Text 18844, 123 rader
Skriven 2007-08-10 20:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Freschetta pizza
============================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> I've tried four different brands by now and none of them stacked up
 JW> I'm only saving 33% not 50% or more off restaurant prices.
 JW> I might as well just make my own dough and start from scratch.

 CS> Would you still get only 33% savings if it included delivery?

Yeah. Delivery is free (except for a tip).

 CS> We almost never go out to a pizza place.

Me neither. Always home delivery.

 CS> Making my own pizza from scratch is something i probably could master
 CS> now, but  keep in mind I grew up as an 'eat' and only later learned to
 CS> 'cook' so  some things just don't come natural, like making homemade
 CS> pizza from scratch. 

Pizza dough is basically white bread dough made with a little olive oil. I
can send some recipes if you need them. The sauce is just tomato
sauce with lots of garlic, oregano and some ground chilies. The
toppings..... you are already doing that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cafe Lago's Pizza w/Heirloom Tomatoes & Ricotta Salata
 Categories: Vegetarian, Pizza, Greek
      Yield: 6 Servings
 
      3 tb Extra virgin olive oil
           Plus more for drizzling
      5    Cloves garlic; (large),
           -finely chopped
      4    Ripe tomatoes*; very thinly
           -sliced,
      2 c  Crumbled ricotta salata**;
           -at room temperature
           Dried greek oregano; (see
           -note)
      8 lg Fresh basil leaves; cut into
           -chiffonade

MMMMM----------------CLASSIC ITALIAN PIZZA DOUGH---------------------
      2 c  Lukewarm water;
  1 1/2 ts Active dry yeast
      7 c  Unbleached all-purpose
           -flour; up to 8
    1/2 tb Salt
           Olive oil
 
  * preferably mixed red and yellow heirloom varieties
  ** Ricotta salata, a salted and aged ewe's milk cheese from Italy
  
  Place a pizza stone in the oven and preheat to 550 degrees F or as
  high as your oven will go, for 30 minutes.
  
  Gently flatten a dough ball on a floured board and begin
  stretching into a rough circle about 8 inches in diameter. Do not
  pound or pinch the dough or it will not stretch. Place the dough
  on a well-floured pizza peel or back of a baking sheet. Brush with
  olive oil and sprinkle with some of the garlic. Leaving a 1/2-inch
  rim, cover the dough with one sixth of the tomatoes, alternating
  red and yellow slices. Place on the stone and bake until the crust
  is light brown, about 3 to 4 minutes. While the pizza is baking,
  prepare the next round of dough. When the crust is browned, slide
  out the oven rack and sprinkle with about 1/2 cup of the ricotta
  salata. Slide the rack back in and bake 2 to 3 minutes longer or
  until the cheese is slightly melted and the crust is browned.
  
  Transfer to a plate and top with a pinch of oregano, a sprinkling
  of basil, and a drizzle of olive oil. Repeat with all the
  remaining dough balls. Serve hot.
  
  Note: Greek oregano is available at Middle Eastern and specialty
  stores.
  
  Makes six 8-inch pizzas
  
  Directions for pizza dough:
  
  Combine 1/4 cup of the water and the yeast in a large mixing bowl
  or heavy-duty mixer fitted with a paddle. Stir to dissolve the
  yeast in another bowl, mix together 6 cups of the flour and the
  salt. Add 1 cup of the flour to the yeast mixture and mix with a
  wooden spoon or on low speed in mixer. Stir in the remaining water
  and start adding the flour, 1 cup at a time, mixing until smooth
  after each addition. Turn the flour out onto a well-floured board
  and knead, or change to dough hook on mixer and knead on medium
  speed, adding enough flour to make a soft but not wet dough. Knead
  until smooth and uniform, at least 5 minutes.
  
  Divide the dough equally into 6 pieces and form into balls.
  Flatten with the palm of your hand. Place on a well-floured baking
  sheet, 3 to 4 inches apart. Brush the dough with olive oil and
  cover with plastic wrap. Let rise in a warm place for 2-1/2 to 3
  hours, or until doubled. Makes six 8-inch pizza crusts.
  
  Cafe Lago is a Seattle restaurant institution famous for its
  wood-fired pizza oven. Fueled by a variety of woods, this oven
  fires up to 800 For 900 F, turning out pizza with a crisp crust
  and a hint of wood smoke. Toppings vary seasonally--this one is a
  summer specialty. Heirloom tomatoes deliver incredible flavor and
  color; to slice the tomatoes thin enough, use a serrated knife.
  Ricotta salata, a salted and aged ewe's milk cheese from Italy
  adds a tangy jolt. The pizza is finished off with a sprinkling of
  fresh basil, crumbled Greek oregano for a distinct Mediterranean
  flavor and a drizzle of the finest extra virgin olive oil.
  
  Recipe by: Cafe Lago, Seattle
  Source: Cooking with Artisan Bread by Gwenyth Bassetti and Jean
  Galton;
  
MMMMM

Cheers

YK Jim


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