I know your request is over 1 1/2 years old, but I live in Los Angeles, and LOVE this pizza joint. I just joined the group (Hi everyone!) and your post sent me a-Googling once again (been looking for this for years) - this time I may have found something!
http://pizzatherapy.com/newssepta.htmI had written a huge post about this (history, descriptions), but it all got wiped out when I had to register as a new user on pizzamaking.com before posting! So let me know if you need more info - it's late, and I'm not in the mood to retype it all! lol...
So, to recap: it's a thick 1" crust,
sweeter than the norm, with nooks and crannys on top. The bottom is crunchy, but the top nook & crannys can be almost undercooked - but not quite. This paragraph is it's essence!
The tomato topping is all chunks - little sauce, and not cooked long. Cheese takes a back seat, but is stringy & wonderfull. The lumpy top of the dough is great for lodging any mushrooms, sausage, pepperoni, or ham you might want.
I also put it in Mastercook format... Have not tried it yet...
* Exported from MasterCook *
Numero Uno Pizza Dough
Recipe By :Rick
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Dough Cycle Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Warm Water -- (110-115 degreesso h
2 1/4 Teaspoons Yeast
2 tbs brown sugar
2 tbs milk
1 tb Butter -- melted
1 tb Olive Oil
1 Teaspoon Olive Oil
1 tsp salt
1 tb corn meal
3 cups flour
for electric mixer:
Add water, brown sugar, and yeast to a bowl and stir. Let sit 5 minutes until creamy.
Add milk, butter, oil, salt and corn meal to yeast mixture and mix with wire-whisk 30 seconds.
Add 2 1/2 cups of flour and mix with paddle for 5 minutes on speed 2.
Scrape the sides of the bowl and form dough into a ball. Pour remaining flour (1/2 cup) around the outsides. Use dough hook, and mix for 5 minutes on speed 2.
Remove dough from mixer and place in a well greased glass bowl big enough to allow the dough to double in size. Place damp towel on top of bowl, and let rise in a warm spot for 1 hour, or until dough has doubled in size. (for best results, place bowl in a 150 degree oven, and keep the towel damp)
Building your pizza
This recipe will make 2 medium pizzas, or 2 small deep-dish pizzas.
Medium Pizzas:
Cut dough in half.
On a lightly floured cutting board, use a rolling pin and roll both pieces of dough to your desired thickness and shape. If your using a metal pizza pan, or a cookie sheet, lightly grease the surface and sprinkle graciously with corn meal.
Place shaped dough on the pans, and let rise for 10 minutes.
Small Deep Dish Pizzas:
Lightly grease two 9 inch x 1 inch round metal baking pan. Sprinkle both pans graciously with corn meal. Cut dough in half.
With oiled hands, push dough down into pans, shaping it to the pan.
Let rise 10 minutes.
Cooking
Preheat oven to 500 degrees.
Place pizzas in preheated oven and cook for 15 minutes. Reduce temperature to 375 degrees, and cook for 5-10 minutes, or until the pizza looks done.
Description:
"A Los Angeles favorite since 1973!"
Source:
"
http://pizzatherapy.com/newssepta.htm"
Yield:
"2 Pizza's"
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Per Serving (excluding unknown items): 353 Calories; 26g Fat (66.9% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 259mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
NOTES : Here in LA, we have a place called Numero Uno.. and after much effort, I've finally managed to clone there very unique, and very very good dough recipe..
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
