italie![Administrator Administrator](//www.mameworld.info/ubbthreads/images/adm.gif) |
MAME owes italie many thank yous, hah
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Reged: 09/20/03
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Posts: 15246
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Loc: BoomTown
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Re: It took 13 years of attempting to emulate my grandmothers pizza crust...
11/24/11 04:48 AM
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> So it's a thin crackery crust? That's what I'm looking for. I've tried a couple of > recipes that I've found on the online but didn't have much luck with them coming out > as good as I wanted. The last one I tried had good flavor, but I needed a dough > sheeter to get it to the right thickness. In other words, I didn't have enough ass to > roll it thin enough (I really do have enough ass, but just couldn't get it thin > enough). I told my daughter that if I use that recipe again, I will get two pieces of > Masonite and sandwich the doughball in between. I will then back the car over it to > "roll" it out! Actually, I will just cut back on flour next time.
It's more of a pretzel-full on cracker crust thin stuff, that is a pain in the rear to do without a press.
> If your looking for an easy sweet and tangy sauce recipe, here's mine... > > > Redk9258's Sweet and Tangy Pizza Sauce... > > Single batch (2-3 12" pizzas): > -------------------------- > 6 oz. Tomato Paste (canned - Contadina) > 6 oz. Water > 1 TBL. Sugar > 1/2 tsp. Dry Basil Leaves > 1/4 tsp. Black Pepper > 1/4 tsp. Garlic Powder > 1/4 tsp. Onion Powder > 1/4 tsp. Salt >
If I'm making my own sauce, I often use a similar recipe. A few more spices and fresh pressed tomatoes if they are in season, but Contadina does make some decent paste and sauce. I can't do dry basil though, ever. Just a thing with me, MUST be freshly chopped.
> By the way, I mostly use Provel cheese. It is a blend of Swiss, Provolone and White > Cheddar. It is a St. Louis thing that most, but not all, people from St. Louis love. > Most people not from the area hate it. I find it very addictive. I has kind of a > salty taste that goes very well with sweet sauce. We buy it in 5# blocks on "The > Hill". It is less than half the price of buying it in a grocery store.
I think I've had it once, liked it if I'm remembering right. I play around with cheese blends a little, but everything I make starts with a provolone and mozzarella base. Lasagna, pizza, twice baked pasta...all of them get the same treatment. It's a very neutral yet tasty starting point that blends well with small amounts of anything else.
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