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+--- Thread: Joining Gusso... (/showthread.php?tid=480)
RE: Joining Gusso... - Trub Lou - 03-26-2022
Alright. Got a 2 day fermented crust going, and about to start some sauce. Wind is 26mph today. Ugh.
RE: Joining Gusso... - Augie91 - 03-27-2022
Don't throw those pizza in the air, they might wind up in the neighbors fence!!
RE: Joining Gusso... - Gusso - 03-27-2022
(03-26-2022, 01:27 PM)Trub Lou Wrote: Alright. Got a 2 day fermented crust going, and about to start some sauce. Wind is 26mph today. Ugh.
What's your sauce recipe?
RE: Joining Gusso... - Mexas Joe - 03-27-2022
My bread maker delivered today. Guess I better sort that shit out.
RE: Joining Gusso... - Trub Lou - 03-28-2022
(03-27-2022, 11:52 PM)Gusso Wrote:(03-26-2022, 01:27 PM)Trub Lou Wrote: Alright. Got a 2 day fermented crust going, and about to start some sauce. Wind is 26mph today. Ugh.
What's your sauce recipe?
This is maybe... approximate, but I almost always do some variation on this:
28-ounce can of crushed tomatoes, or coarsely chop a whole can of San Marzanos.
2T kosher salt
1T fennel seed, ground in mortar
1t black pepper
1t crushed red pepper
2t oregano
1/2t rubbed sage
3 cloves of garlic, smashed
1t onion powder
1-4 T brown sugar, depending on how sweet I'm feeling - 4 gives a good St. Louis sauce, 1 leaves it pretty bright
Get all of this at a very low simmer and then heat just barely bubbling for 3-4 hours until it darkens substantially. Stir regularly.
RE: Joining Gusso... - Mexas Joe - 03-28-2022
Gdamn I must try this
RE: Joining Gusso... - Gusso - 03-28-2022
(03-28-2022, 12:02 AM)Trub Lou Wrote:(03-27-2022, 11:52 PM)Gusso Wrote:(03-26-2022, 01:27 PM)Trub Lou Wrote: Alright. Got a 2 day fermented crust going, and about to start some sauce. Wind is 26mph today. Ugh.
What's your sauce recipe?
This is maybe... approximate, but I almost always do some variation on this:
28-ounce can of crushed tomatoes, or coarsely chop a whole can of San Marzanos.
2T kosher salt
1T fennel seed, ground in mortar
1t black pepper
1t crushed red pepper
2t oregano
1/2t rubbed sage
3 cloves of garlic, smashed
1t onion powder
1-4 T brown sugar, depending on how sweet I'm feeling - 4 gives a good St. Louis sauce, 1 leaves it pretty bright
Get all of this at a very low simmer and then heat just barely bubbling for 3-4 hours until it darkens substantially. Stir regularly.
I started out using the whole San Marzano but I've been using crushed lately.
RE: Joining Gusso... - Augie91 - 03-28-2022
Moar Pizza and bread pics!!!!
RE: Joining Gusso... - Gusso - 03-31-2022
So Lou, is the old dough noticeably better than the new dough? Really, I've pretty much done first day. Is it worth the time?
RE: Joining Gusso... - Trub Lou - 04-01-2022
It's not much extra time, and I'd say the quality difference between fermented and unfermented is exactly what I'd expect it to be, as a brewer.
My guess is that some of the quality improvement in the 2-day dough could be achieved on other ways, like investing in super fine "00" flour and things like that. In the 2-day recipe, I didn't see any difference with the 00 flour, so it may just be that the extra time helps coarser flour take on the hydration better. Pure speculation, but I almost always know I'll be making pizza in two days, so the 48-hour cold rest is just SOP now.