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PostPosted: Nov 22nd, '14, 07:53 
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Ok correction.. 4 hrs because I just finished it... Thought I would have been done earlier but didn't.


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PostPosted: Nov 22nd, '14, 10:09 
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Heres the recipe for World Best Margherrita winner from Melbourne

He just used tinned san marzanos that he drained in a sieve and squashed a little
No need for excessive cooking a nice fresh taste.
I do similar but find a bottle sugo/salsa is just as easy but without the chunks.


http://everydaygourmet.tv/recipe/pizza-margherita-stg/

http://www.goodfood.com.au/good-food/fo ... 36mnw.html

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PostPosted: Nov 23rd, '14, 10:40 
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Haha ok looked it up and finally know what you guys are talking about....

At first I though... "But in don't drink alcohol why would I want to make a Margareta pizza?"


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PostPosted: Nov 23rd, '14, 10:41 
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Well so far I don't think its excessive everyrthing is made on a very low heat and it simmers the whole time with the exception of the initial process of frying onions..


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PostPosted: Nov 23rd, '14, 10:45 
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Although I'm having a bit of problem with my sauce... Consistantcy wise.. Its pastee but its not very chunky or very thick, its not watery at all and it has a fairklt good viscosity but still....

Idk how should the consistency be?

I think it might be mostly because I blended everything together.. Maybe I should only half blend everything then mix it together so it has a chunkier texture...

Guys help!! Please..


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PostPosted: Nov 23rd, '14, 15:12 
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You can probably use flour or cornstarch as a thickener but it does sound like you over blended it.

http://www.bhg.com/recipes/how-to/cooking-basics/thickening-with-cornstarch-or-flour/

When you cook the sauce down everything gets soft. Blending it makes it better to spread around but I think chunky is just as good but different. Depends on what's in the sauce.


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PostPosted: Nov 24th, '14, 12:02 
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You of all people should know what is in my sauce Scotty! Haha


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PostPosted: Nov 24th, '14, 12:04 
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Thank you in the tip for thickening up the sauce, but before I defile it with flour I'll probably try to do half blended and halve hand mixed and churned.. I think that is the right word...


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PostPosted: Nov 24th, '14, 12:07 
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Ok never mind on the sauce being not thick enough.. After a day in the fridge it speads perfectly and has the viscosity I desired from the start! I guess since it was still super hot in the beginig it was runnier than it would be at room temp or refrigerated.. It is in the oven now should do well I hope...


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PostPosted: Nov 25th, '14, 14:26 
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how'd it go?

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PostPosted: Nov 25th, '14, 17:37 
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I made pizza and burnt the top of my mouth two days ago.

It's still tender :(

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