Pizzas

Cooking Instructions

To make pizza dough, mix as for bread9 [see below], using the following ingredients, but do not let it rise a second time: 4 cups sifted all-purpose flour

1 cake yeast in 1-1/3 cups 85 water

2 tablespoons vegetable or olive oil

1 teaspoon salt

Knead 10 minutes. Cover with damp cloth and let rise about 2 hours. Have ready two oiled 14-inch pizza pans. Sprinkle a little cornmeal over all. Pat and stretch the dough in the pans, pinching up a collar around the edge to hold the filling. Prick dough in about 6 places.

Preheat oven to 400.

Brush each pizza lightly with olive oil to prevent crust from becoming soggy.

Spread the pizza with: (Thin slices of cheese)

Thickened Tomato Sauce, page 352

Arrange on top: 12 to 14 anchovies or sliced Italian sausage, pepperoni, prosciutto ham or salami

Sprinkle with: Oregano Olive oil Chopped parsley (Parmesan or Romano cheese)

and rest it about 10 minutes. At this stage the pizzas may be frozen for at least a week before baking. Bake about 25 minutes until light brown and serve at once.

Wine Pairing(s)

Chateau Des Mille Anges Premieres Cotes de Bordeaux

Colosi Sicilia Rosso

Chateau Beau-Site Saint Estèphe

Chateau Malmaison Baronne Nadine de Rothschild

Chapelle Segur Montagne Saint Emilion

Chateau Plantey Pauillac

Chateau Gazin Pomerol

Chateau Feret-Lambert

MontGras 'Ninquen' Cabernet Sauvignon

Chateau Talbot Saint Julien Grand Cru