Every civilization, we may say, has known different kinds of flat buns, pies or the like based on a dough made of cereal and water and various seasonings.

It is a form of food that no doubt resembles pizza. The ancient civilizations of the Mediterranean Sea offer a wide range of examples of those that can be considered the ancestors of the pizza as we moderns know it.

So from Egypt to Greece to Rome and Pompeii, we find many examples of dishes that remember pizza in their ingredients, composition and cooking.

In the ancient Egypt the custom was to celebrate the birthday of the Pharaoh by eating a flat bun seasoned with herbs, the greek historian Herodotus reports several Babylonian recipes while in VII B.C. Archilocus, the poet-soldier, in some lines informs us to have on his spear's tip his "kneaded bun", the typical food of the soldier.

Greece shows to have known a wide range of examples that can be considered "archetipal" versions of pizza: flat pies or buns of all kinds appear to be very popular and widespread foods all over the classic age.

We find numerous testimonies of greek writers regarding these different kinds of "pizza", the so called "maza" in ancient greek: testimonies that punctually we meet again in the Latin world and ancient Rome where, among other leavened or not versions of this bun, we find the "placenta" and the "offa", prepared with water and barley, the cereal which the alimentation of the Latins was based on.

If you have a great Pizza recipe, please share with us. If you have questions regarding this recipe page, please fill out our online contact form and it will be our pleasure to respond. ♥ The Italian Cook

Latest New Videos: The Pizza Making Process - A three part series available here
Part 1	Part 2	Part 3

Pizza Dough Recipe	Pizza Sauce Recipe	Pizza Dressing Process

Pizza Recipe List

Basic pizza dough (family secret recipe) - Video Available
Fresh tomato sauce topping (secret recipe) - Video Available
Traditional All Dressed Pizza - Video Available
Seafood Pizza Santa Elisabetta (family recipe)
Margherita pizza
Foccacia

Basic P:izza Dough

Basic Pizza Dough (family secret recipe)

Ingredients:

2 envelopes (16 gram total) dry yeast
1 1/2 tablespoons sugar
4 tablespoons olive oil
2 tablespoons tenderflake or crisco (tenderflake gives golden colour)
8 cups unbleached all-purpose flour (depending on your thickness)
1 1/2 tablespoons salt
1 bottle of beer
In a seperate measuring cup add 1/2 cup of luke warm water
In a seperate measuring cup add 2 cups of cold water

As a rule 2 cups of flour makes a regular crust 16" pizza.

This recipe is for 4 regular crust 16" pizza's.

Description:

1• In a seperate measuring cup add 1/2 cup of luke warm and add 2 envelopes yeast and 1 1/2 tablespoons of sugar. Mix and let sit for 6 to 10 minutes.
2• In a seperate measuring cup add 2 cups of cold and add 4 tablespoons olive oil, 1 1/2 tablespoons of salt and 2 tablespoons of lard (tenderflake and crisco).
3• In a large dough mixing bowl add 8 cups of flour.
4• Turn on dough mixing machine on speed 2 and add the yeast mixture slowly. Add the beer slowly and then add the 2 cup water mixture slowly.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

Part 1 of a 3 part series of the Pizza Making Process

Fresh tomato sauce topping (secret recipe)

Ingredients:

• 3 teaspoons Pure Olive Oil 45 mL
• 3 garlic cloves - diced
• 1/2 a medium onion diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 tsp chili or one fresh halapino pepper
• 5 basil leaves - cut in small pieces
• 3 cans san marzano tomatoes 28 ounces each can (whole tomatoes)

Directions:

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 3 cans of whole tomatoes
3• Blend in the salt, pepper, fresh basil leaves, sugar, oregano and dried chilli peppers
4• Bring to a boil and simmer low - medium heat for 25 minutes

This pizza sauce recipe will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)

Part 2 of a 3 part series of the Pizza Making Process

Traditional All Dressed Pizza

Traditional All Dressed Pizza (round 16")

IIngredients:

Directions:

This pizza sauce recipe will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)

Ingredients: 4 regular crust 16" pizza's

As a rule 2 cups of flour makes a regular crust 16" pizza.

This recipe is for 4 regular crust 16" pizza's.

Description:

1• In a seperate measuring cup add 1/2 cup of luke warm and add 2 envelopes yeast and 1 1/2 tablespoons of sugar. Mix and let sit for 6 to 10 minutes.
2• In a seperate measuring cup add 2 1/2 cups of cold and add 4 tablespoons olive oil, 1 1/2 tablespoons of salt and 2 tablespoons of lard (tenderflake and crisco).
3• In a large dough mixing bowl add 8 cups of flour.
4• Turn on dough mixing machine on speed 2 and add the yeast mixture slowly. Add the beer slowly and then add the 2 1/2 cup water mixture slowly.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

When dressing the pizza you need the following ingredients:

• 12 mushrooms
• 2 green peppers
• 3 pepperoni sticks
• mozzarella cheese 1000 grams

Description:

1• Spread dough gently when ready and spread it so it fits a round pizza cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
3• spread pepperoni
4• Spread cheese
5• Spread vegetables in small pieces so they cook properly.
6• Cool at 375 degrees until lightly browned then remove from pan so that the pizza bottom cooks crisp. Cook until pizza browned.


Step 1 - 2 - 3	Step 4	Step 5	Step 6

Part 3 of a 3 part series of the Pizza Making Process

Seafood Pizza Santa Elisabetta (family recipe)

Ingredients for pizza sauce

• 6 tbsp Pure Olive Oil 45 mL
• 1 medium garlic clove
• 2 cups sliced onions 500 mL
• 1 tbsp salt
• 1 tbsp sugar
• 2 tbsp oregano:
• 1 tsp chili or one fresh halapino pepper:
• 2 cans pastene san marzano tomatoes (whole tomatoes)

Description for pizza sauce

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool
This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)

As a rule 2 cups of flour makes a regular thin crust 20" X 14" rectangular pizza. For a thicker crust add more flour

Ingredients: for pizza dough (4 large pizza's)

• 2 envelopes of active yeast
• 2 teaspoon sugar
• 4 tablespoons olive oil
• 6 tablespoons tenderflake or crisco (tenderflake gives golden colour)
• 6 to 8 cups unbleached all-purpose flour (depending on your thickness)
• 2 teaspoons fine salt
• 2 eggs
• half cup milk
• half cup 7-up or soda
• warm water as needed for soft, medium texture when mixing flour

Description:

1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

When dressing the pizza you need the following ingredients:

16 large shrimps
24 scallops
16 pieces of crab (artificial can be used to)
1 bag mixed fish (calamar,shrimps,mussels,scallops)
half green pepper
4 large mushrooms
half onion
mozzarella cheese 400 grams

Description:

1•Spread dough gently when ready and spread it so it fits a rectangular cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
3• It is advisable to cook fish in a pan with a little oil. Not more than five minutes. Add white wine, just a sprinkle for taste. Strain the fish to remove all liquid.
4• Spread the fish out generously.
5• Add the cheese, but not to much. The fish won't cook if you cover it with to much cheese. You can put goat cheese if you wish.


Raw	Cooked

Margherita Pizza

Ingredients:

2 Tbsp. olive oil
2 cloves garlic, crushed and chopped
1 28 oz. can peeled tomatoes (Progresso), drained and seeded
1/2 tsp. salt
1 13" uncooked dough crust Dough (above)
8 oz. shredded mozzarella cheese
1 tsp. dried basil
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese

Description:

1• Cut tomatoes into chunks and lightly saute in oil with garlic and salt. Drain and set aside.
2• Brush dough crust with oil. Top with cheese, tomatoes, and basil. Drizzle with oil.
3• Bake in preheated 500 degrees F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
4• Remove from oven and top with parmesan cheese.
5• Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

Foccacia Style Pizza

Foccacia

Ingredients:

Dough (above)
Topping:
3 tbsp Pure Olive Oil 45 mL
2 cups sliced onions 500 mL
1/2 tsp salt 2 mL

Description:

Dough should be smooth and elastic. Divide in two and form each half into a smooth ball.
1• Coat bottom and sides of two 9-in (1.5 L) round cake pans with 1/2 tbsp (7.5 mL) olive oil each.
2• Place a ball of dough in each pan and press to edges. Cover both pans and place in a warm, draft-free place for 45 minutes, or until doubled in size. Make little puncture holes with fork.
3• Meanwhile, heat 1 tbsp (15 mL) olive oil in skillet. Add onions and cook 4 minutes, or until very soft and lightly browned. Set aside.
5• Brush each pan of dough with 1 tbsp (15 mL) of olive oil and sprinkle with 1/4 tsp (1 mL) salt. Divide and spread onion mixture evenly over both pans of dough. Bake at 450°F (230°C) for 20-30 minutes, or until lightly browned. Makes two 10 inch round pizzas.