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Hola amigos. Sorry I haven't rapped at ya in awhile, but I seriously, seriously hate politics.
Anyway, thought you'd find this of interest. Celebrating Eastern Iowa/Western Illinois' contributions to national cuisine:
Goran Kosanovic for The Washington Post
FEB 23, 2016
If you’ve ever thought pizza crust was one-size-fits-all, this pizza will alter your view forever. A generous amount of malt syrup gives a rich flavor to the Quad Cities-style crust, along with a blend of seasonings meant to complement the spicy sauce and fennel-laced crumbled sausage. Scott Weiner of Roots Handmade Pizza says any typical 1 or 2 percent mozzarella cheese will work, but they use one with a slightly higher milk fat content, at about 3 percent.
Make Ahead: The dough needs to rest in the refrigerator for 24 to 48 hours, then needs to sit at room temperature for 2 to 3 hours.
Where to Buy: Malt syrup is available at MOM’s Organic Market and some other natural foods stores.
SERVINGS:
Tested size: 16 servings; makes two 12-inch pies
INGREDIENTS
For the crust: Combine the warm water and yeast in the bowl of a stand mixer fitted with a dough-hook attachment; let the mixture sit for 10 minutes, then add the malt syrup, flour, salt, pepper, dried oregano, sweet paprika and ice water. Beat on low speed for about 2 minutes, then increase the speed to medium and mix for another few minutes to form a dough that is smooth and elastic.
Divide the dough in half; wrap each portion in plastic wrap, then refrigerate for 24 to 48 hours. Before shaping the pizza, bring the dough to room temperature, 2 to 3 hours.
Place a pizza/baking stone on the lowest oven rack; preheat to 450 degrees. If you don’t have a baking stone, invert a large baking sheet on the lower rack.
Place each dough ball on top of its own 12-inch square of parchment paper. Use a rolling pin to stretch and roll each dough ball into a 12-inch round, folding the edges of the dough over about 1/2 inch and crimping with your thumb and forefinger, to form a lip.
For the toppings: Stir the fennel seed into the cooked and crumbled sausage. Stir the crushed red pepper flakes into the tomato sauce. Spread half of the tomato sauce across the surface of each dough round. Sprinkle the seasoned sausage evenly over the sauce, then top with the shredded mozzarella cheese, being sure to spread it evenly over the sausage.
Use a pizza peel to carefully transfer one pizza (with its parchment paper) to the pizza/baking stone; bake for up to 15 minutes, until the top is golden brown and bubbling.
Let the pizza sit for a few minutes before using kitchen shears to cut it crosswise into strips that are about 1 1/2 inches wide; then cut down the center (so the long strips are cut in half). Repeat with the remaining dough and toppings.
Rate it
RECIPE SOURCE
Adapted from a recipe by Roots Handmade Pizza in Chicago.
Tested by Kristen Hartke.
E-mail questions to the Food Section.
Avg. Rating (0)
Rate this recipe
Nutritional Facts
Calories per serving: 300
% Daily Values*
Total Fat: 11g17%
Saturated Fat: 6g30%
Cholesterol: 25mg8%
Sodium: 570mg24%
Total Carbohydrates: 36g12%
Dietary Fiber: 2g8%
Sugar: 8g
Protein: 17g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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Anyway, thought you'd find this of interest. Celebrating Eastern Iowa/Western Illinois' contributions to national cuisine:
Goran Kosanovic for The Washington Post
FEB 23, 2016
If you’ve ever thought pizza crust was one-size-fits-all, this pizza will alter your view forever. A generous amount of malt syrup gives a rich flavor to the Quad Cities-style crust, along with a blend of seasonings meant to complement the spicy sauce and fennel-laced crumbled sausage. Scott Weiner of Roots Handmade Pizza says any typical 1 or 2 percent mozzarella cheese will work, but they use one with a slightly higher milk fat content, at about 3 percent.
Make Ahead: The dough needs to rest in the refrigerator for 24 to 48 hours, then needs to sit at room temperature for 2 to 3 hours.
Where to Buy: Malt syrup is available at MOM’s Organic Market and some other natural foods stores.
SERVINGS:
Tested size: 16 servings; makes two 12-inch pies
INGREDIENTS
- FOR THE CRUST
- 4 ounces (1/2 cup) warm water
- 1/4 teaspoon instant yeast, preferably SAF brand
- 6 tablespoons (3 ounces) malt syrup (see headnote)
- 1 1/4 pounds (4 1/4 cups) bread flour
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons sweet paprika
- 2/3 cup (6 ounces) ice water
- FOR THE TOPPINGS
- 1 tablespoon fennel seed
- 2 cups cooked, finely crumbled Italian sausage
- 2 teaspoons crushed red pepper flakes
- 1 1/4 cups no-salt-added tomato sauce
- 18 ounces (4 cups) shredded mozzarella cheese
For the crust: Combine the warm water and yeast in the bowl of a stand mixer fitted with a dough-hook attachment; let the mixture sit for 10 minutes, then add the malt syrup, flour, salt, pepper, dried oregano, sweet paprika and ice water. Beat on low speed for about 2 minutes, then increase the speed to medium and mix for another few minutes to form a dough that is smooth and elastic.
Divide the dough in half; wrap each portion in plastic wrap, then refrigerate for 24 to 48 hours. Before shaping the pizza, bring the dough to room temperature, 2 to 3 hours.
Place a pizza/baking stone on the lowest oven rack; preheat to 450 degrees. If you don’t have a baking stone, invert a large baking sheet on the lower rack.
Place each dough ball on top of its own 12-inch square of parchment paper. Use a rolling pin to stretch and roll each dough ball into a 12-inch round, folding the edges of the dough over about 1/2 inch and crimping with your thumb and forefinger, to form a lip.
For the toppings: Stir the fennel seed into the cooked and crumbled sausage. Stir the crushed red pepper flakes into the tomato sauce. Spread half of the tomato sauce across the surface of each dough round. Sprinkle the seasoned sausage evenly over the sauce, then top with the shredded mozzarella cheese, being sure to spread it evenly over the sausage.
Use a pizza peel to carefully transfer one pizza (with its parchment paper) to the pizza/baking stone; bake for up to 15 minutes, until the top is golden brown and bubbling.
Let the pizza sit for a few minutes before using kitchen shears to cut it crosswise into strips that are about 1 1/2 inches wide; then cut down the center (so the long strips are cut in half). Repeat with the remaining dough and toppings.
Rate it
RECIPE SOURCE
Adapted from a recipe by Roots Handmade Pizza in Chicago.
Tested by Kristen Hartke.
E-mail questions to the Food Section.
Avg. Rating (0)
Rate this recipe
Nutritional Facts
Calories per serving: 300
% Daily Values*
Total Fat: 11g17%
Saturated Fat: 6g30%
Cholesterol: 25mg8%
Sodium: 570mg24%
Total Carbohydrates: 36g12%
Dietary Fiber: 2g8%
Sugar: 8g
Protein: 17g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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Dorie Greenspan’s Belgian Beef and Beer Stew
Because Dorie Greenspan likes playing the sweet-sour card, she upped its punch in this onion-packed stew by adding mustard and tomato paste, allspice, cloves and more thyme and bay leaves than a French cook might.
Barbecue Chicken Wraps With Celery and Sprouts
When's the last time you made wraps at home? If you can't remember, perhaps it's because the sandwiches have devolved into predictable, overstuffed vehicles for chicken Caesar salad or thin slices of ham and turkey and limp green spinach leaves.
St. Louis-Style Pizza
This pizza is all about the cheese, Provel, which is made only in St.
Discussion Policy
0 Comments
Mentioned in this story and want to comment? Learn more
Please Sign In to Comment
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