San marzono are key but they are seasonal and very expensive.i can't even get them by me.i gotta make my own sauce I came up with.lots of tomato paste
Man... I havent had pizza in months and looking at this thread makes my mouth water.
Been laying off the carbs.
Getting tired of venison, fish and veggies.
xavier , what effect does the white wine have on your dough ? i make my own bases and use extra yeast , just love that yeasty taste !Herman's pizzas look amazingly interesting. I make Detroit style, i guess. Only big difference is i make more of a breadlike crust and do it in a cast iron skillet, stovetop on high for around 3-5 minutes until i smell the crust start to cook then into the oven.
Sauce:
Olive oil/butter into a pan on medium heat. Finely dice up half an onion and toss in pan, add some dried herbs, one can tomato paste and an equal amount of water. Cook that in the oil for a bit moving it around to keep from burning. If i have them, i go fresh tomatoes and skip the paste/water. Grate/microplane a clove or two of fresh garlic and give it 30 seconds in the pan, once you smell it take the pan off the heat. GENTLY use an immersion blender to puree down to smooth sauce, you want to avoid creating an emulsion so do 10 second bursts. Add salt/pepper and a dash of sugar. Cook it on low/med until you get to desired thickness.
Dough is done in a stand mixer. I go with roughly 1 cup liquid to 2 cups flour, but havent measured in a long time. Swapping white wine in for half of the water is pretty great. Warm water goes in mixer and then dissolve a tablespoon or so of sugar into it. Add yeast, i just use a spoonful of rapid rise. Let it sit for a few minutes to get foamy. Add about 1/2 of your expected flour needs. Add a little salt and olive oil to taste. I use about 25% wheat flour, but beware it can make the dough heavy and kinda dense. Run the mixer to combine and see what consistency you have, add flour until dough pulls cleanly away from the sides but still is attached to that weird little divot in the mixing bowl bottom. Let it rise till doubled and punch down, let it sit till it doubles again, then ready to roll.
Oven gets set to 420 because of...yeah. once preheated i grab my cast iron skillet and squirt a little olive oil in there, then form the pizza in the skillet, making sure the crust goes to the edge and then cheese also going to edge. Cook on stovetop till you smell it, then into the oven until you reach desired doneness.
It is kind of a thick pizza so that stovetop step is pretty helpful to make sure the bottom gets done enough to support the rest of the slice.