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!
Stay in touch & tell me your story .
919 525 7911
This is a revised recipe from the video please use this ok
Fast easy Pizza dough
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 .
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