This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Back in August, when Cuisine Quest took a trip down memory lane about Dër Ratskeller Pizza, the Roquefort dressing recipe we ran didn't have sour cream in it as reader Kevin Hedquist remembers. Also, he wrote the pizza dough was just flour, yeast, water and salt. Hedquist remembers, "You could hold the pizza and it would stand straight out without using two hands. The toppings covered the entire pizza. No thick bready dough that is filler."

That sparked Sheila Thompson of Salt Lake City and Brandon K. of Brooklyn, N.Y., to chime in about that pizza dough. Thompson recalled it being thin, chewy, yet bubbly, and Brandon thought they might have used beer in the dough.

Brandon's not too far off. The recipe sent to us by Chris DeSantis contains diastatic malt, which can be found at brewer supply shops or at http://www.KingArthurFlour.com. Diastatic malt lends a nutty flavor to doughs, as well as aids in browning. One part of the mystery is solved!

Requests • Julene Fisher requests the chicken corn chowder from Red Butte Café.

Larry Geigle would like the cheese enchilada recipe from Tampico.

Amy Ehninger is looking for any ZCMI cookie recipes, in particular, the lemon-chip, chocolate-mint and the iced-fruit cookies.

John Daryl would like a recipe for the Landsman sandwich from the Pine Cone restaurant in Sugar House.

E-mail requests or responses to food@sltrib.com. —

Dër Ratskeller Pizza dough

1 1/8 cups hot water

1 tablespoon plus 2 teaspoons lard or shortening

1 1/4 teaspoons powdered milk

1 1/4 teaspoons salt

1 1/4 teaspoons sugar

1 1/4 teaspoons diastatic malt powder (see note)

3/4 teaspoon active dry yeast

1/8 teaspoon baking soda

3 cups all-purpose flour

Cornmeal for dusting

In a standing mixer, combine the hot water and lard. Stir until the lard is dissolved. Add the powdered milk, salt, sugar, malt powder, dry yeast and baking soda. Add the flour. Mix until the dough just begins to form. It will look dry. Do not mix the dough until it's soft and elastic as you would for bread dough.

Turn dough out into a greased bowl, cover and let rise, uncovered, overnight.

Punch down, turn out and cut into two pieces.

Heat the oven to the hottest setting. Put pan or pizza stone in the oven to heat. Roll out each dough piece until 1/8 inch thick. Fold the dough over and re-roll two more times. Shape the dough rounds to match the desired pan or pizza stone.

Pierce the dough rounds with a fork in numerous places to avoid bubbles. Spread on tomato sauce, grated cheese and desired toppings. Sprinkle pan or stone with cornmeal to prevent sticking. Load up and bake on the pre-heated pizza stone. Bake pizza until crust is browned and cheese is bubbling. Repeat with the remaining pizza dough.

Note • Diastatic malt contains nutritional enzymes that add flavor and help crusts brown. It can be found at beer brewing shops labeled "light dry malt" or at kingarthurflour.com.

Makes • Two 17-inch pizzas

Source • Der Ratskeller Pizza, Chris DeSantis