MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Rossini
 Categories: Italian, Pesarese, Wwtt
      Yield: 8 Servings
 
    750 ml Water; warm
     15 g  Yeast
      1 tb Sugar
      1 kg OO flour; sifted
      2 tb Olive oil
      1 pn Salt
           Tomato sauce or substitute
           -sliced tomato and a few
           -shreds of fresh basil
           Mozzarella
           Olive oil
           Mayonnaise
           Eggs; hard-boiled & sliced
 
  Dissolve the yeast and sugar in the water,
  
  Make a well in the flour on a work surface and pour in this water
  followed by the oil and the salt. Begin to knead. When fully kneaded
  out, divide the dough into two balls and put them in floured bowls.
  Cover with plastic and let rise 12 hours. Knead each piece separately
  for 2 minutes and then divide into 150 to 200 g portions. Store these
  individual portions in floured containers in a warm place for 6 hours
  more. At this point the dough may be used or frozen until needed.
  
  When ready to use, heat the oven to 250 C/500 F. Arrange two racks
  in the oven.
  
  Roll out a pizza, put it on baking paper or an appropriate surface,
  and spread with your favorite tomato sauce. Put in the lower rack of
  the oven and cook while you make the next pie. After 5 minutes, strew
  cheese over the first pizza as desired and sprinkle with oil,
  returning it to the top rack of the oven and sliding the second onto
  the bottom rack. After 5 more minutes, remove the first pizza, treat
  the second in the same way, and decorate the first with a drizzle of
  mayo from a squeeze bottle and some slices of egg.
  
  "This pizza Margherita becomes Rossini when garnished with mayonnaise
  in the form of a musical stave and egg pieces giving an idea of
  notes. It was invented in honor of the Pesarese composer and 'e
  mooolto buona.'"
  
  Recipe by www.tapenda.it
 
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