29 January 1987 - SECRET BEHIND MONA LISA'S SMILE: It's a smile that has beguiled art lovers for nearly 600 years and made the Mona Lisa probably
the most famous work of art in the world. But the lady in the painting
was not being coy or enigmatic, according to the views of a doctor
published on this day: she was suffering from Bell's Palsy.

Those afflicted by the temporary condition find that a weakness on one
side of the face causes the corner of the mouth to droop and that it is difficult or even impossible to close the eye on the affected side.
Smiles are distorted. It happens because a nerve controlling specific
facial muscles has become swollen or pinched.

And that, Dr. Kedar Adour was reported in Physicians' Weekly as saying,
is precisely what happened to the subject of Leonardo da Vinci's
masterpiece. The condition would explain why her smile is a little
higher on the left side of her face and why her left eye is narrower
than her right, he said.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mona Lisa Pizza
Categories: Breads, Cheese, Pork, Beef, Sauces
Yield: 4 servings

MMMMM-------------------------PIZZA DOUGH----------------------------
14 g Active dry yeast
350 mL Warm water
pn Salt
490 g A-P flour

MMMMM---------------------------PIZZA--------------------------------
510 g Pizza dough
395 g Pizza sauce
370 g Whole milk mozzarella cheese
85 g Sliced sausage
85 g Sliced pepperoni
115 g Sliced mushrooms
115 g Sliced red onions
140 g Sliced green pepper
85 g Sliced black olives

Recipe Courtesy Pizzeria Luigi

Sprinkle the yeast into a medium bowl containing 350ml
warm water (105ºF/40ºC) and stir until the yeast
dissolves. Leave the yeast to activate for 2-5 minutes.
Add the salt and 280g of flour and stir until blended.
Add another 210g of flour and blend until too stiff to
stir with a spoon.

Divide the dough in half to get two (510g) (30g per 2
1/2cm) pieces. If you like a thick crust, increase the
amount of dough per cm or reduce the size of the pizza
to 35-40cm diameter.

Knead each piece of dough about seven times to remove
air pockets and to get a round shape. Don't knead too
hard or the dough will rip at the top. Seal the bottom
of each dough ball by twisting the dough so that it is
round on top and flat and sealed on the bottom.

Place the dough in a clean bowl sprinkled with a little
water and cover the bowl with clingfilm. Leave the dough
to sit for between 30-60 minutes until it has almost
doubled in size.

After it has risen, put the dough in the refrigerator
for 1 hour to gain elasticity. Meanwhile preheat the
oven to 250C/Gas 10.

Put the dough on a floured surface and push down on it
with your fingertips to get rid of any bubbles. Use a
rolling pin to flatten the dough to the size you choose.

Transfer the dough to an oiled pizza pan or baking
sheet. Alternatively, if you have a baking stone,
sprinkle a wooden pizza peel with flour, place the dough
on top and transfer directly to the stone.

Add the pizza sauce and choice of toppings as desired,
keeping the toppings 2 1/2cm away from the edge of the
base. Cook the pizza for approximately 15 minutes or
until the crust is golden brown.

PIZZA SAUCE: Combine all the ingredients (tomato sauce,
oregano, salt, black and red pepper, granulated garlic,
Parmesan and basil) in a saucepan and bring to the boil.

Turn down the heat and simmer for 30 minutes.

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

RECIPE FROM: https://foodnetwork.co.uk

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