Recipe: Thin and Crispy Pizza

Thin and Crispy Pizza
rec.food.cooking/Nancy Dooley

I make a great, thin crust - I put it on the pans (liberally spread with olive oil before the dough gets on them); brush the top and edges of the crust with more olive oil, cover them lightly with a cloth, and let them sit all day. It's wonderful, and nothing I've ever had elsewhere ever tastes like it -- whether or not someone else thinks it's good is up to their taste buds. My mom got the recipe from a Miami chef in the very early '50's. The chef who gave this recipe to my mom said that it was typically eaten with two slices folded over into a sort of sandwich, and picked up with the hands. This is how I always eat this pizza, although commercial types I eat without folding two pieces together. This makes a thin, crispy crust.

1 pkg. yeast
1 tsp. lukewarm water
1 1/2 tsp. sugar
2 1/2 tsp. salt
1/2 cup shortening
2 cups boiling water
6 cups sifted flour

Soften yeast in tsp. lukewarm water; put sugar, salt, and shortening in bowl; add boiling water and stir until shortening is melted. Cool to lukewarm and add yeast mixture, stirring well. Add about half the sifted flour, beat thoroughly; then gradually add remaining flour. Divide dough into four portions; turn on to a lightly floured board and roll out immediately (underline) and lightly (underline). Put on lightly greased (with olive oil) cookie sheets and let rise until double in bulk.

To prepare and bake:

1/4 cup olive oil
3 cups chopped, peeled tomatoes (or use drained, canned diced tomatoes)
1 cup grated Parmesan cheese
salt, pepper, cayenne
1 or 2 cloves of garlic
1 lb. mozzarella cheese, thinly sliced
oregano

Prepare pizza dough as directed. When rounds have risen to double, brush surface with oil. (If you aren't ready to bake them yet, cover them with clean towels and just let them sit until it's time to top them.) Cover dough with tomatoes (or I have used good-quality tomato paste, which I prefer). Sprinkle Parmesan over tomatoes and season well with salt, pepper, cayenne and minced garlic. Arrange mozzarella cheese over top. Sprinkle oregano lightly on top. Bake in hot oven 425 degrees for about 20 minutes. Serve hot in pie-shaped wedges.

You can add other toppings as desired.