Text 16715, 105 rader
Skriven 2011-10-18 12:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Italian grating 41
==========================
 JW> boycott (Dominos and Pizza Hut)

 RH> Step 6 is to feed all your friends far superior pizza from a locally
 RH> owned place.  No boycott will be required. The local places here
 RH> chased all the cheap chain joints out of town.

George the Greek retired (he was 80). Papa Jim went upscale when he
closed his pizzeria and took over a hotel restaurant as chef. He did
install a pizza oven there but his new creations are all cheffy
fancy and priced accordingly. There are no independents left in town
except the chains and the prices went up and the quality down when
the competition diminished. George (and me, as his Realtor) looked
for a young ambitious guy to buy in for five long years, without
success.

I make my own pizza at home these days. The homemade dough and sauce
and the topping ingredients are all superior; my only shortcoming is
my oven only goes up to 550 F. I can still beat the chain products
though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Pizza with Two Toppings
 Categories: Pizza, Italian, Corn, Chilies, Grill
      Yield: 4 Servings
 
           DOUGH:
      1 c  Warm water (105-115 F)
      1 pk Active dry yeast
      1 pn Granulated sugar
    1/4 c  Fine-ground white cornmeal
      3 tb Whole wheat flour
  2 1/4 ts Kosher salt
      3 c  Unbleached flour
      1 tb Extra-virgin olive oil
           TOPPING #1:
      3 tb Grated Parmesan cheese
      2 tb Grated Bel Paese cheese
      4 tb Tomato sauce
      1    Red pepper; seed/julienned
      5 sl (Thin) Prosciutto
           TOPPING #2:
      1 cl Garlic; minced
      2 tb Grated Bel Paese cheese
      4 tb Tomato sauce
      2 oz Fresh mozzarella *
      1    Fresh jalapeno pepper **
      2 tb Kalamata olives pitted/sliced
 
  * sliced 1/8-inch thick
  ** seeded and chopped

  PREPARE THE DOUGH: Place warm water in a small bowl, add yeast and
  sugar, stir until dissolved; set aside for 5 minutes. Add
  cornmeal, whole wheat flour and salt, beat to combine. Gradually
  add white flour, stirring with a wooden spoon until dough is
  stiff. Transfer dough to a lightly floured surface and knead until
  smooth and elastic.
  
  Brush dough on all sides with olive oil and place in an oiled
  bowl. Cover with plastic wrap and allow to rise until double in
  bulk, about 1 hour. Punch dough down; if dough is sticky, knead in
  a small amount of flour. Makes enough dough for four 12-inch
  pizzas.

  BASIC GRILLING INSTRUCTIONS: Prepare a charcoal fire. When coals
  are medium-hot, flatten pizza dough on an oiled surface to form a
  10-12 inch round that is about 1/8-inch thick. Gently lift dough
  and drape over grill surface just above the coals. Within a minute
  the dough will cook and brown. As soon as the underside is crisp
  and grill marks appear, pull the dough off the grill with tongs
  and flip over to the edge of the grill, away from direct heat.
  Quickly brush cooked surface with olive oil, add toppings.
  
  TOPPING #1: PARMESAN, PEPPER, AND PROSCIUTTO Evenly distribute
  Parmesan and Bel Paese cheeses over surface of grilled and oiled
  pizza dough. Spoon tomato sauce over cheese. Scatter red pepper
  and prosciutto over sauce. Continue with final grilling.
  
  TOPPING #2: TOMATO, OLIVE, JALAPENO AND MOZZARELLA TOPPING Evenly
  distribute garlic on grilled and oiled pizza dough. Sprinkle with
  cheese and spoon tomato sauce evenly over surface. Cover surface with
  mozzarella slices and scatter jalapeno peppers over surface.
  
  Continue with final grilling.

  FINAL GRILLING INSTRUCTIONS: Drizzle surface of pizza with 1-2
  tablespoons olive oil. Slide pizza back toward source of heat.
  Rotate frequently with tongs until underside is brown and topping
  is bubbly hot. Serve at once.
  
  Recipe From: Johanne Killeen and George Germon
  Of: Al Forno and Lucky's restaurants, Providence, Rhode Island
  Source: Pizza Today January 1993
 
MMMMM      

Cheers

YK Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)