Totonno's Attempt - Take 1


Last night I tried to make a Totonnos-style pizza. The results were a mix. Aesthetically, I'd say it was a soupy mess. Taste wise, it was phenomenal. The biggest misstep was the temperature. It needed to cook longer at a lower temperature to get a drier, crispier texture.

Here's what I did:

All Trumps 59%, 1 day cold rise. I just couldn't wait and used one of the balls 24 hours ahead of schedule. Tonight I'll make a second one.

For the sauce, I ran some San Marzanos through a food mill. The cheese I used was Calabro.

This was a 2.5 min bake at around 775F.

Tonight I will make a few modifications and will be sure to post the details.

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Raj Irukulla admin
posted over 2 years ago

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Looks like it had plenty of top heat which is tough to get.

Steve Mason
posted over 2 years ago


I also often have a waste dough for the first pizza on the cleaning cycle. The first one often bakes too fast especially on the bottom. Afterwards give your oven about 5-10 minutes to heat up again and the second pis turns out perfect.

Steve Mason
posted over 2 years ago


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