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.
