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Old 01-30-2012, 10:01 PM   #31
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Join Date: Jan 2012
Posts: 54
Quote:
Originally Posted by CharlieD

where, where, where are the instructions? Please, please, please, post them here. Did I say please?
Charlie,

The instructions are in my new york pizza recipe thread.
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Old 01-31-2012, 08:28 AM   #32
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Quote:
Originally Posted by Aunt Bea View Post
I usually make one as follows.

1 cup water warmed to 110 degrees.
add 1 packet dry yeast and 1t sugar to water and let proof for 10 minutes.

Stir into 1 1/2 cups APF to which you have added 1 t salt. Dump on floured board and work for 5 or 6 minutes adding more flour as needed to make a soft dough. (I find using a bench scraper or wide putty knife is helpful in working the dough.)
Place dough in an oiled bowl and toss it around to coat it with the oil. Cover with a tea towel and let rise for about 45 minutes.
this is enough dough for a regular cookie sheet or two rounds.

For the sauce I use.

1 small can of tomato paste.
1/2 cup of water
2 cloves of minced garlic
1 t of dehydrated onion
1 T dry oregano
1 T dry basil
Mix and let rest while the dough is rising. This is enough sauce for two sheet pizzas. I usually make one and toss the remaining sauce in the freezer for next week.

I shape the pizza and top it then let it rest while the oven heats to 425-450 and bake it for 20 to 25 minutes. check after 20!

I usually scrounge around the frig. for toppings but, my personal favorite is cheese, sausage, mushrooms and black olives. I also like a tomato pie which is the sauce, a drizzle of olive oil and a dusting of Romano cheese.

Even if I am lavish with the toppings a sheet pizza costs about $4.00 bucks. I freeze the leftovers and reheat them right from the freezer to the oven.
Thank you ! I will give it a try.
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