"Jack Schidt®" > wrote in message m>...
> "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
I don't roll it out, I press it into the pan - it seldom is as thick
as 1/4" when I get done pushing it into the pan. It really doesn't
rise much after it's in the pan. It is flexible. We were told to eat
it in folded-over wedges.
N.