I have to report two significant improvements to my pizza!
I now remove the parchment paper after about 4-5 minutes — it makes a big difference to the colour and crunch on the crust. (I bake directly on a pizza steel preheated to 550° F for 45 min or so.)
I now make tomato sauce with Mutti crushed tomatoes, and STRAIN it over a bowl for 15 min or so before I top the pizza. This stops the “orange soupy sauce” form when cheese melts. Much better!
@snarkysteff One thing I like to do is add a layer of garlic powder, oregano, thyme, basil, sage, and rosemary on top of the dough before adding the sauce on top. The aromatics infuse the dough while it bakes.
@WearsHats exactamundo! There’s a pizza shop here in town that does the herbed pizza crust thing and they’re veeeerrrry popular, even called “Oregano’s” of course. :)
@rbos I don’t need smooth sauce. It’s fine as it is.
It is would never do a roux for tomato sauce — nope. Ha. Naples would never let me return.
I’d rather simmer it a bit and strain it. It doesn’t need anything added to it, and straining it is less hassle anyhow. Plop it in a strainer and go do stuff. Gravity does the work.
@ellenmorrisprewitt pizza is food of love for many of us, I think! Thank you. I have worked on pizza Jedi ways for five years now. Constant little tweaks. It’s worth it. 😊
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