The Baker's Pizza
Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI “This recipe is interesting because it historically uses five different doughs at five different rising times. The history of this pizza is simple: at the end of the baker’s day he would always have scraps of dough left on the corner of his cutting bench from all the different types of breads he was baking over the late hours. So he would get the scraps and make one steel pan pie. He would place it in the corner of the oven so that it did not get in the way of the night’s work. Since it was in the pan it would cook slower. Therefore, he did not have to worry about burning it if he got busy.” ~ William Manzo, Jr.
Author: Pizza Today
Recipe type: Pizza
- 16 ounces dough
- 6 ounces of a 3-cheese mixture(mozzarella, Parmesan and Romano)
- 4 ounces sausage
- 3 ounces ham
- 4 ounces mushrooms
- 2 ounces extra-virgin olive oil
- Place oil in steel pan and then place dough into steel skillet.
- Cook dough for 5 minutes or just enough so the inside base of the dough is cooked off.
- Top with cheese, sausage, ham and mushrooms, then continue cooking in the steel pan for another 25 minutes until the crust is finished and the pizza is ready to serve.