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X Italian Breads and Pizzas
tomato pizza
Pizza No. I (topped with sausage, mushrooms and tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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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


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.


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.

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