This is my maternal grandfather’s wonderful recipe and the basis of his very successful business. Benedetto Rocco Marciano came to America an orphan at the tender young age of 8. He couldn’t read or write and was sadly neglected and mistreated by his guardians (which made him a loving father and grandfather). I have always had such respect and admiration for this great man. He taught himself how to read by reading the Bible. He was truly a survivor. He met and married the love of his life and partner in everything Lucia Carmela Zito; she was 16 and he barely 21. They lived in New Rochelle, NY and started a bread baking company. They were innovative and so ahead of their time. My grandfather was the first person to put Italian bread in long paper bags and on supermarket store shelves. He was a major success and taught all of his children and grandchildren many important life lessons – “hard work never killed anyone” and “the early bird catches the worm” just to name two. He was strong in everything he did and always fair – a gentle giant in my eyes. He didn’t speak very much but when he did it was pearls of wisdom that came out. If you were smart you would listen to his every word. He was a true gentleman in his business affairs and how he conducted himself. My childhood memories included watching him shave. Something he did every morning at the kitchen table (early in the morning before anyone was up) with his wooden bowl of Yardley soap and soft bristle brush for lathering, then would always put on a clean white shirt and a tailored suit. This was his daily ritual until the day he passed. Lucy and Rocco were very humble people – they loved their family more than anything and were never show-offs. They moved to a modest and loving home in Larchmont, NY, where all of my treasured childhood memories were born. I loved nothing more than spending time with these amazing people who certainly impacted my life and helped to shape the person I am and try to be. I learned my love of cooking from my grandmother and to this day try to emulate her in every dish I make. I smell her (Nostalgia perfume and Pond’s almond scented cold cream) and her kitchen (fresh basil – tomatoes – sautéing garlic – apple peels toasting on a stove top metal disk as a natural air freshener) as if she was right next to me which I’m sure she is.The pizza dough recipe, which my grandfather sold to Pizza Hut many years ago, will make 2 regular size rectangular pizzas or 2 long loaves of bread.
3cupsLuke Warm Water(make sure it isn't too hot or the yeast will die)
1packetYeast
1tbspSugar
1tbspSalt
2tbspOlive Oil
Instructions
In mixer fitted with a dough hook place Flour.
In a mixing bowl place Luke Warm Water, Yeast, Sugar, Salt and Olive Oil and add to Flour.
Run machine until a dough ball is formed. Remove dough and place on a lightly floured surface and knead for several minutes by hand. The kneaded dough should be smooth as silk.
Place in a lightly oiled bowl and cover with 2 dish cloths. Place bowl in a warm, non-drafty location and let rise for 1-2 hours. Punch dough down and replace cloth covers - let rise again for 1 hour. Now it is ready to use.