On 12/23/2017 12:12 PM, Sqwertz wrote:
> On Sat, 23 Dec 2017 11:21:03 -0600, Terry Coombs wrote:
>
>> Â* Got another batch of pizza sauce on the stove simmering down . I used
>> fresh-frozen homegrown tomatoes this time instead of bottled , and it's
>> beginning to smell a lot like pizza in the house . I'm kind of in a
>> quandary though , I think my dough recipe is too small for the new mixer
>> - unless I make a double batch . We sure can't eat 2 pizzas tonight , we
>> seldom even finish one (15") pie for dinner . So what to do with the
>> extra dough ? I've read (either here or at alt.bread.recipes) a couple
>> of ways to preserve it for another pie later - either bag/tag/freeze
>> after punching down from the first rise , or form the crust after the
>> 2nd proofing and freeze the crust ready-to-top . I'm leaning towards the
>> first option because of freezer space and the fragility of the
>> ready-to-top crust ... The question becomes how do I thaw it out and
>> prepare it for use ? Just put it out on the counter (out of Max's reach
>> , that dog loves bread) and let it sit until it's warm and doubled in
>> volume ? If stored formed , does it need to thaw before topping and
>> baking ? Or do I just need to add a couple of minutes to the bake time ?
>> I *always* use my pizza stone , putting the pie in with frozen crust
>> would save using a piece of parchment under it ...
> Cold fermenting pizza dough up to 12 days is all the rage in the pizza
> forums. That will let it keep for a week or two without freezing.
>
> http://slice.seriouseats.com/2010/09...d-ferment.html
>
> As for sauce, I just use Red Gold crushed tomatoes straight from the
> can for a fresh and bright flavor. Then sprinkle with dried Italian
> seasoning, granulated garlic, and romano cheese. I've made the sauces
> from scratch but I keep coming back to the simplicity of crushed
> tomatoes.
>
> -sw

Â* Well , I started with tomatoes ... we like a somewhat more complex
flavor in our pizza sauce. GRANULATED GARLIC ? Heresy , heresy I say !
OK , OK , I use it in some stuff , but when cooking something like this
it's as much fresh stuff as possible . Those tomatoes I used were grown
completely without chemicals . Not even fertilizer . Which reminds me ,
it's time to plant some more garlic .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown