Ingredients
Pizza Dough/Pasta per Pizza
1 cake yeast
1 tablespoon salt
6 1/4 cups flour
2 tablespoons shortening
2 cups or more lukewarm water
olive oil (for brushing)
Fillings For Pizza/Ripieni per Pizza No. 1
1/2 lb. garlic sausage, chopped
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
3 tomatoes, cut and peeled
Directions
Pizza dough
Fill bowl with flour, make a well and add the water with yeast added and salt; mix thoroughly and add the melted shortening, then knead until elastic and pliable.
Spread a little olive oil over dough and knead a few minutes, then flatten to thin cakes the size of pan or pans to be used.
Use any of the fillings suggested below.
Fillings for Pizza No. 1
Cook sausage and mushrooms in hot olive oil for about 5 minutes, then sprinkle over dough, adding tomatoes, and press into dough.
Bake in a moderate oven (350 degrees F.) for about 45 minutes.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. | 
