1 no ingredients
Directions
2 1/2 ts (1 envelope) dry yeast Basic Pizza Dough 10/11/96 Recipe brought to you by Recipe
Ideas
1/2 ts sugar
3/4 c lukewarm water
2 c all-purpose flour
1 ts salt
3 TB olive oil
Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a
bowl and let proof for 10 minutes. Mixture should look frothy. Add
remaining flour, salt and olive oil and mix well. Turn out onto a
lightly floured work surface and knead for 8-10 minutes or until
dough is elastic and smooth. Alternately you can do this with the
dough hook in a heavy duty mixer. Dough should feel moist and tender.
If it's too stiff, add a bit more water.
Place dough in an oiled bowl and turn to coat it evenly. Cover and
let rise in a warm spot in kitchen (at least 75 degrees) for 1-2
hours.
Yield: 1 large rectangular pizza
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Recipe By : COOKING RIGHT SHOW #CR9724
From: Bill Spalding
Servings: 1 servings
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
It is actually possible to trace the history of written recipes far back into history, in fact as far back as the ancient Egyptians, and maybe further still. However, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into Roman times 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the Roman chefs made use of a good variety of aromatic flavours, including some familiar names like basil, rue and asafoetida. During the following few centuries, the powerful and rich houses strove to offer the most exotic banquets, and because of this the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books were greatly in demand mostly due to higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Basic Pizza Dough 10_11_96 recipe.
