Text 26543, 117 rader
Skriven 2012-06-26 22:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pizza pizzazz 836
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I'm OK with some non-traditional toppings beyond pepperoni

 ML> the Italians themselves are heretical about this - the Roman
 ML> crusts are thick and bready and disgusting and would not be
 ML> recognized by a New Yorker or a Neapolitan

I am familiar with the Neapolitan and Sicilian styles but not the
Roman.

 ML> If one wants to hone in on the ideal pizza, though, to me
 ML> it's a thin crust well done, scanty tomato sauce with more
 ML> oregano than basil, a fair amount of whole-milk mozz, no
 ML> other will do, and a scattering of pepperoni, which of
 ML> course is unknown in Italy. Lots of garlic and maybe some
 ML> onion. Red pepper flakes on the side.

My ideal pizza would have more sauce on it with some red pepper
flakes in it. But I would certainly eat yours with pleasure.

Ok, so I found recipes for Roman pizza; it's made with foccacia?!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Dough - Roman Focaccia
 Categories: Pizza
      Yield: 6 Servings
 
      2 pk Fast-rising dry yeast
      2 c  Tepid (90F) water
      2 tb Sugar
      4 tb Olive oil
    1/2 c  Oil
      1 ts Salt
  5 1/2 c  Unbleached white flour
      3    Cloves garlic, crushed
    1/4 c  Olive oil for topping
      1 tb Whole rosemary
      1 tb Kosher salt
 
  I halved the recipe (but used the full amount of garlic, plus 2 c
  of meaty red sauce, about 4 oz. of pepperoni, 8-9 fresh mushrooms
  and 8 ounces of whole-milk mozzarella) I made the dough into a
  pizza instead of a plain focaccia (which is like a thick pizza
  (also round, but thicker) but without toppings.
  
  Dissolve the yeast in the tepid water.  Add the sugar, olive oil,
  oil, and salt.  Mix in 3 c of the flour and whip until the dough
  begins to leave the sides of the mixing bowl, about ten minutes
  [!!]. I [Smith] use my KitchenAid mixer for the whole process.
  
  Mix in the remaining flour by hand or with a dough hook and knead
  the dough until it is smooth.  Allow the dough to rise twice,
  right in the bowl, and punch down after each rising.
  
  Oil 2 baking sheets, each 13 inches by 18 inches, and divide the
  dough between the 2 pans.  Using your fingers, press the dough out
  to the edges of each pan. Allow to rise for about 30 minutes and
  brush with the crushed garlic mixed with the oil for topping.
  Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees
  for about 30 minutes.
 
  From Jeff Smith's The Frigal Gourmet Cooks Three Ancient Cuisines.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Focaccia Romana Pizza
 Categories: Pizza, Sauces
      Yield: 2 Servings
 
      1    Focaccia Romana
           Italian Tomato Sauce
           Additional toppings
           Extra-virgin olive oil; for
           -drizzling
 
  Pizza dough: Make a batch, then chose your topping. A single batch
  of dough will make two pizzas, each 13-inches by 18-inches. Follow
  the instructions for pressing out the dough, but do not use the
  toppings for Focaccia. Use other creative toppings instead.
  
  Pizza toppings: Most of these call for an Italian Tomato Sauce
  topping. Just brush a bit on the dough and then go ahead and
  create any of the following pizzas. In Rome the items are
  generally not mixed; only a single item is used on a pizza.
  However, don't let that stop your creativity. Once the topping is
  on and you are ready to bake, drizzle some good olive oil over the
  whole thing. Then into the oven!
  
  Zucchini, onions, potato, mushrooms or stuffed green olives may be
  sliced thin and arranged like tiles over a bit of Italian tomato
  sauce and grated cheese. Tomatoes; do the same thing and add lots
  of black pepper. Two mushrooms; dried mushrooms are soaked,
  drained, chopped and spread on the tomato sauce. Fresh mushrooms
  are then sliced and arranged on top. Anchovies; arrange in a neat
  pattern on a tomato pizza. No cheese on this one. Old Roman; olive
  oil, garlic, pine nuts, fresh rosemary, kosher salt. No cheese or
  tomato on this.
  
  Recipe Source: THE FRUGAL GOURMET by Jeff Smith
  Formatted by Joe Comiskey
 
MMMMM


Cheers

YK Jim


... I'm offended; I demand mega-dollars to ease my mental anguish.

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