Text 19307, 66 rader
Skriven 2011-12-20 08:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: additive 387
====================
 ML> There was a real M.D. doctor who went to school in Vermont
 ML> who preached this in the mid-20th century.
 JW> Some trained doctors get enraptured by myths.
 JW> Some trained doctors are insane.

Granted, both. Substitute heads of state as well. On occasion,
as with Dr. Duvalier, all four.

 ML> On the other hand, I just fed 3 people on $50.
 JW> The last time I went to Pizza Hut I fed 3 people very badly for $75.

But that's Pizza Hut. Apparently in more recent years one feeds
people badly there no matter how much one chooses to pay. My
grandfather back in the '70s and '80s claimed that the Pizza
Hut in Taipei served pizza as good as the best of New York.
That was then, this is now.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicago Deep Dish Pizza
 Categories: Pizza, Italian
   Servings: 180

      2 c  Water
      2 pk Yeast
    1/2 c  Oil, salad
    1/4 c  Olive oil
  1 3/4 c  Flour
    3/4 c  Corn meal
           THEN ADD
      3 c  Flour
      2 lb Mozzarella cheese, grated or
           -sliced thinly
      4 c  Spagetti sauce*
      2 lb Italian sausage, part
           -ground, part cut up
    1/2 lb Mushrooms, sliced

  From: Larry Haftl

  Put warm water and yeast in large mixing bowl and let stand 5 minutes. Then
  blend in oils, corn meal and first 2 cups of flour. When well blended, mix
  in the remaining 3 cups of flour, form into a ball and then knead for 5 to
  10 minutes on a well floured board. This dough is a bit moist and the
  initial flour on the board is absorbed might tend to cling to the board.
  Don't worry, just knead as best as possible. After kneading, place on
  lightly floured board or counter, cover with a large bowl and let dough
  rise about 2 hours.

  The dough makes about 180 square inches of pizza so use an appropriate
  sized 2 inch deep pan (12 x 15 rectangular or 15 inch diameter round for
  example.)  Very lightly oil the pan with vegetable oil.  After the dough
  has risen, punch down and then arrange in the pan (this takes a bit of
  doing as the oiled pan is a bit slippery.) Cover the bottom of the pan and
  form a thin (1/4 inch thick) crust all the way up the sides of the pan. Let
  the dough rise another 30 minutes.  While its rising, grate your cheese and
  brown your sausage (you can do both ahead of time if you want). Lay a nice
  thick layer of cheese on the dough (critical as it keeps the juices from
  getting through to the crust and turning it into a soggy mess). Then layer
  on your sauce, sausage, and finally the mushrooms. Bake in a 375~ oven for
  25 to 30 minutes (when edges of crust are a nice golden brown color).

MMMMM
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