I have a recipe, my guess is pre-WWII, from my mother, more than likely
given to her by the Italian/Sicilian-rich culture in which she grew up. The
dough in this recipe turns out great.

In its entirety, with cultural title:

Pane Per Pizza

Ingredients

2 cups sifted flour
1/2 tsp salt
1 egg yolk
1 pkg. 7 gm. Active Dry Yeast, dissolved in 1/2 cup + 1 Tbs. lukewarm
water.

Procedure

Place flour and salt in large mixing bowl. Make hole in center and add
egg yolk and yeast mixture.
Mix with fork gradually, then hands.
Knead until smooth.
Place in large bowl, cover with damp towel and let rise in warm place for
2 hours.
Use whole for thick crust or halved for thinner crust
12 in. (30 cm) pan works well.




"Jack Schidt®" > wrote in message
...
>
> "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
>
>