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Authentic Italian Pizza Recipe

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This recipe for Authentic Italian Pizza, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tommy Burke
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Flour Type "OO" or "O" - 2.2 cups
Yeast - 0.9 ounce
Water (Warm) - 0.85 cups
Sugar - 2 teaspoons
Salt - 4 teaspoons

Directions:
Directions:
1) Pour the flour, sugar, and salt into a large bowl.
2) Dissolve the yeast in warm water.
3) Add the dissolved yeast into the flour. The dough should remain very soft.
4) Once the flour has absorbed the water, transfer the dough on a working table and continue until the dough is smooth and your hands are clean.
5) Once finished mixing and beating the dough, put it back in the bowl and cover it for 3 hours leavening time.
6) Work the dough again, then let rest 1 hour.
7) Turn oven onto max temperature (500 F if able).
8) Grease a pizza pan lightly with olive oil.
9) Divide the dough into 6 balls and spread out on the pizza pans.
10) Cook the dough with pizza sauce only for about 10 minutes.
11) Now, add toppings and mozzarella and cook until cheese is melted or browned as desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min (4 hours for leavening)
Personal Notes:
Personal Notes:
The biggest difference is to cook the dough and sauce first then add cheese and toppings. These pizzas work best with one to three toppings since they don't cook a long time. Also, try to get the sauce very close to the edge of the dough (the outer bit will be very crispy).
You can also cook it on a pre-heated baking stone by adding some cornmeal and flour to the bottom of the dough so it can slide on and off the stone.

 

 

 

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