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- Joined
- May 31, 2003
- Messages
- 123
Basic dough I make is per 2 cups of Semolina flour, Tbs of active yeast, pinch of salt, pinch of sugar. This pie takes about 6 cups of flour so 3 tbs of yeast etc...
To make the dough mix all dry ingredients and place on a counter or in a big bowl. Make you a well in the middle and start adding very warm water to it. Start kneading it and repeat the well/water step until you get a nice ball that is easy to work with. It will be semi sticky. Place in a bowl covered or in a wet towel and allow it to rise for a few hours. When it is done it will have doubled in size and smell like beer.
On your counter throw down some flour and start rolling the dough out. Roll it each way and then turn it. Roll some more. If it sticks add some flour to your roller or the dough. Roll out to the shape of the pan and the dough should be about 3/16 thick. Make sure that you have about a 3/4 inch excess of dough over the pan so you can lap it over and press it to make a deep pan rim. Like the walls on a pond. Dock the dough or use a fork to make some holes in it to avoid it bubbling.
Now add sauce. I usually use a store bought spaghetti sauce and add seasonings and garlic to it.
Then add your cheese.
Then add your meats, i use raw ingredients so that the natural fats cook out in the pizza. This pie is not a NY style where it only cooks 5 minutes, we are going to cook it about 30. So if you want sirloin, shrimp and chicken just chunk you raw chicken in to small pieces Allow it to cook on the pie
Next add your vegetables. Be careful about this because they have alot of water and you dont want the water to flow over and get between the crust and the pan.
Before it goes in the oven take you fingers and go around the edge of the pan again rebuilding the side crust on the wall. Make it big and high. (Think flood prevention or like a dike.) Throw in oven for about 30 min at 400 to 450
It should be crispy and bubbling all over. If you want browned cheese top the pie about ten minutes b4 you pull it out.
enjoy
optional:
After the pizza has cooled for about 5 min or so place a saucer under one end of the pan so it will tilt. At the bottom of the tilt gently pull the pie over the edge and give it a cut up the middle about 6 inches. This will allow it to drain.
To make the dough mix all dry ingredients and place on a counter or in a big bowl. Make you a well in the middle and start adding very warm water to it. Start kneading it and repeat the well/water step until you get a nice ball that is easy to work with. It will be semi sticky. Place in a bowl covered or in a wet towel and allow it to rise for a few hours. When it is done it will have doubled in size and smell like beer.
On your counter throw down some flour and start rolling the dough out. Roll it each way and then turn it. Roll some more. If it sticks add some flour to your roller or the dough. Roll out to the shape of the pan and the dough should be about 3/16 thick. Make sure that you have about a 3/4 inch excess of dough over the pan so you can lap it over and press it to make a deep pan rim. Like the walls on a pond. Dock the dough or use a fork to make some holes in it to avoid it bubbling.
Now add sauce. I usually use a store bought spaghetti sauce and add seasonings and garlic to it.
Then add your cheese.
Then add your meats, i use raw ingredients so that the natural fats cook out in the pizza. This pie is not a NY style where it only cooks 5 minutes, we are going to cook it about 30. So if you want sirloin, shrimp and chicken just chunk you raw chicken in to small pieces Allow it to cook on the pie
Next add your vegetables. Be careful about this because they have alot of water and you dont want the water to flow over and get between the crust and the pan.
Before it goes in the oven take you fingers and go around the edge of the pan again rebuilding the side crust on the wall. Make it big and high. (Think flood prevention or like a dike.) Throw in oven for about 30 min at 400 to 450
It should be crispy and bubbling all over. If you want browned cheese top the pie about ten minutes b4 you pull it out.
enjoy
optional:
After the pizza has cooled for about 5 min or so place a saucer under one end of the pan so it will tilt. At the bottom of the tilt gently pull the pie over the edge and give it a cut up the middle about 6 inches. This will allow it to drain.
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