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Friday, July 27, 2007

The Morning News

posted by on July 27 at 7:56 AM

“Meth mouth”: Congress doesn’t like it..

Fidel Castro: Mysteriously absent during Cuba celebrations.

Masturbation: Worse than prison rape?

Chinese software pirates:Busted!

Obama: Doomed by astrology?

Global Warming: Hates South Texas.

Mueller: Gonzales lied.

The Dow-Jones Industrial Average: Biggest slide since February.

Baboons: Have this whole birth control thing all figured out.

Recipe of the Day: Grilled Pizza Margherita (Recipe from, of all places, the Food Network)


6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves

Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.

On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.

When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.

Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.

Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.

This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pizza Dough:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil

Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.

Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.

Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.

RSS icon Comments


Food Network has some good recipes as long as you stick to the ones by the good cooks and chefs (Alton Brown, Mario Batali) and ignore the dopes (just about everyone who isn't Brown or Batali with a couple of exceptions).

Posted by Matt from Denver | July 27, 2007 8:11 AM

The Dow-Jones link is broken.

Posted by Judah | July 27, 2007 8:23 AM

I recommend using fresh mozzarella instead of the fontina and use canned Pomodoro San Marzano or plum tomatoes if you want your pizza authentic. You can get both ingredients at almost any supermarket, including QFC and Safeway.

Posted by elswinger | July 27, 2007 8:51 AM

That "guilty of masturbation" case is fucking ridiculous. Don't inmates shit in their cells too? I think that officer is on a power trip and lording it over that 20 year old kid to prove a point.

Posted by Carollani | July 27, 2007 9:02 AM


You did read the article, right? She has apparently never reported any inmates who concealed their masturbation. The guy she reported masturbated several times in clear sight before she did anything. I'm pretty sure that power tripping is a job requirement for prison guards.

Posted by keshmeshi | July 27, 2007 9:47 AM

Baboons use a natural product as a contraceptive.

If such a natural product worked in people, what would it do to Vatican arguments about "artificial" contraception........

Posted by Andrew Taylor | July 27, 2007 10:15 AM

I agree with keshmeshi @5, cause keshmeshi agreed with me when this was its own topic two days ago. And we're both still right.

Posted by S | July 27, 2007 10:15 AM

Dear Slog Gods,

Why does Slog no longer "remember me" when I post? I'm not deleting my browsing history, cookies or cache.

If you hear me, please give me a sign.

Posted by Original Andrew | July 27, 2007 11:14 AM

Grilled pizza is the best, but don't try it without a proper pizza paddle.

You might also want to try saying "proper pizza paddle" five times fast.

Posted by Explorer | July 27, 2007 11:53 AM

Can the theme for recipes next time be exotic meats? Medallions of Gazelle in a nice marsala? Tiger Sausage Dumplings? Ortolan?

Posted by It's Mark Mitchell | July 27, 2007 12:22 PM

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