[Sca-cooks] Re: Sca-cooks digest, Vol 1 #3241 - 14 msgs

[Generys ferch Ednuyed]

----- Original Message -----
From: <BLorenz753 at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, February 25, 2003 8:45 PM
Subject: [Sca-cooks] Re: Sca-cooks digest, Vol 1 #3241 - 14 msgs


| --
| [ Picked text/plain from multipart/alternative ]
| generys at blazemail.com>
| To: <sca-cooks at ansteorra.org>
| Date: Tue, 25 Feb 2003 17:02:17 -0500
| Subject: [Sca-cooks] OP pizza strips (the Rhode Island kind)
| Reply-To: sca-cooks at ansteorra.org
|
| OK, this is kind of a strange request... BUT... my lord (my newly wedded
| lord at that, I forgot to mention that to y'all - we got married
completely
| spur of the moment on Valentines Day) is a Rhode Island native.  And he
has
| an addiction to these "pizza strips (or squares?)" that bakeries sell up
| there - I've had a few, and basically they're a thick (1 inch or so) pizza
| dough with a heavy layer of very thick pizza sauce baked onto them.  I
| wanted to recreate them for him, but I'm not sure where to start with the
| dough - and they're regional enough that they aren't on any of the
| "copy-cat" web site. So...anybody know a recipe for the dough? and/or the
| sauce? (that's the easier part, though, I think).
|
| Hello There - - - -
|
|        Sounds like Sicilian style pizza to me . . . you can make it with a
| focaccio (sp) dough.  If the recipe calls for rosemary or some other herb
to
| be added to the dough you should probably leave it out.  It's basically a
| doughy flatbread that has been baked in a deep jelly roll pan that has
| usually been doused in olive oil.  Toppings can include regular pizza
sauce
| or tomato paste that has been thinned and spiced with a bit of oregano,
basil
| and, God Forbid, garlic salt.
|        It's a wonderfully versatile dough and you can top it or fill it
with
| anything you like.  I like to bake it in the pan and then remove it from
the
| pan and let the bottom really crisp up by doing the last ten or fifteen
| minutes on the oven rack.
|        Recipes are in the Frugal Gourmet 3 ancient cuisines, and Baking
with
| Julia.
|
| Enjoy!
| Bruce
|

Thanks for the suggestions - however, the pizza strips I have in mind are
foccacia like, but less crusty.  They're actually really soft, which is one
of the things that confused me... he times I've attempted sicilian pizza, it
was still crustier than the pizza strips.  <sigh> Oh well, thanks anyway!!!

Generys