Pizza Blog from pizzatherapy.com

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 ...

Jb-a sent the follwoing pizza recipe... DAD’S PIZZA DOUGH GOOD FOR ONE 12-13” PIZZA 1. Prepare the YEAST BLOOM - 1 package -yeast - 1 teaspoon sugar - ¼ cup 105 deg RO water - Allow to develop a froth-foam 2. PLACE THE LIQUID INGREDIENTS BELOW IN BREADMAKER ON “DOUGH” SETTING - 2 Tbs Extra Virgin Olive Oil - ¾ cup 105 degree water - Add the above yeast bloom 3. NOW ADD THE DRY INGREDIENTS: - 2 ½ cups bread flour - 2 TBS grated parmesan cheese - 1 tsp garlic powder - 1 tsp salt 4. START THE MACHINE ON THE DOUGH CYCLE IT SHOULD TAKE APPROXIMAGEL- 1 HR/20 MIN NO-COOK NEW YORK STYLE PIZZA SAUCE INGREDIENTS - 1-14.5 oz can of diced tomatoes with juice - 1-6 oz can of tomato paste - 2 Tbs extra virgin olive oil - 2 tsp dried basil - 1 ½ teaspoons dried oregano - 2 teaspoons dark brown sugar - 1 teaspoon diced minced garlic - 3/4 teaspoon salt (or 1 1/2 t. kosher salt) - 1/8 tsp baking soda DIRECTIONS 1. In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oreg...