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Old 08-04-2012, 03:00 PM   #1
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Arrow Tomato purée

Hello everyone,
Everytime i try to make pizza when I bake it the tomato puréé on it always burns a bit.A pizza must be baked at a really high temperature so I dont know what could be the problem.I make it in electronic oven with air circulating function at 200-240 C.
Thanks

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Old 08-04-2012, 04:17 PM   #2
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Originally Posted by PEZ View Post
Hello everyone,
Everytime i try to make pizza when I bake it the tomato puréé on it always burns a bit.A pizza must be baked at a really high temperature so I dont know what could be the problem.I make it in electronic oven with air circulating function at 200-240 C.
Thanks
Is the puree part of a sauce or is it THE sauce? Also is it the first to hit the dough/crust, then cheese and topping(s) last?
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Old 08-04-2012, 05:10 PM   #3
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it IS the sauce and its first thing i put onto the dough and then onion and some meat and Finally the cheese.I always go to italy and they cook it at 400-500 degrees as well....in a furnance or i dont know its name in english.......
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Old 08-04-2012, 05:34 PM   #4
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You might want to water down the puree a bit. Pizza sauce is usually pretty loose/runny around here.
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Old 08-04-2012, 06:09 PM   #5
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Quote:
Originally Posted by Dawgluver View Post
You might want to water down the puree a bit. Pizza sauce is usually pretty loose/runny around here.
Exactly.

I know in the UK, tomato puree, is more like what we think of as tomato paste here in the States.

I would look for crushed, or diced tomatoes, in juice, drain, add some fresh basil, crushed garlic,a little oregano, salt, and some olive oil. You can pulse it in a processor to break it down, or cook it down just a little.
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Old 08-04-2012, 08:46 PM   #6
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Tomato puree here is like diced tomatoes that have been pureed..so sort of a runny consistency, but slightly thicker than a can of diced tomatoes

Tomato paste is the thicker type that you would actually "spread" over a pizza base rather that pour over
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Old 08-05-2012, 04:21 AM   #7
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I use homemade paste, I make it, I took the wet part of the tomato and I grind it and cook it for 1-1.5 hour.So the final product is like the original in Italy, thick and red like the blood.
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Old 08-05-2012, 04:36 AM   #8
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pez, the idea here is that if sauce burns, it's too thick, and/or has a lot of sugar in it. thin it a little with red wine, or water, or the liquid of your choice.

not too much, or you'll have a soggy pizza. have fun experimenting.
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