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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