Pizza Recipes

1/4 pint olive oil

corn meal (polenta)

3/4 pint tomato and garlic sauce

1 pound mozzarella, cut into 1/4 inch dice

6 tablespoons Parmesan, freshly grated

Directions:

Crumble the fresh yeast or sprinkle the dried yeast and a pinch of sugar into 3 tablespoons of

lukewarm water. Be sure that the water is lukewarm (110 - 115 F. - neither too hot nor too cold to

the touch). Let it stand for 2 to 3 minutes, then stir the yeast and sugar into the water until

completely dissolved. Put the cup in a warm, draught-free place for 3 to 5 minutes, until the yeast

bubbles up and the mixture almost doubles in volume. If the yeast does not bubble, start over

again with fresh yeast.

Sift the flour and salt into a large, warmed bowl. Make a well in the centre of the flour and pour in

the yeast mixture, 3/8 pint of lukewarm water and 3 tablespoons of the olive oil. Mix the dough

with a fork or your fingers.

When you can gather it into a rough ball, place the dough on a floured board and knead it for

about 15 minutes, until smooth, shiny and elastic. Dust the dough lightly with flour, put in a large

clean bowl and cover. Place the bowl in a warm, draught-free spot for about 1 1/2 hours, until the

dough has doubled in bulk.

Now preheat the oven to 450 F. Punch the dough down with your fists and break off about one

quarter of it to make the first of the 4 pizzas. Knead the small piece on a floured board or a table

for a minute or so, working in a little flour if the dough seems sticky. Flatten the ball into a circle

about 1 inch thick with the palm of your hand. Hold the circle in your hands and stretch the dough

by turning the circle and pulling your hands apart gently at the same time.

When the circle is about 7 or 8 inches across, spread it out on the floured board again and pat it

smooth, pressing together any tears in the dough. Then roll the dough with a rolling pin, from the

centre to the far edge, turning it clockwise after each roll, until you have a circle of pastry about 10

inches across and about 1/8 inch thick.

Crimp or flute the edge of the circle with your thumbs until it forms a little rim. Dust a large

baking sheet lightly with corn meal and gently place the pizza dough on top of it.

Knead, stretch and roll the rest of the dough into 3 more pizzas.

Pour 6 tablespoons of the tomato sauce on each pizza and spread it with a pastry brush or the

back of a spoon.

To make a cheese pizza, sprinkle the sauce with 6 tablespoons of mozzarella and 2 tablespoons of

grated Parmesan. Dribble 2 tablespoons of olive oil over the pizza and bake it on the lowest shelf