2 1/2 cup warm water
2 package fleischmann's yeast
1 tbsp salt
1 tbsp melted oleo
7 cup unsifted flour
Directions
Sitr yeast into the warm water until it dissolves.
Set aside. Melt oleo. Add oleo to yeast and water.
Add salt to flour, stir well. Add to water mixture.
Dough will be sticky. Knead well using as little flour
as needed. Place doug in a well greased bowl, cover
with a lid or towel and let stand in a warm place
until dough doubles in size. When ready to make pizza
crusts, divide dough into 4 portions.
Continue with directions for Kohl's Pizza Sauce.
Note: This recipe is a French Bread. If you have any
left over, place a roll of dough into a greased load
pan and let rise. Bake as you usually bake a loaf of
bread.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
Servings: 4 pizzas
Kohl's Pizza Crust Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Recipes as a concept can be found back into the far past, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, these, old records were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to academics is a series of ancient tablets in the Sumerian language which show 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 `blissful`. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times made use of a good variety of herbs and spices, including some familiar names for example thyme, fennel and dill. As our culinary historical trip moves on a few more years there are two recipe books which were published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that is served today, but rather descriptions of the types of meals eaten by the upper classes of that time. In the fifteenth century, the Crusaders brought back many foods and spices from the holy land, including spices such as basil and coriander. These new foods and spices led to a torrent in books on cooking, some of which are now in academic collections. During the succeeding few hundred years, the powerful families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially chefs and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, recipe publications were in great demand, as a result of better eduction, leisure time and having more disposable income. |
We hope you enjoy this Kohl's Pizza Crust recipe.
