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Caramelized Onion Pizza
Caramelized Onion Pizza
From: [email protected] (Mostly Harmless)
Date: Mon, 16 Aug 1993 00:35:34 GMT
Dough:
Basic White Dough
1
1
1
3
1
1
Tbs. sugar
cup warm water
pack (1/4 ounce) dry yeast
-1/4 cups flour
/4 cup olive oil (optional: excluding it makes a chewier dough)
Tsp. salt (if excluding oil, use 1/2 Tsp. salt)
Whole Wheat Dough
1
1
1
1
2
1
1
Tbs. sugar
-1/4 cups warm water (110 - 115 degrees)
pack (1/4 ounce) dry yeast
-1/4 cups white flour
cups whole wheat flour
teaspoon salt
/4 cup olive oil
Dissolve sugar in water and add yeast. Stir gently until disssolved (about
minute) Let stand until the yeast foams slightly (about 5 minutes) to
1
insure that the yeast is effective. Combine 3 cups of the flour and salt
in a large bowl. Pour in the yeast mixture and oil if you are using it.
Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup
flour so that the dough is no longer sticky. Continue kneading until the
dough is smooth and elastic (another 10-15 minutes by hand). Shape dough into
a ball and put in an oiled bowl, turning the dough to coat it with the oil.
Let rise until doubled in bulk (45 minutes to 1-1/2 hours, depending on the
yeast and the temperature). Punch down the dough and shape into 1 or 2
pieces. The entire recipe will make one large (16") pizza or two small
(12") pizzas. Shape the dough either by hand or with a rolling pin,
stretching out as necessary to achieve a thin dough. For a lighter crust,
let the dough sit for a half hour after shaping before constructing pizza
and baking.
Topping:
1/4 cup olive oil for frying onions
6
cups thinly sliced onions (approximately 3 pounds)
http://www.cs.cmu.edu/~mjw/recipes/pie/pizza/caram-onion-pizza.html (1 of 2) [12/17/1999 11:29:39 AM]
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