Ahh ellie - I am sure it is just as "secret" a recipe as all yours are :) Try it out and tell us how wonderful it is .
edited for typos .
elliehen,
Aug 22, 11:31am
Not like you to be so coy, uli!
None of my recipes are secret.I give the source whenever I can.plagiarism is anathema to me!
uli,
Aug 23, 1:58am
So if I tell you that "Mamma" who lived in Monfalcone about 1983 told me - is that ok with you! Or do you need her full name, address, shoe size and number of bambinos too!
davidt4,
Aug 23, 2:03am
Hi Uli, that's fascinating. I remember eating something very similar in a little vegetarian cafe in Rome (in Cavour, from memory). The owner/cook was from the North-East, and served the torta with tomatoes on top. It was delicious.
lythande1,
Aug 23, 3:20am
Yeast free isn't bread dough. If it isn't bread dough it isn't pizza.
elliehen,
Aug 23, 6:20am
Thanks, uli.This is truly a revelation!
Up till now any pizza recipe that was posted without a yeast dough you said adamantly was not a pizza and not authentic!
Pleased to discover that you DO have an open mind.unsure why you've been hiding this dark secret of Monfalcone ;)
motorbo,
Aug 23, 6:30am
omg how exciting, what type of mozzeralla do i use! ive so gotta make this
davidt4,
Aug 23, 6:37am
I wouldn't waste expensive buffalo mozzarella on this base, I would use a NZ fresh mozzarella like Kapiti or Matatoki.
I make something quite similar using haloumi and no egg, which has a different character but is very nice.
anne1955,
Aug 23, 7:05am
The just so simple Pizza Base. a old tupperware one.that when I loose this page I loose my mind haha 1cup flour, 1tsp baking powder, pinch of salt, 1tbsp oil, 1 cup tepid milk or water.(just sit on bench not need to warm just not cold room temp) Place flour, BP Salt in small mixing bowl, Add oil, then milk or water seal and burp, (I use and bowl that has a good seal) Roll and top with what ever you like, cook for 20mins at 350Excellent for lunch cold or reheated just so simple.
elliehen,
Aug 23, 11:05pm
Bumping to liberate the pizza base for all time and set it free from the pointless debates about needing a yeast base to be 'authentic' :)
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