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)
Filling
1/4 cup olive oil
3 cups tomatoes, peeled and diced (or canned)
1 cup Parmesan cheese, grated
basil, oregano
1 clove garlic, minced (optional)
1 pound Mozzarella cheese, coarsely shredded
salt and cayenne pepper
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.
Filling
Make a bread a bread dough (using basic pizza recipe on page 315), and flatten to very thin cakes the size of the pan or pans to be used.
Brush tops with olive oil and cover with partly drained tomatoes, sprinkle with Mozzarella cheese, salt, pepper, oregano and basil.
Add minced garlic, if desired, then sprinkle generously with Parmesan cheese; bake in a hot oven (425 degrees F.) for about 20 to 30 minutes or until browned.
Serve in wedges piping hot. Delicious with wine!
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. |
