Author Topic: King Arthur Stuffed Recipe  (Read 466 times)

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Offline mudman

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King Arthur Stuffed Recipe
« on: September 22, 2014, 03:05:38 PM »
Anyone ever try this dough recipe? http://www.kingarthurflour.com/recipes/stuffed-pizza-recipe

Found it on a yahoo search. Thanks


Offline pythonic

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Re: King Arthur Stuffed Recipe
« Reply #1 on: September 22, 2014, 05:52:05 PM »
Seen it but never gave it a whirl.  Not too sure what King Arthur would know about Chicago pizza.  If you want the real deal give this thread a read.

http://www.pizzamaking.com/forum/index.php?topic=30449.0
If you can dodge a wrench you can dodge a ball.

Offline TXCraig1

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Re: King Arthur Stuffed Recipe
« Reply #2 on: September 22, 2014, 07:47:12 PM »
Nothing says pizza like a big old mat of frozen spinach.
Pizza is not bread.

Offline pythonic

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Re: King Arthur Stuffed Recipe
« Reply #3 on: September 22, 2014, 07:49:09 PM »
Nothing says pizza like a big old mat of frozen spinach.

The spinach is okay.  If you ever had Giordano's spinach stuffed pie it would rock your world.  :)
If you can dodge a wrench you can dodge a ball.

Offline TXCraig1

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Re: King Arthur Stuffed Recipe
« Reply #4 on: September 22, 2014, 07:56:04 PM »
The spinach is okay.  If you ever had Giordano's spinach stuffed pie it would rock your world.  :)

You're probably right, but that still wouldn't make it pizza.  ;D
Pizza is not bread.

Offline gregrnel

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King Arthur Stuffed Recipe
« Reply #5 on: September 25, 2014, 09:09:55 PM »
When I make Chicago style, which I do quite often in the Giordano's style,  I always use fresh spinach. About 80% of the time it's what people request, a spinach and cheese only, absolutely delicious!
« Last Edit: September 25, 2014, 09:11:26 PM by gregrnel »

Offline Chicago Bob

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Re: King Arthur Stuffed Recipe
« Reply #6 on: September 25, 2014, 11:00:34 PM »
No thanks !!    :-X
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Offline tikidoc

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Re: King Arthur Stuffed Recipe
« Reply #7 on: November 08, 2014, 03:52:22 PM »
Seen it but never gave it a whirl.  Not too sure what King Arthur would know about Chicago pizza.  If you want the real deal give this thread a read.

http://www.pizzamaking.com/forum/index.php?topic=30449.0
The recipe is based on my crust formula. I am originally from Urbana, and grew up eating Papa Del's. My crust formula was derived from a mix of several from this forum, and then further modified to my taste. So what "King Arthur knows about Chicago pizza" indirectly comes largely from this forum. As an aside, the blog states that I am from Chicago - I don't think PJ Hamel, who wrote up the recipe and the blog for the site, has spent enough time in Illinois to know that C-U is not a Chicago suburb.

PJ converted it from a baker's formula to a recipe format.  Some of the amounts were rounded a bit but it's basically my recipe. I make no claims as to authenticity.  I live in Virginia (I lived in Tennessee when the recipe was first published on KAF) and I came up with it in order to get my stuffed pizza fix between visits to see my family in Urbana.

As for spinach, I happen to like it. When I go to Papa Del's, I generally get sausage and spinach. I use fresh spinach in my pizza, and if you read PJ's recipe and blog, you will see that she suggests leaving out or adding toppings to fit your tastes. If you don't like spinach on your pizza, don't put it in.

Jess