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X Italian Breads and Pizzas
Pizza Dough/Pasta per Pizza (made with cake yeast, flour, shortening, water and salt)
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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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)



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 [in La Cucina].




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.

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