8. A Vintage Recipe

Be sure to check out our vintage recipe archive online at: http:
/bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.  Anybody
care to share their recipe for their favorite holiday dish?  Email
recipes@tias.com if you would like to submit a recipe.

Cindy R. requested a recipe for a thin crust pizza from her local restaurant. 
Here are some responses.  Hope one of these works for you, Cindy!

>From Carol T, AL
Thin "cracker" crust pizza

1 pound bread flour

2/3 cup warm water
1 Tbsp. vegetable oil
1 1/2 tsp. active dry yeast
1 tsp. salt
1 tsp. sugar

Using stand mixer fitted with a dough hook, add water to the mixing bowl and
add yeast.  Run mixer for several minutes to dissolve yeast. Meanwhile, in
another mixing bowl, mix flour, sugar and salt.  After yeast is dissolved, add
flour mixture to water and set mixer to speed "2".  Run mixer for about 10
minutes using a rubber spatula to scrape any dry flour from side of mixing
bowl into the path of the dough hook.  After 10 minutes, add vegetable oil and
mix for 2 additional minutes using spatula to keep everything in the path of
the dough hook.  When finished, the dough will appear very scrappy and rough.
Pick up the dough scraps and press them into a ball by squeezing them together
with your hands.  Place dough into a plastic bucket, seal, and and allow to
rise at room temperature for 24 hours.

When ready to make pizza, turn dough out onto floured work surface. Using a
large rolling pin, roll dough out very thin.  Drape dough over an oiled cutter
pan, press into place, and trim off excess with the rolling pin.  Dock the
dough; add sauce, cheese, and toppings. Bake at 500 degrees F.  on the lowest
rack in the oven (the cutter pan should only be inches from the heating
element).  I open the oven door frequently to allow the heat to escape... 
this causes the thermostat to kick on which keeps the bottom heating element
on. This superheats the pan making the crust cook and become crispy. When the
bottom is golden brown and crisp, remove from oven.  Slide pizza out of pan
onto a wire cooling rack.  Allow to cool 5 to 10 minutes before placing in a
serving tray and slicing.

Thin-Crust Pizza Sauce

28 oz. can whole peeled tomatoes in heavy puree 1 teaspoon fresh yellow onion,
finely chopped 1 clove fresh garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)

Place all ingredients in a blender and puree until smooth. Pour into a
saucepan and simmer over low heat for 20 minutes (do not allow the sauce to
boil).  Allow to cool to room temperature before using.
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--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)