Popa's pizza, by aurora77

Well, I like to make chicago style, but I don’t know the recipe, and only have ever made it with my father, who might post the recipe if he sees it.

I have tried the fake meat toppings and I don’t like them at all. I think the Yves brand is the best for just eating.

I will share with you a couple of sauce recipes though.

Recipe 1 (Fabios)

Saute several cloves of garlic in olive oil. Until slightly browned. (first smash the garlics a bit by laying a knife broadways on them, and hitting with your other hand.)

Add a whole can of whole peeled tomatoes. Let simmer until all the juice is gone.

Mush the tomatoes with a wooden spoon. Add some more olive oil. Add salt and pepper.

Allow to simmer more until the olive oil turns red. Then it is done.

Recipe 2 (dad’s, and easier)

Take a can of diced tomatoes, and drain into sink. Then dump tomatoes into bowl.

Take a can of tomato sauce, and dump into bowl.

Take a can of tomato paste, and dump into bowl.

Add olive oil, salt, pepper. And garlic, why not.

mixy mixy.

Please post the rugelach recipe.

Torah 613 your the moishy that used to liven up the coffee room

Hello aurora77

Here is the recipe for the chicago pizza dough that you requested:

Ingredients

1/4 ounce active dry yeast ( 2 1/4 tsps); 1 1/4 cups lukewarm water; 1 teaspoon sugar; 3 1/4 cups unbleached bread flour, plus more for dusting; 1/2 cup medium-grind yellow cornmeal; 1 1/2 teaspoons kosher salt; 1/2 cup olive oil,

Directions

1.dissolve the yeast in 1/4 cup of the warm water. Add sugar and 1/4 cup of the flour and mix; Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.

mix the dough, with dough hook soft and elastic, 10 to 12 minutes.

Lightly oil a large bowl. Add the dough and turn to coat on all sides.

Cover the bowl with plastic wrap

Set the bowl in the frig overnight or better – over shabbos.

Press the dough into your deep dish cast iron pan until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.

now you are ready to fill it:

Fry a nice large onion in olive oil with a nice half of a green pepper- both of them chopped nicely

Remove it from the fire and add it to:

1 can (28 ounces) diced tomatoes, well drained; 1 can (8 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 1/2 teaspoon salt; 1/4 teaspoon each garlic powder, dried oregano, and pepper

Put 1/2 inch mozzarella cheese into the pan =on the dough.

Then put the mix of sauce above on top of the cheese

then put layers of fresh basil, fresh spinach; fresh sliced mushrooms; another layer of mozzarella cheese

then sprinkle parmesean cheese on top; then sprinkle sliced black olives

bake at 425 for 30 minutes or 35 mins

remove from oven and wait 5 mins.

then remove from pan and cool for 30 minutes; then enjoy 🙂

Thanks, I was going to email you and ask for the dough recipe. I want to make it.

Popa made a mean popa’s pizza tonight. Used red onions. Lots of fennel. Used up the last of the parmesan that’s been in the freezer for months for this purpose.

Do you have to wait six hours before flieshik?

What is fennel sausage?

Nice to see you again. Hows everything going Aurora77??????

Good question.

Because it will all just fall apart if you eat it right away, and will be too hot to eat anyway. The pro-tip is to wait 5 minutes for it to settle a little, then lift it out with a spatula on to a cooling rack, then cool until ready to eat on that.

Popa

Thanks. If I ever make it Ill Bli Neder let you know how it worked out.

well?

Why hasn’t aurora been tagged as a joseph personality yet?