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Home » Italian Food Recipes » Pizza Bread Calzoni   Pizza Rughetta Mozzarella Gorgonzola Reviews Views Date of last review 2 7422 Sun December 30, 2007 Recommended By Average Purchase 100% of reviewers None indicated Customer Service Pricing Overall Rating No ratings No ratings 10.00 supersize supersize supersize Find the lowest price for the Pizza Rughetta Mozzarella Gorgonzola Description: Prepare the pizza dough. ( To make it easier you can place the dough on the oven stone for a few seconds to harden). Grab a brush and apply a little olive oil on the top part of the pizza dough. Add on top Rughetta, Mozzarella ( I like the Buffalo mozzarella), Gorgonzola chease if you like it and place it in the oven. If you have a good pizza dough the pizza should cook in just a couple of minutes. Keywords: pizza Ingredients: Pizza dough, rughetta, mozzarella, gorgonzola, olive oil Cooking Time: 3min to 5 min Preparation Time: 10min Serves ( 4 person is Default ): 1 Note: Introduction: Prepare the dough by mixing together (also with the aid of a bread a machine): 1 and ½ cup of warm water 1 and ½ tea spoon of salt 1 and ½ tea spoon of yeast 3 cups of flower Wait about 2 hours to rise and you have your pizza dough Since I assume most of us do not have a wood firebrick oven in the house. The next best thing is the use of a pizza stone in a normal oven. I have my pizza stone for over 10 years and I use it to make nice crusty breads (bread does not cook well in a bread machine). paolo Dottor SaNulla   Posts: 1,161 Registered: August 2006 Location: Rockville MD see this user's products

Author giordano New Member Registered: September 2006 Location: Maryland Posts: 24 Review Date: Wed December 19, 2007 Would you recommend the product? Yes | Total Spent: None indicated| Rating: 10    Positive aspects of the product (pros): Very, very nice thin crust!!! Negative aspects of the product (cons): The pizza stone helps a lot. Without it, probably the result isn't as good. Making the crust thin, (cooking it at high temperature for a couple of minutes) and do not put too many toppings, is certainly a recipe for a good pizza. Just one thing…many years ago I used to work for a company that sell flour and other stuff to bakeries and their “expertâ€� once told me that it’s better not to add salt and yeast at the same time, because the salt may “killâ€� the yeast. Gio susanvan New Member Registered: December 2007 Posts: 3 Review Date: Sun December 30, 2007 Would you recommend the product? Yes | Total Spent: None indicated| Rating: 10    Positive aspects of the product (pros): Thanks for the recipe....I will definitely try it. Sounds great! Negative aspects of the product (cons): None....whats not to like about a good pizza recipe I will review when I make it....soon I hope!