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Pizza Part II

Written by Leah Schapira on Wednesday, 23 March 2011. Posted in Food Mood

Missed Part I? Check it out!

 

pizza stone

Baking with a Pizza Stone

If you or your family are pizza fans, it is worth investing in a pizza stone. They cost as little as $15, and some include a wooden pizza peel, just like the pros use. Pizza stones are flat, heavy, unglazed stones that usually come in either round or rectangular shapes. Their main advantage is that they help to distribute the heat of the oven evenly to your pizza or other baked goods. Their porous nature helps to absorb excess moisture, creating a crisper crust.

 

Here's how to use your pizza stone for best results:

Place your pizza stone on the bottom rack of a cold oven.

Preheat your stone in the oven on 475F for a minimum of 30 minutes.

Place your pizza dough on parchment paper sprinkled with cornmeal. Cut the extra paper off. This makes it easier to slide the pizza off the peel and on and off the baking stone.

Check under the dough to see that the crust is well baked.

Leave the pizza stone to cool in the oven.

When cool, clean stone using only clear, plain water, and let it air dry overnight.

img_5511

Italian Pizza Sticks

One of the pizza balls (an 1/8 of the pizza dough recipe)

oil

cornmeal

italian seasoning

 

Preheated oven to 475F.

Oil the bottom and sides of a 10-inch aluminum round pan. Sprinkle generously with corn meal. Using your fingertips spread out the dough and place in the pan. Dimple the dough all over using your index finger. Smear oil on top and sprinkle with Italian seasoning. Bake, placing pan directly on a heated pizza stone for 11-15 minutes.

Remove bread from pan. Using a pizza cutter, cut bread in 6-7 sticks. Serve immediately.

Serve with warmed marina or pizza sauce for dipping.

Optional: Replace the Italian seasoning with fresh crushed garlic.

img_5509

Other ideas:

Fococcia- Spread dough out on a large baking sheet. Dimple all over with you finger. Sprinkle olive oil and desired topping (Rosemary & garlic, freshly crushed garlic, grilled vegetables..) For an additional fun crunch - brush the ends with water or olive oil. Sprinkle lots of sesame seeds.

img_0145

Garlic Knots-

Tie 8 inch ropes of dough into a knot. Bake in oven. When ready toss with olive oil, crushed garlic, and chopped dried parsley.

 

Doughnuts-

Roll out dough slighlty to 11/2 inch thickness. With a pizza cutter cut dough into 21/2 x 21/2- inch squares. Let rest/rise covered for 30 minutes. Deep fry in a pot with oil or in a deep fryer. Drain on paper towel. Toss in a bowl with confectioners' sugar.

 

How much does pizza cost?


In NYC- $3

In NJ- $2.25

 

pizzarecipet

How much does it cost to make it yourself?

The receipt above is from a local supermarket in the tri state area. It's possible to get cheaper prices for the three items, but for our little calculation lets take the median price of these products.

For one pie:

Flour - 1/4 bag of flour- 3.89 divided by 4 =  0.97

Cheese- 8 oz is usually enough. The cheese I bought was a 12 oz bag of shredded cheese. 8 oz would be 4.18

Tomato Sauce – .99

Salt, sugar, spices and water I’m including as free ingredients.

Total: $6.14 = divided by 8 – $0.76 cents

 

Looking to get your pizza cost down to 38 cents a personal pie? Check this out! (Please note that as this is an external recipe, it may need to be adjusted in order for it to be kosher. For more information you can ask you local Rabbi or post a question in our forum).

And finally, here's an innovative redesign of the pizza box:

 

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About the Author

Leah Schapira

Leah Schapira is the bestselling author of Fresh & Easy Kosher Cooking, which sold it’s first 10,000 copies in 10 days, and the co-author of the Made Easy cookbook series, including Passover Made Easy, the debut title of the Made Easy series, Starters and Sides Made Easy, and the recently debuted Kids Cooking Made Easy.
In 2010, Leah launched Cookkosher.com, the popular online kosher recipe exchange, which currently boasts 30,000 Facebook fans. Her cookbook career began at the age of 21, when she wrote her first cookbook as a fundraiser to begin channeling her obsession with recipes. 
Leah is also a monthly columnist for Whisk, the popular kosher food magazine published by Ami Magazine, where readers appreciate her humor and wit. She’s a natural at live events, whether it’s a cozy cooking class around a kitchen island, or a hall filled with thousands. 
She has been featured in The Washington Post, The Star Ledger, and The Blue Lifestyle, among many others. She lives in New Jersey with her husband and children.

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