Quote:
Originally Posted by Easy 6
The underside of that crust looks perfectly chewy yet crispy, KCU
What red sauce are you using there, scratch?
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I do a real simple pizza sauce. Its more for Detroit style but its so fresh and good that its my go-to for any pizza. The dough was a 48 hour cold ferment. The trick I use for my dough is dry malted barley that I use to brew beer. Its helps brown the crust and gives it a snap biting in but still chewy on the inside. Need to more time with the oven to get my temps dialed in though
The sauce:
1 28 Oz can of crushed San Marzano tomatoes
1-2 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Red Chili Flakes
3 Cloves Minced Garlic
1 Tbsp. dried Oregano
1 Tbsp. dried Basil (1/2 cup fresh)
Sugar to taste
Directions
In a sauce pan over medium-low heat, add the olive oil, garlic, and red chili flakes and saute for 1-2 minutes.
Add the crushed tomatoes along with basil, oregano, and salt. Stir and cover.
Cook the sauce for 15 minutes until desired consistency, and adjust to taste.
Allow the sauce to cool before use.