VICTORY PIG OR OLD FORGE TYPE PIZZA
OK. Here's the scoop.
For a 12x17x1-inch cookie sheet
Dough:
2 cups all-purpose flour
2 tsp. dry yeast dissolved in 1 cup warm water
1 tsp. baking powder (yep, bp)
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
Using a food processor, process all ingredients for the dough. Dough should be on the soft side; process about 1 minute. Let rise in processor bowl about 1 hour.
I know that VP uses peanut oil. Pour in about 1/4 cup of peanut oil in the cookie sheet. Spread evenly. Place dough in center turning once to coat lightly. Stretch with hands. Don't roll it doesn't give you the texture stretching does. It may take a little time. Let rest in between stretchings. Cover and let rise until puffy...usually about 1 hour.
Preheat oven to 375 degrees F.
Put tomatoes (recipe follows) on; about 1 cup. Sprinkle with salt; to taste. Sprinkle with some thinly chopped onions (tip: clean the onion the day before. This releases some of the harshness and taste of the onion.
At this point, before the cheese is put on top, bake at 375 degrees F for about 10 minutes. Remove from oven and if you have a pizza peel, put the half baked pizza on the peel. Lay some cheese (about 10 ounces of Wisconsin Pizza Cheddar. If you can't find it then you can use Brick Cheese or Muenster). Keep in mind that VP's cheese is sliced.
Put the pizza right on the grate/rack of your oven and continue baking for about 10 minutes or until cheese is really melted.
If you remember, there is a place on River St. in Plains that sells the Wisconsin Pizza Cheddar in a 40 lb. piece but now I hear you can buy it by the pound or so. Try it first with the Brick or Muenster sliced.
Hope it works for you. |