"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Valentino's Pizza Recipe

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This recipe for Valentino's Pizza, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Dvorak
Added: Thursday, May 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dough

1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

Sauce
8 oz. tomato sauce
8 oz. tomato paste
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. oregano
1 clove garlic, chopped fine
1/2 tsp. caraway seed
1 bay leaf (optional)

Directions:
Directions:
Dough
Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

Sauce
Mix tomato sauce and paste in saucepan. Stir over medium heat. Add thyme,rosemary,oregano,garlic, carraway and bay leaf, if desired. Simmer and cool slightly.

1/2 lb. shredded mozzarella
1/2 lb. shredded Monterey Jack

 

 

 

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