Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: notesfiles - hp 1.2 08/01/83; site hp-pcd.UUCP
Path: utzoo!watmath!clyde!burl!mgnetp!ihnp4!houxm!houxz!vax135!cornell!uw-beaver!tektronix!hplabs!hp-pcd!johns
From: johns@hp-pcd.UUCP (johns)
Newsgroups: net.cooks
Subject: Re: Pizza query
Message-ID: <3800001@hp-pcd.UUCP>
Date: Mon, 9-Jul-84 13:28:00 EDT
Article-I.D.: hp-pcd.3800001
Posted: Mon Jul  9 13:28:00 1984
Date-Received: Thu, 19-Jul-84 04:23:38 EDT
References: <148@uwmacc.UUCP>
Organization: Hewlett-Packard - Corvallis, OR
Lines: 54
Nf-ID: #R:uwmacc:-14800:hpcvra:3800001:000:1871
Nf-From: hpcvra!johns    Jul 16 09:28:00 1984

I make pizza semi-regularly. I tend towards a deep dish, thick crusted
pizza. This is how I make mine:

Pizza dough.
	2 cups whole wheat flour
	2 tablespoons honey
	1 tablespoon salt
	(enough) warm water
	2 tablespoons yeast

Treat this just like a basic bread dough. Add yeast and honey to
about a cup of luke warm water ( too hot -- you kill the yeasties,
too cold and they won't grow). Let this sit for 10 min. until it is
foamy. Add salt , stir in the flour and knead a little. You should 
get a good spongy bread dough.

Press the dough into a 9 X 13 (buttered) pan. (I prefer glass). It
is ok if it is a little thick.. It will give you a very thick crust.
You can cut the dough in half and get two thin crusts. I have had
very, very good luck with the stone pizza pans. I don't remember what
they are called, but they give you a crisper crust that isn't a brick.

spread your sauce in the pan, put in your veggies, and pile high with
cheese. You can't have too much cheese, unless it runs out of the pan.
But the cheese should be heaping. I mix 50/50 , swiss and mozzerella. 
Too much swiss and you get one large chunk of cheese that you can't 
cut thru. Too much mozzerella, and you have such a stringy cheese that you 
will pull the cheese off the rest of the pizza. ( crate the cheese before
you put it on).


To make a sauce I :

	take a can of tomatos (not stewed so I don't get extra spices)
	a can of tommato paste
	onions
	garlic
	basil
	oregano
	salt.

Cook a looooong time until thick.


One warning for all of this. I tend to taste as I go a long. I fudge
and alter the recipies depending on the types of ingredients that
I have. Even the dough recipie is inaccurate, since I usually add
a spoonfull of honey and a hand full of salt. 

These will give you a starting point. I hope that it helps.

				John Sechrest
				hp-pcd!johns
				tel-503-757-2000