Floppyshop 2

home *** CD-ROM | disk | FTP | other *** search

/ Floppyshop 2 / Floppyshop - 2.zip / Floppyshop - 2.iso / diskmags / 0022-3.564 / dmg-0103 / pizza.doc < prev next >

Wrap

Text File | 1997-04-16 | 38KB | 494 lines

PIZZA RECIPE MANUAL Let's start with a list of items you might want to keep on hand if your family likes Pizza. The list includes all those necessary to make the Pizzas listed, except staples like flour and salt that every kitchen has. P 1. Tomato paste I 13. Pepperoni 2. Tomato sauce N 14. Olives 3. Cooking oil N 15. Hamburger 4. Active dry yeast A 16. Sausage 5. Oregano C 17. Onions 6. Marjoram SUPER * LIST MANAGER 18. Mushrooms 7. Basil E 19. Crushed red 8. Parsley Peppers 9. Cheddar Cheese S 20. Bacon 10. Parmesan Cheese Y 21. Ham 11. Provalone Cheese S 22. Tortillas 12. Mozarella Cheese T 23. Anchovies E M THE DOUGH This recipe will make 5 12" Pizzas of the thin variety or 4 12" Pizzas if you prefer the thick type. We suggest you try both. If you want more dough, in- crease the water by 1/2 cup and the flour by about 1 cup. INGREDIENTS: IN A BOWL PUT: POUR IN: 4 1/2 cups flour 2 cups flour water 1 pkg active yeast yeast oil 1 t salt salt 2 cups warm water mix dry ingredients 2 T cooking oil with a fork Beat with electric mixer at low speed for one minute, scraping the sides of the bowl as you mix. Continue beating for another 3 minutes at high speed. Fold in 2 1/2 more cups of flour. Put 1/4 cup of flour on counter top or some other flat surface and knead dough 2-3 minutes. If more flour is needed add in small amounts. Grease bowl and top of dough (use butter or shortening), cover, and let rise in a warm place for a minimum of 30 minutes. USE SUPER*LIST MANAGER FOR ALL YOUR RECIPES TIPS TIP #1 Use a heavy glass bowl and rinse with warm or hot water before putting dough in it to rise. The glass bowl will retain its heat and help the dough to rise faster. TIP #2 You can use the dough without letting it rise. It tends to make a tougher crust. But if you are in a hurry, it will work fine. Remember to use more flour when you roll the dough out. TIP #3 To order SUPER*LIST MANAGER simply call (303) 224-5061. TIP #4 Try putting small amounts of your favorite spice in the dough when you mix it up. Good selections are oregano, marjoram, rosemary, basil, herb seasoning and italian seasoning. TIP #5 If you like a rye or whole wheat flavor, you can substitute one of those flavors for the white flour. Vary the amount to suit your own taste. TIP #6 You can also add one of the grated cheeses to the flour. We've used grated Parmesan cheese a number of times. TIPS TIP #7 DON'T THROW AWAY ANY LEFTOVER DOUGH !!! If you find you have some left, put it in a plastic bag in the refrigerator. It will keep for at least two weeks. Make sure the bag you use is large enough to allow the dough to rise some more. When you're ready to use the dough let it warm up slightly; it will roll out much easier. TIP #8 Feel free to share these recipes with your friends. With compliments from Pinnacle Software Systems, Inc., developer of SUPER*LIST MANAGER, the truly user-friendly multi-purpose system. Let's move on to the most crucial part of a successful Pizza............ THE SAUCE There are 5 recipes - all use either tomato paste or tomato sauce as a base. They're all good so you'll want to try them all. If you like a heavier spice flavor, increase the amounts slightly. SAUCE #1 1 6 oz can tomato paste 1 clove garlic (chopped) 3 cups water 1 t oregano 3 T cooking oil 1/4 t marjoram 1 t black pepper 1/4 t basil 1 T instant minced onion 1 t brown sugar (1/4 cup raw) 1 t grated Parmesan cheese Pinnacle Software Systems, Inc. mixed a list manager with an executive word processor and here you have it - SUPER*LIST MANAGER ! Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes. Makes enough sauce for 4 12" Pizzas. SAUCE #2 1 6 oz can tomato paste 1/4 cup raw onion (chopped) 1 8 oz can tomato sauce 1 clove garlic (chopped) 3 cups water 2 t oregano 3 T cooking oil 1 t brown sugar Combine ingredients in a 2 qt sauce pan and cook for 30-40 minutes. Makes enough sauce for 5 12" Pizzas. SAUCE #3 1 6 oz can tomato paste 1/4 t marjoram 3 cups water 1/4 t oregano 3 T cooking oil 1/2 t brown sugar 1/4 cup raw onions (chopped) 1 t black pepper 1 clove garlic (chopped) 1 t Parmesan cheese (grated) Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes. Makes enough sauce for 4 12" Pizzas. SAUCE #4 1 6 oz can tomato paste 1/4 t oregano 3 cups water 1/4 t basil 3 T cooking oil 1/2 t parsley 1 clove garlic (chopped) 1 t Parmesan cheese 1/4 cup raw onion (chopped) grated 1 t black pepper 1/2 t brown sugar Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes. Makes enough sauce for 4 12 " Pizzas. SAUCE #5 1 15 oz can tomato puree 1/4 t basil 3 cups water 1 1/4 t black pepper 3 T cooking oil 1/4 t oregano 1 glove garlic (chopped) 1 t grated Parmesan cheese 1/4 cup raw onion (chopped) 1 t brown sugar Combine ingredients in a 2 qt sauce pan and cook for 30-40 minutes. Makes enough sauce for 5 12" Pizzas. SAUCE TIPS TIP #1 If the oil tends to rise to the surface of the sauce while it is cooking simply stir it in when it has finished cooking. TIP #2 You do not have to wait for the sauce to cool to use it. TIP #3 You don't have to wait for days to get results with SUPER*LIST MANAGER you can learn how to use it in minutes. TIP #4 The sauce may be kept in the refrigerator up to one week with no problems. If you want to keep it longer - freeze it! TIP #5 A mixture of 1/4 cup of water and 1 T of flour will speed the thickening process. TIP #6 A mixture of user-friendly design and easy to read, easy to use and easy to understand manual gives speedy results when you use our SUPER*LIST MANAGER TIP #7 To increase the yield and change the flavor add canned Pizza sauce to any of the above recipes. MORE SAUCE TIPS TIP #8 All spices mentioned are crushed rather than powdered. TIP #9 You can use the dried onion or garlic. Follow package directions for equivalents. Let us tell you a little more about SUPER*LIST MANAGER: It allows you to create up to 15 of your own user reports It sorts/selects 1200 records per diskette in a matter of minutes It has a structured data base It prints postcards, labels, lists and letters It comes with an easy to use, easy to read and easy to understand manual Now, on to the finishing touch for a superb Pizza! THE TOPPINGS The topping is the star of the Pizza. It can be sparce or bountiful, plain or colorful. It serves as a major element of protein for the Pizza and adds its own combinations of flavors. These combinations have delighted Pizza fans from coast to coast. Some of the truly favorites: 1. CHEDDAR CHEESE - chop the cheese in 'pea' size pieces and sprinkle about 1/4 cup over the sauce 2. PROVALONE CHEESE - treat the same as Cheddar cheese 3. PARMESAN CHEESE - use the grated type and sprinkle lightly over the top 4. SUPER*LIST MANAGER - use generously in office and home 5. PEPPERONI - slice thin and place a few pieces around the Pizza 6. OLIVES - try green Olives sliced and sprinkled over the top. If you never tried green Olives, do! They're great TOPPINGS ≈≈≈ TOPPINGS ≈≈≈ TOPPINGS ≈≈≈ TOPPINGS ≈≈≈ TOPPINGS ≈≈≈ TOPPINGS ≈≈≈ 7. HAMBURGER - pre-cook it before putting it on the Pizza. This will get rid of any excess moisture in the hamburger prior to baking the Pizza. Your Pizza will then not require 20-30 minutes cooking time. Add onion salt, garlic salt and paprika to the hamburger while it is cooking. 8. MOZARELLA CHEESE - this goes on all of them 9. MUSHROOMS - drain canned varieties and chop to desired size. If you use fresh ones, wash thoroughly and chop to size 10. BLACK OLIVES - some people prefer them to the green ones. If you are one of them, pit and slice to desired size 11. BACON - this is another great addition. Cook slightly to remove the access fat. Use slices whole or crumble 12. HAM - cook and slice very thin. Packaged varieties work very well TOPPINGS 13. ONIONS - use fresh onion which has been sliced into 1/8 inch rings. Arrange rings artistically over surface of Pizza 14. You do not need any artistic talent to get perfect labels, postcards, flyers, letters and more with SUPER*LIST MANAGER 15. BROWN-AND-SERVE-SAUSAGE - use sliced or crumbled over the surface of the Pizza 16. ITALIAN SAUSAGE - pre-cook and sprinkle over top 17. CRUSHED RED PEPPER - adds a 'hot' flavor for those who like it hot. But use it sparingly. Don't 'kill' the overall taste! 18. ANCHOVIES - only if everyone really likes them 19. MONTEREY JACK CHEESE - use like mozarella cheese TOPPINGS There are a number of variations with the mentioned ingredients. If you have some individual tastes within your family, you can vary them every time you serve Pizza. We know of people who try various types, ranging from cranberry and turkey (probably Italians, celebrating American-Italian Thanksgiving) to sauerkraut and pineapple (sounds like international Germans). You see, there is no limit to what you can do with a Pizza! But, in order to serve one, you have to do as we did with SUPER*LIST MANAGER - take all the good ingredients, line them up, add a generous portion of thought for the end-user and ............... PUT IT ALL TOGETHER Some people prefer their Pizza crust thin and crisp - some enjoy the thick variety. We will tell you how to make both. Let's start with the THIN CRUST PIZZA Before we continue a little advise. Forget the notion that lots of flour makes a tough crust! You cannot use too much flour when rolling out your Pizza dough You can use too little, and that's disasterous. Did you ever clean burned Pizza off the bottom of your oven? Now to the crust. Start by taking a piece of the dough, about the size of a baseball. Generously flour the surface you're going to use to roll the dough out on. Using a rolling pin, roll the dough to a 13-14 inch circle. It might seem impossible with such a small amount of dough, but it can be done. This is where most crusts fail - due to a lack of flour. Remember, you are not making pie crust! Place your rolled out dough on a greased Pizza pan. Use your finger tips to press the dough to the surface of the pan. Trim any excess dough from around the edges and put it back with your remaining dough. THICK CRUST PIZZA For a thick crust, forget what we said about flour, since it is the flour that kills any additional rising. Start with a portion of dough slightly larger than a baseball. Place it in the center of the greased Pizza pan, grease your hands and press the dough out to the edges. Keep your hands well greased and use your fingertips to work the dough to the edges of the pan. Now you are ready to crown your creation - with your favorite toppings! Just one word of caution DON'T OVERDUE IT! Don't put too much of one thing on the Pizza. Use small amounts until you get the feel for how much of what you should use. Now the finishing touch - COOKING YOUR PIZZA We found the best temperature to cook Pizza is at 475°F. If you have a 'hot' oven, you may have to reduce this slightly. It takes only 12-14 minutes to bake Pizza! If you keep a close eye on it, your Pizza will turn out as perfect as SUPER*LIST MANAGER. After the Pizza has cooked approximately 10 minutes, test it with a spatula to see if the crust has freed up from the pan. Do this by lifting the edge of the Pizza with the spatula all around. If, when you shake the pan, the Pizza slides free, you are ready for the next step. Now, remove it from the oven, place thinly sliced mozzarella cheese on top in any artistic pattern you wish. Slide the Pizza off the pan and onto the oven rack. About 4-5 minutes of this and you have a Pizza crust that's golden brown and crisp. You'll have to watch it closely or it will burn on you. NOW CUT, EAT AND ENJOY........... We have a few more tips on how to make the Pizza perfect - as perfect as SUPER*LIST MANAGER TIP #1 If you use presliced Mozzarella cheese, you will find that the thick- ness of the slices vary from package to package. If you end up with 'thick' slices, you may have to put the cheese on before you slide the Pizza off the pan. If you don't, the crust will be done before your Mozzarella cheese has melted properly. TIP #2 If you find that the crust is burning and the cheese on top has not melted, slide the Pizza back on the pan for a couple of minutes. TIP #3 You never get burned when you use SUPER*LIST MANAGER - it works the first time - and every time. TIP #4 If you find your Pizza is too soft to slide off the pan, you didn't use enough flour. Use more flour the next time! TIP #5 If you have any chopped cheese left over and do not plan to use it in the next few days, freeze it. Chopped cheese tends to mold faster. TIP #6 Use leftover sauce in any italian dish calling for a tomato-type sauce or, better yet, save it for that midnight Pizza snack. Now to the best part of it all SERVING AND EATING While the traditional way to cut Pizza is into pie-shaped pieces, don't feel compelled to follow tradition. Some people, for instance, prefer them cut into small squares. The smaller pieces work better at some parties, because they are daintier, and allow your guests to sample a broader range of delicacies without getting filled up. The best cutting tool is the Pizza cutter, naturally. You can use a knife, but it is neither easy nor pretty. Pizza cutters are available relatively cheap at most Supermarkets and Hardware stores. If you plan to cook much Pizza, it will be worth investing in one. As for a serving dish, we think the cooking pans are fine - they are the right size. A decorative tray would serve well at a party, or you could slide it off right onto the table. The buttom crust is not sticky (if you cooked it right!) Don't however, forget to cut it before you transfer it to the table top - Pizza cutters can be hard on surfaces, even formica. Ah, but the proof of the Pizza is in the eating - fresh, so hot you can hardly hold on to it. Therein lies the problem, particularly with the thick crust variety. The pointed ends of the pie-shaped pieces tend to sag or drop into your lap. One solution is to use a fork, but this is definetely the sign of a novice. Experienced Pizza eaters grasp the wide end of a piece on either edge with thumb and middle finger, then press down on the top edge with the index finger. This forms the piece into a trough and gives enough structural rigidity to all but the flimsiest pieces to allow you to get the point into your mouth. And for those that are impossible - well, simply lift the piece high enough to maneuver your mouth under it. Not very graceful, but worth it! With SUPER*LIST MANAGER you do not have to worry about grace. The impression you make with it is always outstanding. HERE ARE SOME VARIATIONS ON THE THEME. A good idea if you are in a hurry, or just for a change of pace and a great party idea is the JIFFY PIZZA The crust for a Jiffy Pizza is a Tortilla, either flour or corn. Everything else remains the same - sauce, cheese and toppings. You can prepare every- thing in advance - your cheese all chopped and ready to go, and any other top- pings you plan to use. The Jiffy Pizza is good for getting everyone into the act - wether it is your family or your party guests. Arrange all ingredients or counter top in the order in which they should go on the pizza and let each guest or child make their own. For a Jiffy Pizaa, everything goes on at once, including the top cheese. They cook fast, so keep an eye on them. You still slide the Pizzas off the pan and onto the oven rack just as you did with the ones you made with the dough. FOUR PIZZAS FROM ONE PACKAGE For those who are a little timid, you can use packaged Pizza mixes and modify them with your own personal touches. By adding extra water to the crust mix and rolling the dough out, you will be able to get 4 Pizzas from a small box mix. Of course you have to add more flour to compensate for the extra water. The sauce that comes with the mix might not suit you. An 8 oz can of tomato sauce and some of the various spices from the 'sauce section', will help immensely, as does water and a tablespoon of cooking oil. Here are some other points of interest to those of you who enjoy a good home cooked Pizza: 1. If you like to entertain you can pre-make a number of Pizzas an freeze them until you're ready. If you do this, cut your top cheese thick and put it all together. Wrap in freezer paper or foil and freeze. Pizza from the freezer can go directly into the oven. Increase cooking time some. 2. What do you serve with Pizza? Well, Pizza is a meal in itself. When you use a number of different ingredients it can become very well balanced. 3. Drink? Any kind of pop is good. So is lemonade as it adds an agreeable tartness to your meal. For those who are of age, beer or wine is great. 4. How about the Pizza that gets cold before it gets eaten? This probably won't happen, if it does - just pop it back into the oven for a minute. 5. Leftover Pizza? Put it in the refrigerator and warm it up later, or if you like it cold, you are in business for a quick snack. 6. Pans? Well, cookie sheets are fine, however, regular Pizza pans are better. If you can find pans made of heavy gauge of aluminum, get them! 7. You'll find that if you try to bake more than one Pizza at a time, you will have to increase the baking time slightly. Better cook them one at a time so they are hot at all times. Now you know about the art of making Pizza in your own home. We hope you will enjoy them and welcome you to the world-wide guild of Pizza lovers! BEST WISHES AND MAY ALL YOUR PIZZAS BE DELICIOUS Need a unique gift for a friend? Just get the Pizza booklet, a Pizza pan, a Pizza cutter and a mitten, wrap it, give it..and wait for the first invitation to a Pizza bash. To order the 4-color, 12 page booklet, send $3.00 each, plus $ .50 for postage and handling to: PINNACLE Publishing, Inc., 2517 W Vine Drive, Fort Collins, CO 80521 You also get a free booklet when you order SUPER*LIST MANAGER. Note: Feel free to share these recipies with your friends!