Pizza Sauce (Experiment 2)
0Garvey’s
12 oz. can Contadina tomato paste
3/4 c. water
1/2 tsp. salt 1/2cup
1/2 tsp. black pepper 1/2 cup
1/4 tsp. onion powder 1/4 cup
1/8 tsp. garlic powder 1/8 cup
1 tsp. thyme 1 cup
1/2 tsp. basil 1/2 cup
3/4 tsp. oregano 3/4 cup
1 1/4 tsp. marjoram 1 1/4 cup
1 tsp. fennel seed 1 cup
1/2 tsp. McCormick Italian Seasoning 1/2 cup
3 dashes paprika 1/8 cup
1/2 tsp. sugar 1/2 cup
1/4 tsp Aleppo Flakes 1/4 cup (I used a bit more, pretty much replaces the paprika if one wanted to omit, I used both)
2nd set is for bulk add to sauce. If puree is used you will need to add to sugar. Add to sauce. Portion unknown.
TEST CRUST
For each 14″ pie, you’ll need a 300 g dough ball. Here is the recipe for two
AP Flour (100%): 373.83 g | 13.19 oz | 0.82 lbs
Water (50%): 186.92 g | 6.59 oz | 0.41 lbs
IDY (.5%): 1.87 g | 0.07 oz | 0 lbs | 0.62 tsp | 0.21 tbsp
Salt (1%): 3.74 g | 0.13 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp
Oil (8%): 29.91 g | 1.05 oz | 0.07 lbs | 6.65 tsp | 2.22 tbsp
Sugar (1%): 3.74 g | 0.13 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Total (160.5%): 600 g | 21.16 oz | 1.32 lbs | TF = .06875
Single Ball: 300 g | 10.58 oz | 0.66 lbs | TF = .06875
Make dough 48-72 hrs ahead (absolute minimum is 24 hrs.; my personal preference is 72; still great after 96 hrs), kept in fridge until a couple hrs before baking. Punch down as needed during the first 12-24 hrs. I like to separate out the dough balls after the first 24 hrs. of rising as one mass.
When making the dough, dump all the dry ingredients into the mixer bowl, stir to combine, and then add the liquids. Mix until it the dough comes together, and then let it sit for 20 minutes, covered, to hydrate. Resume with kneading until windowpane stage (5-10 mins).
Sausage…
PIZZA FACTORY SAUSAGE
Note: You must use a scale for this sausage. There is no way to accurately estimate the amount of salt needed otherwise. This recipe can be made with pre-ground pork as well. Mix ingredients as directed in Day 1, allow to rest at least 8 hours, then skip the grinding step and proceed as directed in the paddling step in Day 2 (i.e., all you need is the first step of Day 1 and last step of Day 2).
INGREDIENTS
2 lbs. pork shoulder cut into rough 1-inch chunks
17 g kosher salt
2 tsp sugar
2 Tbs fennel seed, cracked/crushed in mortar & pestle
1 tsp ground black pepper
3 Tbs cold white wine (cheap, dry, and Italian), to be added on Day 2
PROCEDURE [Needs 24 hrs., ideally]
DAY 1:
Combine all ingredients EXCEPT WINE in a large bowl and toss to coat. Cover and refrigerate for at least 8 hours and up to 48 hours.
Place the meat grinder in the freezer overnight: the feed shaft, screw, blade, and 1/4-inch plate (the larger of the two for the KitchenAid).
DAY 2:
Chill meat and mixer bowl for 15-30 minutes in freezer before grinding. Grind meat at speed level 4 into the mixer bowl. Make sure it doesn’t “smear” as it comes out: it should look clean and dry and ropey, like fresh ground hamburger.
In a stand mixer fitted with the paddle attachment, ADD THE WINE and beat the sausage meat on medium high speed until it becomes tacky and sticky, about one minute. Wrap in plastic wrap to get out extra air and transfer to a zipper-lock bag and seal. Sausage will keep for up to 1 week in the refrigerator.
Bryan