i need a good pizza cutter- send it to me...Congress already has 12,000 pages of bank records. How many more do you want??
Goldman says there’s ‘no evidence to link to Joe Biden’ on impeachment inquiry
Rep. Dan Goldman (D-N.Y.) maintained Tuesday that there is no connection between President Biden and his family’s business after Speaker Kevin McCarthy (R-Calif.) directed committees to open an imp…thehill.com
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not a problem... i don't have any shell companies, i pay my taxes... looking forward to receiving the pizza cutter
5 star review and dishwasher safe.
the government has em, as i have been scammed twice in the last 3years.... i have nothing to hide.... can you say the same about biden??
indeed... friday's is pizza day in my house... the dough is fermenting , the 'grande' cheese is ready, and the mutti sauce is made.... and flour will be everywhere in the kitchen
My dough is out resting and coming to room temp. The pizza steel is on the oven rack and in a few hours I'll bring it to 550 degrees. Pepperoni, Italian sausage, and black olives sounds like a trio worth baking. Flour stays on the marble.
i usually follow vito I. recipe from youtube... poolish made overnite, next morning the dough, and rest for some hrs, or back in fridge for 1-2-3 days to enhance the flavor... its a good dough, but i'm always looking for a better dough recipe... if u have one, send it along...
what is kosher salt? rabbi blessed salt? good recipe . legitMy dough is out resting and coming to room temp. The pizza steel is on the oven rack and in a few hours I'll bring it to 550 degrees. Pepperoni, Italian sausage, and black olives sounds like a trio worth baking. Flour stays on the marble.
Edited a typo from not to out.
I had to look for Mutti sauce, @zachrockbadenof. I had never heard of Mutti products. I noticed pre-made sauces in their line. Is there a recipe you follow? The sauce recipe I use is pretty simple.
How to Make Pizza Sauce
Prep time
5 mins
Cook time
10 mins
Pizza Sauce
Cook: Vincent Scordo - Scordo.com
Ingredients
Process
- 1-2 cans of San Marzano tomatoes from Italy (if you can your own plum or roma tomatoes, as we do, you can certainly use your product, but San Marzano tomatoes tend to sweet and contain very little seeds). If you can find DOP certified San Marzano tomatoes even better; Denominazione di Origine Protetta (or Protected Destination of Origin) is a governing body in Italy that certifies certain products as being from a certain region in Italy.
- 1 teaspoon of Kosher salt
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of dried oregano
- 3-4 tablespoons of extra virgin olive oil
- In a large bowl, use your hands to squeeze the San Marzano tomatoes to get the correct consistency. You're not looking for a refined sauce, so some pulp and chunks are fine (if you feel uneasy about using your hands to break down the tomatoes, a large chef's knife works well). Next, pick out any basil leaves and tomato core, if present in the canned tomatoes. Move the tomatoes to a large pan or pot and cook down the ingredients (including the Kosher salt, dried oregano, black pepper, and extra virgin olive oil)
- Some folks do not cook their pizza sauce but I cook the above ingredients for 8-10 minutes. If you happen to have a wood burning oven in your home you may not need to cook the tomatoes separately, as the intense heat from the oven will do a good job of mellowing out the tomatoes. That's it, your pizza sauce is ready.
Buon appetito
feelingfoodish.com
this is the new sauce i bought (6 large cans)... i was told its the shit... i don't cook it, just add a bit of sugar as my kids like it a bit sweet, a bit of basil, and oregano ...
thanks . you are now dismissed .What Is Kosher Salt—And Is It Really the Best?
Kosher salt is standard in the BA test kitchen; but which salt you choose depends entirely on how you want to use it.www.bonappetit.com
yep.... i make the doughs on wed, make the pizza's on friday... i don't add sugar, but i do use some honey...The Best NY Style Pizza Dough
Better than your favorite pizzeria! YES, you can make fantastic pizza at home. A quick mix of ingredients, place dough in the fridge, and you will be amazed. You have pizza dough for the next few days! The trick is the proportion of ingredients and the SLOW RISE for the best dough!
The recipe works best with a scale to weigh ingredients.
It will make enough dough for 4 pizzas. The dough freezes well. I reduced the amount of yeast to 2.5 grams and I don't add sugar. When I make a batch of dough it is on a Tuesday. It's ready for the oven by Friday.
