--- In FairfieldLife@yahoogroups.com, "Llundrub" <[EMAIL PROTECTED]> wrote: > > > Having lived in and near NYC for much of my life I found that New York > pizzas are by far the best, a lot of real cheese and oil and thick > slices. It's hard to get get bad pizza in New York. > I imagine New Orleans must have good pizza as that is such a food > oriented place. > > kh > > > A couple ok places. Nothing anywhere like Josephina's. They actually went out of business because their product was too expensive and they didn't change to suit the times. They made deep dish that had like five layers of cheese and product. When I was a kid one slice was enough, then later, two slices was enough. I can still taste it. The best paprt wasn't just the great flavor but the really rich, toothsome quality. I swear, I hope they have Josephina's in heaven. Or hell, whichever comes first. > > Some tips for deep dish pizzas. Make sure you oil and flour the pan. Into the dough on the bottom layer you must press the whole milk mozzarella. You push in it with your fingertips. This is important so that the sauce doesn't soak into the dough. Then the sauce - just a thin layer. It should be a simple Marinara, but it's important to add a bit of starch to the Marinara so that the water doesn't all separate out. Then the product and then repeat three times or more. Finish with some cheese. Bake it at a medium oven - 325 for an hour. It takes a while to really render the product in the middle. If you're using vegetables then cook them first and get some moisture out before you put them in the pie. > > The pizza shouldn't be more than about an inch and a half or it won't cook. Make sure the pan has extra room at the lip or the pizza will fall over the edge when the dough rises. You should use a regular pizza dough recipe with some egg added. The egg helps prevent water from steaming the crust and making a dumpling. Best thing is to use springform pans or I make individual deep dish pizzas sometimes in nonstick omelette pans and then they just slip right off onto the plate. > > OK.
Sounds great. Ever considered writing a cookbook? I know theres a jillion of them out there, but perhaps blending some radical spiritual musings with it would really catch the eye of a publisher, or two... To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/FairfieldLife/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
