Text 16923, 78 rader
Skriven 2011-10-23 14:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Pizza crusts
====================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> I have difficulty with thicker crusts and a deeper layer of toppings
 JW> too. the crust is either soggy or burned. I wonder if baking the pie
 JW> longer at lower temps might help? That's the next experiment on my
 JW> list. 

 DS> Have you tried pre-baking the crust a little bit?  We used to do that
 DS> years ago when we had frequent problems with the pizza getting watery
 DS> and soggy (usually the result of mushrooms sweating).  It seemed to
 DS> help keep the crust from getting soggy.

Thanks. That is something else I intend to try. But I only change
one variable at a time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Rustica Alla Napoletana
 Categories: Italian, Pizza, Sausage, Ham, Cheese
      Yield: 10 Servings
 
      1    Batch Pasta Frolla
           FILLING:
      1 lb Whole-milk Ricotta cheese
      3 lg Eggs
      1 ts Freshly ground black pepper
    1/4 c  Pecorino Romano cheese;
           Grated
    1/2 lb Fresh Mozzarella cheese;
           Coarsely shredded
    1/4 lb Sweet dried sausage; peeled
           And diced
    1/4 lb Prosciutto; shredded
    1/4 c  Flat-leaf parsley; chopped
           EGG WASH:
      1    Egg; beaten with
        ds Salt
 
  Prepare Pasta Frolla. Wrap and chill until needed.

  Filling: Place ricotta cheese in mixing bowl and stir in eggs, one
  at a time, to make smooth creamy mixture. Stir in pepper, cheeses,
  sausage, prosciutto and parsley.

  Butter 9-inch  cake pan, 2 inches deep. To assemble, cut off 1/3
  of Pasta Frolla and set aside. Roll remianing 2/3 of dough into
  14-inch disk and ease into prepared pan. Allow dough to hang over
  the edge of the pan. Spoon in filling and spread evenly.

  Roll remaining dough into 10-inch square. Cut into 10 (1-inch
  wide) strips. Paint strips with egg wash. Moisten rim of dough on
  pan with egg wash and adhere 5 strips in each direction, forming
  diagonal lattice. Trim excess dough even with top of the pan and
  push dough off the top rim so it is completely within the pan.

  Bake on bottom rack of oven (set at lowest level) at 350 degrees
  about 45 minutes, until filling is set and pastry is lightly
  golden. Cool in pan before unmolding. To unmold, invert onto flat
  plate. Lift off pan. Replace pan with another plate or platter and
  reinvert so pizza is right side up. Serve at room temperature.
  
  SOURCE: The News Tribune, April, 1992
  From: Kathryn Cone To: Home Cooking

MMMMM
 


Cheers

YK Jim


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