Sounds like a dog-chasing-tail kind of thing. :lol:I hear there is a marijuana laced pizza sauce in Colorado...damn, get the munchies and cure the munchies at once.
Ya, that is on a good road. The modern factory pizza doughs tend to be pretty good, a lot of time and money has been spent perfecting them because the restaurant industry tends to do heat and serve, they dont have the quality cooks needed to make dough right every time, and the factory doughs are no waste. I am a very good chef, and I use them occasionally.
However I will never make a pizza without basil and oregano. Probably would not do it without meat either, this recipe is crying for a good fennel sausage.
Also, get the pizza stone for crying out loud. My brand new GE oven is lightly insulated ($800), I would be afraid to use it for much of anything without a stone in it.
This is a "base" recipe. I regularly add Italian hot sausage and mushrooms myself.
The combination of the garlic and the red pepper flakes creates a dense sweet and spicy taste. While you certainly wouldn't be in the wrong to add basil and oregano, neither is it strictly necessary.
Yes, I probably should splurge on the pizza stone. They're usually a hundred bucks which wouldn't break the bank.
I posted this in another thread but felt it would be more appropriate here:
Cardinal's Awesome Pizza Even If You Kind Of Suck At Spinning The Dough And Don't Even Have The Right Oven Or Pizza Stone:
1 large can Contadina Crushed Tomatoes
Large bulb of garlic
Red pepper flakes
California olive oil (the stuff from Italy is often cut with canola oil)
Whole milk mozzarella (forget those hipster fresh mozzarella balls -- those are for caprese)
Trader Joes pre-prepared dough (obviously this will make people get the vapors and faint -- this recipe is a demonstration of how important the sauce and cheese are, and how wrong Dominos is getting such a basic concept), warmed to room temperature. Ideally, if you know how to make it yourself, do that. Second best: go to the best pizzeria you know and whose dough you absolutely love, and ask to buy their dough so you can make it yourself. I've so far not been rebuffed for this request.
Large metal pizza pan, rubbed with a paper towel with olive oil on it.
Heat oven to 450 degrees.
In large pan heat 6 (yes, six) cloves of garlic pressed through a garlic crusher, a heaping teaspoon of red pepper flakes, and 2-3 tablespoons of olive oil. When it heats up let it sautee for under a minute, then add the crushed tomatoes. Heat for about 15-20 minutes on medium heat until the extraneous water at the bottom of the pan is mostly (but certainly not entirely) evaporated.
If you're me, clumsily and ungracefully spread the dough out into a circle and lay out as evenly as possible on the pizza pan.
Heat for roughly ten minutes or until golden brown as preferred. Remove from oven quickly move the pizza onto a wooden cutting board. Slice and eat.
After even this highly faulty process, you'll never be able to taste a dominoes pizza again.
----------------
All this said, I do need to start thinking about my dough spinning skills. That would almost certainly take my pizza to the next level.
"California olive oil (the stuff from Italy is often cut with canola oil)"
Yea and not just canola oil. the mob in Italy was, and maybe still is, diluting olive oil that is exported with canola and other substances. not all of it I'm sure but its prevalent.
Enough to make me change my mind and buy the best quality domestic olive oil I could find/afford.
California already competed successfully with southern Europe in wines so no reason to think they cant do it with olive oil too and balsamic as well.
this site has some good reviews. California Olive Oil Reviews - Best Brands of Olive Oil - Top Ratings
No as to the pizza sauce. I really zesty marinara, somewhat thick. the crushed tomatoes are great.
I like to add some tomato paste to that to thicken it up a bit unless you really want to put in the time and reduce it down.
the garlic is a must. a little thyme added to that is nice. some add a little red wine.
I posted this in another thread but felt it would be more appropriate here:
Cardinal's Awesome Pizza Even If You Kind Of Suck At Spinning The Dough And Don't Even Have The Right Oven Or Pizza Stone:
1 large can Contadina Crushed Tomatoes
Large bulb of garlic
Red pepper flakes
California olive oil (the stuff from Italy is often cut with canola oil)
Whole milk mozzarella (forget those hipster fresh mozzarella balls -- those are for caprese)
Trader Joes pre-prepared dough (obviously this will make people get the vapors and faint -- this recipe is a demonstration of how important the sauce and cheese are, and how wrong Dominos is getting such a basic concept), warmed to room temperature. Ideally, if you know how to make it yourself, do that. Second best: go to the best pizzeria you know and whose dough you absolutely love, and ask to buy their dough so you can make it yourself. I've so far not been rebuffed for this request.
Large metal pizza pan, rubbed with a paper towel with olive oil on it.
Heat oven to 450 degrees.
In large pan heat 6 (yes, six) cloves of garlic pressed through a garlic crusher, a heaping teaspoon of red pepper flakes, and 2-3 tablespoons of olive oil. When it heats up let it sautee for under a minute, then add the crushed tomatoes. Heat for about 15-20 minutes on medium heat until the extraneous water at the bottom of the pan is mostly (but certainly not entirely) evaporated.
If you're me, clumsily and ungracefully spread the dough out into a circle and lay out as evenly as possible on the pizza pan.
Heat for roughly ten minutes or until golden brown as preferred. Remove from oven quickly move the pizza onto a wooden cutting board. Slice and eat.
After even this highly faulty process, you'll never be able to taste a dominoes pizza again.
----------------
All this said, I do need to start thinking about my dough spinning skills. That would almost certainly take my pizza to the next level.
I just remembered that the Contadina brand that my supermarket carries has sea salt in it. If your crushed tomato sauce doesn't have that then you'll almost certainly have to add it yourself.
What is exactly is "off" about Domino's pizza sauce? When it's free at the local programmers (user group) meeting, I eat Domino's. The price is right. I would be hard pressed to pay money for Domino's.
I hear there is a marijuana laced pizza sauce in Colorado...damn, get the munchies and cure the munchies at once.
I just remembered that the Contadina brand that my supermarket carries has sea salt in it. If your crushed tomato sauce doesn't have that then you'll almost certainly have to add it yourself.
I hear there is a marijuana laced pizza sauce in Colorado...damn, get the munchies and cure the munchies at once.
I posted this in another thread but felt it would be more appropriate here:
Cardinal's Awesome Pizza Even If You Kind Of Suck At Spinning The Dough And Don't Even Have The Right Oven Or Pizza Stone:
1 large can Contadina Crushed Tomatoes
Large bulb of garlic
Red pepper flakes
California olive oil (the stuff from Italy is often cut with canola oil)
Whole milk mozzarella (forget those hipster fresh mozzarella balls -- those are for caprese)
Trader Joes pre-prepared dough (obviously this will make people get the vapors and faint -- this recipe is a demonstration of how important the sauce and cheese are, and how wrong Dominos is getting such a basic concept), warmed to room temperature. Ideally, if you know how to make it yourself, do that. Second best: go to the best pizzeria you know and whose dough you absolutely love, and ask to buy their dough so you can make it yourself. I've so far not been rebuffed for this request.
Large metal pizza pan, rubbed with a paper towel with olive oil on it.
Heat oven to 450 degrees.
In large pan heat 6 (yes, six) cloves of garlic pressed through a garlic crusher, a heaping teaspoon of red pepper flakes, and 2-3 tablespoons of olive oil. When it heats up let it sautee for under a minute, then add the crushed tomatoes. Heat for about 15-20 minutes on medium heat until the extraneous water at the bottom of the pan is mostly (but certainly not entirely) evaporated.
If you're me, clumsily and ungracefully spread the dough out into a circle and lay out as evenly as possible on the pizza pan.
Heat for roughly ten minutes or until golden brown as preferred. Remove from oven quickly move the pizza onto a wooden cutting board. Slice and eat.
After even this highly faulty process, you'll never be able to taste a dominoes pizza again.
----------------
All this said, I do need to start thinking about my dough spinning skills. That would almost certainly take my pizza to the next level.
I do enjoy a nice homemade pizza , I’m going to try your recomandasions. For some time now I have been using the less is better option when it comes to making pizza. This even includes the sauce , I typically use whole tomatoes and crush them by hand or pre seasoned stewed tomatoes. I then drain off most of the liquid and just sparingly use the chunks. I brush the shell with olive oil and smear just a bit of roaster garlic. At that point it’s just fresh mozzarella and basil leaves and once done a drizzle of olive oil.
I am considering adding a pizza oven to my outdoor cooking arsenal. I just recently found one that fits my budget and limited space needs. I’m not endorsing this product but I find it rather cool. The important part for me is Its size and relative portability because I live in a condo.
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