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BillybobT 07-29-2011 09:46 PM

Pizza size
I've been re-reading American Pie lately. I originally purchased the book in search of the perfect dough recipe. To be perfectly honest, I purchased a LOT of books in search of the perfect crust (thank you, Amazon) a few years back.

What I found was an unending number of opinions what was considered the way a pizza was supposed to be like (Note: I didn't say taste, feel, or anything remotely like what most aficionados would consider when judging pizza).

I grew up in the Chicago area, but I'm not a big fan of deep dish. I also spent 20 years in the US Navy, much of which was spent in places around the Mediterranean Sea, including Naples. That said, it pains me me to admit that I wasn't aware of the history around me at the time.

Okay, no more asides. Here's my query: How big is a pizza from a 6 oz dough ball? Is this just a really small personal pizza? I've pored through the book, but there's really no mention about how big you stretch out that little dough ball for a pie to compare to Bianco. What am I looking for?

I love doing simple sauce. Is it okay to barely cook canned San Marzano tomatoes with a little olive oil and garlic for sauce?

BradPQ 01-28-2012 11:39 AM

Re: Pizza size

Thanks for visiting the site. I will pass this question on to Peter. Regarding sauce, I use tomatoes right out of the can on my pizzas all the time. In fact, one of my favorite sauces was with Chris Bianco and Rob DiNapoli's "Bianco DiNapoli Tomatoes". I had gotten a #10 can of them from Rob and thought I'd make up a batch of pizzas to showcase them. I simply crushed the tomatoes in my hands and put them on the pizzas. It was amazing. My son said this was his favorite sauce I've ever "made".

Here's a link to the first pizza - my home version of Tony Gemigniani's Coney Island Pizza:
Tony Gemignani's Coney Island Pizza

Les 01-28-2012 05:29 PM

Re: Pizza size
I use 8-9 oz. balls. We stretch them out to approx. 10 inches because I like a thicker crust. There are a zillion different opinions when it comes to pizza so I don't think you will ever find an answer, it's going to be your preference.

brickie in oz 01-28-2012 08:45 PM

Re: Pizza size
Everyone will be different, we had a pizzafest yesterday and the guests made their own, the pizzas ranged from really thin crust to nice plump crusts all done on 10" pans.

Giggliato 03-01-2012 12:25 PM

Re: Pizza size
I like uncooked sauce as well,


Some traditional places are very strict with their sauce, and simply straining a can of tomatoes is enough. They tend to drizzle oil onto their pies and then toss a bit of oregano down. I think you can get a bit more control of the taste by creating a simple sauce. Although you would lose some of the uniqueness of each pie...

Pizza size is of course entirely up to you.

TropicalCoasting 03-01-2012 04:16 PM

Re: Pizza size
I use straight passatta/sugo for sauce... no additives except salt.
It gives the pizza a fresh taste.
I do use dried oregano as the only herb.

Depending on the types of pizzas, the toppings may include garlic or basil, but the sauce never does.

Dino_Pizza 03-02-2012 07:44 AM

Re: Pizza size
My pizzas are 230-280 grams (8-10 oz.) spread thin by hand (NO wire hangers.....I mean NO rolling pins! :eek:)

I'm surprised at how many of you like the uncooked tomato sauce. I'm in the same boat. Spread thinly, it cooks up just enough in the 2 minutes it's in the WFO. I also like the bit of dry oregano to accent the fresh tomato.

I'm doing pizzas tonight and will actually measure the diameter, I've never done that before

Fish Wheels 03-02-2012 11:26 AM

Re: Pizza size

Originally Posted by Dino_Pizza (Post 128138)

I'm doing pizzas tonight and will actually measure the diameter, I've never done that before

I want pictures with a ruler :p

Giggliato 03-02-2012 11:56 AM

Re: Pizza size
Maybe we should have a poll about cooked vs uncooked sauce. I would suggest fresh oregano. I have a patch in my yard specifically for sauce.

BradPQ 03-04-2012 10:41 AM

Re: Pizza size
I have to redo some stuff in my "garden". I am definitely going to dedicate an area for some of the basics. You got me very interested in getting some Oregano going back there again.

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