Author Topic: Brooklyn Style Sicilian Sauce info ... cooked or uncooked???  (Read 161 times)

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Offline Yankee Bill

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Hi folks,

I'm just getting started on my pizza making venture, so please forgive me if this stuff is common knowledge. I've got a Blue Steel Pan and a Scale en-route and am wanting to try a Brooklyn Style Sicilian pie (similar to L & B Spumoni Gardens) for my Maiden Voyage when they arrive.

I've narrowed down a dough recipe that I'll start out trying. But I'm having a bit of a problem figuring out a sauce recipe. Whenever I search the site it seems I always get a ton of info on the dough recipes (and understandably so), however, not so much in the way of sauce recipes for this type of pie.

From what I can gather most seem to use only tomato's, salt and oregano, and / or EVOO. I've seen where a few people say they give their sauce a quick cook etc., but not any specifics on amounts and such.

I'm sure there's probably plenty of info on the subject somewhere here that I can't find due to my lack of computer skills. Anyway, if anyone has any info or recipes on these style sauces that they'd care to share it would be greatly appreciated.

FWIW, I have a few cans of Cento Certified Whole Peeled SM's on hand that I was going to use (but not opposed to trying another brand). Also, the pan I have ordered is a Paderno World Cuisine Blue Steel 19 5/8 X 13 3/4. And the dough recipe I'm going to try has a TF = 0.16.

Appreciate any help you may have to offer.

Thanks,
YB

   
« Last Edit: July 22, 2014, 03:23:20 PM by Yankee Bill »


Offline jeffereynelson

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Re: Brooklyn Style Sicilian Sauce info ... cooked or uncooked???
« Reply #1 on: July 22, 2014, 03:22:59 PM »
Most people here don't try to make elaborate sauces for their pizzas like you might see with a spaghetti sauce. It's more about just the tomatoes. Just try those centos you have, crush them up, add a little salt to your liking and you should be good.

The beauty about pizza is that the results are in the skill, not necessarily in the ingredients. I think almost any pizza place will tell you their recipe. Flour/water/salt/yeast/maybe sugar and oil. There is no secret there.

Offline TXCraig1

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Re: Brooklyn Style Sicilian Sauce info ... cooked or uncooked???
« Reply #2 on: July 22, 2014, 05:29:43 PM »
If you can find (and they are pretty widely available) the Cento Italian in the 35oz can, they are typically better than the certified and half the price. That's what I use for 90% of my pizza.
I love pigs. They convert vegetables into bacon.

Offline Yankee Bill

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Re: Brooklyn Style Sicilian Sauce info ... cooked or uncooked???
« Reply #3 on: July 22, 2014, 11:24:03 PM »
Thanks Guys.
YB

Offline drmatt357

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Re: Brooklyn Style Sicilian Sauce info ... cooked or uncooked???
« Reply #4 on: Yesterday at 12:36:05 AM »
Craig, I've heard you mention these 35 oz Cento cans. Where do you get yours?  I've only seen the 28 oz ones of crushed. Is there a difference?

Online Donjo911

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Re: Brooklyn Style Sicilian Sauce info ... cooked or uncooked???
« Reply #5 on: Yesterday at 06:33:49 PM »
Dr. Matt -
Craig will certainly reply.  In case you need another source:  http://www.walmart.com/ip/Cento-Peeled-Tomatoes-35-oz-Pack-of-12/17181121
Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.

Offline TXCraig1

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Re: Brooklyn Style Sicilian Sauce info ... cooked or uncooked???
« Reply #6 on: Yesterday at 08:40:21 PM »
Craig, I've heard you mention these 35 oz Cento cans. Where do you get yours?  I've only seen the 28 oz ones of crushed. Is there a difference?

Yes. Big difference.

Most of the grocery stores around here carry the Cento Italian Whole Peeled in the 35oz can.
I love pigs. They convert vegetables into bacon.

Offline drmatt357

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Re: Brooklyn Style Sicilian Sauce info ... cooked or uncooked???
« Reply #7 on: Yesterday at 11:44:49 PM »
Yes. Big difference.

Most of the grocery stores around here carry the Cento Italian Whole Peeled in the 35oz can.


Whole peeled?  Do you then put them in a blender or use boat motor hand blender?

Thanks Don. I was buying the crushed. I thought they were pretty good.
« Last Edit: Yesterday at 11:48:51 PM by drmatt357 »

Offline TXCraig1

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I usually run them through a food mill with the coarse plate. A boat motor works fine too if you are careful and don't whip air into them.

I'm not a fan of crushed on NP. I can't get past the bits of skin.
I love pigs. They convert vegetables into bacon.

Online Donjo911

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Thanks Don. I was buying the crushed. I thought they were pretty good.


Me too - but the cost per can @ WalMart even with shipping - is identical to what I'm paying here for the 28 oz. All Purpose Ground. 
Have stick-blender - will prepare!


(in my case) how can you beat $4.00 for shipping? - it's literally cheaper than driving to a store that 'may' have them!  :)


What stick did you end up getting, DrMatt?

Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.


 

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