Jan 12
Now that the Holidays are over and our 'Two Can Dine for $19.99' limited time promotion is underway, I am back in the test kitchen hard at work on some new recipes and projects. One of my goals for this year is to improve the quality of our pizza dough. We have a pretty good pizza now, mainly because of our sauce. We import San Marzano tomatoes for our sauce, which most chefs will tell you are some of the best in the world. I fell in love with these tomatoes a few years back when I was on my annual trip to Italy to source new products. They are a little more expensive than other tomatoes, but they are SO worth it!
My current focus is on the dough itself, and I am trying to figure out what the guests at Carino's will prefer. I am leaning towards more a "Naples" style pizza, which is a little thinner and crispier than a traditional "American" style pizza. This texture of dough can be achieved by using a Doppio Zero flour, which is an Italian style of flour with a little less gluten than traditional flour. With less proteins in a light gluten flour, the dough will have a slight crack and tear to it without being too much like a cracker. A typical "American" style pizza will have more gluten in the flour, giving it a chewier, softer texture. I need to find the recipe balance for the perfect pie, in which there are so many other things to consider like humidity and oven temperature. Well, I'll be focused on trying to make a great pizza better but who knows.....I might end up back at the current Carino's pizza recipe.
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