25040 Southfield Road
NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075
(810) 569-5000
Fax (810) 569-5801
Vegetarian Pizzas
To Make At Home
Weekly Specials!
•SEASONS
WHITE TUNA
in water or oil reg. $2.19
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
• BARTON'S
CHOCOLATES 000/ OFF
7'
exp. 8/3/97
GIFT BOXES ..
0 Mt'
4 to choose from
•GESEN
TOMATO SAUCE
BUY 3 GET 1 FREE ..
exp.8/3/97
• PASKESZ
FREEZE POPS
ea.89'
$529
144 ct. reg. $5.69 exp.8/3/97
28 oz. exp. 8/3/97
•VERED
CHOCOLATE BARS . . . .
3.5 oz.
reg. 990
•ASSORTED
CANDY ROLLS
reg. 500 each
79'
ifornia Pizza Kitchen Cookbook
which has some wonderful
recipes for vegetarian pizzas.
I have included the chain's
recipe for the basic pizza dough
and some other varieties of veg-
etarian pizzas for you to try at
home.
exp. 8/3/97
3/ $100
BASIC PIZZA DOUGH
exp. 8/3/97
We reserve the right to limit all sale hems while quantities last. We are not responsible for any typographical errors.
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4316 N. Woodward Ave. • Southfield of 14 Mile road
106
R
estaurateurs Larry Flax
and Rick Rosenfield, co-
founders of California Piz-
za Kitchen, were friends
and law partners before trading
in the courtroom for the dining
room.
The chain now has 78 restau-
rants in 19 states featuring "in-
novative pizza," which formerly
was being served only in Cali-
fornia. These California lawyers
have also written a cookbook
called, (you guessed it) The Cal-
(248) 549-5070
Makes dough for two 9-inch
pizzas
1. teaspoon yeast
1/2 cup plus 1 tablespoon warm
water (105 degrees to 110
degrees)
1 1/2 cup bread flour or all-
purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra virgin olive
oil plus 1 teaspoon for coating
HONEY-WHEAT PIZZA
DOUGH
1 teaspoon yeast
1/2 cup plus 1 teaspoon warm
water (105 degrees to 110
degrees)
1 cup bread flour
1/2 cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
1 tablespoon extra virgin olive
oil plus 1 teaspoon for coating
Note: The mixing and handling
of the two types of dough are es-
sentially identical except that
the honey-wheat tends to rise
more slowly.
To make the dough:
Dissolve the yeast in the wa-
ter and set aside for 5-10 min-
utes. Be sure that the water is
not hot; temperatures of 120 and
above will kill the yeast, and
your dough will not rise. If mix-
ing by hand, place the dry in-
gredients in a 4- to 6-quart
mixing bowl; make a well in the
middle and pour in the liquids
(reserving the teaspoon of olive
oil). Use a wooden spoon to corn-
bine the ingredients. Once ini-
tial mixing is done, you can
lightly oil your hands and begin
kneading the dough; knead for
5 minutes. When done the
dough should be slightly tacky
(that is, it should be barely be-
yond sticking to your hands).
Lightly oil the dough ball and
the interior of a 1-quart glass
bowl. Place the dough ball in the
bowl and seal the bowl with
clear food wrap; seal air tight.
Set aside at room temperature
(70- 80 degrees) to rise until dou-
ble in bulk; about 1 V2-2 hours.
(The dough could be used at this
point, but it will not be that won-
derful, chewy, flavorful dough
that it will later become.)
Punch down the dough, re-
form a nice round ball and re-
turn it to the same bowl; cover
again with the clear food wrap.
Place the bowl in the refrigera-
tor overnight, covered airtight.
About 2 hours before you are
ready to assemble your pizza,
remove the dough from the re-
frigerator. Use a sharp knife to
divide the dough into 2 equal
portions (or 4 equal portions if
making appetizer-sized pizza or
if smaller, 6-inch pizzas are de-
sired).
Roll the smaller doughs into
round balls on a smooth, clean
surface; be sure to seal any holes
by pinching or rolling. Place the
newly formed dough balls in a
glass casserole dish, spaced far
enough apart to allow for each
to double in size. Seal the top of
the dish air-tight with clear food
wrap. Set aside at room tem-
perature until dough balls have
doubled in size (about 2 hours).
They should be smooth and
puffy. To stretch,. and form the
dough for pizza:
Sprinkle a medium dusting
of flour over a 12x12-inch clean,
smooth surface. Use a metal
spatula or dough scraper to
carefully remove a dough ball
from the glass casserole dish, be-
ing very careful to preserve its
round shape. Flour the dough
liberally. Place the floured
dough on the floured smooth
surface. Use your hand or a
rolling pin to press the dough
down forming a flat circle about
1/2 inch thick. Pinch the dough
between your fingers all around
the edge of circle, forming a lip
or rim that rises about 1/4 inch
above the center surface of the
dough. You may continue this
outward stretching motion of
the hands until you have
reached a 9-inch diameter piz-
za dough.
FIVE CHEESE PIZZA
-
Makes two 9-inch pizzas
1 recipe Basic Pizza Dough
VEGETARIAN PIZZA page 108
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