From The Frugal Gourmet on Our Immigrant Ancestors (reformatted)
Makes 12 6-inch pizzas
Topping
1 pound finely ground lean beef
1 14 1/2-ounce can whole tomatoes, drained and crushed
1/2 medium yellow onion, peeled and finely chopped
1/2 medium green bell pepper, cored and finely chopped
1 teaspoon peeled and minced or crushed garlic
1/4 cup finely chopped parsley
1 tablespoon finely chopped fresh mint leaves
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
pinch of cayenne pepper
Crust
1 package quick-rising yeast
1 cup warm water (about 105 degrees F)
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon sugar
2 3/4 cups all-purpose flour
Directions
Mix all of the topping ingredients together and set aside.
Dissolve the yeast in the water in the bowl of an electric mixer. Stir in the
olive oil, sugar, salt, and 1 1/2 cups of the flour. Mix the dough for about
5 minutes, until smooth. Knead in the remaining 1 1/4 cups of the flour, using
the dough hook, and knead until smooth. If you do not have a powerful machine,
such as a KitchenAid, then you should knead in this last bit of flour by hand.
Knead until the dough is very smooth and elastic, about 10 minutes by machine,
20 minutes by hand.
Place the dough on a plastic counter and cover with a large stainless-steel
bowl. Allow to double in bulk, about 1 1/2 hours.
Punch the dough down and shape into 12 balls. Use 4 balls at a time, placing
the remaining balls in the refigerator. On a lightlu floured surface, roll each
ball into a 6- or 7-inch circle. Do not roll too thin. Arrange the circles on
two large, lightly greased baking sheets. Allow the dough to rise slightly.
Cover the entire surface with a thin layer of the meat mixture, spreading it
out to about 1/4 inch fron the edge. Bake at 375 degrees F. about 25 to 35 minutes.
Do the same with the remaining balls.
