Text 21388, 85 rader
Skriven 2007-10-15 17:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: synthetic cheese 293
============================
 ML> You might as well make a regular bread dough, stretch it
 ML> out, and make your pizza for real. I used to do that when
 JM> Ah, but you were not *making* your own bread dough,
...
 ML> I lived in the North End of Boston, where if one was lazy
 ML> one could stroll down to Bova's at any hour of the day or
 ML> night

I very occasionally had my then SO make mine, but it was easier
to use Bova's. Now, with Carol's bread machine, making one's
own is a relative piece of cake. Which is good, as Bova's
is 423 road miles away.

 ML> I remember that it was made with soft tasteless cheese
 ML> and red tasteless sauce. It wasn't a great deal even on
 ML> 2-for-1 with the coupon they sent out.
 JM> Right! I had seen so much advertising, and it
 JM> seemed so widespread and popular I figured it
 JM> would be good! Ha! Marketing over quality, I
 JM> guess, but I am only fooled once.

I had that feeling of betrayal with the first mouthful.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pizza Uno's Deep Pan Chicago Style Pizza
 Categories: Italian, Pizza, Sausage, Corn, American
      Yield: 6 Servings

      1 c  Warm tap water (110-115 deg)
      1 pk Active dry yeast
  3 1/2 c  Flour
    1/2 c  Coarse ground cornmeal
      1 ts Salt
    1/4 c  Oil
           Filling:
      1 lb Mozzarella, sliced
      1 lb Sausage, removed from the
           -casing and crumbled
     28 oz Can whole tomatoes, drained
           -and coarsely crushed
      2    Garlic cloves, minced
      3 ts Dried oregano -or- 5 fresh
           -basil leaves, shredded
      4 tb Freshly grated Parmesan
           -cheese

  Crust:

  Pour the warm water into a large mixing bowl and dissolve  the yeast
  with a fork. Add 1 c of flour, all of the cornmeal, salt, and, and
  vegetable oil.  Mix well  with  a  spoon.  Continue stirring in the
  rest of the flour 1/2 c at a time,  until  the dough comes away from
  the sides of the bowl. Flour your  hands and the work surface and
  kneed the ball of dough until it is no longer sticky.

  Let the dough rise in an oiled bowl, sealed with plastic  wrap, for 45
  to 60 minutes in a warm place, until it is  doubled  in bulk. Punch it
  down and kneed it briefly. Press  it  into  an oiled 15-inch deep dish
  pizza pan, until it comes 2 inches  up the sides and is even on the
  bottom of the pan. Let the  dough rise 15-20 minutes before filling.

  Preheat the oven to 500 degrees.

  While the dough is rising, prepare the filling.  Cook the crumbled
  sausage until it is no longer pink, drain it of its excess fat. Drain
  and chop the tomatoes.

  When  the dough has finished its second rising, lay the  cheese over
  the dough shell. Then distribute the sausage  and  garlic over the
  cheese. Top with the  tomatoes.  Sprinkle  on  the seasonings and
  parmesan cheese.

  Bake for 15 minutes at 500 degrees. Then lower the  temperature to 400
  degrees and bake for 25 to 35 minutes longer. Lift up  a section of
  the crust from time to time with a spatula to  check on its color.
  The crust will be golden brown when done.  Serve immediately.

  (From THE PIZZA BOOK, by Evelyn Sloman)

MMMMM

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