Attempt at a Luigi's pizza from Luigi's Pizzeria San Diego, California 9/13/2011

Formula I used for the Luigi's pizza attempt http://www.pizzamaking.com/forum/index.php/topic,14928.msg152799.html#msg152799 


The attempt for a Luigi’s pizza today went okay. Steve and I made the pie about 3:40 pm yesterday.  The dough ball sat beside my deck oven for 2 hrs. to warm-up.  The temperature beside my deck oven was 92 degree F. The dough ball was easy to open to 18”, but I didn’t toss it.  Since I never tasted a pie at Luigi’s pizzeria, I am not sure if this pie was anything like Luigi’s pie or not.  I added fresh basil to my regular tomato sauce.  My regular tomato sauce  (Stanislaus Saporito Super Heavy Pizza Sauce with basil) has all the other ingredients added, except the fresh basil, but I don’t know if the amount of added ingredients to my regular tomato sauce are in line with Luigi’s sauce.  Steve and I used ¾ lb. of blended mozzarellas as the cheeses for the 18“ pizza.  This pie took 5 minutes to bake at about 525 degrees F, in my deck oven.

This is a video of Steve cutting the pie. http://www.youtube.com/watch?v=MQN3Yr-1wA4 

Norma