"Nancy Dooley" > wrote in message
om...
> hahabogus > wrote in message
>.. .
> > (Nancy Dooley) wrote in
> > om:
> >
> > > I have a recipe from Miami
> > > from the '50s, that came from an Italian-American pizza maker, and it
> > > doesn't fall apart.
> > >
> >
> > Could you please post it. Thanks.
>
> This is a thin-crust pizza dough:
>
> 1 pkg. yeast
> 1 tsp. lukewarm water
> 1 1/2 tsp. sugar
> 2 1/2 tsp. salt
> 1/2 C. shortening
> 2 C. boiling water
> 6 C. sifted flour
>
> Soften yeast in 1 tsp. water. Put sugar and shortening in bowl; add
> boiling water and stir until shortening is melted. Cool to lukewarm
> and add yeast mixture, stirring well. Add salt. Add about half the
> flour, beat thoroughly, and then gradually add the remaining flour.
> Divide dough into four portions. Turn onto a lightly floured surface.
> Roll out immediately and lightly into four 12-inch rounds about 1/4
> inch thick. Put on lightly greased cookie sheets and let rise until
> double. When ready to bake, brush with olive oil, cover with sauce or
> finely chopped stewed (canned) tomatoes; sprinkle Parmesan cheese over
> and season with salt, pepper, oregano and minced garlic. Arrange
> mozzarella cheese on top. Add other toppings as desired. Bake 425
> deg. F. for about 20 minutes.
>
> Naturally, the way you do the toppings is your choice; this is the
> recipe as it was given to my mom in the 50s. Enjoy. (I've never
> tried to toss the dough, but it is sturdy enough to do so.)
>
> N.
1/4" thick before rising? That's thicker than NY or New Haven thin crust.
You have to hold the slice with both hands as it's so thin it flexes. Of
course, I agree that you could toss/twirl your dough up in the air.
Jack Thin