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"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. |
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"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. |
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