1 tsp active dry yeast
3 cup bread flour
1/2 tsp salt
Directions
Recipe by: Evelyne Slomon - The Pizza Book 1. Pour the water into a
medium-sized mixing bowl and sprinkle in
the yeast. Stir gently with a fork until the yeast has dissolved.
2. Add 1 cup of flour and the salt. Mix thoroughly with a wooden
spoon. Add a second cup of flour and mix well. After the second
cup of flour has been mixed in, the dough will start coming away
from the sides of the bowl and should begin to form a soft,
sticky mass. It is now ready to be kneaded. 3. Measure out the
third cup of flour. Sprinkle some over the work
surface and flour your hands generously. Remove all of the dough
from the bowl and begin to work the mass by kneading the
additional flour in a bit at a time. 4. Knead the dough until it no
longer feels sticky. Continue
kneading only until the dough is smooth and elastic and no lines of
raw white flour show. The whole process should take 5 to 10
minutes. 5. Lightly oil a 2-quart bowl with vegetable oil. Roll the
ball of
dough around in the bowl to coat it with a thin film of oil. Tightly
seal the bowl with plastic wrap. Place the bowl in a warm
draft-free
place. 6. When the dough has doubled in bulk (45 to 60 minutes),
punch it
down, knead it for 2 to 3 minutes. Then return it to the bowl
and refrigerate for 15 minutes before shaping. 7. The dough should
never be rolled out with a rolling pin. This
crushes the edges and affects the final texture. The stretching
method is the only suitable way to shape the dough.
Servings: 1 servings
New York Style Pizza Dough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Pasta; Pizza
The History of Recipes
We are able to follow the history of meal recipes way back into ancient history, in truth as far back into recorded history as early Egypt, and potentially, even further back. In practice though, sadly, these old records were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are some ancient tablets in the Sumerian language 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 making drinkers feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks used a good variety of spices and herbs, including many that are still in use today such as basil, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new culinary innovations prompted a torrent in manuscripts on cookery, the majority of which still exist in academic collections. By the time we get to the 1900s, recipe books were increasing in popularity mostly as a result of better eduction, people having increased leisure time and disposable income. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this New York Style Pizza Dough recipe.
