Originally posted November 13, 2011

Mama Foti's PIZZA

Mama Foti's PIZZA by dara

My family's rendition of my mother-in-laws amazing pizza.


  • 11 oz. warm water
  • 1 heaping tsp. salt
  • 1 package yeast
  • 3 cups flour
  • shot glass of olive oil
  • 1 28-oz can whole tomatoes, crushed by hand
  • 4-5 cloves garlic, coarsely chopped
  • 1 T olive oil
  • fresh cracked black pepper and salt to taste
  • titch of sugar, if too acidic
  • 1 log of fresh MOZZARELLA, shredded
  • freshly grated Pecorino Romano
1 pie


In a small bowl, mix water, salt and yeast together until yeast is dissolved.
In a Cuisinart mix flour and oil. Slowly add yeast mixture to Cuisinart. Continue mixing until all mixed and there is no dough sticking to the sides. Transfer dough to a bowl coated in oil, coat doigh ball with oil and cover with a towel. Pinch once after about an hour. Allow to rise again and when doubled in size, you're good to go. (about another hour)

While dough is rising, make your sauce. Why buy? It's so simple. Throw marinara ingredients into a sauce pan and simmer for about 30 minutes.

Preheat oven to 350ยบ

So now that dough has twice risen, stretch the dough out and fold it over a bunch of times. It helps to have your child that has made the dough with her grandma by your side to tell you when it's exactly ready. If you don't have such a kid, about 10 times should be sufficient. Oil a rectangular rimmed cookie sheet. Place the dough in the center of the pan and stretch it out, from corner to corner, until it reaches all four corner. Be patient.

Ladle a few spoonfuls of sauce until dough lightly coated. Sprinkle with mozzarella. Ladle a bit more sauce. Add healthy dose of Pecorino Romano. Drizzle pizza with olive oil and add fresh cracked pepper.

Now cook. It should take about 30 minutes, but check it after 25 or so.




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Adapted from

Maria Panaro

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