Pizza Papalis Recipe: Difference between revisions
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Adamcolton (talk | contribs) Created page with "=Overview= This is a work in progress and has not been solidified yet. The pizza from pizza papalis is cross between a pizza (bread) dough and a pastry dough. This seems to be a..." |
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The pizza from pizza papalis is cross between a pizza (bread) dough and a pastry dough. This seems to be achieved by only lightly kneading the dough and adding fats (butter). | The pizza from pizza papalis is cross between a pizza (bread) dough and a pastry dough. This seems to be achieved by only lightly kneading the dough and adding fats (butter). | ||
At some point I need to go down to Detroit and get one of these pizza's and try and replicate it. Try covering with foil for 45 minutes then removing for the last 10. | |||
=Dough= | =Dough= | ||
* | *2 cups flour | ||
*1 stick butter | *1 stick butter | ||
*1/2 cup warm water | *1/2 cup warm water | ||
| Line 16: | Line 18: | ||
*butter | *butter | ||
*oregano | *oregano | ||
* | *vinegar | ||
* | *tomato chunks | ||
http://amyscookingadventures.blogspot.com/ | |||
[[Category:Recipe]] | |||
Latest revision as of 23:17, 27 March 2019
Overview
This is a work in progress and has not been solidified yet.
The pizza from pizza papalis is cross between a pizza (bread) dough and a pastry dough. This seems to be achieved by only lightly kneading the dough and adding fats (butter).
At some point I need to go down to Detroit and get one of these pizza's and try and replicate it. Try covering with foil for 45 minutes then removing for the last 10.
Dough
- 2 cups flour
- 1 stick butter
- 1/2 cup warm water
- 2 1/4 t yeast
- 1 t sugar
- 1 t salt
Sauce
- tomato sauce
- butter
- oregano
- vinegar
- tomato chunks