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
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.
|You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here|