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Thomas Mario's Pizza Dough




Source of Recipe


LISA UK
Thomas Mario's Pizza Dough
The secret of success is a tantalizing plumpness.

Sift together 1 ½ cups all purpose flour. (Previously sifted and measured) ½ tsp salt and ½ tsp ground white pepper.

Dissolve ½ a cake of yeast or ½ packet dry yeast in ¼ cup lukewarm water.

Melt 2 tbs lard over a low flame.

In a generous sized mixing bowl combine ½ cup milk, the dissolved yeast and the lard.

Add ½ cup of the sifted flour and beat very smooth with a wire whip.

Gradually add the balance of the flour, mixing with a kitchen spoon until the dough is formed.

You will need extra muscle power here.

The dough should be somewhat moist.

In order to make it dry enough to handle, sprinkle lightly with flour.

Form the dough into a ball and place it on a floured board.

Knead it: that is, fold the dough toward you with your finger tips, then press down and away from you with the heels of your hands.

Turn the dough one quarter turn after each pressing in order to keep it compact.

If the dough sticks to the board, scrape the board, then dust with flour, using as little flour as possible.

Knead the dough for 3-4 minutes then place it in a lightly greased bowl.

Cover the bowl with a plate or a damp cloth and put it in a warm place, about 90, until the dough doubles in bulk. Use any warm spot; alongside a radiator, near a furnace etc.,

If no such warm place is accessible, place the bowl over a pan of warm water at about 90.

Since the water will not maintain this temperature for the entire rising period, you may have to change it several times.

Of course, on a warm summer day, the dough will rise at ordinary room temperature.

After the dough has doubled in bulk, punch it down.

If you are not going to use it immediately, brush it lightly with oil, wrap in waxed paper and refrigerate it. It may be stored several days in the refrigerator.

After punching the dough down, place it on a floured board and let it rest 10-15 minutes. During this time it will become more supple and easier to handle.

Place the dough in a greased 9” pie pan.

Dip the fingertips in olive oil and press the dough out towards the rim of the pan, then around the rim so that it forms a raised edge that will hold the filling.

A large pizza pan or large griddle pan requires a double batch of dough.