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

[chirhart_1]

Good apprentice. Big biscuits for you!      From your evil master
----- Original Message -----
From: <BLorenz753 at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, February 25, 2003 5:45 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
>
> 306 B South Walnut Street
> Milford, DE 19963
> 302-422-6812
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