I have The Art of Italian Cooking by Maria Lo Pinto, and it's 56
years old. It is not The Art of REGIONAL Italian Cooking, however. It
has one pizza crust recipe, for Sicilian Tomato Pizza, and it is
conventional in that cake yeast is dissolved in warm water and added
to sifted flour and salt on the board, then kneaded for 15 minutes.
Then a little oil is worked in till it's a smooth ball. No cutting in
shortening.
But hark! A Google search turned up many copies of your book available
for $1 plus shipping at:
http://www.abebooks.com/servlet/SearchResults?tn=Art+Regional+Italian+Cooking
Good luck in your quest.
Judy Mayberry