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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Mon Aug 04, 2008 8:39 am    Post subject: Priazzo Reply with quote

Daniel posted this in one of my older pizza forums.
I don't think he will mind if I post this recipe, here:



I am new at this site but here is the recipe I use. I have included the
type of Priazzo lists ingredients for finding your favorites. It is 2:20
am in the morning here but I have just typed my personal recipes for it.

FYI: There is an intermediate layer of dough in the Priazzo Torte.

It is also important to note that layering is strictly important.
Separating the cheese layers with meat before adding the wet ingredients
(i.e. peppers, mushrooms, or what have you) will improve texture. Try to
use fresh vegetables too. It prevents hydration of dry ingredients that
can occur. For added flavor try fire roasting any vegetable that will be
used. Also an improvement to the sauce is to make a big batch and let it
cook for six hrs or more. GOOD SAUCE TAKES TIME.

I prefer the 6 Cheese Medium blend on average.

I also do a Greek style Priazzo (which I call Chariot) that has Feta, Gyro
meat, tabouli (finely chopped parsley, mint, tomato, scallion, lemon
juice, black pepper, cinnamon, and allspice), spinach, onion, and olives.
It uses a green tomatoes, tzatziki and olive oil sauce. It is very
enjoyable.

I use the heatsink you will want to experiment with the technique without
one. Maybe try pre-baking the vegetables and meat and then layering them
while still warm, adding the cold cheese in-between the layers.

I tried adding 2 different links to where I bought the equipment but got
this message: Sorry, Guests and New Members are not allowed to post
messages containing hyperlinks.

Anyway let me know how you enjoy it.

Priazzo Types of Priazzo

Priazzo (classic 2-decker - 1 inner layer of fillings) Priazzo Torte (3-5
decker - 3 inner layers of fillings)

Deutsche (sliced knockwurst and sauerkraut) Roma (pepperoni, beef, pork,
onions, mushrooms, Italian sausage) Milano (pepperoni, beef, pork, Italian
sausage, bacon bits) Verona (sliced meatballs, onions, green peppers)
Florentine (five cheeses, regular cheddar, mozzarella, ricotta, Romano,
and parmesan - combined with ham and spinach) Napoli (four cheeses:
mozzarella, cheddar, Romano, and parmesan - topped off with a layer of
freshly sliced tomatoes) Portofino (Italian sausage links, onions, green
peppers) Chariot (Gyro meat, tabouli, olives, spinach, onion, mushroom)

Various Cheese Blends

Classic 3-Blend (Mozzarella, Regular Cheddar, Monterrey Jack) Mild 3-Blend
(Mozzarella, American, Loraine Swiss) Medium 6-Blend (Mozzarella, Monterey
Jack, Cheddar, Provolone, Parmesan, Romano) Sharp 4-Blend (Sharp Cheddar,
Edam, Romano, Parmesan)

Priazzo Equipment for Priazzo:

2 Chefs Planet #598 Deep Dish Pizza Pan 2 Piece Set - Rustica (traditional
Italian) Pan w/ Trimming Lid

2 AmNow #HS-999 Baking Heat sinks 40 pins 9" (22.9 cm) Point to Point. For
14" - 16" pizzas

Pizza Sauce for Priazzo

4 (6 oz) cans tomato paste 1/2 cup Italian Chianti or any other red wine
heated to 100 degrees 1/2 cup water 4 Tblsp grated Parmesan cheese 2 tsp
minced garlic 1 Tblsp honey 1 Tblsp anchovy paste (optional) 1 Tblsp onion
powder 2 tsp dried oregano 1/2 tsp dried marjoram 1/2 tsp dried basil 1/4
tsp ground black pepper 1/8 tsp cayenne pepper 1/8 tsp red pepper flakes
Salt to taste

Mix all ingredients and let sit at least 30 minutes and up to 1 day before
using, stirring occasionally, and refrigerated if allowed to sit more than
1 hour. Makes enough sauce for two 12"-14" Priazzo

Italian Herb Mix for Priazzo Crust

2 tsp Dried Oregano 1 tsp Dried Basil 1 tsp Dried Rosemary 1 tsp Dried
Thyme 1 tsp Dried Sage 2 tsp Dried Parsley or Cilantro

Store mixture in air-tight container until used

Cheese Mix for Priazzo

3 3/4 cups shredded Mozzarella 1 cup shredded Monterey Jack 3/4 cup
shredded Cheddar 1 cup shredded Provolone 3/4 cup tablespoons grated
Parmesan 3/4 cup grated Romano

Store mixture in air-tight container until used



Priazzo Crust

2 pkt Dry yeast 1 2/3 cups Warm water 2 tsp Sugar 2 1/2 cups Cold water 3
Tblsp Corn oil 2 Tblsp Sugar 1/3 tsp Garlic salt 1 1/2 tsp Salt 1/4 cup
Dry Italian Herb Mix 6 1/2 cup All-purpose flour 2 cups Corn Meal

Soak corn meal in separate bowl 20 minutes in 1 cup of warm water prior to
use. Soak Italian Herb Mix in 1/8 cup of water prior to use Sprinkle yeast
over warm water and stir in the sugar. Let stand about 5 minutes or until
very bubbly.

Combine the remaining ingredients with about half of the flour, beating to
a smooth batter.

Combine yeast mixture, cornmeal mixture and the Italian Herb mixture.

Beat in the yeast mixture. Then with a sturdy spoon work in remaining
flour until you can toss it lightly on a floured surface and knead it
until it feels elastic in texture.

The kneading may require about 3/4 cup additional flour, which you will be
coating your hand with as you knead the dough. Don't let the dough become
too stiff.

Place it in a large plastic food bag or bowl. Be sure to spray inside with
a cooking spray or wipe the inside of it with oil and place the ball of
kneaded dough to rise until doubled in bulk. Be sure the plastic bag or
bowl is large enough that it will permit the dough to double. You can
place the bag or bowl of dough on a warm, sunny spot on the table or
kitchen counter which helps it to rise.

When dough has doubled, punch it down and shape it. Form the dough into a
ball about six to eight inches wide. Using both hands, one on top of the
other, press from the center outwards on it to start stretching it out,
turning the dough a bit on each push. You can also pick up the dough and
squeeze the edges of it while turning it like a steering wheel. This
allows the weight of the dough to stretch it.

Once the dough is about 1/2" thick all the way around, use a rolling pin
to flatten it out to about 1/4" thick. Run the pin over once or twice,
flip the dough over and give it a quarter turn and roll it again to make
it even. Roll it till there is approximately 1/4 inch over lapping the
pizza pan edge

Take a fork and put puncture holes all over the dough. This keeps it from
bubbling up while cooking. Transfer dough to the Deep Dish Pizza Pan that
has been greased and dusted in cornmeal. Press over the bottom and up the
sides of the pan.

In a frying pan, brown any meat and vegetables you will be using in the
Priazzo.

Start stacking the ingredients starting with a layer of meat, sauce, then
vegetable, then cheese, then meat, etc. Midway you can add a thin layer of
crust half the size of the outside crust, being sure to coat it lightly
with oil to limit moisture absorption. Proceed to continue the layering
process until you reach the top of the pie. Cover each pie with dough that
has also been punctured all over with a fork; crimp edges to seal.

Add the sauce and topping ingredients, spreading each ingredient evenly
over the dough. Let this rise about 20 minutes in a warm place and then
bake at 375, about 45 to 60 minutes, putting one Priazzo at a time on
center rack of the preheated oven.


Pizza Sauce for Priazzo

4 (6 oz) cans tomato paste 1/2 cup Italian Chianti or any other red wine
heated to 100 degrees 1/2 cup water 4 Tblsp grated Parmesan cheese 2 tsp
minced garlic 1 Tblsp honey 1 Tblsp anchovy paste (optional) 1 Tblsp onion
powder 2 tsp dried oregano 1/2 tsp dried marjoram 1/2 tsp dried basil 1/4
tsp ground black pepper 1/8 tsp cayenne pepper 1/8 tsp red pepper flakes
Salt to taste

Mix all ingredients and let sit at least 30 minutes and up to 1 day before
using, stirring occasionally, and refrigerated if allowed to sit more than
1 hour. Makes enough sauce for two 12"-14" Priazzo


Italian Herb Mix for Priazzo Crust

2 tsp Dried Oregano 1 tsp Dried Basil 1 tsp Dried Rosemary 1 tsp Dried
Thyme 1 tsp Dried Sage 2 tsp Dried Parsley or Cilantro

Store mixture in air-tight container until used

Priazzo Crust

2 pkt Dry yeast 1 2/3 cups Warm water 2 tsp Sugar 2 1/2 cups Cold water 3
Tblsp Corn oil 2 Tblsp Sugar 1/3 tsp Garlic salt 1 1/2 tsp Salt 1/4 cup
Dry Italian Herb Mix 6 1/2 cup All-purpose flour 2 cups Corn Meal

Soak corn meal in separate bowl 20 minutes in 1 cup of warm water prior to
use. Soak Italian Herb Mix in 1/8 cup of water prior to use Sprinkle yeast
over warm water and stir in the sugar. Let stand about 5 minutes or until
very bubbly.

Combine the remaining ingredients with about half of the flour, beating to
a smooth batter.

Combine yeast mixture, cornmeal mixture and the Italian Herb mixture.

Beat in the yeast mixture. Then with a sturdy spoon work in remaining
flour until you can toss it lightly on a floured surface and knead it
until it feels elastic in texture.

The kneading may require about 3/4 cup additional flour, which you will be
coating your hand with as you knead the dough. Don't let the dough become
too stiff.

Place it in a large plastic food bag or bowl. Be sure to spray inside with
a cooking spray or wipe the inside of it with oil and place the ball of
kneaded dough to rise until doubled in bulk. Be sure the plastic bag or
bowl is large enough that it will permit the dough to double. You can
place the bag or bowl of dough on a warm, sunny spot on the table or
kitchen counter which helps it to rise.

When dough has doubled, punch it down and shape it. Form the dough into a
ball about six to eight inches wide. Using both hands, one on top of the
other, press from the center outwards on it to start stretching it out,
turning the dough a bit on each push. You can also pick up the dough and
squeeze the edges of it while turning it like a steering wheel. This
allows the weight of the dough to stretch it.

Once the dough is about 1/2" thick all the way around, use a rolling pin
to flatten it out to about 1/4" thick. Run the pin over once or twice,
flip the dough over and give it a quarter turn and roll it again to make
it even. Roll it till there is approximately 1/4 inch over lapping the
pizza pan edge

Take a fork and put puncture holes all over the dough. This keeps it from
bubbling up while cooking. Transfer dough to the Deep Dish Pizza Pan that
has been greased and dusted in cornmeal. Press over the bottom and up the sides of the pan.

Thanks for sharing, Daniel.
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