#11  
Old 08-20-2008, 07:23 AM
FigliodiMariaeGiovanni's Avatar
Laborer
 
Join Date: Aug 2008
Location: Brick, NJ
Posts: 59
Talking Re: Soggy crust with San Marzano's?

Drake,

I was going to mention that as well! But since I am new to this forum, I didn't want to make a mala figura!

R
Reply With Quote
  #12  
Old 08-20-2008, 09:38 AM
Ken524's Avatar
Il Pizzaiolo
 
Join Date: May 2007
Location: Kentucky
Posts: 1,649
Default Re: Soggy crust with San Marzano's?

Thanks for the lead on the tomatoes Roberto. I wonder if they carry those in Kentucky? I'll have to check their website.

OK. Let me make sure I got it:

New Jersey crushed tomatoes - strained.
Bloody Mary while cooking pizza.

GOT IT!
(I learn so much useful stuff here )
__________________
Ken H. - Kentucky
42" Pompeii


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Updated!


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #13  
Old 08-20-2008, 11:45 AM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,877
Default Re: Soggy crust with San Marzano's?

My first try with San M's resulted in a wet pie too.

The next time I hand crushed the tomato's and put them in a strainer.
Seems like that's the consensus around here. Glad you worked it ou.

So what did you think about them? Did you like the pizza better with the San M.'s or with regular sauce?

I like both, my wife swears by the San M's, and my kids... they like the canned sauce.


Dave
__________________
My thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My costs:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #14  
Old 08-20-2008, 11:54 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Soggy crust with San Marzano's?

Quote:
Originally Posted by asudavew View Post

... and my kids... they like the canned sauce.


Dave
Dave,

That makes sense to me. I've said this before -- I think the modern diet trains kids to like the prepared foods (with salt, sugar and preservatives). I think their tastebuds get de-sensitized. :-)

We try to get our daughters accustomed to whole foods, but it can be an uphill battle. Every once in a while we have something that I think tastes really artificial and the kids just love it.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by james; 08-20-2008 at 11:56 AM.
Reply With Quote
  #15  
Old 08-20-2008, 11:55 AM
rlf5's Avatar
Journeyman
 
Join Date: Jul 2007
Location: Houston Area
Posts: 322
Default Re: Soggy crust with San Marzano's?

I pour everything into a fine sieve and let it drain for about 10 mins or so. Gets rid of most of the water. Then I put everything else back into to bowl to make sauce. That way, i'm only getting rid of nasty water and not the good stuff.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #16  
Old 08-20-2008, 12:10 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Soggy crust with San Marzano's?

I'm such a mess in the kitchen, sometimes I try to cut back on the number things that need to washed at the end of the evening. If you just pull the tomatoes out by hand and leave the juice behind -- you don't have to clean the sieve. :-)
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #17  
Old 08-20-2008, 12:35 PM
asudavew's Avatar
Il Pizzaiolo
 
Join Date: Jul 2007
Location: san angelo, texas
Posts: 1,877
Default Re: Soggy crust with San Marzano's?

Quote:
Originally Posted by james View Post
Dave,

That makes sense to me. I've said this before -- I think the modern diet trains kids to like the prepared foods (with salt, sugar and preservatives). I think their tastebuds get de-sensitized. :-)

We try to get our daughters accustomed to whole foods, but it can be an uphill battle. Every once in a while we have something that I think tastes really artificial and the kids just love it.

James
That makes sense James. Plus when I was a kid, I was never a big fan of tomatos.... but tomato based sauces were great!
__________________
My thread:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My costs:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My pics:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #18  
Old 08-20-2008, 01:47 PM
FigliodiMariaeGiovanni's Avatar
Laborer
 
Join Date: Aug 2008
Location: Brick, NJ
Posts: 59
Default Re: Soggy crust with San Marzano's?

Quote:
Originally Posted by Ken524 View Post
Thanks for the lead on the tomatoes Roberto. I wonder if they carry those in Kentucky? I'll have to check their website.

OK. Let me make sure I got it:

New Jersey crushed tomatoes - strained.
Bloody Mary while cooking pizza.

GOT IT!
(I learn so much useful stuff here )
No need to strain the Sclafani Crushed,
and yes alcohol always helps when cooking!
Reply With Quote
  #19  
Old 08-20-2008, 05:43 PM
Ken524's Avatar
Il Pizzaiolo
 
Join Date: May 2007
Location: Kentucky
Posts: 1,649
Default Re: Soggy crust with San Marzano's?

Quote:
Originally Posted by asudavew View Post

So what did you think about them? Did you like the pizza better with the San M.'s or with regular sauce?
I did like the San M sauce. The older kids liked the pizza as well. Our finicky 11 year old daughter thought it was one of our better pizzas so it must have been pretty good!

I'm going to look around in some of the specialty stores and markets in town and try some other types of canned tomatoes as well.
__________________
Ken H. - Kentucky
42" Pompeii


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Updated!


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #20  
Old 08-20-2008, 07:42 PM
oventhusiast's Avatar
Apprentice
 
Join Date: Mar 2005
Location: Boston (area), Ma. USA
Posts: 137
Default Re: Soggy crust with San Marzano's?

I find San M's to be the best flavor! I opened the top of the can by making two, three inch openings opposite each other with a hand crank can opener. then I poured out some of the water into a bowl while gently tipping the can back and forth. Then I opened the top the rest of the way and mashed them with a potato masher. I got enough for 5 pizzas out of the can. YUMMY!! I personally like a smoother tomato, but the small chunks were very tasty!
__________________
View my pictures at, Picasaweb.google.com/xharleyguy
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
What does yeast do in pizza crust????????? edschmidt Get Cooking 11 05-18-2009 06:38 PM
Soggy Bottoms dusty Pizza 19 03-10-2008 06:08 PM
Pizza okay, but wanting better crust, need help jamorgan3777 Pizza 7 08-13-2007 02:15 PM
Original Matzoh Crust Pizza. pizza master Pizza 1 01-14-2007 08:52 AM
Crust thickness ironchefshort Hearth Bread and Flatbread 4 12-02-2006 07:10 AM


All times are GMT -7. The time now is 10:02 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC