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.