View Full Version : Wanted: thin sweet pizza dough recipe



cspoptarts
June 7th, 2010, 01:06 PM
It has No Yeast!!!
There is a restaurant near us called Jioio's Pizza. The pizza dough has 4 ingredients on the label: sugar, fat, salt & flour.
I bought dough from someone at a farmer's market that knew the secret recipe & they said they found it in an amish cookbook but it matches the restaurants exactly... sounds simple enough but they added one comment: the way you have to make it is strange & that is the secret. Now how it is mixed or made that you would describe as strange...what could they possibly mean?? Anyone have any ideas about this dough recipe? It is very, very thin, crispy & sweet... no yeast. Has a taste similiar to a thin croissant. The fat sure tastes like butter but I can't imagine it could be? Any suggestions?

Kitchen Witch
June 7th, 2010, 04:14 PM
try this -

2 c. flour
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil


1.Preheat oven to 400 degrees F (200 C).
2.Blend together ingredients, and then roll out the dough in your usual manner.

jioiospizza
May 21st, 2012, 04:29 PM
I have tried to duplicate this recipe for years. I grew up in Latrobe, and now live in North Carolina, so I only get to eat it once or twice a year.

Sometimes I feel like I am very close, but there still seems to be something missing.

I do not think their recipe calls for sugar, but I do think there is honey in it, giving it's sweet taste.

In reference to the strange way you have to make it, I have seen some people suggest a combination of cold and hot processing of the dough, and I don't know what that could refer to, other than perhaps the fat that might be used...defintiely not a yeast crust, so I don't hink it could refer to any kind of rising effect. I always thought they used at least part of the fat with crisco, giving it a flaky texture, but it can't be all crisco...otherwise if you reheated Jioios, you would get a crispier crust...and you don't.

I can't believe no one out there knows how to make this...it seems to be the best kept secret since the Coke recipe.

Antilope
May 21st, 2012, 07:23 PM
Could it be a really wet dough, like a no-knead dough? From the ingredients it appears to be an unleavened flat bread.

There is a pourable pizza crust recipe used by school cafeterias. You pour it into sheetpans like a pancake batter. It does use some yeast, but you probably could adapt the techniques in this recipe to your ingredients.

USDA School Cafeteria Pourable Pizza Crust ( used since 1988 )

Makes 1 half-sheetpan (13" x 18" x 1")

Makes 10 servings

For best results, have all ingredients and utensils at room temperature.

1 3/4 teaspoons active dry yeast active dry yeast
2 2/3 cups (11.25 oz) Enriched all-purpose flour
3/4 cup (1.85 oz) Instant nonfat dry milk
2 1/2 Tablespoons (1 oz) Sugar
1/4 tsp Salt
1 1/4 teaspoons Vegetable oil
1 2/3 cups Water, warm (130 F)
2 Tablespoons (1/2 oz) Cornmeal

Preheat oven to 475 F.

1. Mix dry yeast, flour, dry milk, sugar, and salt together.

2. Add oil to dry mixture mix for 4 minutes on low speed.

3. Add water to dry ingredients. Mix for 10 minutes on medium speed.
Batter will be lumpy.

4. For 10 servings, lightly coat 1 half-sheet pan (13" x 18" x 1") with pan release spray.
Sprinkle half-sheet pan with 1/2 oz (approximately 2 Tbsp) cornmeal.

5. Pour or spread 1 lb 11 1/2 oz (1 qt 1/2 cup) into each half-sheet pan.
Let stand for 20 minutes

6. Prebake until crust is set:
Conventional oven: 475 F for 10 minutes
Convection oven: 425 F for 7 minutes

7. Top each prebaked crust with desired topping.

8. Bake until heated through and cheese is melted:
Conventional oven: 475 F for 10-15 minutes
Convection oven: 425 F for 5 minutes

9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).

SERVING:
1 piece provides 2 servings of grains/breads.

YIELD: about 1 lb 11 1/2 oz

Special Tip:
To use high-activity (instant) yeast, follow manufacturer's instructions.

Kitchen Witch
May 22nd, 2012, 04:42 AM
here's a recipe with honey -

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
Large bowl, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.
Mix until the entire mixture forms a ball.
Turn the dough out onto a lightly floured surface.
Knead by hand 2 or 3 minutes. The dough should be smooth and firm.
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 2 balls. *Alternatively you could divide into 4 balls to make into 4 pizzas, about 6 ounces each, to make 8 inch pizzas.
Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minutes. Cover the dough with a damp towel and let rest 1 hour. *At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Preheat oven to 500 F or highest temp. Lightly oil cookie sheet with extra-virgin olive oil. Roll out dough ball, on a lightly floured surface, to the shape of your cookie sheet. Carefully transfer dough to cookie sheet, lightly press and stretch out to the edges of sheet.
Add sauce (not too much) and toppings. Start with sauce, then cheese, veggies and meat.

thedoughmanknows
June 11th, 2012, 08:31 PM
I was googling and noticed that someone posted a desire to find the recipe for Jioio's Pizza. I want to clue you in so as to help you out. None of the replies you have received are correct, or for that matter not even close. I know this for a fact.

lvdkeyes
June 11th, 2012, 09:33 PM
If you know it for a fact you must know the real recipe. Why not post it?

Kitchen Witch
June 12th, 2012, 04:04 AM
This has happened so many times before - there is always someone who knows it all, has a relative or friend that worked there, and yada, yada.

I don't pay any attention to any of them.

There are so many commercially made mixes that can be purchased by bakeries and also there is the flash-frozen doughs (I know from a bakery I worked in) that places purchase that it is almost impossible to duplicate a recipe.

The days of the little old grandmother in the back room kneading dough are over -

at least there are recipes being shared to try to help someone looking for it.

And in all honesty - you can give some people the absoloute EXACT recipe used by a restaurant/pizzeria and they will do something to it to make it fail anyway.

thedoughmanknows
June 12th, 2012, 11:12 PM
If you know it for a fact you must know the real recipe. Why not post it?

I DO know the exact recipe which is made in quantity. The reason I do not post it is simple. If I did, it would not be secret. I am simply amused at the different ways in which other people describe their versions of the real deal.

thedoughmanknows
June 12th, 2012, 11:17 PM
I did not post a recipe, I simply said the others are incorrect. I do know the recipe. I hear so many others claim to have the recipe and I am constantly amused at the combinations people come up with.

I would like to let you know that you are incorrect when you state that the days of the homemade dough are over. They are alive and well, most in single point restaurants and most by close knit family run operations. Sorry you are so jaded, but that's your issue.

lvdkeyes
June 12th, 2012, 11:28 PM
If I did, it would not be secret.
Does this give you some sort of feeling of superiority? The point of this site is to share "secret recipes". Check out the name of the site.

thedoughmanknows
June 12th, 2012, 11:40 PM
Does this give you some sort of feeling of superiority? The point of this site is to share "secret recipes". Check out the name of the site.

No it doesn't, I stumbled across this site when googling the restaurants name. I thought I was helping by at least telling the person who asked the question that the replies were wrong.

lvdkeyes
June 13th, 2012, 12:50 AM
Merely telling someone that information is incorrect when you claim you have the correct information is not being helpful.

John Lynch
June 13th, 2012, 01:21 AM
Skillet Tortilla Pizza Recipe
Prep time: 5 minutesCook time: 5 minutes
Add to shopping list
INGREDIENTS
Flour tortillas (about 8-inches diameter)
Grated mozzarella cheese
Tomato sauce
Fresh basil leaves, thinly sliced
METHOD
1 Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortillas begins to puff up or form air bubbles, flip it and turn the heat down to medium low. Pierce the air bubbles with a knife tip or the tines of a fork to deflate them a bit.


2 Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.
3 Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.
4 Sprinkle with fresh sliced basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife.
Serve immediately. try this.

sweethearts
July 29th, 2012, 01:14 AM
Hi!

I have eaten at Jioio's many times and this is the closest that I can get the recipe (for the crust) when I make it. I hope you enjoy it :)

5 cups flour
1/2 cup sugar
1 cup ICE COLD water
1 cup vegetable oil
2 tsp salt

Mix all together - knead a bit, adding flour if necessary. Roll thinly on greased baking sheets. Bake at 450 till golden and then top with sauce, etc and bake again.

Abionda
August 7th, 2012, 05:29 PM
Hi!

I have eaten at Jioio's many times and this is the closest that I can get the recipe (for the crust) when I make it. I hope you enjoy it :)





I don't know if this is "the" recipe. . . . but it's close enough! Thank you.

joie o's
April 21st, 2014, 07:30 PM
I have the actual recipe. I made the dough at jioio's for years... The ones posted are so far off it's actually amusing.

joie o's
April 21st, 2014, 07:33 PM
Not even close.

Kitchen Witch
April 22nd, 2014, 08:59 AM
I have the actual recipe. I made the dough at jioio's for years... The ones posted are so far off it's actually amusing.

another know-it-all!

you know what is amusing? people like you - and you haven't got a clue yourself as to what the recipe is................

Kitchen Witch
April 22nd, 2014, 09:15 AM
here's another Amish pizza dough recipe without the yeast



Amish Pizza Dough: 2 c. flour 2 t. baking powder 1/2 t. salt 2/3 c. milk 6 T veg. oil Preheat 425. Mix tog. flour, powder, salt, milk, and oil. Stir in milk just a drop at a time until it comes together.

Kitchen Witch
April 22nd, 2014, 11:00 AM
are you sure its not a sally lunn type dough -

AMISH RECIPES - SALLY LUNN BUNS
* 2 cups flour, sifted
* 3 tsp. baking powder
* tsp. salt
* 3 tblsp. sugar
* 2 eggs, separated
* cup milk
* cup shortening, melted

Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks and milk and add to the flour mixture, stirring only until mixed. Add shortening, fold in the stiffly beaten egg whites. Turn into greased 9 inch square pan and bake in moderate oven (350-f) about 30 minutes. Cut into 3 inch squares.

joie o's
May 3rd, 2014, 05:48 PM
another know-it-all!

you know what is amusing? people like you - and you haven't got a clue yourself as to what the recipe is................

I am sorry to tell you that you are wrong. I do know. I made it for years. Years. Truth. Your frustration is equally as amusing as the attempted recipes listed here.

You can attempt to insult me or bully me into a reveal however that won't work. :-P

Kitchen Witch
May 3rd, 2014, 07:06 PM
I am sorry to tell you that you are wrong. I do know. I made it for years. Years. Truth. Your frustration is equally as amusing as the attempted recipes listed here.

You can attempt to insult me or bully me into a reveal however that won't work. :-P

Oh I am not insulting you or bullying you or anything - you're just another who "claims" to have like the others - no one believes you - why should we? And that's the TRUTH.

You're just like the others who come on to the site - never participate but make false claims..............................

feel free to move on.

On this site we SHARE - understand?

joie o's
May 22nd, 2014, 09:06 PM
another know-it-all!

you know what is amusing? people like you - and you haven't got a clue yourself as to what the recipe is................

No, people such as yourself struggling to figure out a recipe to wit you know nothing of. Then you become upset and attempt to antagonize me as if it matters. I try to tell you that none of the given recipes are close and some are so far off it's a wonder they are offered. But you continue your quest. Now, if the right dollar amount was offered I may be willing to provide it for you. I will have to scale it down from the 25 lb bag of flour that is required to begin the process.

Kitchen Witch
May 25th, 2014, 09:04 AM
No, people such as yourself struggling to figure out a recipe to wit you know nothing of. Then you become upset and attempt to antagonize me as if it matters. I try to tell you that none of the given recipes are close and some are so far off it's a wonder they are offered. But you continue your quest. Now, if the right dollar amount was offered I may be willing to provide it for you. I will have to scale it down from the 25 lb bag of flour that is required to begin the process.

You really are a joke!
Like anyone here would even trust you after the posts you've made.
Move on - play your baby games with yourself - we are not interested.
No one is antagonizing you - we just don't tolerate people like you.
I am quite sure the recipe is out there - which of course flavor will depend on the actual ingredients by some company(ies). After all - like your so-called recipe - someone's uncle's, great aunts', neighbors cousin's married into the family who's dog's owner has a distant relative who knows the owner's brothers gardeners tailor and they got it from the great grand niece of the grandfather who has it stashed in an old boot next to the Pepsi, Coke and KFC recipes................................

joie o's
June 16th, 2014, 03:16 PM
Funny, how about if someone such as myself is an owner of one of the three restaurants? Hence I made the dough for years. Bottom line here is all these posted recipes are wrong. You should then disregard them and create new attempts. If and when one is posted, I will tell you. Nonetheless, enjoy your quest for the taste.

Kitchen Witch
June 17th, 2014, 05:52 AM
move on

lvdkeyes
June 17th, 2014, 06:36 AM
This is so tedious. Why not just block her?

Kitchen Witch
June 17th, 2014, 10:47 AM
funny part - as "one of owners of the restaurant" they find time to heckle us here on the site - first class loser!!!!

when i was running restaurants I had no time to baby games on line at all!

Kitchen Witch
June 17th, 2014, 10:53 AM
I have an old Amish recipe -

2 1/2 to 3 cups flour
1 cup Amish Friendship Bread Starter
1/4 to 1/2 cup warm water
1 teaspoon salt
2 tablespoons vegetable oil



In a medium bowl, mix flour and salt.
Add in Amish Friendship Bread Starter and oil. Mix well with your hands.
Add water as needed to get a good dough consistency. It should be well-mixed, but not too sticky.
Add more flour as needed.
Knead dough 10-12 times.
Place your dough in a well-oiled bowl in a warm place.
Let dough rise all day (if you mix in the morning) or all night (if you mix in the evening.)
Then punch dough down and knead again a few times.
Divide dough depending on your size of cookie sheet or use.
Flatten dough into crusts on a greased cookie sheet.
Bake dough in a 350 F (175 C) preheated oven for 5-8 minutes or until dough loses its sheen.
Remove crust from oven, add pizza toppings.
Bake for an additional 10-12 minutes.
ENJOY!


Amish Friendship Bread Primer



1 (0.25 ounce) package active dry yeast
1/4 cup warm water (110 F/45 C)
1 cup all-purpose flour
1 cup white sugar
1 cup milk



In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork.
Slowly stir in 1 cup milk and dissolved yeast mixture.
Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. For the next 10 days handle starter according to the instructions for Amish Friendship Bread.



The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.

Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.

Kitchen Witch
June 17th, 2014, 10:54 AM
I also found this interesting - gotta give it a try

1 c self rising flour

1 c greek or natural yoghurt
extra flour for dusting the board

This fast and easy pizza dough is perfect for when you don't have time to wait for dough to prove or to play around with yeast.

If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together.
I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy.


In a bowl, combine the flour and yoghurt and bring together to form a ball.

Turn out onto floured board to knead and roll.

Knead for 5-8 minutes. Roll into a pizza shape and add toppings.

Kitchen Witch
June 17th, 2014, 10:57 AM
No Yeast Pizza Dough


2 c. flour (all-purpose flour or bread flour)
tsp. salt
2 tsp. baking powder
⅔ – 1 c. water
c. vegetable oil



Preheat oven to 400 degrees F (200 C).
Mix together flour, salt, baking powder, water and oil. Mix the dough until it is smooth and elastic.
Sprinkle your worktop with some flour and place the dough on top. Roll it into a circle. Spread out on a pizza pan. Top with your favorite toppings.
Bake for 15 to 20 minutes in preheated oven.

Pizzaking
September 3rd, 2014, 12:51 PM
It's not just the ingredients. It's the order and way they are used. By the way, the fat is lard...

Antilope
September 3rd, 2014, 03:52 PM
ITALIAN EASTER PIE (PIZZAGAINA)

Dough:
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey or sugar
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco (or butter)
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon fresh lemon juice (optional)
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

The optional lemon juice is used to help make the dough easier to handle.
Shortening: All butter may be used, or a combination of butter, vegetable shortening and lard for the flakiest crust.

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105F (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.

Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread often. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise; it will just take longer.
In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85F) milk into the yeast mixture.
Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85F.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).

Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.

Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.

When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.

Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 egg yolk (optional - see note below)
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked

At your deli, have the cold cuts sliced thinly, with the prosciutto being shaved thinly enough to see through it.

Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.

For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the prosciutto.

Measure out a half cup of the ricotta. Add Parmesan and Romano cheese to this, then stir in the cracked whole peppercorns. To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.

NOTE: In my family, we don't use eggs to bind the filling in Pizzagaina. The reason it's not needed in this pie is that there is a small amount of ricotta in ratio to the meat and other cheeses. If you prefer, an egg yolk or two may be added to the ricotta, but this is not our tradition (we do use eggs in Pizza Rustica and Calzones if there is a higher ratio of ricotta filling to meat).

Assembly:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).

Next, add a layer of ricotta, Parmesan, Romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.

Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of Prosciutto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)

In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative fashion.

Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350F oven for 45 minutes.

Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)

Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.

Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375F for 20 minutes, or until golden.

This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.

Known in our family as "Pizzagaina", (Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.

Pizzaking
September 3rd, 2014, 09:20 PM
Here it is. Secret revealed.

5 lbs flour
1 lb lard
1/2 cup sugar
6 cups water.

But the real secret is how you mix it. Good luck.

doughman
January 11th, 2015, 01:45 AM
Simple. The recipe does indeed call for sugar, and more of it than you would think. There is NO Honey, the sweet taste from the sugar. It is not a yeast crust at all. The key ingrediant....

doughman
January 11th, 2015, 01:49 AM
It's Lard. MFB lard.

totalmadness
January 21st, 2015, 05:18 PM
It's Lard. MFB lard.

Do you have to boil the water lard and sugar before mixing?

Canadakids
January 14th, 2016, 01:32 AM
If you are a cook there is only 1 way to mix these ingredients
Similar to making pie crust
I have not tried this yet, but I will in the next few days and update my post
Combine sugar and four and some salt.
Chill lard
Cut lard into flour-sugar mixture until is feels crumbly and you have very small flaky clumps, you can use a pastry cutter or just squish with your fingers. Takes about 5 minutes to get into fine crumbles.
Add ice to water so it is very cold
Slowly add water to crumbly mixture until is forms a very loose dough.
Roll out dough into pizza shape and place on pizza tray