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inchpincher-
That's not the stone btw.
And no - I don't wash it - I was brushing it down and it cracked...
The San Marzanos were a present from my sister, along with the flour and the book :)
Will ask her where she acquired them (have a feeling she ordered then in bulk online) -
These are the ones I used: http://www.nifeislife.com/marzano-tomatoes-400g-p-3130.html
danb
My first go at pizza napoletana last night.
Made up a Poolish starter on Thurs evening, made the dough on Friday night using the starter
Molino Caputo Ferina 00 flour. Left to prove in the fridge for 48hrs - so it was all ready for Sunday evening pizza:
Sauce was just San Marzano tomatoes with a little salt, crushed.
A couple of torn basil leaves and Buffalo Mozzarella rather than Fior de Latte (so not a proper Margherita - more of a Margherita extra)
Oven preheated with pizza stone at 260c for 1hr and then the grill turned on for 10mins.
Unfortunately I didn't have a proper peel, so part of the edge flopped onto the stone, aside from that I am super happy with the result - a very good crust and the sauce was super tasty.
Managed to crack the stone while cleaning it so have ordered a 400mm square 12mm thick steel to use instead (along with a peel).
Recipe's from here: http://www.amazon.co.uk/The-Pizza-Bible-Everything-Napoletano/dp/1607746050
N.b. the plate it is on is actually about 14" across, it's not actually a tiny pizza...