Driver wrote:

> 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.=


Not likely. The units of measure are American. Yeast didn't come in=20
packets like that back then. The type of flour would likely have been=20
more specifically mentioned in an Italian recipe.

It looks like most of my mother's translations of her mother's=20
Sicilian recipes. Not to say it isn't good, just to say it's more=20
modern and more American than the date or cultural reference says.

Pastorio

> The dough in this recipe turns out great.
>=20
> In its entirety, with cultural title:
>=20
> Pane Per Pizza
>=20
> 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.
>=20
> Procedure
>=20
> Place flour and salt in large mixing bowl. Make hole in center and a=
dd
> 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.
>=20
>=20
>=20
>=20
> "Jack Schidt=AE" > wrote in message
> ...
>=20
>>"Nancy Dooley" > wrote in message
.com...
>>
>>>hahabogus > wrote in message
>>
> ...
>>
(Nancy Dooley) wrote in
le.com:
>>>>
>>>>
>>>>> I have a recipe from Miami
>>>>>from the '50s, that came from an Italian-American pizza maker, and
>=20
> it
>=20
>>>>>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 cru=
st.
>>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
>>
>>
>=20
>=20
>=20