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Hi Tom, Just wondering what you were referring to when you said tomato sauce and tomato puree in your below sauce recipe. In Australia I’m playing with tomato paste, pasatta, canned tomatoes(in juice) and crushed tomatoes. (Have included them in the attached photo) The problem is I’m trying...

Okey dokey, thanks for that Tom ! Will try with and without balling(second rise) step to see how they compare. Thanks again.

Thanks Tom, appreciate the help ! I guess what I was getting at was…how can I still get a great tasting dough without letting it have a second rise in ball form ? Does mixing the dough, and then immediately bulk fermenting it overnight in the cooler help ? I will be using a dough roller and...

Thanks Tom ! The basil in oil absolutely sounds like a great finisher too ! I think same rules apply as with the garlic and anything organic in oil (oxygen-less environment), make it daily and discard at the end of the shift. Appreciate the help.

Hi Tom / Guys, I’m wondering if I really need my dough to have a second rise (in dough ball shape) if I’m doing thin n crispy style pizza and using a dough roller ? Was thinking I could do an initial rise at room temperature (21-27 Celsius) after mixing, then a cold bulk ferment overnight in...

Thanks for the answer Tom…I feel like it’s Russian Roulette too. It only has to go wrong once and it’s going to be a very very bad day ! I think doing a confit garlic style oil with the daily prep might be the best solution. I find finishing with the garlic oil or alternatively finishing with a...

I didn’t mean commercial garlic oil bought from a supplier, I meant the pizza restaurant actually makes it as part of their food prep, then just leaves it in a fridge, and then has it out on the bench the whole time the restaurant is open. They either just put minced raw garlic in the bottle...

Hey Guys, Anyone think of any problems with finishing pizzas straight out of the oven with store made garlic oil (or garlic confit) ? It tastes amazing, I know another store that does it, but I can’t stop thinking about the risk of botulism. We’re talking about a 1 litre squeeze bottle, made...