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. Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit Summer Phun from the yachtsman Your source for summer phun wear Patagonia® & EX OFFICIO® EX OFFICIO I g )1 INTERNATIONAL ADVENTURE %WEI '1 the yachtsman Traveling Convertible Pant (shown as shorts w/ pant legs rolled up in back Packstrapsm1 ) Michigan's largest selection of Patagonia apparel 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 ;"-/