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Refining my pizza cook


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I've had some really good success with pizza, but this time I decided to tweak and kick it up a notch.  My confidence in my cooking ability has really increased over the last year, so this turned out to be much easier than I had imagined and the whole family agreed it was easily the best pizza we've made yet!



The setup


In the past, i've used the extender rack to lift the pizza stone.  The problem was that it lifted it so much that the temperature probe would often find itself in my toppings!  So this time I separated the deflector and stone with some Cast Iron grippers that came with CI grates.  I know some out there use copper, but i've done some reading and didnt feel comfortable using a metal that may give of toxic fumes at extreme temps.  Just my personal choice.



The pizza dough


I have a great italian bakery near me and so I was buying the dough they would sell.  This time (and after my recent baking triumphs) I wanted to make my own.  Its a really simple recipe and worked great for about 2 medium sized pies:


1 cup warm water (between 105F and 110F)

2 1/4 tsp of yeast (1 packet)
1 tsp salt
2 tsp sugar
2 Tbs Olive oil
2 cups of AP flour
mix, knead (will still have a slightly wet consistency) and let rise for 1 hour or until it doubles


The Sauce


After doing some research, I found that the traditional way in Napoli is uncooked tomatoes puree, basil and salt.  So I got a nice can of San Marzano tomatoes, crushed them and added fresh cut basil, salt and some sugar.  The idea behind an uncooked sauce is that you are cooking them at such high heats that it will cook with the pizza.  


The sauce was excellent.  It was light and flavourful and did not overwhelm the flavour of the toppings.  I guess those Italians know a thing or two about pizza ;)


Here are pictures from the cook...










Thanks for looking!

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Great post, Rak!


What temperature did you use?


I love simple sauce like that - that's usually how I make mine. It doesn't get any easier than that!

Thank you!  I usually cook them somewhere around 650F

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