2 1/2 cup flour
1 package yeast
1 tsp salt
1 cup very warm water
2 tbsp solid vegetable shortening
2 tbsp cornmeal (optional)
Directions
PLACE A BAKING SHEET ON MIDDLE RACK IN OVEN. PREHEAT OVEN TO 400 DEG.
F. STEP 1: IN A MEDIUM BOWL, STIR TOGETHER 1 CUP OF THE FLOUR, YEAST
AND SALT UNTIL WELL BLENDED. STEP 2: ADD VERY WARM WATER AND
SHORTENING. MIX BY HAND UNTIL ALMOST SMOOTH. STEP 3: GRADUALLY STIR
IN REMAINING 1 1/2 CUPS FLOUR TO MAKE FIRM DOUGH. COVER AND LET STAND
FOR 15 MINUTES. STEP 4: DIVIDE DOUGH IN HALF. WITH WELL-FLOURED
FINGERS, PRESS HALF THE DOUGH INTO EACH PIZZA PAN. GENEROUSLY PRICK
DOUGH WITH A FORK. PLACE ONE PIZZA PAN ON BAKING SHEET. PREBAKE CRUST
FOR 10 MINUTES OR JUST TILL IT STARTS TO TURN LIGHT GOLDEN BROWN.
REMOVE FROM OVEN. BAKE SECOND CRUST ON HOT BAKING SHEET. ADD DESIRED
TOPPINGS. BAKE AT 425 DEG F. UNTIL CHEESE MELTS. VARIATIONS: IN STEP
1, SUBSTITUTE 1 CUP WHOLE WHEAT FLOUR IN PLACE OF WHITE FLOUR. IN
STEP 2, INCREASE WATER TO 1 1/4 CUPS. IN STEP 3, USE 3/4 CUP WHOLE
WHEAT FLOUR AND 3/4 CUP WHITE FLOUR. IN STEP 1, DECREASE SALT TO 1/2
TEASPOON. ADD 1/4 TEASPOON PEPPER. IN STEP 2, DECREASE SHORTENING TO
ONE TABLESPOON. IN STEP 3, USE ONLY 1 1/4 CUPS FLOUR AND STIR IN 1/2
CUP SHREDDED CHEDDAR. IN STEP 1, ADD 2 TEASPOONS DRIED ITALIAN HERB
SEASONING. IN STEP 2, STIR IN 1 CLOVE GARLIC, MINCED, INTO WARM WATER.
Servings: 8 servings
Basic Pizza Crust (Red Star) Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Written recipes as a concept can be tracked back into the distant past, certainly as far into history as the ancient Egyptians, and maybe further still. Having said that, these, early records were just very simple pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of documents describing recipes cooked by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the Romans were skilled in the use of a wide range of aromatic flavours, including a few you will know such as thyme, fennel and dill. In the 15th century, the Crusaders brought back many spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new culinary innovations created a torrent in publications on food, many of which are kept safe in academic collections. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. The introduction of television brought us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Basic Pizza Crust (Red Star) recipe.
