I love Pizza. No if's and's or but's about it. Pizza is one of my favourite foods, which is interesting when you consider that I had never even tasted pizza until I was about sixteen and a boyfriend of mine made us a Chef Boy Ardee pizza at our house. It was love at first bite (the pizza not the boyfriend.) Anyways, I have come a long way since then. I no longer use boxed pizza kits. I now prefer to make my own crust.
My friend Monique had told me a while back about this fabulous crust recipe which she uses. She got it from Willow Arlen who adapted it from a recipe by Jamie Oliver. Today I decided to try it out and was I ever glad I did. It was just wonderful!
My oldest son used to work in a pizza place once upon a time and has taught me the tricks of the trade. They had what they called a "Dimpler" which was a tool they ran over the crush after it was stretched out, cutting dimples into the crush, which helped it to rise evenly. They also brushed their crusts with some garlic oil and dusted it lightly with parmesan and pre-baked them for a few minutes to set them prior to putting on the sauce and fillings, which is how I always do my pizzas now. Believe it or not it makes a difference!
One of the reasons I made a pizza today was because the people at Cirio had sent me a tin of their Pizzassimo pizza sauce to try out. I love the Cirio tinned tomatoes and I was really looking forward to trying their pizza sauce. I normally make my own pizza sauce. I've been making it for years and I have always really enjoyed it.
From the Cirio site:
Bursting with the taste of sun-ripened tomatoes, we very finely chop our finest tomatoes to produce a thick and creamy sauce that is complemented with a finely balanced blend of aromatic Mediterranean herbs: basil, oregano, marjoram and onion. The result is a perfect base to bring the taste of authentic Italian pizza to the table
How would it stack up against my own?
Well, I am happy to say that it is really quite good for a tinned sauce! I'm not surprised really. The people at Cirio have tinned tomatoes down to an art! That is why whenever I want to make a sauce or a recipe where the tomatoes are the star I only use theirs. No offense against the other brands, but . . . Cirio is the best in my opinion. ☺
Because I really wanted to test out the flavour of the sauce, I made a simple Margherita Pizza, with only sauce and cheese on top. Lovely jubbly. It was FAB-U-LOUS! Nothing but the truth and the whole truth, no word of a lie.
And the crust . . . wunnerful . . . wunnerful. Thanks Monique!
*Honeyed Pizza Dough*Makes 3 medium crusts
300ml (1 1/4 cup) warm water (110-115 degrees F)
2 TBSP olive oil
1 TBSP honey
2 1/4 tsp. active dry yeast (one 1/4 oz packet)
400g (about 2 1/2 cups) white bread flour, plus more for dusting
100g (about 1 cup) fine semolina flour
1 1/2 tsp. fine grain sea salt
1 tsp. garlic powder
Many thanks to the people at Cirio for sending me this Pizzassimo sauce to try out! Please note that although I was sent the sauce free of charge I was not required to write a positive review. Two thumbs up!