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
It is possible to trace the history of written recipes way back into distant history, in truth as far back as the ancient Egyptians, and potentially, even further back. However, mostly, these ancient cookbooks were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language describing the baking 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 `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a few documents which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the Roman chefs were skilled in the use of a good variety of herbs, including some familiar names for example bay, rue and dill. During the following few hundred years, the upper-class families of Wesstern Europe tried to offer the most exotic meals, and as a consequence, the best chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes common in their social group. By the time we get to the 1900s, cookery publications were starting to become popular mostly due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this New York Style Pizza Dough recipe.
