[SeattleDeb]

Originally posted by logose:
<STRONG>In one my classes, I have the students marinade eggplants, onions, red peppers, garlic and tomatoe slices in balsamic vinegar and olive oil, then broil it </STRONG>

Do you have them make the pizza dough in class too? Could you post the dough recipe you use? Kimmie, copied yours too...looks great.

[youla]

Dear POOH,I dont have a tandoor, it would work in a really hot oven, I sear the chicken on a chargrill or a hotplate...I know what your're saying about keeping the ingredients indian,,,but try this combination it works really well, its a great seller! and remember its a pizza!

[ May 14, 2001: Message edited by: youla ]

[logose]

SeattleDeb,
I do have a pizza dough we work on in class. I have that book,"Cooking Essentials" at work so I will post the recipe tomorrow.

[Pooh]

Youla,

Yes! Tandoori on a chargrill does work. I even tried it outside on a hibachi type thing. It works too.

Who has a tandoor oven at home? It's one of my dreams!

[Kimmie]

Originally posted by Greg: try that with some balsamic vinegar drizzled on the crust and some roasted pine nuts, it's a great combination!

Thank you Greg, sounds wonderful!

[logose]

SeattleDeb,
Here is the pizza dough recipe. It is a professional recipe. It works very nicely.

Yeild about 3 lb
Cornmeal as needed
18 oz water
1/2 oz compressed yeast
2 oz Extra virgin olive oil
1 3/4 lb flour (hard wheat)
1/2 oz salt
Line baking pans with parchment paper then
scatter the cornmeal on it.
Combine the water, yeast and oil until dissolved. Add the flour and salt. Mic the sough until smooth and elastic. Cover bowl and ferment fdor 75 minutes. Punch down and scale at 10 oz per pizza or 6 oz for individual pizzas.. Flatten after inittal pan proof and stretch and shape into a dosc. Pan proof another 30 minutes. before adding the toppings. Bake at 450F for 25-30 minutesin oven or directly on the hearth.

[SeattleDeb]

Thanks Lorraine!!

[markdchef]

I do a foccacia or whole wheat pizza crust topped with steamed spinach, shallots, mushrooms, herbs and diced tomatoes. Sometimes I do a thin sliced and steamed potato with carmelized onions and pesto.

Or sometimes tomatoes, garlic, basil, oregano, peppers, onions and/or mushrooms.

[Pooh]

Hi Lorraine,

Originally quoted by you:

18 oz water
2 oz Extra virgin olive oil

For everyone's benefit, are these weighed or in fluid oz?

and Markdchef,

Your toppings look pretty good. Can I have a slice?

[logose]

It is a professional recipe and is all weighed.

[Pooh]

Thanks Lorraine.