Prep 10 mins
Cook 2 hrs
This is the dough recipe my grandmother used for pizza, it's the same recipe I still use for pizza and for calzones--the only change I've made is that I substitute shortening for the "leaf lard"....I suppose you could use olive oil for the shortening although I've never tried it. This is the dough recipe only. Please use your favorite pizza recipe for baking times/temperatures. NOTE: 2 hour "cooking time" is approx rising time.
- 4 2⁄3 cups sifted unbleached flour (all-purpose)
- 2 tablespoons leaves lard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1 (1 ounce) package active dry yeast, plus
- 0.25 (1 ounce) package active dry yeast
- 1 1⁄8 cups warm water
- olive oil, for pan
- Put the flour on a board (or table or counter), add the lard, salt, pepper, yeast and warm water; work well until you get a smooth dough.
- Place dough in a covered bowl (in a warm place) for about two hours or until doubled.
- Place the dough on a floured board and pound it lightly to deflate it.
- Cut dough in half, stretch each piece so it fits on the bottom of a lightly oiled 12-inch pie plate/pizza pan.
- Continue with your favorite pizza recipe for toppings and baking times/temperatures.