Cloned Resaturant Recipes U


Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Pizza

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Warm tap  water (110-115ø)
   1       t            Active dry yeast
   3 1/2   c            Flour
     1/2   c            Coarse ground cornmeal
   1       t            Salt
     1/4   c            Vegetable oil
   1       lb           Mozzarella, sliced
   1       lb           Sausage, removed from the
                        Casing and crumbled
   1       cn           Whole tomatos, drained and
                        Coarsely crushed
   2       c            Cloves, peeled and minced
   3       ts           Dried oregano,OR
   5                    Fresh basil leaves,
   4       tb           Freshly grated Parmesan

  Pour the warm water into a large mixing bowl and
  dissolve the yeast with a fork. Add 1 cup 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 cup 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 it's excess fat. Drain and chop the tomatos.
  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
  tomatos. Sprinkle on the seasonings and Parmesan
  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



Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese/eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       pk           Yeast
   2       c            -Tepid water
     1/2   c            Salad oil
   4       tb           Olive oil
   3       c            Flour
     1/2   c            Cornmeal -- I think this is
                        -the secret
   2       ts           -salt -- Frugal Gourmet does
                        -not have salt in dough
   2 1/2   c            Flour
   2       cn           Plum tomatoes 28 ounce
                        -drained -- crushed; drained
   1                    Mozzarella -- to taste
   1       pn           -salt -- ground pepper
   1                    -garlic -- chopped; to taste
   1                    Basil -- fresh; chopped
   1                    Oregano -- fresh; chopped
   1                    Meat -- choice
   1                    Onion -- etc; choice
   1                    Parmesan -- to taste
   1                    Romano cheese -- to taste

  Mix two packets of yeast in 2 cups of tepid water and let sit for ten
  minutes.  Add 1/2 cup salad oil.   Add Olive oil, 3 cups flour; cornmeal
  and salt.  Knead for about ten minutes. Add 2-1/2 cups of additional flour.
  Knead this for 15 minutes.  Let dough rise to twice its size. Use blackened
  deep dish pizza pans. I'm not sure how you get 'em blackened - I cured mine
  with olive oil and then I just wipe them out when I'm
  done. They are kind of getting blackened looking with use. I have two pans
  and make two pizzas at a time. I spread the pan with olive oil and sprinkle
  with cornmeal. Divide the dough in half. Spread and cover the bottom of the
  pan.  Spread it up the sides.  I then let it rise again in the pan. Cover
  pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum
  tomatoes for each pizza.  Drain off the excess fluid after squashing, and
  spread this over the cheese. Smidge of salt and ground pepper over the top.
  Chopped garlic, fresh chopped basil and oregano. Add the filling of your
  choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano
  Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes.

No comments:

Post a Comment