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* Exported from MasterCook *
Pizza Dough - For Chicago Style Bread Pizza
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
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4 cups unbleached white flour
OR a mixture of white and whole wheat
-- flour
1/4 cup gluten flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup oil
1 package yeast or 1 tablespoon bulk dry yeast
1 1/4 cups warm water
Mix the seasonings and oil with the warm water. Add the flours and knead until as smooth dough results. Allow to rise for 30 minutes or longer to relax before spreading in a large Chicago style pan or 2 flat pizza pans. Be sure to use the black pepper as it adds to the flavor.
For Pesto crust, add 2-4 tablespoons of pesto with the oil This makes a good dough in a bread machine on the dough setting.
Drizzle or brush a light coating of olive oil over the crust. Add the tomato sauce and toppings. Bake until just beginning to brown, and then add the cheese(s). This will tend to make a less drippy sauce.
Seasoned pepper, ground chipolte pepper, or crushed red pepper may be added to the dough instead of black pepper for a more spicy flavor.
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* Exported from MasterCook *
Pizza Sauce - For Chicago Style Pizza
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
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1 can tomato sauce (28 oz.)
***OR***
1 16 ounce can sauce with
1 can (6 0z) tomato paste
6 ounces water (or less for thicker sauce)
***SEASONINGS***
1/2 teaspoon salt (optional)
1/2 teaspoon garlic powder
2 teaspoons italian seasoning
2 teaspoons fennel seed
2 teaspoons onion powder
1 tablespoon sugar
Mix all the ingredients and allow to set for at least 30 minutes before use. The Fennel Seed is a key to the flavor!! Fresh herbs in season replace the italian seasoning. Finely minced fresh onion can replace the onion powder. Ken's favorite -- omit the salt and add a few chopped anchovie fillets or 2 teaspoons of anchove paste.
This sauce is thick and spreads well.
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