10/10 will do again.

Followed Sally’s recipe pretty much to the T. Next time I think I will try bread flour, and maybe add some seasoning to the dough itself. For this one, I sprinkled oregano and basil after it came out of the oven.

  • kieron115@startrek.websiteEnglish
    5·
    9 days ago

    This looks delicious. Might i suggest trying 00 flour though? It’s a higher gluten wheat specifically made for pizza! I’m pretty sure you can get it at most places that sell flour.

    • rasterweb@fedia.io
      2·
      4 days ago

      From what I’ve read you see a lot more benefit with 00 flour if you bake at 700˚ to 900˚ F but if you’re baking in a home oven at 550˚ bread flour is probably a most economical choice. I used to use 00 but switch to King Arthur Bread Flour (which has a high gluten content) and my crusts turn out pretty darn good!

    • iamthetot@piefed.caOPEnglish
      6·
      9 days ago

      I did consider buying pizza flour buuuut I wanted to spend as as possible for a low risk first try, and I already have four kinds of flour in the freezer lmao

  • xSikes@feddit.onlineEnglish
    5·
    9 days ago

    That looks good, congrats! Try brushing olive oil on the outside before toppings. Extra boost and flavor and give you a golden touch from the oven. If you want to other recipes or styles, highly recommend King Arthur pizza recipes. You don’t need to use their flour (huge fan of it, I bake a lot). Its methods of treating the dough and hydration is where it counts the most.

    • iamthetot@piefed.caOPEnglish
      5·
      9 days ago

      I did brush olive oil on the dough before sauce, but not along the outside crust, just the parts that would get covered. I’ll try the crusty bits as well next time.

      The underside was a little too greasy for my liking, so I will use a little less down there next time.

  • mrmisses@lemmy.worldEnglish
    2·
    9 days ago

    Looks good! I pretty much use the same recipe. I’m not happy with my sauce though, any recommendations for that?

      • mrmisses@lemmy.worldEnglish
        1·
        1 day ago

        Update: I used this recipe and it is better than my old one but still seems to be lacking something. Maybe I didn’t put enough salt in since they leave it up to the cook, but I also don’t want it to be super salty. Or maybe I do, I dunno

        On the plus side I doubled the recipe and it made enough sauce for 6 large pizzas! So I froze 2/3 of it and won’t have to make sauce for another 3 weeks.

      • BarrelAgedBoredom@lemmy.zipEnglish
        3·
        9 days ago

        I’m bored at work so here’s the recipe in text (slightly reformatted):

        Ingredients

        • 1 (28-ounce) can whole peeled tomatoes
        • 1 tablespoon (15 ml) extra-virgin olive oil
        • 1 tablespoon (15 ml) unsalted butter
        • 2 medium cloves garlic, grated (about 2 teaspoons)
        • 1 teaspoon dried oregano
        • Pinch red pepper flakes
        • Kosher salt to taste
        • 1 medium yellow onion, peeled and split in half
        • 2 (6-inch) sprigs fresh basil with leaves attached
        • 1 teaspoon sugar

        Directions

        Step 1

        • Process tomatoes and their juice through food mill, pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.

        Step 2

        • Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and a large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.

        Step 3

        • Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour.

        Step 4

        • Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
    • iamthetot@piefed.caOPEnglish
      2·
      9 days ago

      I used a canned sauce made in Italy, I don’t remember the brand though. It was okay but nothing special, I don’t think I’ll get it again. I was intimidated by the dough, which was my main goal, but next time I think I’ll make the sauce from scratch as well.