Pizza—The Tomato Pie of Sicily
1 package yeast, dissolved in warm water
2 cups sifted flour
1 teaspoon salt
2 tablespoons olive oil
Make dough of this. Knead 12 to 20 minutes. Pat into a ball, cover it tight and let stand 3 hours in warm place until twice the size.
3 tablespoons olive oil
2 large onions, sliced thin
1 can Italian tomato paste
8 to 10 anchovy filets, cut small
½ teaspoon oregano
Crushed chili pepper
2½ cups water
In the oil fry onion tender but not too brown, stir in tomato paste and keep stirring 3 or 4 minutes. Season, pour water over and simmer slowly 25 to 30 minutes. Add anchovies when sauce is done.
1/2 cup grated Italian, Parmesan, Romano or Pecorino, depending on your pocketbook
Procure a low, wide and handsome tin pizza pan, or reasonable substitute, and grease well before spreading the well-raised dough ½ to ¾ inch thick. Poke your finger tips haphazardly into the dough to make marks that will catch the sauce when you pour it on generously. Shake on Parmesan or Parmesan-type cheese and bake in hot oven ½ hour, then 1/4 hour more at lower heat until the pizza is golden-brown. Cut in wedges like any other pie and serve.
The proper pans come all tin and a yard wide, down to regular apple-pie size, but twelve-inch pans are the most popular.
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