KC: Pizza, Thick Crust - pareve
Posted by : Douglas W. Jones
>From article <35C20A55.firstname.lastname@example.org>,
by Dennis Antony <email@example.com>:
> This is a recipe I developed when we began to keep kosher. Since we
> couldn't go out for pepperoni pizza I made it myself.
Alternately, if you like thick-crust pizza, try:
Crust: In a 2-cup measuring cup, put 1 1/3 cup very warm water and
1 packet quick rising dry yeast and a pinch of sugar. Stir, then add
3 tbsp oil to the water and set aside.
Meanwhile, measure out 4 cups flour and 1 tsp salt into a large mixing
bowl and mix the sugar into the flour. Take your time, because you want
to let the yeast-water-oil mixture start to foam, and this takes about
5 to 10 minutes.
When the yeast starts foaming, pour the liquids slowly into the solids
while stirring with a fork. Keep stirring until the mess begins turns
into clods, and then go at it with your hands, kneading it until it stops
sticking to your fingers or the bowl. Work the ball of dough until it's
smooth, uniform and a bit leathery on the outside, then set the dough
aside and rinse and scrub the bowl, then dry it (you'll put the dough
back in, the cleaning job is just to keep the dough from sticking to the
Add a splash of oil to the bowl, just enough to oil the surface of the
bowl and of the dough ball, the put the dough in, turn it a few times to
oil it up, and cover the bowl. I've used a damp towel (very traditional)
and I've also used a pot lid.
Set the dough aside in a warm place for 2 to 3 hours, until it rises
enough to lift the cover on the pot. In the summer, my kitchen is warm
enough for this. In the winter, I use a warm (not hot) oven, or sometimes,
I put it in the microwave and zap it to get the temperature of the dough
ball up to around body temperature.
When the dough has risen, get out your pizza baking sheet. A cookie
sheet works, but I like the perforated aluminum pizza sheet I found at a
cookware sale, and you can spend even more, if you want, on one of those
ceramic "pizza stones". Lightly oil the baking surface. I use a spray-on
Then, carefully tip the bowl holding the dough and let gravity pull the
ball of dough out onto your hand. It'll begin to ooze off your hand as
you set the empty bowl down! Once your other hand is free, flop the dough
back and forth between your hands so it turns from a ball to a disc, and
as you do this, try to keep the disc rotating perhaps 1/4 of a turn with
each flop. As the disc gets bigger than your hands, gravity as well as
flopping action will start making it bigger! If you're careless, the
center will get too thin, but with practice, you can make a circle of
dough that's moderately uniform in thickness and about 14 inches across.
Put this dough on your pizza baking sheet, and gently press it, with your
palms, into a uniform disc with a raised edge. Irregularities don't hurt
the taste, and if you tear the dough on your first try, you can always cut
and patch the crust without hurting the taste!
Add pizza sauce, cheese or meat and cook at 400 degrees F for 20 minutes
or until the cheese (if present) looks golden; add 5 minutes if you
didn't preheat the oven).
Kashrut, of course, requires that you not put both cheese and meat on the
same pizza, and depending on which topping you choose, you'd better use
the right oven and pizza pan!
Basic pizza sauce: 1 small can tomato paste, 1/3 to 1/2 can water,
1 tsp oregano, 1 tsp basil, 1 tsp sugar, 1/2 tsp garlic powder. Mix them
in a pot, then spread over the crust and top with any or all of the
following before you add your cheese or meat:
1/2 cup chopped onions,
1/2 cup chopped green pepper,
1/2 cup chopped mushrooms,
1/4 cup chopped black olives,
1 tbsp capers.
After cooking, slice 8 ways. Serving size: 2 slices for a hungry adult.
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