April 28, 1954 Pizza Neapolitan, Chocolate Walnut Cookies

Pizza Neapolitan

(for one 12 inch round pizza or medium sized baking sheet)

2/3 c. water (half milk may be used)
1 T. melted shortening
1 t. salt
1/2 ounce compressed yeast combined with 1 t. sugar
About 2 c. sifted all purpose flour to form meduim dough

Combine water, shortening and salt. When lukewarm add the dissolved yeast. Add flour a little bit at a time and beat until smooth. When dough is too stiff to handle, turn it onto floured cloth and knead until smooth for several minutes, adding only enough flour to keep dough from sticking to hands. When dough is smooth, shape into a round patty, cover with a towel. Let rise until double in bulk.

After it has doubled in size, roll and pat it to fit 12 inch round pan that has been greased with shortening. A medium sized baking sheet may be used instead. Roll dough about 1 inch larger than pan in which it is to be baked, so it may come up on side to enclose filling. It may be pulled into shape while in pan if necessary. Cover dough with one of the following fillings and let stand in warm room for 20 minutes. Bake at 400 degrees F. for 35 to 40 minutes or until dough is brown underneath. These pizza may be baked a day in advance. When cool, remove from baking sheet or pan, cover completely with wax paper, and keep in cool place (the sausage pizza must be kept in refrigerator). About 15 minuted before serving, reheat at 400 degrees until quite warm. Serves 8.

Plain Tomato Filling for Pizza

1 1/4 c. drained tomatoes
1 t. salt
1/4 t. pepper
1 small clove garlic, chopped fine
1/3 c. grated Parmesan cheese
1 t. oregano or thyme
2 T. olive or vegetable oil

Drain tomatoes, crush until of medium consistency. Add salt, pepper and garlic. Pour this mixture over unbaked dough and spread as evenly as possible. Sprinkle cheese, oregano and olive oil over top. Allow to stand 20 minutes before baking.

Mozzarella Cheese Filling for Pizza

Prepare same as plain filling. Lastly sprinkle with about 3/4 c. freshly shredded mozzarella cheese.

Anchovy Filling for Pizza

Prepare same as plain filling. Lastly sprinkle about 1 1/2 T. or more anchovies broken up into small pieces.

Sausage-Mozzarella Filling for Pizza

Prepare as in plain filling omitting oil if sausage is rich in fat. Sprinkle tomatoes with 3/4 c. coarsely shredded mozzarella. Lastly, sprinkle with 1/2 pound Italian sausage removed from casing and pan fried in small amount of shortening until medium done (about 10 minutes), separating meat with form as it fries.

Chocolate Walnut Cookies

1/4 c. butter
1/4 c. shortening
3/4 c. sugar
1 egg
1 oz. chocolate
1 3/4 c. flour
1/2 t. soda
1/2 t. salt
1/2 c. milk
1 t. vanilla
1/2 c. chopped walnuts

Cream butter ans shortening, add sugar gradually, beat well. Beat in egg. Stir in melted chocolate. Add sifted dry ingredients alternately with milk. Stir in vanilla and nuts. Drop by teaspoonfuls onto ungreased baking sheet, leave 2 inches between each cookie. Bake at 400 degrees F. for 8 to 10 minutes. Makes 3 dozen.

Frosting: Add enough top milk to 2 cups sifted confectioners sugar to make an easy spreading frosting. Add a dash of salt and 1 t. vanilla. Drop 1 teasp. frosting on each cookie; swirl with your spatula. Top each with a half walnut.

March 29, 1955 Pizza

Pizza

Dough:

1 c. warm water
1 pkg or cake compressed yeast
1 t. sugar
1 t. salt
2 T. olive or salad oil
3 1/2 c. flour (about)

Topping:

6 oz. can (2/3 c.) tomato paste
1/2 c. water
1 t. salt
1 t. crushed oregano
Dash of pepper
1/2 pound Mozzaerella cheese sliced about 1/8 in. thick
4 T. olive or salad oil
4 T. grated Parmesan cheese

Measure into bowl water (lukewarm for compressed yeast.) Sprinkle or crumble in yeast. Stir until dissolved. Stir in yeast. Stir in sugar, salt and oil. Add 2 c. of the flour and beat until smooth. Add enough of remaining flour to make a stiff dough. Turn our onto lightly flowered board. Kneed until smooth and elastic. Place in greased bowl; brush top with soft shortening. Cover. Let rise in warm place until doubled in bulk (about 45 minutes). When dough is doubled, punch down; divide in half. Form each half into ball; place on greased baking sheet and press with hands into circle about 12 inches in diameter, making edges slightly thick. Or press into 12 inch pizza pan.

Mix together tomato paste, water, salt oregano, and pepper. On each circle arrange 1/4 pound Mozzarella cheese. Sprinkle evenly with 1/2 of the tomato mixture, then sprinkle with 2 T. of salad or olive oil and the grated Parmesan cheese. Bake in hot oven 400 degrees F. about 25 minutes. Serve hot.

Tip: Brown and Serve Pizzas.  Bake pizzas at 400 degrees for about 5 minutes, not enough to melt the cheese thoroughly but sufficient to stiffen the dough. Let cool, package by covering with cellophane or freezer paper and freeze. When you are ready to serve pizza, dot the pie with your choice of cut up anchovy fillets, capers, button mushrooms, small pieces of Italian saussage or leave it plain. Bake under hot oven 400 degrees for 15 minutes, then place the pie under the broiler to melt and brown the cheese. Cut into wedges, pass the grated Parmesan cheese.