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[#] Fri Jun 04 2021 19:48:07 EDT from IGnatius T Foobar

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 I used to have a friend that used to say bad sex is like bad pizza
- still better than none at all. 

"Pizza is like sex: when it's good, it's really really good; when it's bad, it's still pretty good."

Whoever said that has obviously never eaten pizza in Delaware. Do *NOT* eat pizza in Delaware. You have been warned.

[#] Sat Jun 19 2021 18:25:10 EDT from Nurb432

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So, is it worth me getting San Marzano tomatoes for pizza next time, instead of just 'regular' American tomatoes?

 



[#] Sun Jun 20 2021 14:37:12 EDT from Nurb432

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for you thin crust "pizza" lovers.  Fail. Didn't rise.  

 Froze 1/2 my last batch of dough.  It never did rise a 2nd time after thaw.



[#] Tue Jun 22 2021 09:15:27 EDT from IGnatius T Foobar

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Does freezing kill yeast? I've never frozen an unfinished yeast dough, so I don
t really know.

Most of the "San Marzano" tomatoes you'll find in a typical grocery store are actually "San Marzano STYLE" tomatoes; they're not the real thing. If you're going to break down whole tomatoes for a sauce, you can usually do just as well with whole peeled plum tomatoes.

[#] Tue Jun 22 2021 09:48:32 EDT from Nurb432

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Not supposed to kill them. You can buy frozen bread dough and let it thaw. It rises as it thaws. When i was lazy i would do that. But i went and bought a bread machine at one point to do the mix/knead so no reason to do that anymore. Perhaps if i left it out overnight, and not just a few hours ( which is what id do with the store bought frozen ). I donno.

The can i got said 'imported from Italy' so i am pretty sure it was legit  But i didnt see any difference really. 

Tue Jun 22 2021 09:15:27 AM EDT from IGnatius T Foobar
Does freezing kill yeast? I've never frozen an unfinished yeast dough, so I don
t really know.

Most of the "San Marzano" tomatoes you'll find in a typical grocery store are actually "San Marzano STYLE" tomatoes; they're not the real thing. If you're going to break down whole tomatoes for a sauce, you can usually do just as well with whole peeled plum tomatoes.

 



[#] Tue Jun 22 2021 10:20:49 EDT from zooer

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The local stores sell raw pizza dough, it comes frozen from the bakery but is sold thawed.  the dough will still rise.  



[#] Tue Jun 22 2021 12:13:31 EDT from LoanShark

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2021-06-19 18:25 from Nurb432
So, is it worth me getting San Marzano tomatoes for pizza next time,
instead of just 'regular' American tomatoes?

A lot of the "San Marzano style" canned tomatoes I'm finding around here, lately, are grown in... New Jersey.

[#] Tue Jun 22 2021 12:19:56 EDT from LoanShark

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I'm a big fan of the canned "crushed" tomatoes, especially if you can find a can of the fire-roasted kind.

Diced tomatoes are usually canned with calcium chloride as a stiffening agent so that they retain their diced shape, but the crushed ones break down nicely into a sauce.

From what I'm hearing, you usually don't want to use fresh tomatoes outside the month of August, they won't be ripe and may even be treated with chemicals for a fake red color, but canned tomatoes are packaged at the height of vine-ripeness.

[#] Tue Jun 22 2021 13:13:50 EDT from IGnatius T Foobar

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That's true for a lot of fruits; they're picked unripe, shipped close to their destination, and then gassed with ethylene to make them generate the color of ripeness but without developing the best flavor that occurs during natural ripening.

Italian grandmothers who have more time on their hands than I do will grow large crops of their favorite variety, and then crush and can them for the rest of the year. I don't have time for that, and since I do not plan to retire, I never will. I'm fine with good quality canned tomatoes.

When I do have good, fresh, home-grown tomatoes ... I don't waste them on sauce, I serve them raw. They are soooooo good as part of a caprese salad, or on a BLT, or even diced as part of the fixin's for tacos. When they are fresh, they're sweet and delicious and they don't have a lot of the goop inside either.

[#] Tue Jun 22 2021 13:19:47 EDT from IGnatius T Foobar

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By the way ... when cooking tomatoes ... always add some sort of alcohol if the recipe will tolerate it. Alcohol helps to unlock a number of flavor compounds in the tomatoes that would otherwise not be tasted. In a red sauce it's easy to just toss in a splash of red wine, because it pairs well with the sauce anyway, but if you only want the chemical effect, vodka will work. Once you recognize the taste of tomato sauce with and without it, you will become able to instantly know the difference.

And as most people know, most of the alcohol itself cooks out. You can serve it to minors and alcoholics, no problem.

[#] Tue Jun 22 2021 14:45:49 EDT from ParanoidDelusions

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