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Love pizza! First oven is a wood-fired that we built several years ago in CA. Second is our Las Vegas gas-fired oven. I miss the wood oven, but gas is so much cleaner and quality wood is hard to find in LV.
20160327_153313 (resized).jpg20160625_171032 (resized).jpg20161224_162921 (resized).jpg20190915_165453 (resized).jpgQuoted from chris_p:The pizza that I'm seeing in this thread is completely awesome. Really looks great!
I'm seeing some Bianco DiNapoli tomatoes, Sourdough action, Grande and Saputo and and semolina and just a whole lot more that brings makes me smile and nod.
This is the tomato sauce that I've used for years as a base (really, it's this or Stanislaus Full Red). For basic NY style, add a teaspoon oregano and basil in a quart, and done. Or a million variations - it's all good. 6-in-1 is my go-to base. You can dump some in a strainer for 5 minutes for a thick sauce.
This is next level sauce base right here yep. Freezes great too!
I order it five cases at a time here (looks like price has gone up like everything else, and not seeing a big multi-case discount)
https://www.webstaurantstore.com/escalon-6-in-1-brand-10-can-all-purpose-ground-tomatoes-case/107990304.html
But you can try a single big #10 can here:
https://www.webstaurantstore.com/escalon-6-in-1-brand-10-can-all-purpose-ground-tomatoes/999990304.html[quoted image]
Escalon Packers has great tomatoes! The 6 in 1 are our favorite. Their products are a little harder to find after we relocated to Las Vegas…
The International Pizza Expo was held Las week in Las Vegas. It was scaled down from previous years. It was great to have the show return after Covid shut everything down. Stanislaus had their large booth, but Escalon Packers didn’t attend. EP is owned by Heinz.
Quoted from LitzDoc:One pearl I learned about pizza making from an Italian pizza chef in Tuscany Italy. I asked him what one thing was most important to get a perfect crust. He told me that letting the dough rest for 4 to preferably 7 days is very important for taste and texture..
Fermenting your dough for a long period at cold temperatures will really help the dough develop flavor, like a good lager.
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