printed on the end. I think they taste every bit as good if not better at 1/2 the price.

My sauce has a fair bit of texture. I use an OXO food mill with the coarse plate. I've had more than one very smooth (and thin) sauce that I liked however.
Pizza is not bread.

Offline DenaliPete

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #243 on: July 15, 2014, 09:36:38 AM »
Thank you for the response, sorry for not replying sooner.

I am curious...aside from your neo pies, do you venture much into other types?  I'd be curious to know if you get cravings for other styles often.

Online TXCraig1

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #244 on: July 16, 2014, 09:35:54 AM »
Thank you for the response, sorry for not replying sooner.

I am curious...aside from your neo pies, do you venture much into other types?  I'd be curious to know if you get cravings for other styles often.

Other than NP, the occasional Detroit Style and pizza al taglio is about it.
Pizza is not bread.