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Pasta Per Pizza

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

  • Warm water 1 1/2 c
  • Olive oil 2 Tbsp
  • Unbleached all-purpose flour 4 c

Directions:

  1. Stir the yeast into the water in a large bowl & let proof for 10 minutes. Stir in the olive oil. Whisk in the salt & add flour a cup at a time. Knead until soft & velvety, about 10 minutes.
  2. Cover & let rise until doubled. Punch dough down & divide it in half. Roll halves into balls & let them rise under moist cloths for 20 to 30 minutes. Use in the following recipes.
  3. VARIATIONS: For Neapolitan Pizza, omit the oil. If you are at work all day, reduce the amount of yeast & let rise slowly for 8 hours or so. Ensure it is tightly covered. Use 3/4 cup wholewheat flour with 3 1/4 cup white flour.
  4. Servings:
    Source: Carol Field, "Italy in Small Bites"
    Submitted by: Recipe Group Member
    Date:

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