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Willravel · 08-26-2009, 07:32 AM

You can always make one yourself.

Crust:
2.5 c all-purpose flour
0.75 c whole milk
0.25 c warm water
1 package dry yeast
1 egg
4 tbs. sugar
4 tbs. unsalted butter
3 tbs. cornmeal
1 tsp. kosher salt
olive oil

Pasta:
2 c you favorite rigatoni
1.5 c grated mozzarella
1 medium white onion, finely chopped
.25 lb. sliced pepperoni
0.75 c your favorite marinara sauce (I like this one)
0.5 c canned stewed tomatoes, strained well and chopped
0.5 c sliced mushrooms
1 tbs. sugar
1 tsp dried basil
1 tsp dried oregano

Preheat the oven to 450 degrees F

To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted.

In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour. Punch the dough down and let rest for about 10 minutes. Shape into a loaf and bake until golden brown on the outside. I'm not sure how long this will take.

When the gigantic loaf is cooling, bring water to a boil and cook the rigatoni. Stir the sugar into the marinara sauce in a large saucepan. Scatter with the stewed tomatoes. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano. Bring to a simmer.

Hollow out the middle of your loaf, coat the inside with a tiny bit of olive oil, and bake for another few minutes at 450. Save the inside of the loaf for really, really good breadcrumbs.

Remove the bread bowl from the oven, add pasta and sauce, add mozzarella, mix, and enjoy. I'm guessing this will be about 6-8 servings. Based on this recipe.

08-26-2009, 07:32 AM	#5 (permalink)
Willravel ... a sort of licensed troubleshooter.	You can always make one yourself. Crust: 2.5 c all-purpose flour 0.75 c whole milk 0.25 c warm water 1 package dry yeast 1 egg 4 tbs. sugar 4 tbs. unsalted butter 3 tbs. cornmeal 1 tsp. kosher salt olive oil Pasta: 2 c you favorite rigatoni 1.5 c grated mozzarella 1 medium white onion, finely chopped .25 lb. sliced pepperoni 0.75 c your favorite marinara sauce (I like this one) 0.5 c canned stewed tomatoes, strained well and chopped 0.5 c sliced mushrooms 1 tbs. sugar 1 tsp dried basil 1 tsp dried oregano Preheat the oven to 450 degrees F To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted. In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour. Punch the dough down and let rest for about 10 minutes. Shape into a loaf and bake until golden brown on the outside. I'm not sure how long this will take. When the gigantic loaf is cooling, bring water to a boil and cook the rigatoni. Stir the sugar into the marinara sauce in a large saucepan. Scatter with the stewed tomatoes. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano. Bring to a simmer. Hollow out the middle of your loaf, coat the inside with a tiny bit of olive oil, and bake for another few minutes at 450. Save the inside of the loaf for really, really good breadcrumbs. Remove the bread bowl from the oven, add pasta and sauce, add mozzarella, mix, and enjoy. I'm guessing this will be about 6-8 servings. Based on this recipe.