3 cup unbleached white flour
2 cup cracked wheat flour
2 package yeast
2 cup water
1 tsp salt
A Recipe for
Dick Miale Pizza
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
This Recipe for Dick Miale Pizza is one of thousands in the Recipes-to-go Diabetic Cookbook.
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
If you enjoy this Dick Miale Pizza Recipe - you should enjoy the recipe collections you can find on the websites below:
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Dick Miale Pizza from the recipe cookbook of Recipes-to-go (Diabetic)
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Food Tip |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Food Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Most rustic types of bread consist of just flour, yeast, water and
salt. I usually vary mine using a cracked wheat and also semolina
flour. It seems to give the bread character. When I was under a
Neurosurgeon, we were talking about sugars in the American diet and
he said in Iran, the bread was made with out any sugars. I don't use
a bread machine either. I bake mine on unglazeed quarry tiles and
throw ice cubes in the bottom when I put the bread in. Gives it a
nice rustic flavor and appearance. Sunday I made Pizza using 3 cups
unbleached white flour and 2 cups cracked wheat flour along with 2
pks yeast, 2 cup water and 1 tsp salt. (no fats-no sugar) Put veggies
on the top, using fresh tomatoes. It made to large rounds. Again the
only fat was the pam on the bottom and Pam on the top plus 1 Tbs.
grating cheese for both pizzas. Worked out to be about 1/2 veggie and
2 bread for 2 slices. Tasted a heck of a lot better than some of the
commercial pizzas.
Source: Dick Miale to Elizabeth Rodier via Diabetes Echo Brought to
you and your via Nancy O'Brion and her Meal-Master
Serves: 4
Dick Miale Pizza Recipe brought to you by Recipes To-Go