Pizza

Posted by on 5:33 am, Sep 26, 2011 in About Your Ingredients, Recipes | 0 comments

About your pizza dough Your pizza dough was made at Frickaccio’s at the West Side Market. Your dough is a “living” product. The yeast helps it rise when it thaws. The product has a shelf life of about 3 months frozen before the yeast start to become ineffective. The best way to thaw the product, is to put it in the refrigerator for several hours to thaw,...

Read More

Zucchini Pizza

Posted by on 1:45 pm, Aug 25, 2010 in About Your Ingredients | 0 comments

Tired of just sauting or roasting your zucchini? Here is an interesting recipe.  Simply slice the zucchinis in half.  Hollow them out some with a spoon to remove the seeds.  Rub with a bit of olive oil and bake at 350 for 20 to 30 minutes until it starts to get tender.  Now, build a pizza to your liking on top of the zucchinis and continue to bake until...

Read More

Good Pizza Tips:

Posted by on 1:45 pm, Aug 17, 2010 in About Your Ingredients | 0 comments

1) HOT HOT oven (or grill):  450 degrees or hotter for the best pizza. 2) Fresh ingredients.  Use your tomatoes and make a sauce to your liking. 3) Oil and/or cornmeal to keep the...

Read More

Parker’s Pizza Sauce Recipe

Posted by on 1:31 pm, Aug 17, 2010 in Recipes | 0 comments

In the recipe below, Parker Bosley presents a simple and rich pizza sauce.  Everyone has their own method of making tomato sauce.  I personally take the lazy route and don’t bother with taking the seeds out.  I cook chop the entire tomato and cook it, then put it through the blender, and cook it more. Ingredients: - 4‐5 tablespoons olive oil - 1 medium...

Read More