Can I ask you to go back in time to Reply 130. I'm going through the posts as time permits, and the DiFara pizza is the style and standard I'm looking to get to, (maybe by the next lifetime)! I want to stick to one style for now, which is NY. I've been getting pretty good results, and I like the part that Dom seems to work kind of “off the cuff” to some extent and that fits my personality well!
I'm definitely a novice, but, I'm getting reasonably good at using the version of the Lehman recipe you supplied me with some time ago, with I think a 57 or 58% hydration, using a standard bread flour, and a 3 day cold rise. So this is what I’d like to stick with for now. I could up the hydration if you felt it was worth while. I now have a peel and I've recently used a "quick dough" recipie with a higher hydration successfully.
Now here is my questions. You wrote in reply 130 concerning the ingredients:
“For the sauce and cheeses, I tried to use essentially the same “quality and quantity” approach as used by Dom DeMarco, as I have come to understand them. For the sauce, I pureed whole tomatoes from a can of Famoso DOP San Marzano tomatoes, along with some fresh, seeded tomatoes and fresh basil (a mixture of Napoletano and Genovese Italian, both from my garden), fresh (from my garden) Italian oregano, dried Sicilian oregano, a bit of Sicilian sea salt, and sugar. Because the sauce was on the thin side, I drained it in a colander to remove some of the water”.
Is this essentially the spice set you felt he used in his sauce, and since it is now winter and no tomatoes are available from the garden, do you think those “on the vine” grocery tomatoes would work OK?
Could you give me an idea on the ratio of canned to fresh?
And just two more things, sorry… any garlic detected, and was the sugar noticeable, or was there just enough to take the edge off.
Help with the sauce would be greatly appreciated as I think it’s my biggest weak spot.
As far as the other ingredients go, I can get them all here in town.
I have a gas convection oven that will cook at 550 degrees and I'd like to give your “oven in an oven” a try. Are those tiles something that you can get from a “Home Depot” type place, and what are they called?
As always, thanks for the help, and I'll post some pics of the results.