Author Topic: A few questions to get me started.  (Read 1246 times)

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Offline Bubba83

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A few questions to get me started.
« on: January 15, 2008, 06:59:27 AM »
Today I bought some bread flour at the store for pizza making.  I was unable to find King Arthur's at my local safeway so i went with Stone Buhr Unbleached White Bread Flour.  It says 5g protein per serving on the label but I cannot find a percentage.

I plan to make one of the crusts on the mainpage (probably the new york one marked excellent)  What I am wondering though is about sauce.  I bought some whole tomatoes already peeled in the can, but I was wondering if I should add any kinds of spices and stuff to the sauce or just leave it plain tomato?  Can anyone suggest some spices or is it best to leave it untouched for my first time?

Thanks...


Offline yaddayaddayadda

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Re: A few questions to get me started.
« Reply #1 on: January 15, 2008, 08:00:04 AM »
I've tried a multitude of sauce recipes, but do find that simpler is better.   It all depends on which tomatoes you bought. If your canned tomatoes do not have salt in them (most do) then you definitely want to add some salt.  Some canned tomatoes come packed with basil.  That may be enough seasoning for you.

What I would do is hand crush the tomatoes, add a clove or two of crushed garlic, and whisk in a tsp of Extra virgin olive oil + some salt if the tomatoes aren't canned with salt.

Once you try that, you can expand your ingredients:

Oregano and basil are good herbs to get started with. I prefer dried oregano and fresh basil.

A pinch of red-pepper flakes would be good too.

Also, penzey's spices makes an excellent pizza seasoning: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspizzaseas.html  If I'm adding that, I wouldn't add any other herbs.


Online Pete-zza

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Re: A few questions to get me started.
« Reply #2 on: January 15, 2008, 09:27:33 AM »
Bubba83,

According to the Stone Buhr website at http://www.stone-buhr.com/stone_buhr_products.html, the flour you will be using has a protein content of at least 12%. That is in the bread flour range and should work well with the Lehmann NY style dough recipe you are considering.

FYI, several versions of the Lehmann NY style dough recipe that I have tried are referenced at the Lehmann Roadmap at http://www.pizzamaking.com/forum/index.php/topic,1453.msg13193.html#msg13193. However, there are many other versions that others on the forum have tried, as well as other NY style recipes. But the Lehmann recipe is a good place to start. Since you posted in the Newbie section, you may also find this thread of interest because it contains a lot of basic information on the preparation of pizza dough (NY style) and its management: http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503.

Peter


 

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