Pizza Papalis Recipe: Difference between revisions
Jump to navigation
Jump to search
Adamcolton (talk | contribs) No edit summary |
Adamcolton (talk | contribs) No edit summary |
||
| Line 7: | Line 7: | ||
=Dough= | =Dough= | ||
* | *2 cups flour | ||
*1 stick butter | *1 stick butter | ||
*1/2 cup warm water | *1/2 cup warm water | ||
| Line 18: | Line 18: | ||
*butter | *butter | ||
*oregano | *oregano | ||
* | *vinegar | ||
* | *tomato chunks | ||
http://amyscookingadventures.blogspot.com/ | |||
Revision as of 23:23, 4 October 2011
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.
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