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.