Homemade Pizza - Round 3
Whatever blows your hair back!

There are few things in the World of cooking that really get me going, blow my hair back so to speak. Pizza is one of them. If you have read my previous blogs regarding at home Pizza making attempts I promise not to bore you with a repeat of what I've talked about before.

This particular occassion in Pizza making follows the same recipe for the dough that I used in attempt number 2 but this time I made my own sauce. As you know by now I follow lots of food blogs and draw my inspiration from several of them. The recipe for sauce came from Serious Eats which we last spoke about when I made the homemade tagalongs. To say this pizza sauce is a revelation is not giving it enough credit. It is truly amazing. The only change I made from the original recipe found at this link are as follows; I did not add sugar because I used San Marzano tomatoes that I feel are sweet enough on their own and I let it go "slow and low" for about 2 hours instead of the recommended 1 hour. I feel that the sauce I ended up with was so delicious I could have eaten it with a spoon straight from the pot itself. 

Displayed below are the ingredients I used to make the sauce. I promise, if you spend the extra money to purchase a 28 oz. can of San Marzano tomatoes you will thank me!

I have found when making sauces for anything Italian it is so easy to cross the line between not enough onion and too much onion. One of the many things I loved about this particular recipe is that you cut the onion in half, put it in the pot, let it cook down with the sauce and then ultimately take the onion out at the end. What you are left with is truly the perfect level of onioniness (yeah, not sure that's a word) that even people who swear they won't eat anything that's touched an onion will love this sauce.  

A perfect picture of the sauce is below. I had already put it in the tupperware container before I realized I hadn't yet taken a picture. I also took a close up to try to show you the perfect texture of this sauce - not too watery! I hate sauce when it's too watery.

The dough, as I told you before is the same recipe I used before but here is the dough in it's raw form. I put it in the refrigerator immediately when I was done making it as I suggested previously. It did just fine!

This time, I  did what a "home pizza maker" community online suggests which is to allow the pizza stone to heat with the oven at 500 degrees for roughly 30 minutes before putting the pizza pan directly on top of the stone itself. The theory behind this is that the air in the oven may very well be at the temperature you want it to be at but the stone takes a little longer to heat all the way through. With the goal being a crispier crust this time I believe the longer heating of the oven helped me to achieve my goal.

Once again, I seasoned up the pizza dough pretty nicely

Topped with homemade tomato sauce and buffalo mozzarella and a little drizzle of extra virgin olive oil. Fresh basil is standing by to be put on the pizza straight out of the oven.

Finished pizza! Ooohhh La La! I think this is the best looking one of the bunch. Pizza is crispy but still not all the way there. Unfortunately I don't think I'll ever get exactly where I want it to be because I don't have a wood burning oven - maybe some day!

Tastes good too! Even the husband loved it! Not Italy, but close.

Until next time my friends...