I grew up in the 50’s & the 60’s in the small town of Erie PA. where there seemed be an Italian bakery , pizza shop or deli on every corner. I can still smell the aroma of the fresh breads & hand crafted fine Italian cooked foods that were available to the public each and every day.
After I left town I did my best to find similar places that served good home made Italian food with very little luck and usually to far away for me to to visit as often as i would have liked.
So I would spend as much spare time as possible to try and replicate what I remember from childhood.
After many years of trial and tribulations I believe I have mastered the craft of baking great tasting authentic Italian breads just like i had when I was a kid.
I want to thank everyone who participated voluntary or otherwise in testing all of my experimental pizza s over the years .
I hope what I have learned will help you on making the BEST pizza ever the first time you try so your family & friends will think you are a professional Italian chef!
Bob Mongiello
Stay in touch & tell me your story .
Bob.mongiello@Gmail.com
919 525 7911
This is a revised recipe from the video please use this ok

Fast easy Pizza dough
Tools:
Kitchen aide mixer , Dough Docker , Three deep dish pizza pans 12″ ,Three flat 12″pizza pans ( dollar store ) Rolling pin ,Kitchen scale,

In a large mixing bowl

3 teaspoons of active dry yeast Or one small package from the store )
2 teaspoon of sugar
1lb 1/2 OZ of lukewarm water
Whisk & let stand until bubbles form from the yeast ( 5 minutes )

Weigh out 1 lb 13 OZ all purpose flour and place approximately 1/2 into the mixing bowls and let mix until well blended

Put one Table spoon of olive oil into the mixing bowl
add one table spoon of salt to flour ( not yet mixed ) and whisk together then add to the mixing bowl and place on low speed for about 8 to 10 minutes.

Cover mixing bowl with a large flat plate or pan and let rise to double its size or one hour .

Remove from mixing bowl and punch down then cut & weigh into 14 OZ and shape into a ball ( use extra flour as you are handling the dough if needed )

Let rise for a about 10 minutes this will allow you to roll out easier. flour the work area and then roll out to about a 10 ” circle then using a dough docker put holes all over the dough then in a greased deep dish pizza pan push dough out to the edges until bottom is completely covered. Place flat pizza pan over to cover the deep dish pan .Do the same for all three stack the pans on top of each other .
Wait about one hour or until in doubles in size and remove flat pizza pan and place in a pre heated oven at 350 degrees for 5 minutes then rotate from top to bottom shelf ( if you are baking 2 at a time ) and bake another 5 Minutes .

Remove from the oven and then drop out of the pan onto a drying rack to cool down.

These will appear white in color but are completely bake .

You can now add your favorite toppings and bake until golden brown on the bottom and edges at in a pre heated oven at 450 degrees. You can store the pizza shells in a plastic bag and freeze up one month .

Capiche
Bob Mongiello

MONGIELLOS PIZZA SAUCE

1 # ten Can ( large ) of crushed tomatoes
1 six ounce can of tomato paste
2 ½ cups of milk
¼ cup of Oregano
1/2 cup of Sugar
1/8 cup Sweet Basil
2 Table spoon Garlic Powder
2Tea spoon Salt
2 Table spoons of Olive oil
Place in heavy bottom ( to prevent burning ) pot and slow cook for several hours on very low heat

Capiche
Bob Mongiello

15 COMMENTS

  1. Hi BOB,
    I am a bit confused. In your video, time at 11.55 of playing time , you mention that you have used half of the flour in the mixture. Just wondering what was the other half used for or when.
    Nice video, Thanks.

  2. Bob, I also buy my flour in a 50 pound bag, but pay over fifty dollars for it,,,,where do you buy your flour for only $15.00 for a 50 pound bag?

  3. January 20th 2016: I see I have to buy an expensive mixer, and then I need to buy a $50. electronic weighing scale. Can't we just go back to the Old Days, the Old Times and use the hand methods, and weighting methods? I would like to add garlic powder to the dough mix. Comments? how about a pizza for Only two people. How do I calculate the amounts? thanks bruce 78, baja ca mx

  4. I updated the recipe to the following :
    MONGIELLOS PIZZA Dough 
    Fast easy PIZZA dough 

    With a kitchen aid mixer

    Place in mixing bowl 
    3 teaspoons of active dry yeast
    2 teaspoon of sugar
    1 lb .5 oz of luke warm water 
    let stand until bubbles form from the yeast ( 5 minutes )

    weigh out 1 lb 13 oz of all purpose flour

    Add 1/2 of the flour  flour along with 1 tablespoon of olive oil & mix at medium speed until thoroughly mixed

    Add 1 tablespoon  of salt to the remainder of flour and mix together then pour the remainder of the flour in the mixing bowl and mix on slowly when it pulls away from the sides of the bowl let it run for a good 5 minutes .

    Cover bowl with a plate and let rise for one hour or until double in size .
     makes three  12 inch pizza @ 14 oz each .

  5. I have known Bob for a few years now, he is a great guy. His pizza dough is amazing, some of the best I have ever had. He also has an awesome recipe for pizza sauce if you can coax him out of it. Thanks for sharing Bob.

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