10 cups all-purpose flour
10 teaspoons baking powder
2 teaspoons salt
5 teaspoons black pepper
3/4 cup shortening
5 extra large eggs, beaten
2 1/2 cups water
Preheat oven to 425 degrees F.
In a large mixing bowl, combine flour, baking powder, salt and pepper.
With hands (or a fork), work shortening into flour mixture until mixture resembles coarse crumbs, as for pie dough.
Add beaten eggs and water.
Mix well until a soft dough forms.
Turn onto a floured surface and knead for 2 or 3 minutes.
Roll dough to the size of a jelly-roll pan, about 10 1/2 X 15 1/2 X 1 inches.
Place dough on a greased pan.
Stretch dough to the size of the pan.
Pierce the entire surface with a fork.
Bake for 45 to 50 minutes.
Remove bread from pan and cool completely on wire rack.
Enjoy with pasta, salads, chili, or your favorite dish.
Serves: 1 pizza (12 to 15 slices)
This recipe was taken from Rizzi DeFabo's cookbook, "Cooking with Rizzi" (Crabtree Press, 2010) with the expressed permission of the author, an award-winning Italian-American chef and owner of "Rizzo's Malabar Inn." "Rizzo's Malabar Inn" is located in southwestern Pennsylvania (126 Rizzo Road, Crabtree, Salem Township). The food served at this restaurant, a local landmark dating back to the 1920s, reflects the culinary traditions of Abruzzo and Molise. Rizzi DeFabo notes in his cookbook that "Nonna Rocco made these Molise pizzas each year for our family's celebration of the Feast of Saint Martin. We prepare it at Rizzo's Malabar Inn during the week of November 11th, commemorating the Feast, and offer it to our patrons with a bowl of chili." Photo: Mary Melfi.