AS PROMISED; “ERNIE`S "IMOS" PIZZA”

                        Here in St Louis there is a large variety of pizzas available, Domino's, Imo's, Pizza Hut,
Papa Johns, Guido's, Happy Joe's, Cecil Whittaker's, Little Caesar, etc., etc, to mention a few.

                        Over the years, Donna and I have probably tasted most of them and our favorite by a long, long shot is Imo's. I believe, the thin crust and incredible flavorful pizza is also the favorite of 8 people out of 10 here, which makes Imo's the most famous in St Louis. The Problem, it is also the most expensive one.

                        So my mission was to duplicate Imo's pizza for a fraction of the price. After several tryouts, changing around some ingredients, cheese mixtures and oven temperature, I arrived to the perfect pizza, approved by my “picky” family.
Here it is:

                       CRUST:                               10 oz flour all purpose
                                                                    ½ tsp salt
                                                                     1 tsp baking powder
                                                                     2 tsp olive oil
                                                                     2 tsp dark corn syrup
                                                                     5 oz water

                                      Place flour in bowl, mold a hole in the middle and add the rest of the ingredients,

mix with wooden spoon and end up kneading the tough with your hands. Cut dough in 2 parts and form into wheels.This recipe makes two 16 inch pizzas. Use a rolling pin and flour to roll out dough. Place dough on

pizza pan sprinkle with cornmeal.You can freeze left over dough and use whenever you like.

Dough ready to be rolled out or stored in freezer

for a later date

                      SAUCE:                              16 oz can whole tomatoes, drained
                                                                   6 oz tomato paste
                                                                  1.5 tbs sugar
                                                                   1   tsp basil
                                                                  1.5 tsp salt
                                                                 1.25 tsp thyme

                                    Place all ingredients in food processor and blend.This will be enough sauce
for four 16 inch pizzas



                       CHEESE:                             4 oz grated white cheddar cheese
                                                                   2 oz grated Swiss cheese
                                                                   2 oz grated provolone cheese

                                   Mix before placing on pizza, This 8 oz mix is perfect for a 16 inch pizza unless you like extra cheese.


                     ASSEMBLE PIZZA:

                                   Spread sauce on dough, sprinkle 2 0z of cheese, then your favorite toppings,
(Donna and I prefer sausage, bacon, onions and jalapeños) add the rest of the cheese.
                                  Mix oregano, thyme and basil and sprinkle a little over pizza before baking
Bake for 12 minutes in 400 degree oven on the bottom rack so the dough gets crunchy.
To be authentic, cut pizza in to squares.

Enjoy

TWENTY-FIVE EXCITING YEARS

 Last Sunday, March 6th, Donna and I celebrated the “Silver” Anniversary of our marriage.

25 roses for Donna

I met Donna in fall 1976 in Pinehurst NC, we starting dating in 19 77 and been inseparable partners ever since. We lived together for 2 years in Pinehurst, 2 years in Jupiter Florida, 2 years in Fort Pierce Florida and 3 years in Lake Arrowhead California and finally decided to get married in March 1986.

                         Like every other couple we had ups and downs, building our relationship stronger and stronger. We also raised Windy and later on Daniel, who became very successful in their lives. We are
very proud of them.

Windy helping Donna rearrange the rose`s because my handy

Job was not acceptable

                          On many occasions we not only lived together we also worked in the same place. When I met Donna, she was a very talented Garde Manger, a chef organizing and overseeing all aspects of the cold kitchen and training cooks in preparation of elaborated buffets and incredible decorations. I believe this helped her to understand and tolerate the long hours and all the holidays I always had to work.

Home made Truffles and Chocolate Stangeli

for the occasion

                           Later on in California she decided that one of us had to spend more time with the family and she enrolled in to a college in San Bernardino California. After that it took her no time to get a Job as office manager when we moved to St Louis.

                            In 1995 we had the opportunity to work on Mackinac Island, Michigan at Mission Point Resort, where we advanced to the highlight of our career, Donna ending up being the Director of human
resources and me, after 5 years working as executive chef advancing to Director of food and beverage.

Happy as always

Celebrating with Bacardi and Dom

                            As you all see, we had an exciting life so far and hopefully, if god will, many, many more years to enjoy together.

SCHWEIZER ZOPF

                          I got requests for this recipe from my brother Heinz who is living part time in the Canary Island and is not able to purchase this  particular bread there. It is readily available in every bakery in
Switzerland and one of his favorite.

                          It is simple to make, but you have to follow the instruction exactly to get a constant quality product.

Here it is:

Your ingredients

              ( Fur Heinz in deutsch)                      (For everybody else)




                        1 kg Mehl                                                                   36 oz flour

                        4 dl Milch (23 grad)                                                    14 oz milk (75 degree)

                        40 gr Hefe dry                                                             1.5 oz dry yeast

                        50 gr Zucker                                                                2 oz sugar

                        200 gr Butter                                                                7 oz butter

                          2 Eier                                                                         2 eggs

                         50 gr Rahm                                                                 2 oz heavy cream

                             ------                                                                        -------

                                                            1 egg for egg wash



                         1. Place flour in a large bowl and make a hole in the middle of the flour. Mix milk, sugar and yeast together and pour in the flour hole. Sprinkle a little flour on top of the mixture so it is covered and let
stand for 15 minutes.

                         2. Add the rest of the ingredients and mix with a wooden spoon and then use your hands to knead until it comes off the bowl and forms a dough. Remove from bowl and continue kneading on your work table until dough is smooth. This takes about 5 to 6 minutes of hard work. Place dough back in the bowl, cover with a moist towel, and let rise in a warm place until double the size.

                         3. Remove from bowl and work over again and cut into 4 pieces. Roll two pieces into long strings with leaving the middle thicker and getting thinner towards the end. Bread the two pieces to form the Zopf. Place on buttered sheet pan and let rise again.

                         4. Carefully egg wash the Bread and place in refrigerator for 10 minutes. Preheat the oven to 400 degree Fahrenheit (210 degree Celsius). Bake for 20 to 22 minutes .Remove from oven and place on rack to cool.

Schweizer Zopf

Rolls

         Tip:

                       Heat the milk to about 75 degree F (23 degree Celsius), all other ingredient should be room temperature. Place a container with a little bit of water in the bottom of the oven and do not open the oven door for the first 15 minutes.

                      With the two remaining pieces of dough you can make a second Zopf or cut 2.5 oz to 3 oz pieces and form rolls. You can also cut the recipe in half.

Next project

"The perfect pizza"

Let me know if anybody is interested?