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 possible to trace the history of meal recipes back into antiquity, at least as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that is, these, old cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient Sumerian describing 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 drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient chefs made use of a wide range of aromatic flavors, including a few you will know like thyme, mint and parsley. During the following few hundred years, the powerful families of Europe competed with each other to serve up the most extravagent meals, and because of this the best cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cooking books were in high demand, as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Basic Pizza Dough 10_11_96 recipe.
