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X Italian Breads and Pizzas
tomato pizza
Pizza No. IV (topped with tomatoes, ham, Parmesan cheese, seasoned with basil)
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 No. IV
3/4 pound ham, cut into 1-inch pieces
sprinkle of basil
1 cup Parmesan cheese, grated
4 tomatoes, peeled and cut up
Salt and pepper to taste
olive oil


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.


Brush pizza dough with olive oil, scatter ham and tomatoes over top, season and sprinkle well with cheese and olive oil.

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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