Originally Posted by
notsosmart
uk1 you have some amazing info in here. I've been making pizzas on a pizza pan (the kind with holes in it) for years, but I can't wait to try your biga dough on a stone... should be a dandy.
I spent all night last night making a huge vat of sauce base (I like to incorporate onions into mine, but to each their own, right?), and as soon as my stone arrives, it's pizza time!
Thanks so much .... appreciate your post
Can't recall whether I mentioned the "secret weapon" ie a touch of ouzo or other anise based drink in the sauce. It adds a sort of intense basil but with some other wonderful tones.
Hope your pizzas go well.
Remember that if you have a lovely biga dough base (keep it going in the fridge as a constant starter) that when it comes to the topping less is more. I know Amercians like it piled high ...... but you can always have two .....