Vintage Eats Recipe: 1955 Pizza Pie

Today is National Pizza Day!

It’s also Super Bowl Sunday.

This latter fact makes no difference to me as I’m not a football (or any sport) fan.

But I do like pizza! Even if I don’t like sports, I don’t begrudge others who do. Everyone knows pizza is the No. 1 food on this given day every year.

But, rather than spend many dollars on one from the local pizza parlor, why not make your own?

With just a little elbow grease to make the crust, you can have a decent pizza made to entertain company – without damaging your wallet!

I figured my toppings cost under $5.00, and with the crust itself is basically free, making this dish was very cost effective. Plus, I know every ingredient inside. The black olives and mushrooms are only one side because other eaters in my household preferred just pepperoni and cheese. Also I forgot to add the Italian seasoning and oregano. Oh well, next time.

I found this recipe in a 1955 copy of the Ladies Aid Society Cookbook from Trinity Evangelical United Brethren Church in Decatur, Indiana.

This same cookbook yielded an earlier Vintage Eats recipe: Orange Sponge Cake. Check it out!

The recipe says to divide the dough into more than one crust. I didn’t do this. See My Notes at the end for suggestions on this step and others to adapt this delicious dish for the 21^st century!

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1 package yeast

2 T. warm water

1 c. boiling water

1-½ T. salt

2 T. shortening

3 c. flour

Dissolve yeast in warm water.

Mix boiling water, salt, and shortening.

Add yeast and ½ c. flour. Beat smooth. Add rest of flour.

Divide into two parts. Pat, stretch or roll into 12-inch rounds.

Put on greased cookie sheets and let rise to double.

Mix together:

2 c. drained tomatoes

1 clove garlic, diced

Salt & pepper

Brush dough with olive oil.

Sprinkle with:

½ c. parmesan cheese

¼ pound grated cheddar cheese

1 pound sausage, partially fried in bits

Cover with tomato mix.

Sprinkle with ¼ pound grated sharp cheddar cheese, pinch of oregano. Drip a little olive oil over all.

Bake for 25 minutes in a 400-degree oven.

My Notes:

1. I used 2-1/4 t. of Active Dry Yeast rather than a package of yeast.
2. To get my dough to rise, I preheated my oven to 200 degrees (its lowest setting) and then turned it off before placing my bowl of dough inside where it sat for 40 minutes (A Facebook friend suggested this).
3. Lacking a traditional round pizza pan, I improvised with a 10”x14” pan. I put the entire amount of dough inside which gave the pie a thick crust. You could make it in a larger pan with a thinner crust and more pieces or two pans.
4. I took many liberties with the pizza toppings, using spaghetti sauce in lieu of the tomato sauce. Pepperoni, black olives, and mozzarella cheese in my refrigerator and pantry finished off this tasty pizza!
5. This recipe yielded 8 servings with 2 pieces per person.

Vintage Find of the Week

This beautiful Pyrex mixing bowl held my crust mix while rising. I found it in a thrift shop and just love the size, newness (it looks unused!), color and design. It has taken pride of place in my cabinets with my frequent usage!