Taking Pizza to the Next Level

[pizzatherapy]

Hello Albert,


Thanks for writing back to me. I have been making pizza at home for many years and your website is an inspiration for me.

Like yourself I have taken it to another level. I have only taught one person how to make my pizza and he sells them at the post office when he goes to work because they are located in an area without many places to go for food.

Having lined my oven with pizza stones and buying only the best flour that only comes in 50 lb. bags along with the Grande cheese I have it down pretty good. As we both know you can't do this if your buying from the supermarket for supplies.

My only quest at the moment is to make a good tomato sauce. Have your ever blended plum tomatoes with whole ? Do you have a recipe that you like for sauce. If your ever in Florida you are invited for dinner Albert.

My plan is to live here in America and Medellin Colombia because my wife is from there and has a huge family over there. So there you have it for now.


Thanks again,
Jess

[pizzatherapy]

Hi jeff.

Thanks for wiring.

Honestly, I use whole stewed tomatoes on my red pizza.

I drain most of the liquid out and squish them with a fork.
Then I season with minced garlic and basil, salt and pepper.

I do have red sauce recipe (gravy) that I use for all of my basic sauce needs.

You can find it on this page:

http://pizzatherapy.com/basic.htm
 
Sounds like you are an advanced pizza maker!

Good luck in all of your pizza adventures,

pizza on earth

albert