Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 The picture is at: http://albums.photopoint.com/j/AlbumIndex?u=210940 & a=6298897 Lindell <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " > <Summ> <Nam> Pizza Margherita </Nam></Summ> <RcpE name= " Pizza Margherita " author= " Pino Luongo " > <RTxt> <![CDATA[ * Exported from MasterCook * Pizza Margherita Recipe By :Pino Luongo Serving Size : 4 Preparation Time :0:00 Categories : Pizzas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- extra virgin olive oil -- for pans and for dri Pizza Dough 1 28-ounce can canned Italian tomatoes -- drained, seeded, and 6 ounces fresh mozzarella -- cut in 1/4-inch cube 12 basil leaves -- well washed and drie coarse salt Heat oven to 500°. Lightly oil two 14-inch pizza pans; set aside. Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it fits just inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough. Spread 1/2 cup tomato sauce on each pizza in a thin, even layer. Sprinkle each round with half the mozzarella. Transfer to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven. Top with basil. Drizzle with oil, salt to taste, and serve immediately. Source: " Martha Stewart Living Television " S(Formatted by): " Lindell Martin on May 16, 2000 " Copyright: " Pino Luongo " - - - - - - - - - - - - - - - - - - - Per serving: 694 Calories (kcal); 28g Total Fat; (36% calories from fat); 13g Protein; 95g Carbohydrate; 0mg Cholesterol; 943mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Pizzas </CatT> </CatS> <IngR name= " extra virgin olive oil " > <IPrp> for pans and for drizzling on pizzas </IPrp> </IngR> <IngR name= " Pizza Dough " code= " R " ></IngR> <IngR name= " canned Italian tomatoes " unit= " 28-ounce can " qty= " 1 " > <IPrp> drained, seeded, and passed through the large disk of a food mill (1 cup) </IPrp> </IngR> <IngR name= " fresh mozzarella " unit= " ounces " qty= " 6 " > <IPrp> cut in 1/4-inch cubes </IPrp> </IngR> <IngR name= " basil leaves " qty= " 12 " > <IPrp> well washed and dried </IPrp> </IngR> <IngR name= " coarse salt " ></IngR> <DirS> <DirT> Heat oven to 500°. Lightly oil two 14-inch pizza pans; set aside. </DirT> <DirT> Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it fits just inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough. </DirT> <DirT> Spread 1/2 cup tomato sauce on each pizza in a thin, even layer. Sprinkle each round with half the mozzarella. Transfer to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven. Top with basil. Drizzle with oil, salt to taste, and serve immediately. </DirT> </DirS> <Srce> Martha Stewart Living Television </Srce> <AltS label= " Formatted by " source= " Lindell Martin on May 16, 2000 " /> <CpyR> Pino Luongo </CpyR> </RcpE> <RcpE name= " Pizza Dough " author= " Pino Luongo " > <RTxt> <![CDATA[ * Exported from MasterCook * Pizza Dough Recipe By :Pino Luongo Serving Size : 0 Preparation Time :0:00 Categories : Pizzas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour -- (“00” if available; 3/4 ounce fresh yeast 2 teaspoons coarse salt 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil -- for the pans Measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours. Oil two 12-inch pizza pans with 2 tablespoons olive oil for each. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, one at a time. Transfer dough to prepared pans. Stretch dough with your hands to form rounds 1/4 inch thick. You can also form the pizza on a pizza peel and bake it on a preheated pizza stone. Source: " Martha Stewart Living Television " S(Formatted by): " Lindell Martin on May 16, 2000 " Copyright: " Pino Luongo " - - - - - - - - - - - - - - - - - - - Per serving: 2775 Calories (kcal); 113g Total Fat; (36% calories from fat); 52g Protein; 382g Carbohydrate; 0mg Cholesterol; 3770mg Sodium Food Exchanges: 25 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Pizzas </CatT> </CatS> <IngR name= " flour " unit= " cups " qty= " 4 " > <IPrp> (“00” if available; otherwise, all-purpose flour), plus more for coating bowl </IPrp> </IngR> <IngR name= " fresh yeast " unit= " ounce " qty= " 3/4 " ></IngR> <IngR name= " coarse salt " unit= " teaspoons " qty= " 2 " ></IngR> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/4 " > <IPrp> for the pans </IPrp> </IngR> <DirS> <DirT> Measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. </DirT> <DirT> Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours. </DirT> <DirT> Oil two 12-inch pizza pans with 2 tablespoons olive oil for each. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, one at a time. Transfer dough to prepared pans. Stretch dough with your hands to form rounds 1/4 inch thick. You can also form the pizza on a pizza peel and bake it on a preheated pizza stone. </DirT> </DirS> <Srce> Martha Stewart Living Television </Srce> <AltS label= " Formatted by " source= " Lindell Martin on May 16, 2000 " /> <CpyR> Pino Luongo </CpyR> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
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