Didn't turn out too bad


Made three pizzas today. One Margherita using the simple sauce from Alta Cucine tomatoes that I asked about earlier, a NY style plain and a pepperoni. The dough was made from All Trumps using a starter and proofed in the refrigerator for 48 hours. The Margherita sauce is just Alta Cucinas puréed with a stick blender and some salt. A little on the thick side so I will add more juice from the can next time. The sauce on the others is one part Super Dolce, two parts 7/11 with salt and oregano puréed together. I wasn't able to make it to the Italian deli this week so the cheese is just Galbani whole milk and fresh mozzarella from the grocery store. I was very happy with how they stretched. I used 12.5 ounce dough balls and the made a perfect, thin 14 inch pizza. Probably some of my best pizzas yet. Definitely better than what I was making a few years ago. I would actually pay money for these at a pizza place.

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Chuck W.
posted over 2 years ago

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Chuck,

Those look outstanding!

I've used AT before but never with a starter, only with IDY or ADY. How was the flavor profile and texture?

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Mike K.
posted over 2 years ago


The crust was great. Lightly crisp but foldable. I was very happy with it; almost surprised that I actually made it. The last one might have gotten a little too much semolina from the dusting mixture but not a big deal.

Chuck W.
posted over 2 years ago


Great job Chuck. Those look better than what you'd find in most pizzerias. How are you liking the Alta Cucinas? I'm about to pick up a big can.

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Raj Irukulla admin
posted over 2 years ago


The Alta Cucinas were great. Better than most of the Italian tomatoes I have tried. I typically don't like the #10 cans because it is way too much for home use but, in this case, it is a benefit since the smaller cans never seem to be enough with whole tomatoes.

Chuck W.
posted over 2 years ago


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