Recipe Improvement Thread

>>9431059
>-12 oz Tomato Paste (No tomatoes available)
Truly I'm being fucked with

>>9431059
You put everything in the pot at the same time?

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Probably need about a cup or two more olive oil

>>9431090
Yeah I just put it all into the blender.

>>9431091
>>9431095
Please stop pretending to be op when the subject matter is somewhat serious like this.

>>9431107
Should I be a little concerned when you thought >>9431095 was a joke?

>>9431114
Yes. You should be sauteeing the garlic in the oil to start off with, preferably with diced onion. Here's a huge tip: After you add the tomato and seasoning, throw in some grated parmesan. Like a handful of it. Let it sit and get melty before you stir it. This is one of the secrets to good 'za 'auce that "they" don't want you to know about.

>>9431126
I didn't find any pizza sauce recipe involving onions.

>>9431107
should I be a little concerned when you thought
>>9431091 was trying to pretend they were OP?

>>9431059
Not a fan of the tomato paste / water combo.

I just use hand crushed San Marz tomato, fresh basil, salt and pepper. Then I just season the pizza the way I want it, be it with garlic infused oil, or whatever.

>>9431172
>le san marzetti meme

The tomatoes grown by your nearest independent farmer are way more tasty than anything that was picked halfway across the world, processed, canned and spent who knows how in shipping and sitting on a shelf.

>>9431190
>I have never grown anything in my life but will talk shit anyway

My nearest independent farmer doesn't have the same type of soil, environment, or hereditary stock used to produce the San Marz....which is why I don't use them for my pizza.

Thanks for playing, though.

>>9431172
That this seems better to me too. I'd actually put the basil on after as well. Have you ever tried lemon juice? Like 1/2 lemon is probably about right.

>>9431202
Yeah I'd agree. That guy probably heard that somewhere and now he's spreading is shitty views on /ck/.

>>9431243
>Have you ever tried lemon juice?
Nah....the tomatoes are acidic enough.

>>9431250
Probably.

>>9431202
>>9431250
Soil and weather does play a part, but 9 times out of 10 a locally grown, in-season tomato is going to be much more flavorful than canned, regardless of where in the world it was grown. Throughout picking, peeling, cleaning, canning etc., the enzymes in the tomatoes go haywire and they more often than not lose flavor. It doesn't really matter if you're in Italy or Ohio. The tomato straight from your garden is almost always going to taste better than something canned.

Alright, so I got done with making the dough. I pretty much followed this recipe: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 except I didn't really have a mixer, or a large bowl on hand, so I used a pan and mashed the dough by hand. It came out quite nicely and it's currently waiting to rise. Is there a better recipe I could have used?

>>9431273
The reason I was wondering is that most people have the same view of adding lemon juice that you do. They only think of the acidic quality and don't realize the flavor it can add to the finished pizza. There is a hugely popular pizza place in a city near here and that's literally their secret.

>>9431324
I grow tomatoes. You're wrong.

>>9431059
Is 2/3rd cup of oil really necessary?

>>9431403
According to this guy, yeah: http://allrecipes.com/recipe/11771/easy-pizza-sauce-i/

Crushed/puréed tomatoes, basil leaves and salt are all you need. No need for garlic, onions, peperoncini, or sugar.

>>9431393
You don't grow tomatoes.

>>9431324
>tomato straight from your garden is [XXXXXX] always going to taste [different than San Marz tomatoes, regardless if they're canned]
FTFY

>>9431351
Pizza dough recipes are finicky and really depend on your individual ingredients and your environment.

Best I can offer is that you should use bakers measurements and shoot for around 60% hydration, low yeast, and at least a 24 hour ferment.

>>9431388
I'd have to try it on a slice before I'd dump it in my sauce.

>>9431458
Not him, but you sure as hell don't.

>>9431475
Nice try @9431393

You don't grow tomatoes. And you've probably never had a tomato that wasn't either canned or bought at Walmart.

>>9431458
Yep. I do. Even keep the rodents away with a pellet gun occasionally.

>>9431500
What the hell is so outrageous about growing tomatoes? Hell, I grow all kinds of shit, weed, kitchen herbs, tomatoes, hot and bell peppers.

Not everyone on this board is in junior high, kid.

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>>9431059
>not using anchovies
>not pureeing sun-dried tomatoes
>no pinch of allspice
>not crushing the garlic
>just a "pinch" of salt
All of you are plebs

>>9431545
all that stuff is bad

>>9431583
>doesn't know that they eat this shit all the time

>>9431521
I don't know wtf's going on. Someone correctly said that locally grown tomatoes are better than mass produced and a bunch of faggots freaked out for some reason.

>>9431597
What is with this thread. Bunch of ill-informed angry teens

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Well, it tastes better than a Digiorno, so it's good enough for the first one. I think I might have made too much sauce, though.

>>9431639
There are some pretty good canned tomatoes. Growing your own and local grown can be very good, but not always the best in sauces. You might just need some additional 5th grade reading comprehension classes.

>>9431708
post pic after cooking

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>>9431716
I think I might have burned it.