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Article: Solid gold This old pizza recipe doesn't need new tricks
- Article from:
- Chicago Sun-Times
- Article date:
- January 15, 2003
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Copyright informationCopyright 2003 Chicago Sun-Times. (Hide copyright information)
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A recent request for stuffed spinach souffle pizza, like those
served at Edwardo's Natural Pizza restaurants, made me dig deep into
my recipe box to find a recipe card so old that my handwriting had
not yet morphed into its present form.
When the first Edwardo's opened on Howard Street, near my
childhood home, its stuffed pizza was all the rage in the
neighborhood. When a recipe for the pizza ran in a local neighborhood
newspaper, my sisters and I all copied it down and began making it at
home.
It is every bit as good as the restaurant version, and the
uncooked sauce is so easy to prepare. The only special piece of
equipment you will need is a 14-inch deep-dish pizza pan; if you
don't ...
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...Basic Pizza Dough for the Oven Makes two 10-inch crusts This dough makes a nice, free-form pie...500 degrees for at least 45 minutes before baking. From food...Let the mixture sit for 5 minutes, until it is frothy. Combine...until a slightly wet ball of dough forms. Transfer to the ...
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