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Homemade Pizza
Posted on 12/7/16 at 8:53 am
Posted on 12/7/16 at 8:53 am
Got a itch to throw a pie on the Egg this weekend. I have a good dough recipe but haven't found anything jumping out at me for the red sauce.
Any of you foodies have a good marinara recipe you are willing to share? I'm not really feeling the Boboli route on this thing. Or is there a local (Baton Rouge) Italian store that would sell this?
Any of you foodies have a good marinara recipe you are willing to share? I'm not really feeling the Boboli route on this thing. Or is there a local (Baton Rouge) Italian store that would sell this?
Posted on 12/7/16 at 9:24 am to 4WHLN
Here is what I use, the sauce is overrated part of Pizza IMO.
Chop up a couple Roma or a handful of cherry tomatoes and drizzle Olive oil , chopped garlic salt pepper Roast at 400 degrees on a small baking sheet or pan until cooked down. 10-15 min. Purée this And add a little oregano and more OLive oil. Reseason, I only need 1/2 cup for a med to large pizza so I do this in a mini food processor.
This is really good and easy.
BTW what is your dough RECIEPE if you don't mind. I have one but always looking.
TX
Chop up a couple Roma or a handful of cherry tomatoes and drizzle Olive oil , chopped garlic salt pepper Roast at 400 degrees on a small baking sheet or pan until cooked down. 10-15 min. Purée this And add a little oregano and more OLive oil. Reseason, I only need 1/2 cup for a med to large pizza so I do this in a mini food processor.
This is really good and easy.
BTW what is your dough RECIEPE if you don't mind. I have one but always looking.
TX
Posted on 12/7/16 at 9:33 am to 4WHLN
Easy to make yourself.
1/3 cup olive oil + 2 tablespoons
6 to 8 large ripe Roma tomatoes
1/3 cup garlic cloves
1/2 cup basil leaves, whole
2 tablespoons Tuscan Seasoning
Sea salt and fresh cracked black pepper
Preheat oven to 275 degrees Fahrenheit. Coat the bottom of a rimmed cookie sheet or baking pan with 2 tablespoons of olive oil. Slice the tomatoes in half. Place each half, cut side down, in the pan. Sprinkle garlic cloves throughout. Drizzle with 1/3 cup olive oil. Season with Tuscan seasoning, sea salt and cracked black pepper. Place fresh basil leaves on top or season with dried basil leaves. Bake uncovered for 4 to 5 hours. Pulse tomatoes, garlic and basil in a food processor until it forms a coarse sauce.
Edit: Put leftovers in small tupperware containers and freeze. Then you'll have sauce every time you want to make pizza for a while.
1/3 cup olive oil + 2 tablespoons
6 to 8 large ripe Roma tomatoes
1/3 cup garlic cloves
1/2 cup basil leaves, whole
2 tablespoons Tuscan Seasoning
Sea salt and fresh cracked black pepper
Preheat oven to 275 degrees Fahrenheit. Coat the bottom of a rimmed cookie sheet or baking pan with 2 tablespoons of olive oil. Slice the tomatoes in half. Place each half, cut side down, in the pan. Sprinkle garlic cloves throughout. Drizzle with 1/3 cup olive oil. Season with Tuscan seasoning, sea salt and cracked black pepper. Place fresh basil leaves on top or season with dried basil leaves. Bake uncovered for 4 to 5 hours. Pulse tomatoes, garlic and basil in a food processor until it forms a coarse sauce.
Edit: Put leftovers in small tupperware containers and freeze. Then you'll have sauce every time you want to make pizza for a while.
This post was edited on 12/7/16 at 9:34 am
Posted on 12/7/16 at 9:44 am to BMoney
quote:
Bake uncovered for 4 to 5 hours.
Posted on 12/7/16 at 10:21 am to MeridianDog
quote:
MeridianDog
Damn dude that shite looks delicious. I think Im going to give this a try. Thanks for thei info fellas.
Posted on 12/7/16 at 10:23 am to MeridianDog
I use the Lahey no-knead pizza dough recipe which you can find online pretty easily...prior to that I used the frozen dough balls from Sam's Club (the ones they use in their cafe, something like 24 of them for $18---next best thing to fresh dough imo).
For sauce, if you have a warehouse or specialty store that carries this I would recommend; we buy the giant cans (I think that's all they sell) and then bag up and freeze what we don't use. It reheats fine and is the sauce my favorite pizza place in Columbia uses...it's good stuff. Stanislaus Full Red.
I buy from here in bulk, the cans keep forever.
For sauce, if you have a warehouse or specialty store that carries this I would recommend; we buy the giant cans (I think that's all they sell) and then bag up and freeze what we don't use. It reheats fine and is the sauce my favorite pizza place in Columbia uses...it's good stuff. Stanislaus Full Red.
I buy from here in bulk, the cans keep forever.
Posted on 12/7/16 at 10:28 am to BIG Texan
quote:
BTW what is your dough RECIEPE if you don't mind. I have one but always looking.
Dough recipe I use is stolen....er borrowed from Dakota in Mandeville when I worked there so shhhh!
2 cups semolina flour, or a higher protein flour
1 tsp salt
1 tsp garlic powder
1 tsp instant yeast
1 tsp olive oil
3/4 cup hot water
Mix it all up and cover for an hour. Its a pretty basic mix but its just dough.
Posted on 12/7/16 at 11:29 am to 4WHLN
That's pretty much exactly what I use for my dough. Have you tried letting the dough rise overnight in the fridge? I feel like that gives it a better flavor.
Posted on 12/7/16 at 11:38 am to 4WHLN
you dont need to cook pizza sauce
1 28-ounce can whole peeled Italian tomatoes, juice strained out and reserved for another recipe
2 Tbs. extra-virgin olive oil
2 tsp. chopped garlic (or more, if you love garlic)
6-10 leaves fresh basil
6 sprigs flat-leaf parsley, chopped
1/4 tsp. crushed red pepper
1/4 tsp. dried oregano
1/4 tsp. salt
Put all the ingredients into a food processor and process for about 20 seconds. That’s it! Do not cook; just ladle it right on the pizza crust and top with cheese and whatever else you like.
Makes enough for about eight twelve-inch pizzas.
1 28-ounce can whole peeled Italian tomatoes, juice strained out and reserved for another recipe
2 Tbs. extra-virgin olive oil
2 tsp. chopped garlic (or more, if you love garlic)
6-10 leaves fresh basil
6 sprigs flat-leaf parsley, chopped
1/4 tsp. crushed red pepper
1/4 tsp. dried oregano
1/4 tsp. salt
Put all the ingredients into a food processor and process for about 20 seconds. That’s it! Do not cook; just ladle it right on the pizza crust and top with cheese and whatever else you like.
Makes enough for about eight twelve-inch pizzas.
Posted on 12/7/16 at 11:43 am to 4WHLN
The Lahey My Pizza book is a great purchase. His super easy dough recipe and red sauce are killer. Highly recommend it for all your pizza needs
Posted on 12/7/16 at 12:34 pm to BlackenedOut
For the red sauce, do you use Lahay's basic sauce of tomatoes, salt and olive oil? If so, what canned tomatoes do you use when fresh are not in season?
Posted on 12/7/16 at 12:51 pm to 4WHLN
Thanks,
Here is my dough,
2 C flour
3/4 C 116 degree water
2 TBS X V Olive oil
2 TBS corn Meal
2 1/4 tsp Yeast
1 Tsp each honey, salt
1 Tsp garlic powder
Mix in Food proses or until ball forms, remove need on board with flour.
Put in Bowl covered , warm place. Let rise, punch down and rise again, roll out.
This takes 2 hours Max. 5min to mix.
Here is my dough,
2 C flour
3/4 C 116 degree water
2 TBS X V Olive oil
2 TBS corn Meal
2 1/4 tsp Yeast
1 Tsp each honey, salt
1 Tsp garlic powder
Mix in Food proses or until ball forms, remove need on board with flour.
Put in Bowl covered , warm place. Let rise, punch down and rise again, roll out.
This takes 2 hours Max. 5min to mix.
Posted on 12/7/16 at 1:51 pm to Gris Gris
I always use canned tomatoes in cooking applications. Just too hard to fine tomatoes down here that are good for anything other than salads or slicing.
I have never been picky about the brand, but for the Lahey sauce I grab San Marzanos. And yes, the basic sauce. Also, really like his bechamel.
I have never been picky about the brand, but for the Lahey sauce I grab San Marzanos. And yes, the basic sauce. Also, really like his bechamel.
Posted on 12/7/16 at 2:12 pm to BlackenedOut
I started using Caputo 00flour for the dough and it made all the difference.
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