On Friday, July 17, 2020 at 9:35:11 PM UTC-4, Bryan Simmons wrote:
> On Saturday, June 20, 2020 at 3:53:27 AM UTC-5, Daniel wrote:
> > Ed Pawlowski > writes:
> >
> > > On 6/19/2020 5:05 PM, Thomas wrote:
> > >> Using 00 flour, making thin pies.
> > >> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
> > >> I tried up top in oven and down low.
> > >> I tried low then opening oven door to let top heat out.
> > >> The pies are really good but could be better.
> > >> What do I need to do to get the crust better?
> > >>
> > >
> > > How long do you heat up the stone? I always gave it 20 to 30
> > > minutes. Bottom rack. Could your sauce be making your crust too wet
> > > before it bakes?
> >
> > Speaking of sauces. Does anyone have a tried and true red pizza sauce
> > recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.
>
> https://stanislaus.com/scratch-produ...d-pizza-sauce/ It only comes in big cans, but you can bag and freeze. It's considered the gold standard.

It's just tomatoes. I can get a can of tomatoes anywhere.

Cindy Hamilton