RE: What's your favorite pizza?
March 9, 2015 at 6:13 pm
(This post was last modified: March 9, 2015 at 6:16 pm by Thumpalumpacus.)
(March 9, 2015 at 5:30 pm)SnakeOilWarrior Wrote:(March 9, 2015 at 4:41 pm)Parkers Tan Wrote: Three days? What the hell are you having, brisket as a topping?
No. It's the sauce and the dough prep.
I don't grow my own wheat, but I do make my own sauce -- most of the time I'll use one 8-oz can of plain tomato sauce, and then add three cloves of fresh garlic, one medium roma tomato, and a couple of slices of red onion (all diced very fine), a touch of olive oil, some fresh basil and oregano, and black pepper and a dash of Worcestershire sauce. I'll saute the garlic in the olive oil, and then add the other ingredients, raise it to a boil, and then cover and simmer for thirty or so minutes.
If I'm making my own sauce-base, I will use four medium romas. Raise a pot of water to a vigorous boil, put the tomatoes in for about 90 seconds, and then remove them. Dispose of the most of the water; leave perhaps a cup or so in the bottom of the pan. Peel the tomatoes, crush them with a fork, or blend them in a blender. Put the mashed/blended tomatoes back in the pan, season with seasoned salt, granulated garlic, a little black pepper, and a pinch of fennel; and then simmer the sauce by itself for an 30 minutes or so. You can then use it as the canned sauce above.
The dough I use is Krusteaz's flatbread mix -- I don't make my own dough. It's pretty good, and beats all hell out of a three-days' cooking job, for my money.
