Theo, if the recipe isn't secret, would you mind sharing it?
No secret. True short story....The sauce is from my good freind, Jimmy from Da Bronx (it's impossible to make a bad pizza with a name like that, eh?)
He's the one who taught me most of the tricks I know. It was 4 years ago...I'd just gotten 'laid off' from a major mortgage company, and I walked right into the pizzeria shop across from our house and said "I wanna learn how to make that pizza"
Jimmy says "Why the F should I show you?".
I replied, "Because I'm unemployed I can't afford to pay for them anymore..."
He laughed. We became fast freinds, he hired me and taught me recepies he's been using for 25 years.
Here's the sauce recipie. from my other post. http://www.pizzamaking.com/forum/index.php/topic,11675.0.html
The dough, I've been deviating from the 'Jimmy' just a tad, recipie to achieve a decent result in our home oven. This is the current dough recipie:
6.5 oz of filtered drinking water, room temp (64% hydration)
Just under a half a teaspoon of ADY (fleichshman's. Any more than 1tsp and it blows up way to much)
1 teaspoon of salt
1 and a half tablespoons of Vegetable oil (its been turning out a little better than the Olive Oil lately)
wisk that all together really well, with an actual wisk...
Then add 10.5oz of Sunflower Markets generic HiGluten flour (Called manager and he confirmed it to be conagra's generic super market brand? He may or may not be bulls**ting me) but it is 9 grams of protien per half cup = 15%
I have a Kitchen Aid Classic. I start the mixer at speed 3, then up to 4 and down to 2 for the last 3 minutes. Mixing time is 10-12 minutes. It usually sticks to the bottom of the bowl, at about 2" in diameter when finally ready. Only thing I don't do, but would really like to, is use fresh (wet) compressed yeast... Bronx Jimmy swears by it. And I am a sucker for nostalgic unbasised food-lore. Easier to get a royal flush in vegas, than it is to track down some fresh yeast...
Then I weigh out and ball up 2x 9.2 ounces balls and put them in tupperware, and they go right in the fridge. no proofing.. Just slow retarding.. They do still expand, but are nice and 'taught' to the touch. not that fluffy at all, only because I am trying to emulate the pizzeria protocol I worked at. I hate it when the doughs look great in the pan , but then deflate after you pick them up.
I build my crust into the doughball first. Then I 'walk-out' the dough with my fingers, leaving a little "hill" in the middle. I flip it upsidedown and walk it out a little more then hand strech on a smoothe surface about 5-7 rotations. Then it's up onto the knuckles for some edge strecthing. It gets a couple faster speed air tosses, where that little hill in the center flattens out to the same flatness, respectively. And then I've got an evenly thick blank round , ready for toppings.
I then spread the tomato sauce, I sprinkle a blend of finely grated Asagio, Parmasean, and Romano around the red pie (not very much at all)
Then comes the Mozz and other final topping, and into the oven she goes...
Oh, and I dunk the doughballs into a 50/50 semolina/bread flour dish and spread some of the 50/50 around the stretching counter-top.. That is what you saw underneath the crust/ slice.
Hope this helps.