My Latest Creation: Cheeseburger & Fries Pizza

Thanks, can I ask what you use for the tomato sauce and what flour for the dough?

Sure - for the pizza sauce I use canned, whole-peeled tomatoes - any San Marzano type tomato is good and I use shocking quantities of butter, chopped onions and sugar (along with salt pepper, some garlic cloves & dried basil and then puree everything with a hand-blender until the sauce is smooth.

When I was in the States, I used General Mills All Trumps Hi Gluten Flour - which is the industry standard. Here I use a locally milled Hi Gluten flour which has been tested to show about 13% protein (or gluten). It's remarkably similar to the All Trumps I used in the States.

[QUOTE=RandyRandy;20212879]Sure - for the pizza sauce I use canned, whole-peeled tomatoes - any San Marzano type tomato is good and I use shocking quantities of butter, chopped onions and sugar (along with salt pepper, some garlic cloves & dried basil and then puree everything with a hand-blender until the sauce is smooth.

When I was in the States, I used General Mills All Trumps Hi Gluten Flour - which is the industry standard. Here I use a locally milled Hi Gluten flour which has been tested to show about 13% protein (or gluten). It's remarkably similar to the All Trumps I used in the States.


Never heard of adding butter into the sauce but sounds interesting. Don't suppose you have the recipe of your sauce ;)

I've never had a problem with giving out recipes, because the key to success in the restaurant business (or any business for that matter) is hard work, not the recipe.

During the early part of my cooking career, I spent 2 years working in France. I worked in 2 Michelin 3 star restaurants, a creperie, a brasserie and a wine bistro. There was one common thread binding those 5 places: liberal use of butter in the recipes.

My pizza sauce recipe is my own creation, but it's derived from Marcella Hazan's Tomato Sauce with Onion and Butter - a classic that's been around for decades.

I'm sorry I don't have a scaled down version - this is what I'm making daily:

6 Large cans whole, peeled tomatoes (A10 cans - 2.5 kilos each can)
2.4 kilos chopped yellow onions
2 kilos butter
880 grams sugar
120 grams salt
50 grams black pepper
12 minced garlic cloves
100 grams dried basil

Hope that helps!

If my Italian grandmother was alive, she's be on a plane over there to hit you round the head with her wooden spoon for pizza abuse.

scaled down version by 37.5

400gr peeled tomatoes
1 onion
50gr butter
1.5 teaspoons sugar
.5 teaspoons of salt (i would use more with so much sugar?)
a bit black pepper
1/2 minced garlic
1.5 teaspoons basil

no olive oil? do you fry the garlic in butter?

also maybe the dough recipe would be appreciated

No olive oil and I don't cook or saute anything, just blend smooth and as the pies take about 11 minutes to cook in a 650F oven, I find that's all the "cooking" the sauce needs.

The smallest dough scale recipe I have is for 10 kilos:

Flour 10 Kilos
Water 5,700 Grams
Sugar 200 Grams
Salt 300 Grams
Olive Oil 200 Grams
Yeast 45 Grams (dry instant yeast)

1. Put water into the mixing bowl
2. Add the water and salt and whisk together well
3. Add all of the flour
4. Sprinkle yeast over the flour
5. Mix at LOW SPEED for 6 MINUTES ,or until all of the flour has been
picked up into the dough
6. Add the oil and mix in for 1 MINUTES at LOW SPEED.
7. Next mix the dough at HIGH SPEED until it develops a smooth ,satiny
appearance.

8. The dough temperature should be around 27c and 30c after mixing.
9. Immediately divide the dough into 770 gm each pieces and round into balls (for an
18 inch pizza)
10. Wipe the dough balls with pomace olive oil and each ball in a large round plastic
Tupperware (or Chinese take-out bowl) with airtight cover
11. Place in refrigerator

The dough balls will be ready to use after about 12 hours of refrigeration.
Dough balls can be used up to 72 hours after refrigeration.

BEFORE USING dough balls , remove from refrigerator 2 hours ahead or until dough reach es 10c ( dough surface temperature )

Unused dough can remain at room temperature for up to 6 hours after
removal from refrigerator.

And yes - we weigh the water, we don't measure it. 5.7 kilos of water (also known as 57% hydration) is low on the scale. You can use up to 65% hydration (or 6.5 kilos of water for every 10 kilos of flour) and not change anything else. I like my pizza crust to come out like Italian bread - that's why I use a lower hydration.

RandyRandy - thankyou VERY much for this info
Always like to try new recipes for my pizza cooking.

I love Pizza! and this looks yummy