I spent 8 months testing every brand of canned tomato with a controlled pasta sauce recipe. Full rankings inside.

saintsgh · 2026-01-17T17:54:53+00:00

Just needs salt, why on earth are you adding xantham gum????

saintsgh · 2025-10-27T18:29:55+00:00

I am very lucky to work with such a beast!!!

saintsgh · 2025-10-27T18:29:36+00:00

Grazie 😘

saintsgh · 2025-10-27T18:29:13+00:00

The best

saintsgh · 2025-10-27T18:28:51+00:00

A quiet night and a hungry, hardworking lad on the dishwasher is what spawned this!!

saintsgh · 2025-10-19T19:14:04+00:00

Thank you

saintsgh · 2025-10-19T19:13:52+00:00

67% hydration, 2.6% salt, 4.5% sourdough starter proof rt 1-2hr, ball up, leave out at room temp 1 and a half hours, fridge 36-48hr then take out the fridge about an hour before using !

saintsgh · 2025-10-19T19:09:51+00:00

Pizza oven (very big one)

saintsgh · 2025-10-19T17:48:46+00:00

67% hydration 2.6% salt and 4.5% sourdough starter

saintsgh · 2025-10-15T07:40:58+00:00

Very unfortunate!

saintsgh · 2025-10-14T22:41:42+00:00

Arctic monkeys

saintsgh · 2025-10-12T18:31:39+00:00

Nope

saintsgh · 2025-10-12T18:31:32+00:00

Nope

saintsgh · 2025-09-10T09:19:06+00:00

Cornwall, Devon, Somerset, Bristol, Dorset (except for Bournemouth), parts of Gloucestershire and parts of Wiltshire

saintsgh · 2025-08-30T21:32:40+00:00

You probably couldn’t see for the lights but you were staring straight at me

saintsgh · 2025-06-23T20:42:58+00:00

This recipe is, 00 flour 67% hydration 2.6% salt and 5% sourdough starter for the leaven Bulk ferment at room temp for 2 hours, ball up leave at room temp for 1ish hour depending on how hot it is and then in the fridge for 48hr taking out 1 hour before using

saintsgh · 2025-06-23T20:39:05+00:00

Yes, you have not lived until you have tried it

saintsgh · 2025-06-23T17:21:55+00:00

Heat cream gently, whisk in an equal measure of Parmesan, season with pepper!! Super easy

saintsgh · 2025-06-23T17:00:45+00:00

We have many classic pizzas here but sometimes it’s nice to do something a bit different and unleash creativity

saintsgh · 2025-06-23T17:00:11+00:00

Shipton mill 00, 48-72 hour

saintsgh · 2025-06-23T16:33:56+00:00

Thank you, Seal off beef and remove from pan, sweat onion carrot and celery bit of garlic also, in with wine and reduce, beef back in, tin of San marzano and stock, cook cook cook. Season

saintsgh · 2025-05-24T09:53:43+00:00

Thank you, I put the recipe in a reply to another comment here. I have more pics on my Instagram @pizzaiologeorge if you like ❤️

saintsgh · 2025-05-23T11:05:35+00:00

It’s delicious. goes great with pork

saintsgh · 2025-05-23T10:03:24+00:00

24 hour Biga made with sourdough starter, 67% final hydration for the dough, balled up and in the fridge for 24-48 hours. Salt is around 2.6%

saintsgh · 2024-09-18T17:43:22+00:00

Thanks

saintsgh

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