There's just something really visually pleasing and appetising about a nice red tomato sauce.
Using this recipe recipe but with dried basil because I don't live in a greenhouse, I'm assuming it'll be nice.
One of the nicest things about making pizzas is that they're very easy and inexpensive to make completely from scratch compared to say, tacos where I just end up buying the shells, salsa and spices from the store.
Edit: Because you asked, the actual pizza 🍖Warning
Looks beautiful. I hope you'll post the pizza too.
To the fbi agents reading this, I seriously just mean pizza you sick fuck.
I've posted several pizzas before. :inshallah:, this one should come out looking a little bit something like this. If you don't live in a pizzeria or don't have a pizza stone, I would definitely recommend cooking your pizzas in a cast iron pan
Ooooh I've seen your work before! I'm gonna probably make a pizza tomorrow, but deep dish.
I kind of want to make one someday- don't those have like a gallon of sauce and 3 pounds of cheese
They're not too bad. I think the ones I make are 14 inches. I use a 28 oz can of crushed tomatoes and around 12 oz of cheese give or take. They definitely look heavier than they are. I can post the recipe I use when I get home later if you like.
This webzone should always strive to have more pizza posts on it
This is the recipe I use. Turns out great every time. I'd recommend getting a cake pan with a removable bottom. Flipping a deep dish out of the pan is a tough skill to develop!
https://www.realdeepdish.com/RDDHolyGrail.pdf
they are of almost equal importance to the quality of the pizza. if the crust is too bready it's garbage, if the sauce is too bland it's garbage, but a decent crust with a bland sauce is still enjoyable while if the crust is garbage, it's likely that even a good sauce can't save it.
My pizza sauce recipe:
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1 can whole peeled tomatoes (San Marzano if you're feeling fancy) with the liquid drained out
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About 1 oz olive oil
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2 cloves of garlic, peeled
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About 1 teaspoon salt
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A dash of oregano, basil, red pepper flakes, and just a little pinch of MSG
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Some red wine (like 1 oz) if you have it
Put all that in a blender and puree til smooth. No need to cook it unless you're canning it for later.
I was looking for someone recommending no cook, and your recipe looks very similar to mine although I think I go a bit heavier on the oregano and salt also adding in some white pepper. I think it really brightens the flavor and lets the other ingredients in the sauce breathe. Cooked sauce has a lot heavier tomato flavor
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i love making pizza (and focaccia). ive only ever done the cast iron pan pizza but i realllly want to get a pizza stone/steel or one of those (sadly very expensive) koodoo pizza ovens.
for focaccia https://www.ethanchlebowski.com/cooking-techniques-recipes/how-to-make-focaccia?rq=focaccia
the only thing i do differently in that focaccia recipe is i just let it sit for 8-24 hours instead of kneading it or the slap/fold thing thats described in the recipe, its all looks and tastes pretty much the same for me
You can turn your cast iron skillet upside-down and use the bottom as a pizza stone. Only problem is that limits the size of your pizza.
yo that pizza looks awesome, damn. Do you use one of those outdoor pizza ovens or do you do it in a conventional one?
I do the same and yours looks so much crispier than mine. What’s your dough recipe? SE as well?
I base mine on this one but I don't follow the exact measurements. It should be noted that this is not a pan pizza dough recipe- I used it before I started experimenting with pans and was too lazy to learn how to make a new dough.
The crispiness could also just be due to the fact that I bake crust and sauce for about 8 minutes at 300 C before I add the rest of the toppings minus the cheese. (Then it's 10 minutes at 275 C, then I add the cheese and bake for an additional 5 minutes at 250 C. I don't know, I just don't like cheese when it's too brown and crispy, I prefer it still stretchy)
I’m guessing it’s the second part since the dough recipe I use is similar. I’ll give that a shot. Thanks!
That's no where close to enough garlic.
Triple it, then we're talking.
(This goes look good)
You don't want pizza sauce that's too garlicy. Also, two garlic cloves microplaned is going to give off a very strong garlic taste versus if you just crushed or chopped it. The more you break down garlic, the stronger the taste.
https://youtu.be/9TjUWnAK0cgj
A favorite recipe of mine, pan pizza's WAY easier to make at home and the dough recipe is fantastic. You can sub the milk for water just fine and of course you can use a vegan replacement for cheese or go without cheese altogether if you wish, but letting that thick dough ferment for a week in your fridge and then frying it in a pan does a lot to make an extremely tasty crust that makes for a hefty, filling pizza for a fraction of the price (since flour's so cheap by the pound and this is mostly bread). Cooks fast, don't need any special equipment other than a cast iron pan (iunno if I'd trust putting a nonstick under the broiler but you do you), don't need to waste money heating up the oven for a long time, it's just a very solid food you can easily make.
I'd quadruple the recipe in that vid and make four batches at a time all at once, then split the dough up and weigh it out with my digital scale so that it's roughly in four equal dough balls to keep in their own separate container. Actually making the dough's the most time-consuming part and there's no reason to not make it all in one batch if you can. If you want to freeze some dough so that you can make a shitload, double the yeast in the recipe and still let it ferment for at least a few days in your fridge before transferring it to the freezer When you go to unfreeze it, put it back in the fridge a couple days ahead of when you want to use it so that it can thaw out naturally and the surviving yeast can wake back up (that's why you're doubling the yeast in the recipe, a good chunk of it's gonna die in the freezer).
Now, you can actually do this recipe without the oil if you want to make this a bit healthier. Crust will come out differently, not really what you'd associate with pan pizza, but you might prefer it that way and it may be a bit healthier than basically deep frying your pizza crust.
Also: make your own french fries. Potatoes are extremely cheap, you can get a julienne slicer for $20 or less off Amazon, and of course you can freeze those easy to make hugeass batches. I use an air fryer to cook some whenever I need an easy side dish. Those fuckesr are coated in in olve oil though, so not super healthy - but I do also season them up fancy with Steak and Shake seasoning and that's the bomb.
Tofu I keep a bunch of but that's only when it goes on clearance. Pressing them, then freezining them, thawing them out, then freezing them again makes it taste a lot more like meat when you add some soy sauce to it, the texture gets chewy. Battering those in corn starch and mixing them into sir fries makes them like extremely tasty chicken nuggets, except jucier and they better absorb sauces from said stir fries. I bet making some buffalo sauce, spreading that on the aforementioned pan pizza dough, and mixing in some fried tofu would make for a pretty dope vegan buffalo chicken pizza. Vegan cheese is really expensive where I live so I wouldn't bother with that, maybe just folk it and have a weird fried chicken sandwich thing going on, but obviously this works with regular cheese too (NEVER BUY PRE-SHREDDED IT'S OVERPRICED AND COVERED IN ANTI-CAKING AGENTS THAT RUIN PIZZA, JUST SHRED IT IT'LL SAVE YOU MONEY).
