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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Cornmeal-Parmesan Pizza Dough
Date: Sat, 7 Dec 2024 23:53:19 -0000 (UTC)
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D wrote:

> 
> 
> On Sat, 7 Dec 2024, Carol wrote:
> 
> > D wrote:
> > 
> > > 
> > > 
> > > On Fri, 6 Dec 2024, Carol wrote:
> > > 
> > > > D wrote:
> > > > 
> > > > > 
> > > > > 
> > > > > On Fri, 6 Dec 2024, Carol wrote:
> > > > > 
> > > > > > I have multiple Pizza recipes to suit my mood  at the time.
> > > > > > This one works well with a thinner crust and a Pizza stone
> > > > > > for crispy.
> > > > > > 
> > > > > > 1 1/2lb dough, 2 thin crust 11-12 inch pizzas.  It also
> > > > > > makes one 13-14 inch pizza as medium-thick chewy crust.
> > > > > > 
> > > > > > 1 c water
> > > > > > 2 TB olive oil or cannola oil
> > > > > > 2 1/2 c bread flour
> > > > > > 1/2 c cornmeal
> > > > > > 1/2 c parmesan grated cheese
> > > > > > 3/4 ts salt
> > > > > > 1 ts active dry yeast
> > > > > > 
> > > > > > Add ingredients to bread machine and use dough mode.  Punch
> > > > > > down and let rise 10 minutes (not more).  Shape pizza and
> > > > > > bake 425F for 10-12 minutes until light brown then add
> > > > > > toppings then bake another 10-15 minutes until all is
> > > > > > golden and toppings are bubbly.
> > > > > > 
> > > > > > The nice part is you can add seasonings to the dough mix so
> > > > > > evenly encorporated all around.  I like garlic powder and
> > > > > > black pepper.  I like rings of onion directly on top in the
> > > > > > inital bake while others like them softened in the sauce or
> > > > > > no onion at all!  (Sacrelige!)
> > > > > > 
> > > > > 
> > > > > Very interesting concept, garlic and pepper! I will remember
> > > > > that, thank you!
> > > > 
> > > > Another variation uses minced black olives or drained non-salty
> > > > oil packed green olives added to the crust mix as it starts
> > > > blending.  It's all about what you like and feel will taste
> > > > right to you.
> > > > 
> > > 
> > > I think I'd go for the garlic and pepper. Not a huge fan of
> > > olives in my food. I eat olives straight, or perhaps with some
> > > oil, herbs and salt, but very seldom as part of something else. I
> > > had some nice olives that came with oil, rosemary and salt, and
> > > it was a really nice combination!
> > 
> > Now use the oil from the olives for the bread, add minced olives
> > (how many up to you), black pepper, garlic powder (amount up to
> > you), a white sauce type you like and kippers.  If the sauce is
> > Alfredo type (creamy USA sort), no more cheese required.  Sprinkle
> > possibly with a bit of crushed rosemary and more (minimal more)
> > olives.
> > 
> 
> How does kippers differ from anchovy would you say? Any reason you
> use kippers?

Kippers are milder tasting and slightly smokey, far less salty.  For
the same reason I recommend Andouile vs Kielbasa with Alfredo sauce for
intensity match instead of overwhelming the tastes, kippers would match
intensities while sardines would be too strong.