1 package dry active yeast
1/2 cup warm water (105-115f)
1/8 tsp sugar
3/4 cup cold milk
2 tbsp olive oil
3 cup all-purpose flour
1 1/2 tsp salt
Directions
For two 16 inch crusts (Food Processor Directions)
Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water.
Let stand for 10 minutes, until bubbly.
Measure the DRY ingredients into the bowl of the processor.
Stir the 3/4 cup milk into the finished yeast mixture.
Turn on the processor and pour in the yeast mixture,
then the oil, stop the machine when the dough has
massed on the blade.
The dough will be soft.
Allow it to rest 5 minutes.
Turn on the processor for a few seconds more (no more than 5)
Turn the dough out onto a lightly floured surface and
knead by hand about 60 strokes.
Let the dough rise in a covered bowl until doubled (about 1 hr.)
Divide the dough in half. The dough may be kept covered in a cool
place (up to an hour)
Use it immediately, refrigerated it or even freeze it.
Servings: 1 servings
New Classic Pizza Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
Academics have proved the existance of recipes way back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few tablets in the Sumerian language which show 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`. Much later, in Roman times a roman called Apicius wrote some scripts detailing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans used a good variety of spices, including some familiar names such as bay, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like parsley and basil. The introduction of these new tastes created an outbreak in manuscripts on food, the majority of which still exist in academic collections. The TV revolution gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this New Classic Pizza Dough recipe.
