Author Topic: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients  (Read 5002 times)

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Offline chadberg00

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Re: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients
« Reply #25 on: February 01, 2013, 08:26:26 PM »
Hi chadberg00,

Thanks for telling us about you sauce. What are the toppings that you use on your Margarita pizza? Also, are you baking it or putting it in a wood fire oven? Thanks!!

TomN

Hi Tom-
no, don't have the wood fired oven ...yet.  ;D  That subject is one of the reasons I joined this place as there so many backyard shells/kits now that are available and need to pull the trigger soon.

Currently use a Kitchen Aid convection oven that will push 525 F and use a Fibrament stone that has worked great for 5 years without cracking.  Toppings:  dough on peel, sauce, whispering of Parmesan cheese, whole milk mozz in chunks, either sliced romas or halved grape tomatoes, paper thin sliced garlic (not always), drizzle of California Estate olive oil on top....cook 4-5 mins...  and add fresh torn basil once out of the oven on the bread rack.


Offline TomN

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Re: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients
« Reply #26 on: February 02, 2013, 01:15:41 PM »
chadberg00,

Can you post a few photos of your pizza? Thanks

TomN

Offline chadberg00

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Re: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients
« Reply #27 on: February 02, 2013, 02:34:28 PM »
Last night made four pies.  Note we ran out of 00 flour so this bake was with bread flour and based on Reinhart's book recipe.  I also much preferred the Cento' San Marzano than the regular Italian for sauce (seemed a bit to acetic comparatively and less rich tomato flavor).

Offline chadberg00

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Re: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients
« Reply #28 on: February 02, 2013, 03:23:04 PM »
...and this one is from week before only with Cento's SM (non DOP) sauce and sliced roma tomatoes instead of grape ones. Much preferred this on flavor.

Hopefully didn't derail this thread.  :-\

Offline TXCraig1

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Re: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients
« Reply #29 on: February 02, 2013, 03:37:35 PM »
Craig,
Would you please take a look at these and tell if you think they are yours. You can't see the top of the cans for your numbers. Do your cans say "certified" on the label. This deal seems almost too good to be true compared to what I'm only able to get locally(no 35oz Cento's >:() Thanks!

http://www.amazon.com/Cento-Imported-Italian-Tomatoes-35-Ounce/dp/B002C4C67C/?tag=pizzamaking-20

Bob, yes, that is what I use, Cento Italian in the 35oz can. I pay $2.19/can at my local grocery store (HEB).
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Chicago Bob

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Re: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients
« Reply #30 on: February 02, 2013, 03:39:38 PM »
Thank you Craig...
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients
« Reply #31 on: February 02, 2013, 03:40:09 PM »
...and this one is from week before only with Cento's SM (non DOP) sauce and sliced roma tomatoes instead of grape ones. Much preferred this on flavor.

Hopefully didn't derail this thread.  :-\

Very nice looking pie. It's been a while since I've tried the Cento Certified. I guess I need to gie them another taste.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline DenaliPete

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Re: San Marzano DOP: Add (almost) nothing / Other tomatoes: Add ingredients
« Reply #32 on: February 10, 2013, 09:02:31 AM »
I found a can of the Cento San Marzano at my Safeway, which is good news because I'd tried for years to find them with no luck.  Just a week ago I was thrilled because I found "San Marzano Style" tomatoes at the same store.


 

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