Title: Pizza Alla Napoletana (Neapolitan Style Pizza)
Categories: Italian4
Yield: 8 servings

-----------------------------------DOUGH-----------------------------------
1 1/2 Envelopes dry yeast
1 1/2 c Warm water; (approximately)
4 1/2 c Flour; sifted
1 ts Salt
1/4 c Vegetable shortening

----------------------------------FILLING----------------------------------
1 lb Tomatoes; peel/chop/drain
1 lb Mozzarella cheese; sliced
-thin
Salt
Fresh ground pepper
2 ts Oregano; crumbled
2 tb Olive oil

Dissolve yeast in 1/2 cup warm water. Place flour and salt in a large bowl
and cut in the shortening. Make a well in the center and pour in the yeast.
Mix well, adding enough additional water to make a soft dough. Knead
briefly on a floured board. The dough should be soft but smooth and
elastic.

Form into a ball and place in a large oiled bowl. Turn once to grease both
sides. Let rise in a warm place until doubled in bulk, about 2 hours. Punch
down and pound lightly to deflate dough. Oil an 14" round pizza pan and pat
and stretch the dough to fit the pan, leaving a 1/2" rim to hold the
filling.

Spread the pizza with the tomatoes and cover with slizes of mozarella.
Sprinkle with salt and pepper to taste, oregano and olive oil. Bake in a
thoroughly preheated 400F oven for about 30 minutes, or until the crust is
golden brown and cheese is bubbly.

Serves 8.

Per serving: 540 Calories (kcal); 25g Total Fat; (41% calories from fat);
20g Protein; 58g Carbohydrate; 51mg Cholesterol; 510mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

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