GIFT GUIDE C fiemb ai ca • Travel Acce5Sorie5 • Bre,eD rpetiric IteirS • CollarS • Legfie5 • Palgene. • Apparel • 0 CO • oZ1 .4) 1- • • • c/caryiNtoo 3- • r 51/vAA • • L3 A ctore, car clike1,41:149 PeAS aND tfie, Pe,opLe, who Love, ifie.m. • 206 N. Fourth Ave. Ann Arbor • • 734.929.0022 www.dogmacatmantoo.com 0 4-10 ta7 0 0 o.) ( s s . b _ • 0 !.. 0 '" ' 1,14 dusk • CX/ • ro j T*e. tfie, • Bite out oc NoLiDaY ci ) opp1,49 . 3 • CoLbrS • Le t5 • Pe.tiSStrit, • Apparel • ge.DS • gowLS • jtwelrY • [ bop • 91cts • Toys • • B°°IC5 910060 uro Shower Enclosures Prime Doors Wide Selection o Shower Doors & Euro Showers on display in our newly remodeled showrooms! Vinyl Replacement Windows Mirror Doors Insulated Glass Rep 20° I0 Off all Mirrors $500ff any bath or tub enclosure Cannot be combined with any other offer.Offer good for material only. With coupon only. Offer expires 12/31/04 20% Glass Railing Systems 1 Offer good for material only. Cannot be combined with any other offer. With coupon only. Offer expires 12/31/04 26 By Beverly Levitt y f,:y ) 11/26 2004 Pizza making provides an innovative approach to feeding your friends and family this holiday season. • • GIFT GUIDE Can You Top This? 1 1 II off any insulated I or tempered glass. Offer good for material only. Cannot be combined with any other offer. I With coupon only. Offer expires 12/31/04 .1 BLOOMFIELD HILLS 2388 Franklin Rd. 248-333-9348 FARMINGTON 31205 Grand River 248-476-0730 COMMERCE TWP 2891 Haggerty 248-624-2288 SOUTHFIELD 24055 W. 10 Mile 248-353-1500 NOVI 24300 Novi Rd. 248-380-0300 Monday-Friday 8AM-5PM Saturday 8AM-1 PM Atigottigszmio GLASS Glass breaks...Your trust in us won't 905320 ou've checked off the eight days of Chanukah; and now the children are out of school, and family and friends are home for the holiday season. The house is busy with people — hungry people. And no matter that you've just prepared Thanksgiving dinner and hosted a Chanukah party, you've got more meals to serve. What food can most every- one agree on? Why, pizza, of course! Pizza making can be a bond- ing experience and a fun activi- ty as well as a meal. So, gather your family and ., houseguests, children and adults, assemble some ingredients and delegate! Even though a Neapolitan baker is credited with inventing the popular snack, ancient Israelites baked flat, un- leavened bread in rustic mud ovens, then covered it with a topping of their choice. So, allow your company to assemble and twirl the flatbread of our ances- tors. Author of the book Dishing with Style (Clarkson Potter) Rori Troyato calms our nerves, assuring us that the Neapolitan pizza pie is very forgiving. The innovative mother of two hates predictably round pies. Instead, her organically shaped pizza margheritas billow out at the edges, and she urges everyone to form their dough into whatever shape they wish to create. "When hosting a pizza party, organi- zation is key" says baker Peter Reinhart, author of American Pie: My Search for the Peilect Pizza (Ten Speed Press). He points to the French term raise en place — having all the ingredi- ents ready in advance and everything in its place before you begin cooking, the same as in a pizzeria. Although buying prepared pizza dough works just fine, if you must make it from scratch, assemble it the clay before and divide it into balls big enough to make individual pizzas. Leaving it in the refrigerator overnight actually gives it more flavor, Reinhart says. When ready to assemble the pizzas, remove only as much dough as you need. Roll the dough, brush it with oil, then top it with sauce and each guest's favorite ingredients. Essential tools include a pizza stone, wooden baker's peel, a rimless baking tray or very wide spatula, long-handled tong, roller style pizza cutter or large sharp e knife, good cheese grater and a rolling pin. If making dough you'll need an electric mixer with a dough hook or a food processor. Set a table with the neces- sary tools, cheeses and graters, bowls of sauces and toppings, and condiment oils in small jars with metal spouts so guests can assemble pizzas easily. Divide the tasks into stations — a dough making area to roll out, stretch and shape the pizzas; a pizza topping area for assem- bling the pizzas and another for cut- ting and serving them after they're baked. Pizza toppings can include thick tomato sauce, pesto sauce, a variety of cheeses, onions and garlic, mush- rooms, peppers, olives (pits removed), anchovies, potatoes, sun-dried or oven dried tomatoes, sautéed radicchio. The oven should be preheated to 550 degrees. Assemble the pizzas just before transferring them to the oven. Liberally flour the pizza peel to keep pizzas loose on peel, making sure the end of it is clean so pizzas will slide off easily on to the pizza stone. Brush the raw dough with olive oil, then the tomato or pesto sauce, then the myriad of toppings, which are all at room tem- perature. Don't overload the pizza; or when you slide it on to the stone, the top- pings may spill over and stick to the stone. Avoid ingredients that are too watery or juicy, or pizza will end up soggy. Check pizza after 10 minutes; if it's not browned enough, bake one to two minutes longer until the cheese is bub- bling and the color is pleasing.