Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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Home Made Pizza

September 2, 2006

Home Made Pizza
 
5 cups unbleached flour
2 pkgs Fleischmann's dry yeast regular or quick rising
1 cup hot water
1 cup whole milk
1/2 tsp each of sugar and salt
4 Tbs olive oil
 
Pizza topping
2  8 oz cans of tomato sauce
Black or red pepper
Fresh or dry parsley
Dry oregano
Grated Italian cheese
 
 
Mix all ingredients, add additional flour as needed to form a soft dough.
Knead  dough. If using regular yeast, let rise for two hours covered in a
warm area. Separate dough into three equal pieces. Knead each piece
separately and let rise another hour. Roll each piece into a 1/4 inch thick
circle 12 diameter. 
For quick rising yeast, follow pkg. directions. 
 
Set oven to 400 degrees
Prepare pans with a tablespoon of oil. Place round in pans. top with another
tablespoon of oil. Spread all topping ingredients on Pizzas in above order.
 
Bake for 15 to 20 minutes. Check bottom of pizza. When it is a light to medium
brown the pizza is done. Be careful not to burn the pizza.
 
This recipe makes three 12 inch pizzas.
 
If you wish to use Mozzarella cheese topping, add it to the last few minutes
of baking
 
- Chef Sebastian

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