On Thursday, December 3, 2020 at 7:37:17 PM UTC-5, cshenk wrote:
> Dave Smith wrote:
> > On 2020-12-03 12:55 a.m., Sqwertz wrote:
> > > On Wed, 02 Dec 2020 18:55:16 -0600, cshenk wrote:
> > >
> > > > Sqwertz wrote:
> > > >
> > > > > On Tue, 1 Dec 2020 15:21:50 -0800 (PST), Bryan Simmons wrote:
> > > >
> > > > > You both are crazy if you think sauce is more important than
> > > > > crust. The most common sauce is simply pure crushed tomatoes.
> > > > > The crust, OTOH, takes a lot to get right. That's why so places
> > > > > invest in fancy ovens - not sauce.
> > > > >
> > > > > And most places don't use full fat motz, it's almost always part
> > > > > skim.
> > > >
> > > > Steve, sorry but it really is in the sauce though the crust isn't
> > > > ignorable. Most commercial places dummy down the sauce now and
> > > > add sugar.
> > >
> > > Sorry, Carol and Bryan, but it's the crust. In a poll of 3000+
> > > foodies, almost twice as many people (over 54%) said it was the
> > > crust, followed by 29% the sauce.
> >
> > Count me among those who are most concerned about the crust. The
> > sauce is just a condiment. The toppings are number two. Most
> > pizzerias are cheap with the toppings, which they charge a heck of a
> > lot for. We have been making pizzas regularly for the last few
> > months and I add lots of green pepper, red pepper, red onion,
> > mushrooms, and a bit of hot pepper and sliced fresh tomato. You can
> > barely see the sauce. If I were t add pepperoni it would be sliced
> > thin but pretty well cover the pizza, unlike the chain outlets where
> > you get one or two pieces of pepperoni per slice.
> >
> >
> >
> > >
> > >
> https://slice.seriouseats.com/2013/1...-toppings.html
> > >
> > >I win again! <snork> Y'all are free to try and dig up your own
> > > surveys or create your own.
> > >
> > >
> > 8.7% of facts posted on the internet are fabricated by the poster.
>
> What's your favorite Dough recipe you use?
>
> I'm partial to this one:
>
> 1.5lb dough
>
> 1 c water
> 4 ts olive oil
> 2 3/4 c flour
> 1/4 c cornmeal
> 3/4 ts salt
> 1 ts yeast
> 3-4 ts various spices (matched to the pizza)
>
> I add that all into the machine and put it in dough mode then when out,
> shape to the pan (or pans, might make 2 smaller ones), rolling to thick
> or thick at the mood of the time. Generally 2 thin or 1 thick there.
> Roll them out a bit bigger and you can tuck bits of cheese and
> seasonings along that then fold over and crimp down a bit with fingers
> or fork for a nice crust edge.

Sorry. The cornmeal is a fail for me. Too gritty. I never use cornmeal in
anything.

Here's the recipe I use:

8 ounces water
1/2 teaspoon instant yeast
1-2 tablespoons extra-virgin olive oil
12.16 ounces flour
1 teaspoon salt

All ounces are by weight. Obviously 12.16 is a misguided conversion
from grams, and my kitchen scale doesn't have that much precision
anyway. I give it 12.1 or 12.2, wherever it happens to fall.

Mix and knead by hand. Ferment for 2 hours at room temperature,
divide into two balls, then 24 hours in the refrigerator. Shape as
desired.

Cindy Hamilton