Text 9111, 73 rader
Skriven 2008-06-17 09:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Pizza 466
=================
 SD> I watched "Food Paradise" on the Travel Channel...the focus was on
 SD> pizza and they did talk about Pepe's and its competition...evidently
 SD> it's terribly fierce and you'll never find the twain meeting. :)

They probably get together the second Sunday every month
and toast each other, laughing at the great publicity they
get for the terribly fierce competition.

 ML>  . Origin: Nocturnal State BBS - telnet://nsbbs.info (1:18/200)
 SD> Nice to see that on someone else's messages besides mine! :)

Share the wealth, you know.

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

      Title: Pizza Uno's Deep Pan Chicago Style Pizza
 Categories: Italian, Pizza, 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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