By Pasquale Bruno Jr.
ISBN-10: 0071820000
ISBN-13: 9780071820004
ISBN-10: 0809257300
ISBN-13: 9780809257300
"A enjoyable cookbook for any audience." —Booklist
Classic recipes for deep-dish, crammed, thin-crust, and vegetarian diversifications.
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Additional resources for The Great Chicago-Style Pizza Cookbook
Example text
Stir occasionally. TO ASSEMBLE AND BAKE: Preheat the oven to 450° F. Distribute the tomato puree evenly over the crust; add the onions and peppers and the grated mozzarella. Arrange the pepperoni slices on top of the cheese. If using a baking stone, transfer the folded dough onto a pizza peel that is liberally covered with cornmeal. Unfold the dough, add the toppings, and slide the pizza onto the baking stone in the preheated oven. Bake the pizza in the middle of the preheated oven for 20-25 minutes, until the crust is brown.
Those in the photo are canned plum tomatoes that have been crushed and drained. ) Freshly grated Parmesan cheese can be sprinkled on the tomatoes, if you wish. The pizza is now ready for baking. 15. A spinach stuffed pizza, ready to be enjoyed. It is easier to cut and serve of removed from the pan. HOW TO MAKE A THIN CRUST PIZZA Eliminate pizza-making problems by having everything ready to go when it is needed. 1. Grate the mozzarella cheese ahead of time. Notice the side of the grater used in the photo.
Brush the crust lightly with olive oil. TOPPING: In a 2- to 3-quart mixing bowl, combine the tomatoes, basil, oregano, and salt. Set aside. TO ASSEMBLE AND BAKE: Lay the slices of mozzarella cheese evenly over the crust (not the border). Spoon the tomatoes over the cheese. Sprinkle the grated Parmesan over the tomatoes. Next, add the Italian sausage—flatten the sausage pieces (about the size of a half-dollar) between your thumb and forefinger and distribute evenly over the tomatoes. Drizzle about 1 tablespoon olive oil on top.
The Great Chicago-Style Pizza Cookbook by Pasquale Bruno Jr.
by Donald
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