Pizza Blog from pizzatherapy.com

Bourbon Distillery and Local Pizza Chain Join Forces for Bourbon Heritage Month LOUISVILLE, Ky. (September 7, 2010) – Four Roses Bourbon and Impellizzeri’s Pizza have teamed up in celebration of Bourbon Heritage Month to create a unique pizza recipe combining two of Kentucky’s finest offerings – Bourbon and the classic Louisville dish, the Hot Brown . “This pizza pairs two Kentucky classics, with the Hot Brown originating in Kentucky and 95 percent of the world’s bourbon being made in Kentucky as well,” said Four Roses Master Distiller Jim Rutledge . “This is one of the more creative uses of bourbon in cooking that I’ve come across and one I’d recommend Louisvillians try at least once while it’s available.” The recipe for the Kentucky Bourbon Hot Brown Pizza calls for tweaking a house-made alfredo sauce with dry herbs, spices and cheese to emulate the traditional Mornay sauce used in a Hot Brown, yet giving it an Italian twist. Fresh-diced chicken in a Four Roses Dijon Mari...

From The Pizza and Pasta Forum Bean shares the following: Thin Crust Pizza Dough and 2 Neapolitan Sauce Recipes If you like pizzeria pizza, then these are the recipes for you! I was very impressed with the turn out. I did the dough in my bread machine and it turned out perfect. I cut the dough in half & let it rest covered for 10 minutes. Then I rolled out the dough (which I never do) because I wanted to get it stretched and I didn’t even pre-bake it (no need to). I baked them on my pizza stone adding a few minutes to the time. I did make a few minor changes (less salt in all the recipes). YUMMY! Bill’s Thin Crust 1 c - Water 1 1/8 tsp - Sugar 2 tsp - Salt (not kosher salt) (1 t.) 1 1/2 T - Olive Oil 3 c - Hi-Gluten Flour(I used bread flour) 3/4 tsp - Instant Dry Yeast (Fleishman’s ADY) Variables changed: Went back to normal salt for this crust. Forgot to use vegetable oil (called for in my encyclopizza recipe) and used olive oil instead. Omitted dough relaxer. Dough was mixed in t...