Double Piza Americano - Tabacco's American Adaptation of Pizza: Italians, Take Note - 1 Z in "Piza"

Double Piza Americano –

Tabacco’s American 

Adaptation of Pizza:

Italians, Take Note -

1 Z in "Piza"



http://latakia.dyndns.org/~ruhl/images/pizza.jpeg
Is it Pizza, or is it Memorex?

Tabacco’s Adaptations:

Note that Pizza is spelled with (1) z - “Piza”.  I do that to placate Italians.  It looks like Pizza, until you look closely.  The reason is my cheese substitution.  The original recipe from Pillsbury called for mozzarella and either dry ricotta or cottage cheese.  It was awful!  But I could see the potential.  I substituted my favorite, Velveeta, for the ricotta or cottage cheese and voilà.  I don’t think even Italians would have been happier with dry ricotta or cottage cheese on their pizza.

The “Double” came from the original Pillsbury recipe, which called for a Double Crust.  The bottom crust was spread with cheeses.  The top crust was spread with the meat-tomato sauce, then topped with more cheese.  Even Pillsbury no longer possesses the original double-crust recipe.  I do not feel the extra crust is either necessary or desirable.  One good crust is enough.

My final adaptation involved removing the crust entirely.  I was on a low carb diet for 3 years until I got gout.  So the next time I make this piza, crust will be included.  If you foolishly are low carbing or you just want to decrease your intake of flour and other simple carbohydrates, simply bake it in a casserole dish without the crust as I did.

One final note: I still eat “real” pizza when I order out and without Velveeta.  But even though my pizza may not have great taste, my piza tastes great!  And ultimately isn’t that what really counts?  Who knows; after they try my piza, maybe Italians will begin to spell their pizza with (1) z.




Double Pizza Americano

Source: Pillsbury’s Bake Off “Main Dish Cook Book”, pgs 104-105

Meat Sauce
1lb    pork sausage
.25C    chopped onion
1    clove garlic, minced
1lb    canned tomatoes
6oz    can tomato paste
1t    oregano
1t    salt
.125t    pepper, freshly ground
4oz    can mushroom stems & pieces, drained


Crust
1pkg        fresh yeast (or dry yeast alternative)
.5C        warm water
1.5 t        sugar
.5t        salt
1T        olive oil
1.25 -1.5 C    Hecker’s flour (I always use Heckers Unbleached)
    

Cheese Filling
1    egg, slightly beaten
1C    (.25 lb) shredded Mozzarella
1lb    Velveeta Cheese
.25C    dried parsley flakes
.5t    salt


Topping
2C        (.5lb) shredded Mozzarella
.5t        oregano
.25C        Parmesan cheese, grated


CODE:   T=TABLESPOON, t=teaspoon, C=Cup, lb=pound



Procedure
1- Brown sausage with onion and garlic in large skillet; drain off fat
2- Add tomatoes, tomato paste, mushrooms, oregano, salt & pepper
3- Simmer 15 minutes; cool to lukewarm
4- While Meat Sauce is cooking, prepare Crust and Cheese Filling
5- Pat Crust over bottom of large, oiled circular pizza pan with holes
6- Spray Olive Oil on Crust and spread with Cheese Filling, then Meat Sauce
7- Bake at 425º F. on lowest shelf for 20 minutes; remove from oven
8- Sprinkle with Mozzarella cheese, then oregano and Parmesan cheese (Topping)
9- Bake for additional 10-15 minutes until golden brown

Crust:
    1-In mixing bowl, soften yeast in water; add sugar, salt & oil, mix well
    2-Gradually add flour to form stiff dough; knead on floured surface till smooth
    3-Let rolled out dough rise 10 minutes on greased pizza pan away from drafts

Filling:
    1-Combine egg, Mozzarella, Velveeta, parsley and salt; mix well

Tabacco Tips:
Grease tips of fingers for easier dough handling when patting.  I recently purchased an oven stone, which is yet untested.  I generally use a round pizza pan with round holes in it.  If you use one, be careful.  There is a fine line between a crisp crust and a burnt crust.  I also spray olive oil over the crust top on the pizza pan before baking.  Finally, I always buy the 2-pound box of Velveeta.  I don't know why, but the 1-pound box does not taste the same.  If you prefer the cheaper store brand Velveeta-substitute, I am not responsible if your family doesn't like your "Pizza".  To call it "Piza", you must use Velveeta.  And no, I'm not paid by Kraft either.

Happy New Year!

Tabacco

T.A.B.A.C.C.O.  (Truth About Business And Congressional Crimes Organization)

tags: cuisine  culinary  new years  pizza  italian  gourmet  pillsbury  recipe  food  cooking