there is a superb, easy recipe for Pizza Dough.  Posted by Toni (Leone) Guzski.  The recipe may also be used to make pizza frite.   Apple crumbles cut the ingredients in half to make one very large rectangular pizza.  The ingredient quantities listed will make 2 large pizzas.

• 9 cups of flour
• 3 cups of water
• 2 TBS of sugar
• 2 TBS of shortening
• 1 tsp slat
• 1 pkg (or 2 1/2 tsp) yeast

Dissolve the yeast in water (above) add shortening, sugar, and salt.  Add the flour a little at a time.  Knead the dough for 5 minutes with oil or water on hands.  Place in large pan and cover.

Let rise until doubled (about 2 1/2 hours).

Divide into 2 and roll to fit pizza pan.

* Apple Crumbles spread the dough to fit the large rectangular pan

and then let it relax again for another hour.   The result is a very thick, bread-like crust.  If you prefer a thinner or chewier crust, put your toppings on immediately after spreading in pizza pan and bake.

I then spread the dough with olive oil and put into a preheated oven at 425 F for 12 minutes.

The toppings on my pizza were:  Vegetarian Michigan Sauce (the Taste of Utica recipe from February- YUM!), 2 sliced tomatoes – sprinkled with basil, salt, and pepper, mozzarella cheese and Italian mixed cheese.  The pizza went back into the 425 F oven for another 20 minutes.

Another great recipe from Utica.  We sure know how to make good food!

Joanne

This weeks recipe was posted by Chris and is on page 39 of our book, A Taste of Utica. 

“My nephew wrote this one down for me”

Michigan Sauce

• 1 medium onion, chopped
• 2 TBS butter (or use olive oil)
• 2 TBS vinegar (I used red wine vinegar for the meat version and red wine for the meatless)
• 2 TBS brown sugar
• 4 TBS lemon juice
• 1/2 TBS prepared mustard
• 3 TBS Worcestershire sauce
• 1 cup Ketchup
• 1/2 lb hamburg (or use a Vegetarian Meat Crumble substitute)
• salt and pepper to taste

Cook the onions until soft over medium heat, about 10 minutes.

 Add other ingredients with exception of hamburg (or substitute).  Sauté hamburg in a separate pan. Combine with sauce.  Simmer about half an hour. Makes 1 pint of sauce.  Serve over Hot Dogs – or Italian Turkey Sausages or Vegetarian Soy Dogs. 

The result of this easy recipe was a rich, hearty tasty topping for any food from rice and pasta to hot dogs and sausage.  Onions are always the classic complement to beef.  There is a tanginess that works on the tongue in the most magnificent way.  I made a double batch and was SO glad I did.  Both Meat AND MeatLESS! 

You will definitely be making Michigan Sauce time and time again. Keep the recipe handy!

Meat Sauce

Joanne