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italian pizza

Makes two large (as in Little Caesar's Big Foot) pizzas. Plenty for four.
Originally from Francesca's aunt Marcella.

* The Crust
	
	1 kg flour
	2 1/2 t salt
	40 g fresh yeast (1 cube)
	5 T oil
	~600 ml water

Dissolve the yeast in warm water. (Some types of yeast may require a bit of
sugar.) Make a flour-salt-volcano on your workspace.  Pour yeast into crater.
Work in with fingers, gradually adding more water until dough holds together.
Add oil and work in. Knead thoroughly, adding water as needed until you have a
nice pliable (not sticky) dough; continue to knead for ~10 minutes.  Let rise
(covered, warm, dark) ~1.5 hours.

Turn out and cut into two pieces.  Put each piece in the middle of a large
sheet of baking paper, then flatten it into a large rectangle (just big enough
to fit in a cookie sheet) using a rolling pin or hands. Form a slight lip
around the edges. Let sit ~30 minutes (you can prepare the toppings).

In Italy, just using this crust is enough to call it "pizza"; you can put
anything you want on it. Serving suggestions follow. Try also:

	vegetables (mushrooms, peppers, etc.)
	pepperoni
	salami
	mixed cheeses (gorgonzolla, etc.)

* Margherita

The classic. For one crust.

	200 g pizza tomatoes
	2-3 pinches of salt
	1-2 T oil
	400 g "pizza" mozzarella

Mix tomatoes, salt, and oil. Spread on crust. Chop mozzarella into little
chunks and scatter liberally on top. Cook at 200 C, 15 minutes or until done.

Note about the mozzarella; you really do need special pizza mozzarella,
ordinary mozzarella has too much water and won't work. Note that "mozzarella"
as I remember it in America is nothing like any kind of real mozzarella, pizza
or otherwise, so watch out.

* Potato-Mozzarella

Francesca's favorite. For one crust.

	400 g "pizza" mozzarella
	1 large potato
	rosemary or oregano
	2-3 pinches of salt
	1-2 T oil

Chop mozzarella into little chunks and scatter liberally on crust. Peel potato
and slice thinly into circles; place these over the mozzarella. Sprinkle on
salt, oil, and herbs. Cook at 200 C, 15 minutes or until done.

* Olive bread

Courtesy of Luca. This isn't pizza, but it's made with the dough so I figured
I'd include it. For one crust.  The crust should be rolled out about as wide as
a bread pan, and ~.75 cm thick. Spread on top

	Olive paté

Roll up and drop in a bread pan. Cook at 200 C for ~30 minutes. I haven't tried
this but I bet a bit of garlic, some butter, pesto, and/or herbs would also be
great.