italie |
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MAME owes italie many thank yous, hah
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Reged: 09/20/03
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Posts: 15245
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Loc: BoomTown
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Re: It took 13 years of attempting to emulate my grandmothers pizza crust...
11/24/11 04:48 AM
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> So it's a thin crackery crust? That's what I'm looking for. I've tried a couple of
> recipes that I've found on the online but didn't have much luck with them coming out
> as good as I wanted. The last one I tried had good flavor, but I needed a dough
> sheeter to get it to the right thickness. In other words, I didn't have enough ass to
> roll it thin enough (I really do have enough ass, but just couldn't get it thin
> enough). I told my daughter that if I use that recipe again, I will get two pieces of
> Masonite and sandwich the doughball in between. I will then back the car over it to
> "roll" it out! Actually, I will just cut back on flour next time.
It's more of a pretzel-full on cracker crust thin stuff, that is a pain in the rear to do without a press.
> If your looking for an easy sweet and tangy sauce recipe, here's mine...
>
>
> Redk9258's Sweet and Tangy Pizza Sauce...
>
> Single batch (2-3 12" pizzas):
> --------------------------
> 6 oz. Tomato Paste (canned - Contadina)
> 6 oz. Water
> 1 TBL. Sugar
> 1/2 tsp. Dry Basil Leaves
> 1/4 tsp. Black Pepper
> 1/4 tsp. Garlic Powder
> 1/4 tsp. Onion Powder
> 1/4 tsp. Salt
>
If I'm making my own sauce, I often use a similar recipe. A few more spices and fresh pressed tomatoes if they are in season, but Contadina does make some decent paste and sauce. I can't do dry basil though, ever. Just a thing with me, MUST be freshly chopped.
> By the way, I mostly use Provel cheese. It is a blend of Swiss, Provolone and White
> Cheddar. It is a St. Louis thing that most, but not all, people from St. Louis love.
> Most people not from the area hate it. I find it very addictive. I has kind of a
> salty taste that goes very well with sweet sauce. We buy it in 5# blocks on "The
> Hill". It is less than half the price of buying it in a grocery store.
I think I've had it once, liked it if I'm remembering right. I play around with cheese blends a little, but everything I make starts with a provolone and mozzarella base. Lasagna, pizza, twice baked pasta...all of them get the same treatment. It's a very neutral yet tasty starting point that blends well with small amounts of anything else.
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