The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Ash wrote:

G'day mate,


The pizza dough trended out great after two goes. In both occasions I forgot to add salt, silly me


I have encountered a couple of issues:


1.The dough took 4-5 hours to rise, I live in Singapore, so not sure if humidity has something to do with it. I put 3 teaspoons of yeast, should I add more?

2.The first pizza turned out half cooked, I couldn't leave it in the oven for any longer as the cheese started to turn brown. I have rectified this by cooking the pizza for 4 minutes on the stove before I put the pizza inside the oven... the pizza turned out beautiful and yummy

3.I'm struggling to make a good tomato sauce, any help here would be much appreciated. I diluted tomato paste in water and added oregano flakes, wasn’t so good

I would like to thank you for the recipe, you are a star


Thanks

Ash


My Response:

Great questions.


I've forgotten salt before. Just remember to add it next time.

Yeast: Make your pizza the day before. You only need 1 teaspoon of yeast.
Put dough in fridge to proof. Take out 1-2 hours and let it warm up to room temp.

4-5 hours is ok.
If you are making your dough that day, 2 teaspoons of yeast are all that you need.

The problem with some ovens is they just don't get hot enough. Cooking it on the stove top is an excellent work around!

Tomato sauce: I used canned stewed crushed tomatoes. I do not use sauce.

Here is a great sauce recipe and video:

http://pizzatherapy.com/basic.htm

For more pizza recipes, pizza tips and more:

The Pizza Therapy Book:

http://legendsofpizza.com/pizzabook

pizza on earth,

albert




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[MKevenson]

I am new here, sorry for the late reply.
I use San Marzano canned tomatoes, I sauté onion and garlic with a carrot in EVOO. The carrot adds sweetness.
I put the tomatoes in a bowl and crush with my fingers till pretty smooth.

Add tomatoes to veges and simmer for 1/2 hour or so.

I use boat motor, hand held mixer, to reduce consistency to sauce.
Place in fridge tll cool then ad to dough as desired.

Oh season with salt,pepper, chiles etc to taste.

Good luck with your sauce.

Mark
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Mark's kitchen & Smokin' BBQ
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