#1  
Old 08-16-2008, 09:42 AM
Ken524's Avatar
Il Pizzaiolo
 
Join Date: May 2007
Location: Kentucky
Posts: 1,648
Default Soggy crust with San Marzano's?

A few weeks back I pulled out my treasured can of San Marzano tomatoes and followed the Forno Bravo instructions for making sauce. This was my first attempt at using canned San Marzano's.

The sauce was watery/runny and the first pizza had very soggy crust. With each successive pizza I used less and less sauce (there really wasn't that much on the first one).

Was I supposed to strain the can of tomatoes before adding the herbs and using the potato masher?

We had quite a bit of the sauce left over so I put it into a ziplock and froze it. Tonight, we are going to make pizza and I'm thawing out the sauce. Should I strain it?

We've never had soggy crust before (I've been using canned sauces), so we were all a bit surprised by it.

Thanks!
__________________
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
  #2  
Old 08-16-2008, 01:37 PM
Laborer
 
Join Date: Jun 2007
Location: Somers, New York
Posts: 74
Default Re: Soggy crust with San Marzano's?

I generally drain the whole tomatoes through a sieve before crushing. Then I crush by hand.
--mr.jim
__________________
--mr.jim
---------------------------------------------------------------
The real art of conversation is not only to say the correct thing at the right time, but also to leave
unsaid the wrong thing at the tempting moment.
---------------------------------------------------------------
Reply With Quote
  #3  
Old 08-16-2008, 03:41 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 do as well. I hand pick the tomatoes out of the can, leaving the juice behind. Then I pass them through the mill.

I heard once that when you are using a fresh sauce, you should put it on thin enough to where you can see the dough underneath the sauce.

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
  #4  
Old 08-16-2008, 04:38 PM
mfiore's Avatar
Master Builder
 
Join Date: Oct 2007
Location: Michigan
Posts: 918
Default Re: Soggy crust with San Marzano's?

I also agree. I typically strain canned tomatoes (even fresh if they seem to have a lot of water content)
__________________
Mike - Saginaw, MI


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
  #5  
Old 08-16-2008, 05:19 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Soggy crust with San Marzano's?

You could do the yogurt trick: line a strainer with cheesecloth and dump the tomatoes in, oven a bowl in the fridge. They would probably get thicker than you want, but you could re-add the tomato juice to get the right consistency.

Me? I use pasta sauce in jars. Since you only use two big spoonfuls per pizza, it's easier to keep what's left over. A lot of the chunky sauces are really good with fresh flavor.
__________________
My geodesic oven project:
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
  #6  
Old 08-16-2008, 06:57 PM
Ken524's Avatar
Il Pizzaiolo
 
Join Date: May 2007
Location: Kentucky
Posts: 1,648
Default Re: Soggy crust with San Marzano's?

Quote:
Originally Posted by dmun View Post
Me? I use pasta sauce in jars. Since you only use two big spoonfuls per pizza, it's easier to keep what's left over. A lot of the chunky sauces are really good with fresh flavor.
That's what we typically do. Convenience!

I ended up putting a coffee filter in a mesh strainer and poured in the sauce. After 30 minutes I had a really nice consistency that made excellent pizza.

Next time, I'll pick out the tomatoes as James mentioned.
__________________
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
  #7  
Old 08-19-2008, 08:34 PM
FigliodiMariaeGiovanni's Avatar
Laborer
 
Join Date: Aug 2008
Location: Brick, NJ
Posts: 59
Thumbs up Re: Soggy crust with San Marzano's?

Yes the San Marzano pomodori can be a bit watery, so the best thing to do is retain the juice in the can and pull the tomatoes out and just crush by hand. I use the juice in a soup mixture.

Roberto
Reply With Quote
  #8  
Old 08-19-2008, 08:42 PM
Ken524's Avatar
Il Pizzaiolo
 
Join Date: May 2007
Location: Kentucky
Posts: 1,648
Default Re: Soggy crust with San Marzano's?

Thanks Roberto!
__________________
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
  #9  
Old 08-20-2008, 07:03 AM
FigliodiMariaeGiovanni's Avatar
Laborer
 
Join Date: Aug 2008
Location: Brick, NJ
Posts: 59
Default Re: Soggy crust with San Marzano's?

No problem, but I also want to tell you about a great brand of crushed tomatoes from right here in NJ.

It's Sclafani Crushed, and it makes a great conventional pizza sauce for when I make pizza for the kids with regular shredded mozzarella. I don't like their other tomato products as much but I swear by the crushed.

here's an image:
http://www.ibfoods.com/assets/items/.../sclafani1.jpg


Roberto

ps- I'm looking forward to having a forno a legna soon!
Reply With Quote
  #10  
Old 08-20-2008, 07:11 AM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: Soggy crust with San Marzano's?

I strain whole tomatoes as well...all that strained tomato juice usually ends up in a bloody mary at my house!
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 01:21 AM.

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