I tried something different in making Les's sauce yesterday, and Les’s sauce did have somewhat of a different flavor profile. I used fennel seed this time, in addition to the salt, olive oil, fresh cut basil, garlic, and oregano in baking the tomatoes. I also just used Walmart’s Crushed Tomatoes to add after the baked tomatoes and other ingredients were mixed. The flavor profile changed some when using the fennel seed, but not a lot. I think I like the fennel seed added and tasted some right after Les’s sauce was finished, but I will reserve my comments until I can taste some of the Les’s sauce when it is defrosted from the freezer.
On another note, I think I will only have enough tomatoes from my garden to make Les’s sauce one more time this year. I really don’t like when fresh tomatoes from my garden are over, but hopefully Les’s sauces I made this year to freeze will last me over the winter.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
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