Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 > This pizza recipe I posted somewhere. Yes yes you did! And here is the link in our Files so that members can bookmark it if they wish It's filed as Pizza Crust And Topping in our Italian Main Dishes And Sides folder - http://f1.grp.fs.com/v1/cCnER2aTG3BQe8utal80ETlrLetcUMYqoHZ- C3i3rAvfml_1lAvgwQ_eApjtgHpEvN-L02n9lLq4sJ1gxPzJyQ/ %20%2A%20%2A%20ITALIAN%20MAIN%20AND%20SIDE%20DISHES%20/ Pizza%20Crust%20and%20Topping OR try this tiny url: http://tinyurl.com/2vjr2m Love and hugs, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 You guys are so cool. It would have taken me FOREVER to find that. Thanks! ~Kris Pat <drpatsant wrote: > This pizza recipe I posted somewhere. Yes yes you did! And here is the link in our Files so that members can bookmark it if they wish It's filed as Pizza Crust And Topping in our Italian Main Dishes And Sides folder - http://f1.grp.fs.com/v1/cCnER2aTG3BQe8utal80ETlrLetcUMYqoHZ- C3i3rAvfml_1lAvgwQ_eApjtgHpEvN-L02n9lLq4sJ1gxPzJyQ/ %20%2A%20%2A%20ITALIAN%20MAIN%20AND%20SIDE%20DISHES%20/ Pizza%20Crust%20and%20Topping OR try this tiny url: http://tinyurl.com/2vjr2m Love and hugs, Pat Don't forget to check out my blog at: www.roguedecadence.vox.com & my online store at: www.roguedecadence.etsy.com Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2008 Report Share Posted February 28, 2008 Ok, so I thought my computer was just messed up the other day.. but.. I tried these links again and they didn't work. Yes, I took out the spaces....sigh. Is there something else I am doing wrong, or is it all of these links? ~Kris Pat <drpatsant wrote: > This pizza recipe I posted somewhere. Yes yes you did! And here is the link in our Files so that members can bookmark it if they wish It's filed as Pizza Crust And Topping in our Italian Main Dishes And Sides folder - http://f1.grp.fs.com/v1/cCnER2aTG3BQe8utal80ETlrLetcUMYqoHZ- C3i3rAvfml_1lAvgwQ_eApjtgHpEvN-L02n9lLq4sJ1gxPzJyQ/ %20%2A%20%2A%20ITALIAN%20MAIN%20AND%20SIDE%20DISHES%20/ Pizza%20Crust%20and%20Topping OR try this tiny url: http://tinyurl.com/2vjr2m Love and hugs, Pat Don't forget to check out my blog at: www.roguedecadence.vox.com & my online store at: www.roguedecadence.etsy.com Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2008 Report Share Posted February 28, 2008 > Ok, so I thought my computer was just messed up > the other day.. but.. I tried these links again > and they didn't work. Yes, I took out the > spaces....sigh. Is there something else I am > doing wrong, or is it all of these links? Good questiion! They wouldn't work for me just now either Okay, just re-did this and the link is supposed to be: http://f1.grp.fs.com/v1/wBLHR4QXVBpzDC8Nk6MYmrgQz4Cz1wfcQIBrlx-wJ3mcFYlIPu3\ 3rayYvmHs1YmKXzpAnsqwJrWHdsw307E96g/%20%2A%20%2A%20ITALIAN%20MAIN%20AND%20SIDE%2\ 0DISHES%20/Pizza%20Crust%20and%20Topping And the tiny url would be: http://tinyurl.com/354g92 Otherwise, go to our homepage at: /files (which is the sixth folder from the top) and then click into Italian Main And Side Dishes and then scan down to the word 'Pizza' until you find the one called 'Pizza Crust and Topping " - and bookmark THAT! LOL I know, I know, but that's where we're at right now, okay? Love ya - and thanks so much for writing back to ask - Vida knows a lot about pizza! And, just in case ALL of this fails (try it and let me know, okay?), here's her post again, right below this- Love, Pat PIZZA CRUST AND TOPPING [EditorÍs note: To make the recipe you will need toppings for your pizza, such as sliced olives, onions, green and red bell peppers, banana peppers and/or sliced jalapenos (if liked), mushrooms, Boca crumbles, soy cheese, etc., according to preference, plus the ingredients for the dough as given below.] INGREDIENTS FOR THE DOUGH * Dough rule: Three dry to One wet. Water/Sugar/Yeast sit 5 or 6 minutes until bubbly Whole spelt flour Little olive oil ...1-2 tablespoons Tip of apple cider vinegar ...1 tablespoon Salt ...2 level teaspoons Gluten at least 1/4 cup All in the bread machine at least till the gluten flour mix is elastic. INGREDIENTS FOR THE SAUCE: tomato paste sugar salt some water olive oil Italian herbs. Mix to taste. A big batch can be frozen and used in assortments of various foods as well as pizza. MAKING THE DOUGH: Remove the gluten flour mix from the bread machine (see above). Roll dough ball around cookie sheet in plenty of gluten. Push and stretch out pressing gluten into both sides. Pick up the dough disk when it is eight inches in diameter and start to spin, tossing out and spinning like a sideways yoyo wheel. Now spinning fast (while tossing also) wobble the plane, up and down. Up in the air and down. Let gravity work. Keep it spinning. (Practice this alone. Then do it in front of somebody and watch the result. Don't give credit to the gluten until they are duly impressed.) *NOTES on Dough Ingredients: - The gluten is why pizza chefs can toss a pizza without dough flying off into outer space. It is really important to texture and taste as well. A celiac chef told me about the vinegar when they used rice flour to make pizzas for customers. It will benefit either. - Gluten can be used similar to cornmeal to keep the pizza dough from sticking to the cooking surface. Just make sure there is a liberal, even dusting. - Whole spelt flour is great stuff too. Very soft and pillowed with a thin crisp crust. - You can also add some dry malt powder for flavor or dry fermented bean flour to the mix. These are usually found at Korean or Asian food stores. ASSEMBLING THE PIZZA: The INGREDIENTS are whatever you like. Mine are sliced mushrooms, halved black olives (sometimes green), bell pepper strips and thin sliced onions. My favorite is banana peppers. Peppers are so seasonal that it is best to use whatever is available. METHOD: Spread sauce thinly and build up pizza. Say for instance, first Boca Crumbles, then bell peppers, black olives, mushrooms and sliced onions. Heavy to light arrangement. Cover with any favorite soy cheese either sliced or grated. Top with sliced jalapenos or thin banana pepper strips and a few more very thin sliced onions. TO BAKE: Bottom rack on cookie sheet 8 or 10 minutes at 410 +or- 15 degrees gives a nice crisp bottom. Top rack on stone or bare rack remaining time keeps bottom from becoming too brown . About 18 minutes, maybe 20 minutes. Broil lightly if desired. Cool slightly and cut with roller, knife or scissors. TIP: BTW, Scissors are great for cutting olives, peppers or any other thing up in a random manner. Just put the stuff in a Pyrex quart size measuring cup and clip away. You can the also toss the measuring cup in the microwave to wilt veggies or even add oil to pseudo sautŽ in a hurry for other recipes. Leave some for the morning. For VARIATION, food process everything starting with the soy cheese in the order of size desired at pulse speed and spread over pizza sauce. Pulse some more soy cheese and spread over top. Then add very thinly sliced peppers and onions. - Vida - ---- Raw Vegan: http://www.care2.com/c2crAw_vEgAn Vegetarian Spice: BeanVegan Food Blog: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 29, 2008 Report Share Posted February 29, 2008 the group hompage one works fine, but the others didn't for me. But, since the other one works, I can just find it myself... plus u added it in this post. So it's cool if they don't work. ~Kris Pat <drpatsant wrote: > Ok, so I thought my computer was just messed up > the other day.. but.. I tried these links again > and they didn't work. Yes, I took out the > spaces....sigh. Is there something else I am > doing wrong, or is it all of these links? Good questiion! They wouldn't work for me just now either Okay, just re-did this and the link is supposed to be: http://f1.grp.fs.com/v1/wBLHR4QXVBpzDC8Nk6MYmrgQz4Cz1wfcQIBrlx-wJ3mcFYlIPu3\ 3rayYvmHs1YmKXzpAnsqwJrWHdsw307E96g/%20%2A%20%2A%20ITALIAN%20MAIN%20AND%20SIDE%2\ 0DISHES%20/Pizza%20Crust%20and%20Topping And the tiny url would be: http://tinyurl.com/354g92 Otherwise, go to our homepage at: /files (which is the sixth folder from the top) and then click into Italian Main And Side Dishes and then scan down to the word 'Pizza' until you find the one called 'Pizza Crust and Topping " - and bookmark THAT! LOL I know, I know, but that's where we're at right now, okay? Love ya - and thanks so much for writing back to ask - Vida knows a lot about pizza! And, just in case ALL of this fails (try it and let me know, okay?), here's her post again, right below this- Love, Pat PIZZA CRUST AND TOPPING [EditorÍs note: To make the recipe you will need toppings for your pizza, such as sliced olives, onions, green and red bell peppers, banana peppers and/or sliced jalapenos (if liked), mushrooms, Boca crumbles, soy cheese, etc., according to preference, plus the ingredients for the dough as given below.] INGREDIENTS FOR THE DOUGH * Dough rule: Three dry to One wet. Water/Sugar/Yeast sit 5 or 6 minutes until bubbly Whole spelt flour Little olive oil ...1-2 tablespoons Tip of apple cider vinegar ...1 tablespoon Salt ...2 level teaspoons Gluten at least 1/4 cup All in the bread machine at least till the gluten flour mix is elastic. INGREDIENTS FOR THE SAUCE: tomato paste sugar salt some water olive oil Italian herbs. Mix to taste. A big batch can be frozen and used in assortments of various foods as well as pizza. MAKING THE DOUGH: Remove the gluten flour mix from the bread machine (see above). Roll dough ball around cookie sheet in plenty of gluten. Push and stretch out pressing gluten into both sides. Pick up the dough disk when it is eight inches in diameter and start to spin, tossing out and spinning like a sideways yoyo wheel. Now spinning fast (while tossing also) wobble the plane, up and down. Up in the air and down. Let gravity work. Keep it spinning. (Practice this alone. Then do it in front of somebody and watch the result. Don't give credit to the gluten until they are duly impressed.) *NOTES on Dough Ingredients: - The gluten is why pizza chefs can toss a pizza without dough flying off into outer space. It is really important to texture and taste as well. A celiac chef told me about the vinegar when they used rice flour to make pizzas for customers. It will benefit either. - Gluten can be used similar to cornmeal to keep the pizza dough from sticking to the cooking surface. Just make sure there is a liberal, even dusting. - Whole spelt flour is great stuff too. Very soft and pillowed with a thin crisp crust. - You can also add some dry malt powder for flavor or dry fermented bean flour to the mix. These are usually found at Korean or Asian food stores. ASSEMBLING THE PIZZA: The INGREDIENTS are whatever you like. Mine are sliced mushrooms, halved black olives (sometimes green), bell pepper strips and thin sliced onions. My favorite is banana peppers. Peppers are so seasonal that it is best to use whatever is available. METHOD: Spread sauce thinly and build up pizza. Say for instance, first Boca Crumbles, then bell peppers, black olives, mushrooms and sliced onions. Heavy to light arrangement. Cover with any favorite soy cheese either sliced or grated. Top with sliced jalapenos or thin banana pepper strips and a few more very thin sliced onions. TO BAKE: Bottom rack on cookie sheet 8 or 10 minutes at 410 +or- 15 degrees gives a nice crisp bottom. Top rack on stone or bare rack remaining time keeps bottom from becoming too brown . About 18 minutes, maybe 20 minutes. Broil lightly if desired. Cool slightly and cut with roller, knife or scissors. TIP: BTW, Scissors are great for cutting olives, peppers or any other thing up in a random manner. Just put the stuff in a Pyrex quart size measuring cup and clip away. You can the also toss the measuring cup in the microwave to wilt veggies or even add oil to pseudo sautŽ in a hurry for other recipes. Leave some for the morning. For VARIATION, food process everything starting with the soy cheese in the order of size desired at pulse speed and spread over pizza sauce. Pulse some more soy cheese and spread over top. Then add very thinly sliced peppers and onions. - Vida - ---- Raw Vegan: http://www.care2.com/c2crAw_vEgAn Vegetarian Spice: BeanVegan Food Blog: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ________ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Don't forget to check out my blog at: www.roguedecadence.vox.com & my online store at: www.roguedecadence.etsy.com Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.