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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
Comments: To: Michael Elliott <camping.elliott@gmail.com>
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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