@scott123 & @dellavecchia: In person, the sauce is very bright red
, no question. It is also both very acidic and very sweet at the same time
, with a huge punch of flavor. They claim it is "uncooked" or mostly uncooked or whatever -- seems they are deliberately obscuring the facts a bit to maintain their secret. I can understand that, but obviously we still want to know
! They may very well have something made for them...
I asked the other guy who does NYC pizza tours (not the guy in the vid in this thread) to look into it as I am pretty sure he can see what flour and tomatoes they use. When this info will be forthcoming I have no idea, but I will gently pester him
. To reiterate, he said he thought it was "low protein" flour (as far as NYC pizza flour goes) and he is one of the most knowledgeable people about NYC pizza (the ingredients and methods) there is. I am not saying this is the case (at all), I just wonder why my friend thinks it may be -- he must have seen something at some point to make him think this.
@dellavecchia: If firm enough my starter easily triples so it may very well be strong enough. I am gonna give it a try when I have enough extra loot to get the deli cheese and some fresh pecorino (right now I am just using stuff I happen to have on hand as money is tight). Thanks so much for giving me something to go on. So glad you used pretty much the same pan I will be so that the formula should carry over pretty well. Since I generally hand mix and knead getting the denser crumb will be a challenge for sure.
What kind of rolling pin (the heavy, handled kind or the gentle, solid wood tapered kind) are you/did you use and how hard did you roll it/press it out? Good idea to approximate the sheeter.
In a gas oven with a drawer broiler and without a convenction setting what might you think a good bake time and temp would be? Even with a blue steel pan I still have trouble getting the bottom to brown as fast as the top of square pies