Read without ads and support Scribd by becoming a Scribd Premium Reader.

Language:

Download

Go BackAdd Note

Link

Embed

Save for later

Pizza recipe text - italiancook.ca - for personal use onlyClick to Print ThisPagePizza Dough (family secret recipe) - http://italiancook.ca - for personaluse onlyAs a rule 1 1/2 cups of flour makes a regular thin crust 16" pizza. For athicker 16" pizza used 2 cups of flour.This recipe is for 4 thin crust 16" pizza's.Ingredients:1 tablespoon dry yeast2 teaspoon sugar2 tablespoons olive oil3 tablespoons tenderflake or crisco (tenderflake gives golden colour)6 to 8 cups unbleached all-purpose flour (depending on your thickness)2 teaspoons fine salt2 eggshalf cup milkhalf cup 7-up or sodawarm water as needed for soft, medium texture when mixing flourDescription:1Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up

�

into a large bowl and let sit for 5 minutes, until the yeast dissolves andthe liquid appears creamy.2 In a large bowl add the flour, salt and the mixture. Gently mix with

�

hands or electric dough mixer and add warm water as neede until a soft,medium texture is achieved.5 Once the dough blends well together and has a smooth texture remove it

�

from bowl and roll it into a long sausage shape and cut in 4 even slices.6 Knead the dough until it is smooth, springy, pliant into 4 balls.

�

This should take about 5 to 8 minutes. Return the dough on a oiled pan andcover with a damp cloth, and let rise until doubled.Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. Thisrecipe courtesy Pizzazz Pizza (circa 1989)Onion PizzaIngredients:Basic pizza dough (above)One whole slice onionChopped anchovies (as much as you like)ParsleyOlive oilGround pepperPotato, tuna, artichoke and chick pea (optional)1 Cook sliced onion in oil till quite soft but not coloured or crisp.

�

2 Put onto pizza dough, sprinkle chopped anchovies and parsley on top of

�

onion, add more oil and a lot of ground black pepper.3 Then you roll it like a sausage and then twist into a scroll shape.

�

4 Then flatten . Leave to rise a bit more.

�

5 And then flatten again and then cook.

�

Note: Onion Pizza can be made with many things: Anchovy and potato, Potatoand parsley and tuna, Artichoke and chick pea.6 Put filling on, roll up the dough like a sausage then , twist and turn

�

it like a scroll. Beat it out, turn it and then leave it and then beat itdown again.Pizza MargheritaIngredients:2 Tbsp. olive oil

2 cloves garlic, crushed and chopped1 28 oz. can peeled tomatoes (Progresso), drained and seeded1/2 tsp. salt1 13" uncooked dough crust8 oz. shredded mozzarella cheese1 tsp. dried basilextra virgin olive oil1/4 cup fresh shredded parmesan cheeseDescription:1 Cut tomatoes into chunks and lightly saute in oil with garlic and salt.

�

Drain and set aside.2 Brush dough crust with oil. Top with cheese, tomatoes, and basil.

�

Drizzle with oil.3 Bake in preheated 500 degrees F oven on pizza stone for 8-10 minutes or

�

until crust is golden brown and cheese is bubbly.4 Remove from oven and top with parmesan cheese.

�

5 Cool on a wire rack for 2-3 minutes before cutting into wedges and

�

serving.FocacciaIngredients:Dough (above)Topping:3 tbsp Pure Olive Oil 45 mL2 cups sliced onions 500 mL1/2 tsp salt 2 mLDescription:Dough should be smooth and elastic. Divide in two and form each half intoa smooth ball.1 Coat bottom and sides of two 9-in (1.5 L) round cake pans with 1/2 tbsp

�

(7.5 mL) olive oil each.2 Place a ball of dough in each pan and press to edges. Cover both pans

�

and place in a warm, draft-free place for 45 minutes, or until doubled insize. Make little puncture holes with fork.3 Meanwhile, heat 1 tbsp (15 mL) olive oil in skillet. Add onions and

�

cook 4 minutes, or until very soft and lightly browned. Set aside.5 Brush each pan of dough with 1 tbsp (15 mL) of olive oil and sprinkle

�

with 1/4 tsp (1 mL) salt. Divide and spread onion mixture evenly over bothpans of dough. Bake at 450F (230C) for 20-30 minutes, or until lightly

� �

browned. Makes two 10 inch round pizzas.Fresh tomato sauce topping (family secret)Ingredients6 tbsp Pure Olive Oil 45 mL1 medium garlic clove2 cups sliced onions 500 mL1 tbsp salt1 tbsp sugar2 tbsp oregano:1 tsp chili or one fresh halapino pepper:2 cans pastene san marzano tomatoes (whole tomatoes)Description:1 It is very important that you heat the oil and add the onions first and

�

the garlic second and fry them to a light golden brown.2 Add the 2 cans of whole tomatoes

�

3 Blend in the salt, sugar, oregano and chili

�

4 Bring to a boil and let cool

�

This mixture will allow you to spread sauce on 4 large 16" pizzas. recipecourtesy Pizzazz Pizza (circa 1989)