From: capnal@aqua.whoi.edu (Al Duester)
Subject: this post _actually_ contains a pizza sauce recipe!
Organization: Woods Hole Oceanographic Institution
Date: Fri, 21 Aug 92 14:53:32 GMT


I think we're all aware that Kiran would consider it pizza if you tossed
a loaf of bread into the road, and then put flattened road kill on top
of the flattened bread! For those of you who would actually like to read
a recipe instead, here's my quick form recipe for crust and sauce that I
hand out at my pizza making workshops. Top with whatever you like, but
don't bother telling me about it. I like mine either naked or with a bit
of good pepperoni. Or red pepper & onions when I'm cooking for my
vegetable friends.


Pizza Crust:   (for 2-3 pies)

1 envelope fast acting yeast
3 cups unbleached King Arthur white flour (or 2 white, 1 wheat)
1/2 tsp salt (or 1 tsp. if you like salt)
2 Tbsp. extra virgin olive oil
1 cup + 2 Tbsp. warm water (this will vary depending on flour, humidity,
etc.)

Toss it all in a DAK breadmaker on manual cycle, remove 10-15 minutes
after first kneading cycle.

cook on 475-550! F oven, stone preheated for 40 minutes

Cap'n Al's Pizza sauce:

1/2 cup olive oil
10 cloves garlic, crushed
2 lg. white onions, diced fine
1/2 tsp. salt
--saute till browned and soft
1/2 cup double bock (dark beer)
1/4 cup sherry
some of tomatoes from below
--sludgify in blender
4-28 oz. cans peeled, crushed pear tomatoes
2-29 oz. cans tomato puree
4- 8 oz. cans tomato paste
3/4 to 1 cup brown sugar
3 Tbsp. salt
--blend to desired texture
2 Tbsp. oregano
3 Tbsp. Durkee Italian seasoning
1 tsp. rosemary
2 Tbsp. dried parsley
1 tsp. basil
1-1/2 tsp. black pepper
--powder in coffee grinder, add
--simmer >1 hour
--  for canning, 45 minutes boiling water bath
-- ~8 pints plus 8 half pints, plus pizza for dinner. 1/2 c. per pizza.

* Use FRESH spices (buy new if your spice is > 9-12 months old)
* Use a pizza stone. It's essential. I wasted years trying to make good
pizza before I got one (get a peel, too).
* There are big differences in various brands of Italian seasonings. You may
find a different brand more to your taste.
* Thick, bready crusts should cook at 425-450!F, very thin at 550+
* Using whole wheat flour gives a crust that is harder to work, but can
taste better. Try: 2 pkg. fast rising yeast, 1-1/4 cup warm milk, 1 tsp.
salt, 2 Tbsp. olive oil, >1 Tbsp. onion powder (not salt), 1/4 cup SACO
dried buttermilk powder, 2 cups white flour, 1 cup whole wheat. Make a
thick crust with it.
* I use a DAK bread machine for kneading. If you do, be sure to set it to
manual, and then clear it when you're done. Otherwise the heater will turn
on later and cause problems!

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Al Duester, Ocean Engineer, MS S201   #  SPAN: 6308::capnal 
Woods Hole Oceanographic Institution  #  INTERNET: capnal@aqua.whoi.edu
Woods Hole, MA  02543                 #  (508) 457-2000 x2474
.    "...How do we acquire *wisdom* along with all these shiny things?"
.                                       - David Brin, *Earth* pg 657
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Newsgroups: rec.food.cooking