Text 22818, 73 rader
Skriven 2009-04-03 12:45:02 av Michael Loo (1:18/200.0)
  Kommentar till text 22785 av Ruth Haffly (1:396/45.28)
Ärende: healthy 432
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 RH> We didn't have it; we both ordered strombolis but with different
 RH> fillings and Caesar salads.  By the time we ate the salads, we could
 RH> have split just one stromboli (if we could have agreed on the
 RH> additions).

Some of those stuffed bread things are pretty big. When they
started selling calzones out here, they cost as much as a pizza
and probably had as many calories. As far as additions goes, I'm
guessing that ham or sausage figured in one of them?

 ML> not possible (the only other substances that offer this
 ML> pleasant flavor of oxidation are also products of fermentation).
 RH> So we could go for a different flavor--how about chicken or beef stock
 RH> for a deglaze?
 ML> That would deprive it of some of its distinctiveness. 
 RH> Sigh!
 
So shoot for something else.

 ML> M's note a dozen years later: some recipes use crumbled
 ML> pork sausage for the chicken stuff. I've done this, and
 ML> it's okay this way.
 RH> But do you like it better with the chicken or pork?
 ML> Had it made with pork the other day, and it was just ok.
 ML> Didn't have the depth of flavor that ground chicken
 ML> gizzards and livers offer.
 RH> So could you have added some pork liver?

If Bojangles had pork liver, or any kind of liver.

Oh ... you read "had made it," though I'd written "had it made" ...

Deep-dish pizza dough
cat: dough, pizza
yield: 1 batch

2 1/2 c bread flour
1 Tb active dry yeast
2 ts sugar
1 ts salt
1/2 c water, heated to 110F
1/2 c whole milk, heated to 110F
1/4 c extra-virgin olive oil
2 Tb extra-virgin olive oil

Make the dough: Lightly coat a large bowl with olive oil
and set aside. Combine flour, yeast, sugar, and salt in
the bowl of a food processor fitted with a metal blade
and pulse to combine. Slowly add the water, milk, and
1/4 c olive oil and process until the dough forms a ball
and rides the blade. Process for an additional 45 sec
and transfer the dough to a lightly floured surface.
Knead the dough until smooth, about 8 min. Form dough
into a ball and transfer to the prepared bowl, turning
to coat all sides. Cover loosely with plastic wrap and
a clean, damp kitchen towel and set aside in a warm,
draft-free place until the dough doubles in volume,
about 1 hr.

Shape the pizza dough: Preheat oven to 375F. Spread the
remaining oil on a baking sheet. Pat the dough into a
6" circle or square, cover with a damp kitchen towel,
and let rest for 15 min. Roll the dough into desired
shape, transfer to baking sheet, and brush the surface
lightly with olive oil. Top and bake until edges are
golden brown, about 40 min.

source: Country Living

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