Cookaholics Bulletin Board

Paul and Darcie:
Here is a really quick (and decent) pizza dough....it is from "The Big Book of Appetizers"

1 tablespoon sugar
1 package active dry yeast ( 2 1/2 tsp)
1 1/3 cups lukewarm water (105-115 degrees F)
1 tablespoon olive oil
3 1/2 cup AP flour
1 tablespoon salt

In a measuring cup with a pouring spout, add the sugar and yeast to the warm water and stir. Allow to sit for 3-4 minutes, when foamy on top, add the olive oil.

Place flour and salt in bowl of processor and pulse a few seconds to mix.

Turn on processor and quickly add the yeast mixture through the feed tube. Process about 30 seconds until dough forms a ball.
Let dough rest in processor for 10 minutes. Remove dough afer 10 minutes, cut ball in half and proceed to roll out or toss and top and bake as you usually would. ( I use pizza stone that I have preheated to 450 F). Use corn meal or oatmeal sprinkled on stone to prevent sticking.

You were right Ilene, this was a BIG hit (for very little work). I served it with a dried peppered ham, some olives and buratta cheese. I have seen this but never tried it before, it is a mozzarella but it has a creamy filling. Fantastic stuff and very nice together with the lemon. THANKS!

Mary
My mouth is watering....it looks beautiful and I can't wait to make it for my guests tonight. And I love buratta...great idea.
ilene

oooh! Mary, that looks so good

Mary,

Wow, that looks terrific! I'll have to try the lemon thing. The lemon slices weren't bitter?

For future note/searches:

http://www.fuzzychef.org/archives/Whole ... -2008.html

Josh,
I think the secret is to have ultra thin slices of lemon. You do get a touch of the bitter and sour but it is offset by the sweetness brought out by the lemons caramelizing. You really should try it, I know I will be doing it a lot more often. I would like to try it on the CI pizza bianca recipe that I mentioned before but it is just so darn quick and easy on the store bought dough...

Mary

When I make it, I make it more like a traditional focaccia by spreading the dough in a half pan and cutting it in squares. I like what Mary did and will try it on a pizza stone next time. The way the restaurant made it, the dough was a little thicker like focaccia, but I like the idea of thin and crispy.
ilene

Mary bought her dough already rolled out...

The small size comes round and the big size rectangular.

Mary

Lindsay,

I just pulled a rosemary/thyme focaccia out of the oven. It looks gorgeous. Thanks for sharing the recipe.

Amy

Looking forward to hearing how you like it.