Pizza Blog from pizzatherapy.com

I have always stated: line up 10 different cooks, Italian or otherwise and asks them how to make pizza sauce / gravy and you will get 10 different answers. That said, we turn again to The Pizza Therapy Forum for some answers. VICIII asks: I cannot make a good sauce: what's the secret? I can buy better sauce than I can make. That is the only thing that is sold where I can not make it better at home. Whos got a good basic sauce. A sauce that would be used at a pizzeria.. Anyone? Paul explains: The secret: Fennel and anise. High-quality canned tomatoes. This recipe for marinara sauce almost nails Toronto-style pizza sauce: Marinara with the following changes - - drop the garlic - double the basil - add 1/2 tsp fennel seed (crushed between your palms) - add 1/2 tsp anise seed (crushed between your palms). I have also discovered that "local" canned tomatoes are miserable. When I switched to using only tomatoes imported from Italy ("Mastro" brand, Italian plum tomat...

Pizza Rustica This recipe is from the Pizza Therapy Pizza Forum from our good friend, Bean. The dough would work great for a “croissant” style pizza because the crust is so flaky! A keeper around here for sure! Pizza Rustica Crust 4 c. sifted flour 1 1/2 c. lard 1 t. salt 1 egg 1/2 c. water 1 T. vinegar 1 t. sugar Mix flour with lard and salt until flaky (large lumps) In another bowl, whip egg and water, vinegar and sugar. Add liquid ingredients to the flour mixture and together well. Roll out crust and line baking pan (cookie/jelly roll) 10” x 15” with crust. Lining over the sides of pan also. Center Mixture 1 lb. Italian sausage 1 lb. ricotta 1 lb. mozzarella, shredded 8 eggs 2 oz. chopped prosciutto or pepperoni 1 T. chopped parsley Brown sausage, drain. Set aside to cool. Mix ricotta, mozzarella, sausage, eggs, prosciutto and parsley. Thoroughly blend. Pour mixture in crust, fold over excess crust from sides onto top of center mixture. Bake at 400º for about 35 minutes until top ...