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Re: Homemade pizza [Re: birdland]
    #17248290 -

Ha.:bananadance:


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I need Jesus.

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Re: Homemade pizza [Re: thoughts]
    #17248293 -

iwasaClown said:
Who eats AT a papa johns?:awewtf:


I eat at papa johns, in the waiting area.
All day.
:foreveralone:

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Re: Homemade pizza [Re: xbloodwhipx]
    #17248303 -

:lolsy:


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I need Jesus.

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Re: Homemade pizza [Re: CHeifM4sterDiezL]
    #17248313 -

CHeifM4sterDiezL said:
Anyone got some good sauce recipes?


I do and I use an MAE method.  It basically goes like this:
Mix up all your spices and herbs (dry/powdered only) and moisten them with just enough filtered water to moisten into a paste-like consistency.  Microwave at 30% power for 2 minutes, with the goal being to never go above 160 degrees F in the water.
Then mix that into some Escalon 6-in-1 crushed and peeled tomatoes.  If you don't want to buy Escalon 6-in-1, then go with Classico peeled/crushed from Wal-Mart which are the same but with a bit more sodium added.  Brand matters.

And that's it.  You may need to drain a bit of water out of the tomatoes before adding the spices since this sauce is not cooked.

Edited by abltsandwich (11/19/12 09:22 PM)

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Re: Homemade pizza [Re: birdland]
    #17248324 -

For my sauce I fry some onion and garlic, then just add some diced tomato.  Cook and mash until a little dry.  Add fresh oregano, parsley, salt and pepper, cook for 15 seconds or so, add red wine.  Simmer down until thick enough.  Remove from heat and add chopped fresh basil.


Goat cheese, tons of fresh sage leaves, and roasted butternut squash go fantastically on my favorite home made pizza.  Trick is to not add too much sauce or toppings.  It's very tempting to overload the pizza, but it'll come out soggy and heavy and difficult to eat.


Dough rolled paper thin on a pizza stone in an oven in maximum temperature.  550F convection bake for mine. :biggrin:


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Put America to sleep with warm milk and clichés.

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Re: Homemade pizza [Re: BothHands]
    #17248446 -

I used to be a manager at a place that made its own dough and sauce.

Bettah believe I took that shit home to make pizza all the time!


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"I get up, I get down." Insect Forum

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Re: Homemade pizza [Re: Dr.Tooty]
    #17248485 -

When my wife makes it she roasts the veggies nd makes the pizza with like three different cheeses. Each slice is a meal in itself.


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There is no truer calling for mankind than that of true conservatism.

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Re: Homemade pizza [Re: BothHands]
    #17248619 -

BothHands said:
For my sauce I fry some onion and garlic, then just add some diced tomato.  Cook and mash until a little dry.  Add fresh oregano, parsley, salt and pepper, cook for 15 seconds or so, add red wine.  Simmer down until thick enough.  Remove from heat and add chopped fresh basil.


Goat cheese, tons of fresh sage leaves, and roasted butternut squash go fantastically on my favorite home made pizza.  Trick is to not add too much sauce or toppings.  It's very tempting to overload the pizza, but it'll come out soggy and heavy and difficult to eat.


Dough rolled paper thin on a pizza stone in an oven in maximum temperature.  550F convection bake for mine. :biggrin:


I might actually try that sauce next time

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Re: Homemade pizza [Re: birdland]
    #17248690 -

It may actually work better if you add a little wine after the onion and garlic too.  I find you don't really need to do it exactly any way.  Smoke a bowl and keep messing with it until it tastes awesome.  Sometimes you get really dry tomatoes if you get them from the grocery store, and then you have to add a ton of liquid, but just gotta roll with how it's cooking.  It always tastes awesome in the end.

If you don't like the rolled up skin in the sauce, you can peel the tomatoes first, but it doesn't bother me, so I leave it on.


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Put America to sleep with warm milk and clichés.

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Re: Homemade pizza [Re: birdland]
    #17248748 -

Cooking tomatoes removes flavor, always.  Try the MAE method to retain the brightest, most tomato-like flavor.  The only reason people cook tomato sauces is to extract water-soluble flavor compounds from aromatics and spices into the water that's in the tomatoes.  If you use the MAE method you maintain the absolute best flavor of the tomatoes while still adding the flavor of the spices and aromatics to the sauce so it's literally the best of both worlds.
Remember, you're making pizza sauce, not marinara/pomodoro.

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Re: Homemade pizza [Re: abltsandwich]
    #17248770 -

So the sauce doesn't cook when you put it in the oven? :confused:

Something about using a microwave to cook any part of a pizza feels blasphemous.


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Put America to sleep with warm milk and clichés.

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Re: Homemade pizza [Re: BothHands]
    #17248798 -

I'd definitely try it though.  Sometimes I don't even make a sauce for my pizza, I just top with some crushed tomatoes.  I usually do that when I make a pizza with chunky toppings, like roasted butternut squash and goat cheese.  :awesome:


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Put America to sleep with warm milk and clichés.

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Re: Homemade pizza [Re: BothHands]
    #17248871 -

BothHands said:
So the sauce doesn't cook when you put it in the oven? :confused:

Something about using a microwave to cook any part of a pizza feels blasphemous.


At some point it cooks, but cooking it twice is worse than cooking it once.  It's also cooking between a bottom layer of crust and a top layer of cheese/toppings so it's somewhat insulated compared to the exterior in the oven and cooking it at such high temps reduces cooking time substantially vs. on the stovetop.

With the MAE method you must use all dried/powdered ingredients.  There's no fresh garlic/onions in that method, but then again, it's pretty standard for even the best pizza places to use powdered garlic/onion.  It's VERY important to use spices younger than 6 months old and of high quality; that 2 year old powdered garlic won't cut it since dried spices/herbs lose their zeal after about 6 months.  I save the fresh aromatics for marinara regardless.  It's also a textural thing since, well IMO, crunchy texture NEVER EVER goes on pizza.

If you understand that microwaves are a way to excite water molecules then using a microwave to your advantage is not blasphemous in any way; it's novel.

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