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ittens (Greykits) wrote in
:

> I've been making pizzas since I was in my teens. I used to simmer
> a sauce for hours, but the 6 oz. can of tomato paste mixed with
> water and maybe some wine works well - I happen to like an intense
> tomato flavor. I've ordered some pizzas before and had to ask,
> where's the sauce? I like to sprinkle the herbs over the sauce.
>
> There was a guy on PBS in the 80's, some sort of pizza chef. He
> gave me some good ideas. He put the cornmeal on the greased pan,
> which I do. His dough wasn't perfectly rolled out like a pie
> crust, and he didn't slather sauce on all of the surface. He put
> a little cheese over the crust first, before all the rest went on.
>
> My pizzas tend to be deep dish, but now that I have a cookie sheet
> with the air in the middle, I make one deep dish and one thin pie.
> Guess what's for dinner tomorrow?

We did pizza for New Year's and it was the first time I had made
"real" pizza. I did it on a pizza stone in a 515 degree oven (6:30-
7:30 minutes depending on the amount of toppings). I sufferred for not
having a pizza peel but I made do with the back of a non-stick baking
sheet and didn't mess up any of the pizzas *too* badly...

I also used a trick I had read about and got the dough from a local
pizzaria. The guy looked at me a bit funny when I asked, but was
pretty quick on his feet when he realized he could make some money (he
was one of the managers). I got 8 balls of dough for $2 each and they
were each big enough to make a 12-inch pie. I'd much rather do that
than actually have to make it ...

Mike