Basic Pizza Dough 10/11/96 Recipe

Ingredients

1 no ingredients


Directions

2 1/2 ts (1 envelope) dry yeast
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

 

 

Basic Pizza Dough 10/11/96 Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Italian; Pasta; Pizza


The History of Recipes

Academics have traced the existence of recipes back into the far past, certainly as far back as pharonic Egypt, and potentially, even further back. However, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.

Fascinatingly, the oldest recipe discovered, according to academics is a series of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`.

Progressing into The time of the romans 25BC a man called Apicius created a number of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs made use of many different herbs and spices, including many that are still in use today for example basil, fennel and asafoetida.

As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which were published in the fourteenth century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are not about the spicy food that is served today, but rather descriptions of the types of meals on the menus of the rich and wealthy people of that time.

In the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, including spices like basil and rosemary. These new herbs and spices was responsible for a torrent in manuscripts on cookery, the majority of which still exist in academic collections.

By the arrival of the twentieth century, cooking publications are in high demand, as a result of better eduction, people having increased leisure time and having more disposable income.

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We hope you enjoy this Basic Pizza Dough 10_11_96 recipe.

 


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