You’ll love the sauce. My family can’t get enough of it. I make it in large batches and can it, now.
I’ll probably post the dough recipe once I refine the ratios. My Nan brought it over from Italy and I think she has it written down wrong. I’ll have to experiment a little :)
To be perfectly honest, onion is an important part of the flavor profile, but you can try without. I would suggest using 1/2 tsp onion powder in its place if it’s the actual bits of onion you don’t want.
You’ll love the sauce. My family can’t get enough of it. I make it in large batches and can it, now.
I’ll probably post the dough recipe once I refine the ratios. My Nan brought it over from Italy and I think she has it written down wrong. I’ll have to experiment a little :)
I can make a good damn pizza but have yet to come up with a good sauce. I’ll give this a shot. (But can’t tolerate onion, so that’ll have to go.)
To be perfectly honest, onion is an important part of the flavor profile, but you can try without. I would suggest using 1/2 tsp onion powder in its place if it’s the actual bits of onion you don’t want.
Onions don’t sit well in my system but I’m sure a little onion powder wouldn’t hurt.
Translating grandma recipes is always fun, lol. Some of the weird units of measurement they use ensure only Grandma will ever make it “right”.
I think it was mistakenly translated, and an ingredient ratio is missing :)
I would recommend using the sweet cali sauce for this roll, it really shines in this recipe.