Erika said:
> > Didyaknow that you can freeze pizza crusts and mozzarella cheese?

Of course, you don't always have to throw sauce and cheese and stuff on
there. Here's an old family recipe for white pizza (known these days as
focaccia) that comes closest to duplicating what we used to get from the
local pizzerie in Italy when we lived there in the '60's:

White Pizza

4 3/4  cups flour                       
2 cups warm water (105 degrees) 
3 teaspoons yeast
1 teaspoon salt
1 tablespoon olive oil
coarse salt, rosemary

Dissolve yeast in warm water.  Add yeast/water mixture to 3 cups of the
flour.  Mix, adding regular salt and olive oil a little at a time.  Add rest
of flour bit by bit till dough feels right.  Turn onto floured board and
knead; add more flour if necessary to keep dough from sticking to fingers.
Put dough in greased bowl and rotate to distribute grease all over the
dough.  Let rise till about double in size (approx. 2 hours).  Remove dough,
punch down and roll out on floured board to a thickness of 3/8 - 1/2 inch.
Put dough in pan, cookie sheet, etc.  Paint liberally with olive oil.  Use
thumb and two fingers to make dimples over entire surface.  Sprinkle kosher
salt and rosemary over surface.  Let rise a little.  Bake at 375o for about
25 minutes.  When done, paint again with olive oil.


Very simple, but using good ingredients makes all the difference. Using
Kosher salt for coarse salt and lots of good olive oil for painting just
before and after baking is very important. We make it thin and crispy,
medium and chewy, and thick for sandwiches (slice slices in half
horizontally, stuff with whatever you like to make sandwiches from). We make
extra because it's great for snacks and it's just as good cold as re-heated.
Yum. Gonna have to make some this weekend . . .

George

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