Pizza prep work tonight.
I got some prep work done tonight, first, three 18* pizza pie dough balls, two for the freezer and one for the refrigerator. The refrigerator dough ball has a date with pizza Friday, (48hr. cold ferment.) Additionally, I started a levain build for another batch of baguettes. Tomorrow, it's time for a fresh freezer batch of the pie kings pizza sauce. This #10 can of Stanislaus tomatoes, is the stuff better pizzerias all over the country use. In fact, Califonia based Stanislaus only sells to the trade no retail sized packaging available. I am trying out their ground tomatoes. The last batch I used Stanislaus whole plum tomatoes. This jumbo size #10 tin of tomato will make fifteen 8oz portions of pizza sauce. That's - A - Lot - Of - Pizza Sauce!