Added by AngeloPietro | Wed 13 Jul 2011 @ 16:21
The pizza dough recipe belongs to Stefano Vetere, a true \"Pizziaolo\". He used this recipe to make the pizza he served in Bergamo during the 1960\'s. The recipe was his own creation from the region he was born in. However, the true essence of the pizza is its topping!!
6 cups of flour
1 tablespoon of salt
1 egg beaten with half a cup of milk
2 tablespoons of olive oil
2 1/2 cups of lukewarm water
2 yeast bags (5 teaspoons)
Add salt to flour, make a well and add the rest of the ingredients.
Knead flour until it becomes elastic
Cover and let it rise until it doubles.
Roll out the pizza dough, place on a pizza pan and spread topping over the entire surface.
Bake for about 20 minutes or until the crust is golden.