A comprehensive collection of the web's best Italian recipes - Recipe of the Month
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Traditional All Dressed Pizza (round 16") - submitted by Elena Fragapane (my Story) This is the pizza recipe my husband used when he owned a restaurant in 1989. The Pizza Parlour was very popular in our little town between 1989 and 1993. Running a small restaurant involves many hours and we decided to sell it. I'm happy to share this recipe with pizza lovers..
Ingredients for pizza sauce
3 teaspoons Pure Olive Oil 45 mL
3 garlic cloves - diced
1/2 a medium onion diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 teaspoon oregano
1 tsp chili or one fresh halapino pepper
5 basil leaves - cut in small pieces
3 cans san marzano tomatoes 28 ounces each can (whole tomatoes)
Directions:
1 - It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2 - Add the 3 cans of whole tomatoes
3 - Blend in the salt, pepper, fresh basil leaves, sugar, oregano and dried chilli peppers
4 - Bring to a boil and simmer low - medium heat for 25 minutes
This pizza sauce recipe will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)
Ingredients:
2 envelopes (16 gram total) dry yeast
1 1/2 tablespoons sugar
4 tablespoons olive oil
2 tablespoons tenderflake or crisco (tenderflake gives golden colour)
8 cups unbleached all-purpose flour (depending on your thickness)
1 1/2 tablespoons salt
1 bottle of beer
In a seperate measuring cup add 1/2 cup of luke warm water
In a seperate measuring cup add 2 1/2 cups of cold water
As a rule 2 cups of flour makes a regular crust 16" pizza.
This recipe is for 4 regular crust 16" pizza's.
Description:
1 - In a seperate measuring cup add 1/2 cup of luke warm and add 2 envelopes yeast and 1 1/2 tablespoons of sugar. Mix and let sit for 6 to 10 minutes.
2 - In a seperate measuring cup add 2 1/2 cups of cold and add 4 tablespoons olive oil, 1 1/2 tablespoons of salt and 2 tablespoons of lard (tenderflake and crisco).
3 - In a large dough mixing bowl add 8 cups of flour.
4 - Turn on dough mixing machine on speed 2 and add the yeast mixture slowly. Add the beer slowly and then add the 2 1/2 cup water mixture slowly.
5 - Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6 - Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)
When dressing the pizza you need the following ingredients:
12 mushrooms
2 green peppers
3 pepperoni sticks
mozzarella cheese 1000 grams
Description:
1 - Spread dough gently when ready and spread it so it fits a round pizza cooking pan, well oiled.
2 - Spread tomato sauce. Don't overdo it, it will become soggy.
3 - spread pepperoni
4 - Spread cheese
5 - Spread vegetables in small pieces so they cook properly.
6 - Cool at 375 degrees until lightly browned then remove from pan so that the pizza bottom cooks crisp. Cook until pizza browned.
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