Grandma style


Did another grandma style today. This time I used a dough with starter as opposed to my last one using no starter. There was definitely a difference. The version with starter was a little lighter and more airy although I liked both. Used 25 oz. of dough (proofed 36hours) in a black steel half sheet pan. Cooked on two different 1/4" steel plates (homemade baking steels) at 500 degrees. Sauce is 1/3 Super dolce, 2/3 7-11, oregano, olive oil, salt and a clove of garlic all blended smooth then a can full of hand crushed tomatoes mixed in. Tried using Polly-O mozzarella this time which was a lot creamier than the other stuff I have used but maybe too much so in my opinion. All in all, I was happy with it and I think it holds up to many of the pizzas I have paid for over the years. Hopefully the next one will be better still.

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Chuck W.
posted almost 3 years ago

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What flour did you end up using ? I really like this pizza. Looks nice. I love Super Dolce. Looking really good Chuck

Tony Gemignani admin
posted almost 3 years ago


Thanks. My wife says that it isn't as good as her grandmother's pizza but I probably can't win that one. I used your flour that I bought from FG Pizza. I've experimented and compared it to Sir Lancelot which I also really like but I tend to prefer your stuff. The starter was also interesting. I accidentally made it a day too early so rather than throw it out I fed it like a sourdough with more flour and water but not yeast and let it sit overnight. It turned out really nice that way. The Super Dolce is great. Nice and sweet but a "natural", not too strong sweetness unlike using sugar or simple syrup. I just wish they would do smaller cans and sell through retail channels.

Chuck W.
posted almost 3 years ago


Thanks for the detailed post Chuck. I've been meaning to try out the Polly-O as well as the Super Dolce. As you said, it's not practical for home pizza makers since the stuff comes in such big cans.

King Arthur Sir Lancelot is very high quality stuff, but I've never liked it that much for pizzas.

Beautiful pie. Your wife's grandma must make an amazing pizza!

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Raj Irukulla admin
posted almost 3 years ago


What I have been doing with the #10 cans is freezing smaller portions of what I don't use in plastic containers. It takes up room in the freezer but at least the tomatoes don't go to waste. The freezing doesn't seem to cause any adverse effects that I have noticed. I also keep a container handy in the refrigerator to make a quick sauce for pasta or whatever. I am also thinking the Super Dolce might make a good base for a tomato based barbecue sauce (in spite of the basil); think I will experiment with that one of these days.

Chuck W.
posted almost 3 years ago


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