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have tried the san marzano on deep pan - please i tried it but not sold. it tastes slightly better than normal chopped tin toms. i got less pip and stalk when i sieved c/w normal (~0.5). in the tom sauce with herbs etc the difference is lost.i could not detect any change in the cooked pizza.certainly not worth the extra dosh (~x4)
but I do miss the days when pizza Napoletana featured on everyone's pizza menus. A very simple pizza with cheese, tomato, olives, anchovies and herbs, but to my mind greatly superior to the modern chicken-tikka / pepperoni / Hawai'ian nonsense that seems ubiquitous these days.** Phil.
(Pic below)
Quote from: Whandsy on May 13, 2013, 07:39 PM(Pic below)Whandsy - the trouble was, your picture was not below; just a hyperlink. The insertion of an image is so easy, I'm sure other members can explain how it's done. In the meantime, I've edited two of your posts, so that the fine pictures display in all their glory.