Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1.chuqui 4/7/84; site apple.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!bellcore!decvax!decwrl!sun!idi!apple!lsr From: lsr@apple.UUCP (Larry Rosenstein) Newsgroups: net.cooks Subject: Pizza: Cookbook & Crusts Message-ID: <6815@apple.UUCP> Date: Thu, 17-Jan-85 12:59:43 EST Article-I.D.: apple.6815 Posted: Thu Jan 17 12:59:43 1985 Date-Received: Sat, 19-Jan-85 00:49:38 EST References:Reply-To: lsr@apple.UUCP (Larry Rosenstein) Organization: Apple Computer, Inc. Lines: 23 Summary: I just got a copy of a book called "The Pizza Book" by Evelyne Slomon, published by New York Times Books, which I really like. It includes a little pizza history, and has more than your usual pizza recipes. There are chapters on New York, New England, Chicago, Tex-Mex, and California style pizzas. Two of the more interesting recipes I discovered were for Middle Eastern Pizza (ground lamb, raisins, ...) and Pizza with Smoked Salmon and Caviar (guess what chapter that is in). To respond to nemo@rochester.UUCP (Wolfe) about pizza crusts: Under Chicago style pizza, the book has a recipe for the crust that includes 1/2 c of corn meal and 1/4 c oil. I tried that recipe and found that it made the crust crispier and taste less like bread. There is also a recipe for Sicilian-Style crust, which I also tried. This one includes 1/4 c olive oil in the crust, which the book says makes the crust more cake-like, with a hard outer crust & tender interior. Both recipes said to let the dough rise fully only once, but to also let it rise in the pan before filling. Enjoy! Larry