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How to make the "Pasta per Pizza" (Pizza dough) crumble the yeast in a cup and dilute with several tablespoons of warm
water (not hot, otherwise the yeast will die and lose its leavening
power). Mix with about 2 oz. flour, cover the cup with a cloth and keep it
in a warm place so that it can rise.
Pour the remaining flour on the pastry board, add a
pinch of salt and knead with warm water (the dough should not be too
soft). Add the fermented dough and continue to knead vigorously until it
becomes elastic.
Shape the dough into 6 even balls, then place them on a
flat wooden board, lightly coated with flour. Cover with a cloth and keep
it in a warm place until the dough swells to twice its former size.
The dough is now ready to be punched down, made into
disks of approximately 10 in. in diameter, and the pasta per pizza can be used for pizza with any
topping you wish.
Serves 6
Recipe courtesy of The Italian Trade Commission.
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