Pizza With Sourdough

[Wayne SW/MO]

Well I guess I need to try and do an sbs on a redneck Taney County pizza to offset the JOCO sourdough Margeritta pizza, or what ever the name is.

Mine will likely have a yeast crust rolled, a Hunt's tomato paste based sauce and lots of meat.

[ness]

Well I guess I need to try and do an sbs on a redneck Taney County pizza to offset the JOCO sourdough Margeritta pizza, or what ever the name is.

Mine will likely have a yeast crust rolled, a Hunt's tomato paste based sauce and lots of meat.

Ha! Do it and post it up here.

Yeah, it's a Margherita ( I had to look up the spelling) with fresh mozzarella and basil from the garden. Not everybody's cup-o-tea I know, but my daughter and I really like it the way I make it. Believe me, I like meat on a pizza too.

Nothing wrong with tomato paste-based sauce at all. I've got a recipe around here for one that's really good, more like what you usually get on pizza, thicker, with herbs, and I think honey.

I'm hoping pepperRonnie will chime in with his take on things too.

And if our US Postal Service comes through, Chief should have his grubby mits on some sourdough starter in a day or two. We'll see what he comes up with.

[Wayne SW/MO]

I do like fresh basil crisped up on a pizza. I actually still have some basil going, I plant it around to deter bugs?

I do wander alot when it comes to sauces. Using slightly thinned paste on the crust and then simply sprinkling dried basil, oregano and powdered fennel.

I think of sauce as challenge. If it's real good and you use too much it overwelms the other ingredients, but if it's too bland the pizza loses its Italan signature. I don't have a good recipe and I'm always looking. I'm going to check out the one rps mentioned.

My crust at present is only 40% hydrated. I've used one that was 33%, but it was hard to knead, but it did produce a real thin one.

[Flysmallie]

And if our US Postal Service comes through, Chief should have his grubby mits on some sourdough starter in a day or two. We'll see what he comes up with.

I called Obammy and told him you guys were using the USPS to ship heroin. He wants some.

What's with all this weighing and measuring? I guess I should try harder but usually just go with close enough.

Nice looking pies Ness. Yours are much more beautiful than mine. The Margherita's are a classic of course. Love those. But I like lots of meat and veggies as well.

Mine typically end up looking like this.

[ness]

I do like fresh basil crisped up on a pizza. I actually still have some basil going, I plant it around to deter bugs?

I do wander alot when it comes to sauces. Using slightly thinned paste on the crust and then simply sprinkling dried basil, oregano and powdered fennel.

I think of sauce as challenge. If it's real good and you use too much it overwelms the other ingredients, but if it's too bland the pizza loses its Italan signature. I don't have a good recipe and I'm always looking. I'm going to check out the one rps mentioned.

My crust at present is only 40% hydrated. I've used one that was 33%, but it was hard to knead, but it did produce a real thin one.

I know what you mean on sauces -- I've got at least 4 that I know of. The one I described above is heavy on tomato flavor -- which I like, especially on the Margheritas. I looked up my paste-based one. I don't remember where I got this (probably Allrecipes.com) but it's pretty good. More like a pizzeria sauce with the herbs:

1 (6 ounce) can tomato paste

6 fluid ounces warm water

3 tablespoons grated Parmesan cheese

1 teaspoon minced garlic

2 tablespoons honey

3/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/4 teaspoon dried marjoram

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon dried red pepper flakes

salt to taste

Mix it up and let it sit for 30 minutes so things come together.

I called Obammy and told him you guys were using the USPS to ship heroin. He wants some.

What's with all this weighing and measuring? I guess I should try harder but usually just go with close enough.

Nice looking pies Ness. Yours are much more beautiful than mine. The Margherita's are a classic of course. Love those. But I like lots of meat and veggies as well.

Mine typically end up looking like this.

That looks dang good there, Ronnie. I see you're a 'size matters' kinda guy

[Wayne SW/MO]

I think the sauce would be very important on the Margherita (discalimer, if this is spelled wrong it's Ronnies fault ) given the few ingredients.

I couldn't make one of hose down here however because there is no such thing as fresh mozzarella.

[Chief Grey Bear]

And if our US Postal Service comes through, Chief should have his grubby mits on some sourdough starter in a day or two. We'll see what he comes up with.

And after a quick trip to the lab, its pizza time baaaaaybeeee!!!

[ness]

I think the sauce would be very important on the Margherita (discalimer, if this is spelled wrong it's Ronnies fault ) given the few ingredients.

I couldn't make one of hose down here however because there is no such thing as fresh mozzarella.

Yeah, it's dough, sauce, cheese and basil. Plus a little salt and oil. Not a lot to hide behind.

Fresh mozzarella is different. My wife and the boys don't like it. My daughter and I love it. It's becoming more available--usually in the fru-fru section of the supermarket.

[ness]

And after a quick trip to the lab, its pizza time baaaaaybeeee!!!

Talk to me...

[Chief Grey Bear]

Sure I'll talk to ya.

Uhhh, you haven't called me have you?

I've been getting an "Unkown" .

So I haven't answered.