Date: Fri, 15 Jun 2007 10:50:36 -0400
Reply-To: Sudhir Desai <sudhir.desai@GMAIL.COM>
Sender: Vanagon Mailing List <vanagon@gerry.vanagon.com>
From: Sudhir Desai <sudhir.desai@GMAIL.COM>
Subject: Re: Recipes contribution: Pizza Margherita
In-Reply-To: <4672A0BA.60207@gmail.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
Mike,
On behalf of everyone else... where can one get a pizza stone?
What brands are the best (in pizza stones)?
TIA,
Sudhir
On 6/15/07, Michael Elliott <camping.elliott@gmail.com> wrote:
> Campin' Pizza Margherita
>
> This recipe makes a very authentic version of the traditional Neapolitan
> classic named after Queen Margherita. It has a thin, chewy crust.
> Neapolitan pizzas are cooked in very hot ovens directly on the bricks.
> While camping, a pizza stone on a barbecue grill does an admirable job
> of duplicating the proper conditions.
>
> The second picture from the top on http://en.wikipedia.org/wiki/Pizza
> shows how mine look when done.
>
> Makes one 8'' pizza.
>
> .............
> 1/2 bag Trader Joes pre-made pizza dough, found in refrigerated section,
> or make your own from flour, yeast and salt per recipes found all over
> the Internet. TJ's works brilliantly and takes up little space in the
> cooler.
>
> 1 Tbs (approx) tomato sauce. Pomi brand found in aseptic box with canned
> tomato sauces is the best pre-made, or make your own using really
> flavorful tomatoes and a food mill.
>
> Fresh mozzarella cheese (not dried and shrink-wrapped). You'll only need
> an ounce or two for one pizza.
>
> 1/2 tsp salt
>
> Few fresh basil leaves, torn into shreds.
> .............
>
> 1. 1/2 hour before cooking, preheat 8'' pizza stone in closed grill on
> high. Should reach at least 500 degrees F. While grill is heating,
> remove dough from refrigerator and allow to warm.
>
> 2. On floured pizza peel, stretch the dough to form an 8'' crust. Shake
> the peel to make sure that the crust will slide.
>
> 3. Spread the tomato sauce with the back of a spoon to evenly coat the
> top of the crust to within 1/2 inch of the edge. Sprinkle evenly with salt
>
> 4. Tear the cheese into slivers and spread evenly over the surface.
>
> 5. Slide pizza onto preheated stone and close grill. Cook about 5 to 7
> minutes or until edges of crust become brown.
>
> 6. Remove pizza from stone with peel, sprinkle with basil and let sit
> for a few minutes before cutting.
>
>
> --
> Mike "Rocket J Squirrel" Elliott
> 71 Type 2: the Wonderbus
> 84 Westfalia: Mellow Yellow ("The Electrical Banana")
> 74 Utility Trailer. Ladybug Trailer, Inc., San Juan Capistrano
> KG6RCR
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