Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Breads and Pizzas
tomato pizza
Pizza No. II (topped with Mozzarella cheese, tomatoes and an onion; flavored with oregano)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


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)

Filling for Pizza No. II
1/2 cup olive oil
1 pound Mozzarella cheese, sliced
1 teaspoon oregano
8 fresh tomatoes, cut up
1 onion, chopped
salt and fresh pepper


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.


Scatter tomatoes and onion over dough brushed with olive oil; lay sliced cheese over all, brush again with olive oil and season.

Bake in a hot oven (425 degrees F.) for 25 minutes or so.


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.

Back to main list